Stay Tranquilo - Cinco de Mayo Pod Gets Wild When Chef Chris Valdes Arrives

Episode Date: May 5, 2026

Happy Cinco de Mayo! 🇲🇽🔥 In this special episode of Cafecito y Croquetas, we’re joined by Chef Chris Valdes as he brings the ultimate Latin fusion experience to the kitchen.  From crispy ropa vieja tacos to spicy mezcal margaritas, Chef Chris shows us how to blend Cuban and Mexican flavors into something unforgettable. Whether you’re celebrating Cinco de Mayo or just looking for your next go-to taco night recipe, this episode has everything you need.  🌮 What we made:  Cuban-style Ropa Vieja Tacos with a crispy finish  Signature Garlic Aioli Sauce  Spicy Mezcal Margarita with fresh lime, mango & jalapeño  🍹 Pro tips included:  How to get the perfect taco crisp  Why fresh lime juice makes ALL the difference  Balancing spice, sweetness, and mezcal flavor  As Chef Chris says — it’s all about bringing people together, sharing food, and creating memories in the kitchen.  👉 Try this at home and tag us when you do! 📌  #cincodemayo #cincodemayorecipe #recipe #tacos #tacorecipe #margarita #margaritarecipe Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

All right, happy Cinco de Mayo. We are here and stay tranquilos studios joined by Chef Chris Valdez. Thank you for coming by. As you can see, we have a spread that chef has been working on here. I walked into the studio, smelling delicious. So I'm very excited. But chef, tell us a little bit before we get into your story, kind of a little bit about you. But tell us a little bit about what we have going on today. Thank you so much for having me. I'm all about Latin fusion. So it's Cinco de Mayo. so it's a great day to eat tacos, a great excuse to eat some tacos

and margaritas and whatnot. So I'm making a little concoction here between Cuba and Mexico. We have the Ropa Vieja, which is the Cuban part, Vibia tacos, and then we're gonna top that with my signature garlic Ioli. And then we're gonna pair that with a nice mescal,

spicy mescal, margarita in their situation, and we're gonna have a great time. I mean, like you said, what better way to do Sincol de Mayo? I think you mentioned it, right? Kind of that Latin fusion, right? It is Sincol de Mayo, kind of, this Mexican holiday that we've,

More that we've created right because we were saying it's not even their real independence day. So that's a whole other thing I mean in Miami we never need a real or anywhere a real excuse to party we just want to party So this is yeah perfect I'm all down for spicy margaritas and tacos and even more on single them out Mm-hmm, but like you mentioned right it's kind of like this Cuban Mexican fusion right right right You got that ropa via and then the tacos obviously the tacos and his signature garlic a yoli and the cheese you know And today we're using a little four cheese Mexican blend but you can use any cheese type of situation We're using white corn tortillas. And the secret there is once you dip it in that little fatiness and the oil juice of the beef, let it crisp up.

Many people just leave their beatia tacos all soggy. We want a nice little crisp outside because yeah, the inside is going to be with the melted cheese and with the Ropa Villaeha and whatnot. So a little crisp, texture to everything is always going to add a better end product. Absolutely. I'm a fan of this. This looks delicious. And I believe we're going to make a taco now here. I'm going to go through the efforts of making a taco.

You're going to go through it. So I've got to imagine how these look. I love the jalapeno's. I'm a huge jalapeno guy. So what are we doing? We got to throw some sasita here, right? So first we're going to dip it. So we're just going to dip and get it wet on the bottom side.

Just like right here. On the top, like this? Yeah. So then get that little corner. Okay. All right. There we go. And then just put it right there.

But okay, I'm going to teach you my technique. Okay. You get it like this? And you go bam, you dip it. And you go bam. Okay, got you. Bam, bam. Bam.

Look that. And you did it faster. Look at that. Bam. There you go. I like it. So the sizzle. We're going to get that crispiness.

