Discover how Enrique Olvera made a name for himself and Mexican cuisine around the world.
Taco night may never get old, but your favorite taco and cocktail pairing might. This summer, try mixing things up with some of our favorite familia recipes.
2 oz. Camarena Silver
3 oz. Grapefruit soda
.5 oz. Fresh lime juice
.5 oz. Agave nectar or honey
GARNISH: Cucumber & dill
HOW TO PREPARE
Add all ingredients (except grapefruit soda) into a shaker, and lightly muddle. Add ice and shake vigorously. Uncap shaker and add grapefruit soda. Strain into a ice-filled collins glass. Garnish.
Camarena Chicken Tacos
5 Tbs. Olive oil
1 tsp. Chili powder
½ tsp. Cayenne
2 tsp. Salt
1 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Oregano
½ tsp. Cumin
½ tsp. Smoked paprika
½ tsp. Ground black pepper
2 lbs. boneless, skinless chicken thighs
24 corn tortillas
RECOMMENDED TACO TOPPINGS
Pico de gallo
Roughly chopped cilantro
Diced white onion
Freshly squeezed lime juice
STEP 1: Rinse the chicken thighs, and pat them dry with paper towels. Then, arrange them on a large plate or cutting board.
STEP 2: In a small bowl, mix together all the wet rub ingredients.
STEP 3: Coat the chicken with the rub, cover with plastic wrap and refrigerate for 30 minutes.
STEP 4: Heat a large non-stick skillet or grill pan over medium-high heat. Place the chicken thighs on the pan, and cook 5-6 minutes per side until cooked through or internal temperature reaches 165 degrees.
STEP 5: Remove the chicken, and let it rest for 5-10 minutes on a clean cutting board.
STEP 6: Warm up the corn tortillas in the microwave.
STEP 7: Slice the chicken thighs or cut into chunks (according to your preference), and serve in the warmed tortillas. Add toppings to your taste!
Uncover the origins of an iconic Mexican-American staple and the influence of Mexican culture on Arizona’s food scene.