Oaxacan Recipes to Pair with Mezcal Margaritas & Spicy Palomas
Build a vibrant, Oaxacan-inspired spread that loves both our Agave Margarita and Spicy Paloma.
When you’re pouring bright, smoky, spicy agave cocktails—like a clean, citrusy Agave Margarita made with Mezcal or a chile-kissed Spicy Paloma—they deserve food with the same energy. Think smoky salsas, crisp tortillas, charred meats, and fresh herbs all sharing the table.
The recipes below are built for family-style snacking: big platters, plenty of garnishes, and room for everyone to build their own perfect bite. Mix up a round of Mezcal cocktails, set these dishes down the center of your table, and let the night stretch out the way it does in Oaxaca—slow, social, and full of flavor.
Oaxacan Tlayudas with Beans & Queso
Giant, ultra-crisp tortillas loaded with refried beans, queso, shredded cabbage, and salsa. Slice them like a Mexican pizza and let everyone drag their piece through lime and hot sauce between sips of bright agave cocktails.
Ingredients
- Large tlayuda tortillas or extra-large flour/corn tortillas
- Refried black beans (well seasoned)
- Oaxacan string cheese or mozzarella, shredded
- Shredded cabbage or lettuce
- Fresh tomatoes, thinly sliced
- Avocado slices
- Fresh cilantro, roughly chopped
- Lime wedges, hot sauce, and salsa for serving
Method
- Warm tortillas on a dry skillet until crisp but still pliable.
- Spread a generous layer of warm refried beans over each tortilla.
- Top with shredded cheese and return to the pan or oven until the cheese melts and the base is crisp.
- Finish with cabbage, tomatoes, avocado, cilantro, and a squeeze of lime.
- Slice into wedges and serve with hot sauce and salsa on the side.
Drink pairing: The fat and smoke from the beans and cheese love a clean, citrus-forward Agave Margarita. For heat-seekers, alternate bites with a Spicy Paloma.
Crispy Shrimp Tacos with Cabbage & Salsa
Sweet shrimp, crunchy cabbage, and smoky salsa make these tacos a natural fit for bright citrus cocktails. Keep the toppings simple and let the texture do the heavy lifting.
Ingredients
- Corn tortillas
- Shrimp, peeled and deveined
- Oil, salt, pepper, and a squeeze of lime
- Shredded cabbage
- Crema or sour cream
- Smoky salsa or salsa roja
- Fresh cilantro and lime wedges
Method
- Season shrimp with salt, pepper, and a splash of lime.
- Quickly sear or grill in a hot pan with oil until just cooked.
- Warm tortillas and layer with crema, cabbage, and shrimp.
- Spoon smoky salsa over the top and finish with cilantro and more lime.
Drink pairing: Shrimp loves citrus. Pour a classic Agave Margarita for clean acidity, or go bold with a Spicy Paloma if you’re layering chile in your salsa.
Chicken Tinga Tostadas with Crema
Smoky, chipotle-braised chicken piled high on crisp tostadas with crema, lettuce, and queso fresco. Big flavor, easy to batch, and perfect for a long night of margs and Palomas.
Ingredients
- Tostada shells
- Shredded chicken
- Tomatoes, onions, garlic, and chipotles in adobo (for tinga sauce)
- Crema or sour cream
- Shredded lettuce
- Queso fresco or cotija
- Radishes and cilantro for garnish
Method
- Simmer tomatoes, onions, garlic, and chipotles, then blend into a smooth sauce.
- Braise shredded chicken in the tinga sauce until tender and flavorful.
- Layer tostadas with a smear of crema, a mound of tinga, lettuce, queso, and radishes.
- Finish with cilantro and a squeeze of lime.
Drink pairing: The smoke and spice in tinga are a perfect match for a Spicy Paloma. Keep a pitcher of Agave Margaritas around for guests who want a softer citrus hit.
Esquites: Mexican Street Corn in a Bowl
All the joy of elote, minus the cob. Charred corn, lime, chile, and creamy toppings served in small bowls so guests can snack between sips of icy agave cocktails.
Ingredients
- Fresh or frozen corn kernels
- Butter or neutral oil
- Mayonnaise and/or crema
- Crumbled cotija cheese
- Chili powder or Tajín
- Lime wedges
- Cilantro, finely chopped
Method
- Char corn in a hot skillet with butter or oil until lightly blistered.
- Toss with mayo/crema while still warm, then season with salt and chile powder.
- Spoon into small bowls and top with cotija, cilantro, and a squeeze of lime.
Drink pairing: Corn sweetness and lime play beautifully with a classic Agave Margarita. If you’re leaning into chile on the corn, serve alongside a chilled Spicy Paloma.