Yeah. We have the hot little skillet griddle here. Just throw some cheese. Yeah. A little 360. Okay. It's in penna. Okay.

Load it up. Okay. See penna, but I try not so much to go on the sides. Even though the sides is a great thing because it's a great thing because it's a It gets very crisp, a little cheese crisp, and it just tastes amazing. And then if you put too much in the middle, just spread it out a little. Yeah, yeah. See how easy?

Simple. Simple. You see, you guys can get in there and make some tacos easy. And have fun with you. You get the kids in there. Yeah, yeah. Yeah, yeah. While you're sipping on the margarita, the kids can be making a mess, and then you sit together as a family.

I love it. I love it. I love it. The hardest part, I guess, of this is just making the Ropa Viyah. It takes, obviously, it takes time, you know. but you could make a three meal situation from this. You can make the Rwapieja, let it cool. You could freeze it when it's, you know, on Cinco de Mayo,

you bring it out and then you already have the Ropiaha ready. Or, I mean, in my house, I don't know if this is a thing, but in my house, there's always Ropoeiaja frozen. Yes, oh my God, especially when my grandma was around, that was the thing. Yeah, yeah, you take it out, and then the black beans are also frozen. You take it out. Oh, my God. Always, yeah.

So it's okay, that's a thing. No, no, that's a thing. No, no, that's a thing. Okay, so the next thing here, I'm going to do one for you. Okay. You're going to get some of this Ropa Vieja, just very little. And you're going to put it just on the half side. Got it. Okay.

And you can be a little more generous in me. I just, you know, I don't put so much because de Pue looks more like a burger and less like a taco. So we just want to. So just on that half. Okay. See, you're doing great, bro. I am a taco connoisseur, so this feels more natural to me. We have to have a few margaritas and then try making them again.

That's where I get spicy. You know, you get a little loose. I don't know about you, but I'm a lightweight, so... After one? Yeah, after a while, I'm... I probably think my kitchen staff is here. I'm like, where I'm like... That smells so good.

There you go. Oh, yeah, so now you do a little peek, and you're like, could it use a little more time, which look, it could use a little more time. Okay. So, you're basically looking more for color, or can you actually... what the crispiness kind of looks like. The color will tell you the state of the of the

of the tortilla. Okay. But you could also like look yeah you can very soft right now. Yeah, yeah. Right. So it's a mixture of color and and also you could you could see the texture of the type of situation. And here we're using like a flat top grill here. A little grittle yeah, yeah. So sometimes like I don't always want to take this out right. So sometimes I just use a little pan in the house and I make like on the side and you're good to go. Or we'll leave it there and I'll use it throughout the whole day making the little behiata instead of washing it back and forth. So then what was the process of creating the Ropa Vieja?

So the Ropoea Vija, you're going to use some lifter meat, how Cuban say falda, and then you're going to boil it with some water, a little bay leaf and some salt. You can put it in the pressure cooker, you can put it in the Instapot, you could use it, I just put it there to boil for about two hours. Yeah, it's a nice little thing. And the Inzaparte, it only takes about 30, 40 minutes, so it's a lot quicker. If you like me, old school, that's about it's about,

about an hour and 30 minutes, but you know, that's a nice little smell to the house and whatnot. And then once it's done, you're gonna take out the meat, you're gonna let it cool, you're gonna thinly shred it. Okay. And that's the patience part. If you notice, mine are a little bigger, because you know, that's when mom and abuela,

you know, bring to the table, all that's-a- No, if my mom were to see this, she's like, no, no, it's this pedacito, let's my mom right there. That's amazing. And then, and then,

Well, when you shred it, you're going to cut up your onions, your peppers, your garlic. Right. And you're going to add, you're going to make your sofrito with tons of garlic, some oil. Then you're going to add, I like adding a little red wine. It's not traditional, but, you know, Abuela will probably add bino seco, but I always say add something that you're going to actually drink because I don't know if you've tried fair. Fair. No, it's not drinking.

No, yeah. I tried it as a seven-year-old. It's disgusting. Yeah. It doesn't work. So once you add that, some tomato. sauce and tomato paste, then you add your meat back in there and some of the caldito from the, that you were boiling the middle, and you just let it cook nice and slow.

And then, you know, Robo, yeah. I love it. So simple. Okay, let's check. Yeah. It looks like we're getting there. What does that color tell you? That, that feels like it's got some.

This one looks like it's pretty much ready. You could fold it and then, and then worst case, we could just flip it. Here, let me help. Okay. So you go, there you go. that you got that what i see there you were telling me that this is the first in-studio cooking first in studio oh that one looks i know not only is it the first but you're also cooking for the first and i'm joking you're also making i mean cooking the first time here that and i've never

cooked on camera so it's a little bit of a different feel that's a lot of first you know a lot of first here have you made a margarita from scratch before from scratch yes okay i am a spicy margarita guy I keep it simple with the spicy marg. This one's giving me a little difficulty here. My assistant, Michelle, was the one that taught me the love for the spicy margaritas. But we get those jalapinos in full and we muddle them. So you have those seeds in there. And what I like about is that once while you're drinking it, something happens to your lips that they just,

it feels like you just injected them and you're like nice plumpy lips. So you know, it's a nice little thing and it's a great flavor too. Mm-hmm. Okay, let's check on these. Okay. I'm looking at it now. I'm like, that's, that's bad. You can just put your hand in there?

Okay, okay. I didn't wanna, I don't know if the hands can get involved. The hands could get involved, but you have to have like, I don't know if your hands, I mean, you probably will get burned. Is it? I mean, try it. It's caliente, but manageable. Look at me trying to show off my chef hands. No.

They're like, I got this. Well, it's funny. Yeah, I know. Me and my brother used to play dumb games when we were young, and I think that's built a top of tolerance over time. No, I don't play some things, but I've burned myself so many times. Yeah. Just yesterday I burnt like four times just the right hand.

Okay. And then so, now are we letting these like crispy up a little bit more or are they pretty much? I think these are ready, yeah. Yeah. Where are we going to take these? That's a good question. Let's use these little individuals where you have a plate somewhere? Do we have a plate?

I don't think, no. Let's just use these. You can use those. You're going to have to plate one at a time. Okay. Shit, shit, sorry. I got three plated tacos. Okay, there you go.

You did a great job. All right. You know the story of these. I actually, for the South Beach Wine and Food Festival, they have one of the events is called Tacos and Tequila. And when I went to go participate the first time about six years ago, I thought, you know, what taco do I want to serve? And I always think about how can I blend fusion between two different places

and use a story behind it. So for me, it was the Hropa Vieja, one of my favorite things, and then the biria taco. So I did it, and this is a hit year after year, and the Food Network always passes by and does a video on them and whatnot. They're a little time consuming to make than most things, but I always tell everyone in the line,

I'm like, this is a great example, that good things take time, and the pacinza is gonna be worth it. Okay, there's no, there's no, there's no doubt about that. So I want you to try this. Okay. You like garlic, right? I love that. No, when you said garlic aoli?

That's my signature garlic aioly sauce. Look at that. So for breakfast sometimes I just, And that arepita you were talking about, this is great on arrepita, fortone, on everything. We do that with yucca frita, too. Oh, yeah, yeah, with yucca frita. I get the yucca frita and I mash it,

and I add some bacon in there, and then I add some cheese in there, and I make yucca balls, and then I fry them, and then I eat it with this. Oh, no, no, no. That's what we're doing next time. That's next time, next time. But that wasn't going to take a while.

Yeah, yeah, yeah. That's a process. So you have two options. You go do a little drizzle. Okay. Or I just like making, like, a line. Okay. Okay, I like the line, it's clean.

Oh, that was a bad one. That one was a little botchy. I got you. Now you're going to follow that same line, and you're going to hide your mess up with the onions and the cilantro. Okay. And just kind of like... Are you a left or righty?

I am a righty, actually. Try using your righty. It's going to come nicer. It's going to come out easier. Okay. And just come across like this? Yeah, yeah, just a straight line. Look at that.

Oh, let's see. There you go. The next, did you sauce with your left or with your right? I did with my left, actually. Okay. Next time the right that makes sense why I and then if you want to add a jalapeno or something but let's hear right there okay I am a jalapeno guy but for the sake of this we'll leave it as this I personally at home would definitely add a jalapeno I know and now I guess we

get to try it we get to try it you make a cooking demo you have to eat you got to eat it let's see. Cheers. Cheers. That's a damn good taco cheers oh hot it is hot Fresh after satin. We recommend letting them cool down a little bit before they come up or after they come off. But it's delicious. The cheese. The Rupa Vieja is amazing. We have a saying when something tastes really good, it's

Ke grifo, bro. Yeah, I like that. Because every time I eat something organically, that's just what comes out of my mouth. I think it's the Cuban in me. That just... That was fast. See, that's... You got this...

You're talking much. I'm ready my breakfast. We too. Mmm. Oh my God. You added a new piece to your beard. You have cheese. Do we have napkin to you?

And then, yep. Oh, okay. There you go. So one thing with the beard, it's a mess when you eat. And I'm always like, after I eat, my girlfriend's like, you have so much stuff. That was delicious. And great.

As you saw, easy recipe on a Taco Tuesday. on a Taco Tuesday. It's Taco Tuesday and Cinco de Mayo. Easy because we didn't have, we didn't do the Ro Pia Right. Next time we also have to do the Ro Pia Vieha. The whole process. I feel like every Cuban household has a Ropavia recipe. That is true. That is true. And like you said, you could cook it in the, with an instant pot, right?

It takes 30, 40 minutes. And then as you're cooking the, you can yeah, create a little mescal margarita. But more importantly, this is a great opportunity to get this entire trade, to bring the family together, get everyone around the table, share your stories, have a good time and make those memories. That's what it's all about in the kitchen. Absolutely. That's the Latino way, right?

And Cubano, specifically. Awesome. So we're going to go clean this up really quick, and we're going to come back and make some mescal spicy margaritas, right? To top off after some great tacos. And they start the celebration. Exactly. All right.

We are back. As you can see, we've eaten the tacos. We've still got a couple more over here. But now it is trying to make our spicy mescal margarita. Tell us about what we have here as far as a spread. Okay. So I think the most important thing, there's two very important things when you're making a good margarita. A is your lime juice or whatever juice you're using has to be fresh.

That's a great thing. People just use the mix. People use the concentrate. Don't do that. This took me five minutes to squeeze all of this juice and it's just worth it. It makes all the difference in the world. The second point is we need to know what we're dealing with. So we're going to pour a little tequila here straight up just so we do a taste test.

Okay. Davien. Like, what are we dealing with, you know? I like that. Yeah. And it's not a thing that we're just trying to drink to drink. You know, one little finger for me. There.

Okay, okay. Okay. I put it out. I always mess with my boys and I always, like, okay, can you pour me something? I put a little beep. And they're like, dude, for real. And technically, this is not a margarita. There's a shot.

But so, you know, my Colombian side is like, like, To be up, to, down, to, To the center, to, Yeah, that's great. That is nice. It's a nice smokiness. It's smooth. I like it.

I like it. Notice how we didn't say much about the flavor. We're just ready to. No, it's good. Okay, so we're going to start off with, first let's do the rimming first. So we're going to start off with, I like getting the glass.

And you could do these two different ways. You could grab a line, so grab the line and just wet it in the outside. The other technique is you dip it like this, slants it. Okay. And then you come here and you go to your tahin and look at that. Wow. That's how you do the ta-hine right.

Let's see if I can match that. You could do it. Look, I'm going to show you how to do one more. Okay. And then you do two. So slanted. Think about the Titanic. Mm-hmm.

Okay. Slanted. Then you come back here. Shake off the X's. Bam. Bam. All right. Titanic.

Titanic. Sinking ship. Sinking ship. And then just like that? Hashtag you're dirty, yeah. But, uh, men, no. You put half of the bottle of the tachine, those, oh, no.

I was like, what are we going to do with this now? Okay, that's good. Yeah? Now, let's try it one more. Okay. What are we going to do here? Okay, one, let's try one more. Okay.

Okay, wow. Hey, why are you doing that? Okay, but, but like, like, rest it like this? Wait, you didn't Titanic it. No, no, I know. I just want to make sure before I take it in. When you put it in, type of thing, just shake it a little. Don't just put it in there.

Okay, I was aggressive with it. Yeah, you were aggressive with it. We don't want to be aggressive with the time. So again, Titanic. Titanic. And then this is slight Titanic, but I'll add it slanted. No, but you're already, the way you're going in, there you go. There you go.

There you go. Tilted a little. Go in. Like that. Uh-huh. Let me see. Now, but a little bit more. I don't want to get more in there.

No, there we go. There you go. That's much better. That's what the kitchen is trial and error. And it's just you have to have a sense of what the hell mentality that if it comes out good, good. And if it doesn't, you learn for the next time. Oh, yeah. So we got here some of these people, these nice ice cubes for the show. Oh, the big ice cubes.

I like that. But here. Oops. That's okay. So let's grab the ice cube and just put it there. Perfect. Oh. And four right.

Yeah. Perfect. Yeah, I'm going to put this right here. Okay. Next. So we have our tahe. We did our taste test. Maybe we have to do it. No, I'm joking. Okay, the next thing we want to do is we have to decide if we want spicy or non-spicy.

We said we like spicy, so we're going to get some jalapenos. Okay. So you could add maybe three. Okay. Maybe four. I was gonna say, I'd go crazy with the jalapenos. Let's start with four. Let's see where that gets us. Where do we leave the muddle? See loaded with the seeds. The seeds are essential right to the spice. Yeah, of course. You don't got the seeds. Once you mash that up, those seeds are going to bring out all of that little hint of spiciness and their essential oils and whatnot. Right. So how many did you add? I put four.

Okay, I'll put three. You sure you don't want five? Fuck, why not? You know? It's Friday. It's five de Mayo. I don't need much because I don't have to pickante today. I'm already already.

You really got it. And then you're just going to give this a little a little mash. I don't know if you see that. You know, you don't have to beat the shit out of it. I'm sorry. You don't have to beat the crap out of it. You just need to, you know, I know, I know. Nice little smash and bam.

Perfect. Okay. Here you go. All right. And while you're doing that, I'm going to add some ice to mine. I can smell it. We got seeds flying. Have you ever, like, touched your eye after?

Bro. One day in culinary school, we were making a vegetarian chili. But we probably used like five different peppers from, I don't know what part of the world. And in one of those, I was crying and I get my, like the palm of it. And I go like that. And I guess I had touched one of those seeds, bro. Dude. Like about four days.

I look like... Same. Same. No, it was bad. People thought I was sick or something. Okay. A lot of we putting in here? It's just...

Okay. There's no calories. Don't worry, bro. You need some too? I already have? Oh, you already got. Okay. So, we're going to start with our freshly squeeze lime juice.

How many limes should you use? Depends how many you're making for it? This is 10 limes. Okay. So this gave me a good amount. But when you go to the grocery, here's a nice tip. When you go to the grocery store,

Don't just grab limes. Like, grab the softest ones. And right now, the limes are four for $3. So this is a luxury item, my friend. So you need to make sure you get the softest ones because that's what's going to give you the most juice. Right. If you're just grabbing the hardest limes, you're not going to have any juice. You're going to be bad at the tip of the tip of it.

So you want to make sure that you get the softest. So that's what I did. I got my $12 worth. Wow. That's more than a dollar. I just realized. I paid more than a dollar. And that makes how many margaritas basically?

We're going to see now. Okay. No, you should make two. Okay. Well, no, no. From this whole thing, this is going to make about two. Right. And then this will probably make about eight.

Okay. Yeah. How much am I putting here? Two ounces. One more dash? Okay. Okay. Then, so we're making a mango mescal one.

So we're going to add some mango puree about, again, about two ounces. And I'll share the recipe with you if you want to share it with everyone. Two ounces. Mijo, that was like six ounces. That was six ounces? That was a shitload. I was waiting for your signal. Okay, I'm sorry.

You blame it on me. What the hell? Okay, we're going to add some passion fruit. Okay. The passion fruit, the maraquia is just going to add, it's just to, we're not trying to add maraquia flavor. We're just trying to add a little sense of what's happening in there, you know? Okay, got it.

And obviously the mescal is going to help with that too. You know, what's happening better with life type of situation. Yes. Okay. Which is why I like the mescal. A little dash. Okay. Yeah, no, no.

A little dash. No heavy hand here. Yeah. I mean, unless we're making a passion. fruit one then no I'm personally someone that like more tequila you know more jalapeno and that's where I'm at um agave a little agave it's going to add our it's going to add some sweetness to that and mind you these are both purees you can find this in the frozen section or you can make your own puree but these don't have any sugar to it obviously mango is already as sweet so this is just a

little dash okay again that little what what's that flavor in there we're going to add a little dash of this um this this this this bitter this is a anguister bitter them a little bad it's just a little dot got it like a tear drop yeah okay perfect and uh we oh me the mescal yeah so you can pour yours and then okay i see you're very uh you're not as generous as me no no no for you you gave me a little bit so I'll pour my own okay I got you that's that's that's about right right there All right. Oh, corn.

You're like those bartenders that they spend 10 minutes making a drink and it tastes like juice. No, we're going to probably make one. Okay. So. Yeah, we're ready to shake it up. I'm sure this thing's tightened up and it doesn't go all over the place. And if it does, well, yeah. Then we got a.

Then we got a party. Okay. And then again, if it's righty, you want to go ready and then just give it a nice little shake. You go do something like this. You go put some music. If you try to impress someone, you take out the guns. And give that a nice shake. And then one little thing I like to do before I pour it is I use this little top.

Okay. And I taste it. And that's going to tell me if it's good or not. Okay. And what do I have to adjust before I pour it? Smart. Okay. That tastes good.

I just need, my needs a little more sweetness. It needs more tequila. What does yours need? I think it needs more mescal. Yeah, it's okay, you're right. I know. But, you know, depending on the mescal you're using, make sure that you realize that these type of drinks,

since we're using some good stuff, make sure that you're not like, oh, this is too light, and you keep adding, because it's just like those chick drinks, so-called chick drinks. I probably did it to myself because I had someone to this. But I don't mind. I like living life on the edge, so I add some more. The spice is good though.

Yeah, well, it's- Am I again? I felt like we already, yeah, yeah, that's gotta do it. If that doesn't get me there, then. A little shake here. This is gonna be good. This is gonna be good. Is this like a staple that you make regularly?

I don't know if I want to say regularly, but this is, yeah, yeah. Like a go-to. Yeah, is it a go-to? Yeah, not every night. No, no, I don't. Wait, wait. I'm gonna give one.

You're gonna do another taste this? I feel confident. Mine is perfect. Actually, mine could use a little more mescal, but... No, it's good. It's really good. My mom, every year,

she does the same thing to me when I make the cacito. I always let her try it, and she goes, and she moves it around with her two fingers, she's like, and this has to alcohol.

And mind you, usually, I'm like, wow, that has so much alcohol. She's like, that doesn't have alcohol. Oh, my God. So I'm like, mom, this is starting the holidays.

You don't want it, like, yeah, That's not what we're going for. It's about family. She's like, yeah, yeah, so now we're gonna, are you happy with yours? I am very happy with it.

Good amount of, uh, see, perfect, okay, perfect. Okay, so now we're just gonna pour it. Mm-hmm. And, take off the tapita? Yeah, you have, you have to, no, no, no, no, because that's the strainer. That's the strainer.

You just wanna like that? All the way. No, I didn't go all the way, I left the, a little bit of room. Yeah. Look at that. There I go. I made perfect amount for two drinks.

I should have two, no? You should have up to three. Okay. Your shaker is bigger than mine. Yeah, I know. I was kind of worried because it was getting a little... I'm getting in there. It's coming up.

Oh, there we go. How funny. Your Yerai water bottle shaker is bigger than mine and... And it made... Yeah. And it made less than mine. Interesting. I might have put a lot of ice, maybe?

I know you didn't add enough of tequila. Okay. So you have this, right? And the next thing we're going to do is... is, you know, we put all his love into it, as garnish it. Okay. So I get these little dehydrated limes.

Yes. And I just like topping it with that, like that. Mm. Okay. It's about the little things, you know? Yes, it's about the little. Presentation's everything, right? And then, um, I mean, taste is important.

He's ugly pineapple leaves, everyone throws away. You break them apart, you clean them, and you just put it right there. Nice. And hopefully it doesn't Titanic on me. If you add more ice, it doesn't titanic, but we went light on the ice, Because we're on a diet.

And, there. Look at that, bro. Doesn't that look like a restaurant style? Let me see. I eat, right? Yeah. Get it to sit up here.

Oh. No, you're Titanic. You're Titanic. That's perfect. Yeah. It doesn't have to be perfect. Okay. Anyway, so let's give it a try.

Let's give it a try. Let's get it. I'm excited. You're going to try mine. Okay. Yep. And I'm going to try yours. And then we're going to see.

See which one came. what happened. Cheers. Great stuff coming. Congrats on your first cooking demo and so many more to come. Absolutely. Definitely got to do this again. Let's see. Oh, this is good. You're right. It has a good amount of mescal. Oh, yeah. That's stronger than mine. Probably. But we want to cook a cooking. Okay. Yeah, that's good. Okay. Now, put it down. Okay. Now try yours. Let me see. Cheers. Cheers. Cheers. Oh, yeah. Yours is stronger? Mine's my foot. Yeah. For sure. Now you try both. Don't joke. But it's got the perfect amount of spice.

I think what did I do, four or five jalapenios? No, I think for what you were trying to describe, you probably wanted like a whole jalapeno. And then you probably could have used it. Maybe some sweetener in there. But it was good. This is fun. This is what drinks is about.

And what I told people, I'm like, on the next round, I'm going to fix it. And then I messed that one up and I'm like, on the next round. And then by the time we finish the bottle, I'm like, let's start a new drink like a mojito. And then on the next step. So, you know, you just make it fun. This is delicious.

This is delicious. Hell yeah. Appreciate you. Love it. Like as we said, great. You saw it simple, easy recipes for your Cinco de Mayo. I mean, it is the perfect setup. You got tacos, you got a little bit of spiciness. And if someone doesn't want to do spicy for something like this, basically just don't do jalapenos and you can kind of follow a similar recipe. You omit the jalapeno. Something else is very popular right now or the mocktails that people are. Some people are not drinking. So you can make the margarita and omit the mescal. And it's still going to make a great drink. You know, just had a few extra bitters in there. Right. But it's going to be a great drink. Oh, delicious.

Well, chef, appreciate the time. Hope everybody got to enjoy this. Let us know. Let us show us your recipes. Hopefully we get to see you guys making this in the kitchen. And yeah, happy single than mine. Cheers. Cheers, saloon.