On September 16th, toast our neighbors south of the border on Mexican Independence Day with a great end of the summer fiesta! Mexican Independence Day commemorates the important victory of Mexico’s liberation from Spain and is even a bigger holiday than Cinco de Mayo , filling the streets of Mexico with abundant music and dancing, rodeos and fireworks! Great food and Tequila are free flowing and the parades and parties last until the wee hours of the morning!

This year on Mexican Independence Day we’ll be sharing the evening with a few of our closest friends and a lot of Flamenco guitars, eating homemade guacamole, fresh tamales and of course plenty of tequila! I’ve grown very fond of Cabo Wabo, that incredibly fun tequila created by legendary rocker Sammy Hagar. Cabo Wabo Tequila can be enjoyed in a classic margarita, sipped and savored in a unique cocktail, or taken as a smooth shot. It comes in all three traditional varieties, Blanco, Anejo and Reposado as well as an even more delightful Cabo Wabo Uno which is meant to be sipped like the finest whiskey! Aged in oak barrels, it’s unusual flavor is perfect for sipping around the fire on a cool autumn evening!

With so many different varieties of Cabo Wabo and so many unusual recipes to try, you couldn’t help but have the best Mexican Independence Day party! These recipes straight from the Fiesta Planners at Cabo Wabo are sure to entice you, delight you and help you have the best party ever! Make sure that you try the Queso recipe....it’s fabulous! And do try the El Grito! It’s unabashedly replaced the traditional Gimlet as my sip of choice! Be sure to go to the Cabo Wabo website for lots of great recipes, inspiring ideas and just a whole lot of South of the Border fun!

Margarita Independencia
1 oz Cabo Wabo Reposado Tequila
1 oz Triple Sec
1 oz Cointreau
1 oz Southern Comfort
1 oz Pineapple Juice
Shake it up and serve over ice in a margarita glass. Garnish with a lime wedge.


El Grito!
2 oz. Cabo Wabo Blanco Tequila
1/2 oz Fresh Lime Juice
1 Lime Twist

Shake up tequila and juice and pour into martini glass. Garnish with lime.





Viva Mexico!
1 oz Cabo Reposado Tequila
1 oz Ginger Beer
1/2 oz freshly squeezed Lime Juice

Stir ingredients into an ice-filled highball glass. Garnish with a lime or lemon wedge.





Tequila Tri-Tip
· 4 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
· 3 Tbsp Cabo Wabo Blanco Tequila
· 2 Tbsp sesame oil
· 2 Tbsp Dijon mustard
· 1 Tbsp balsamic vinegar
· 2 cloves minced garlic
· 1 tsp salt
· 1 tsp black pepper
Preparation:
Mix tequila , sesame oil, Dijon mustard , balsamic vinegar , garlic , salt and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.

Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself with a shot of Cabo Wabo! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F.



Queso Fundido (Mexican Cheese Fondue)
1 lb Mexican queso "Cacique" or "El Mexicano" or any other queso blanco , cut into chunks
3 to 4 cloves garlic, minced
juice of 4 limes, or π cup lime juice
2 Tbsp Cabo Wabo Anejo Tequila
6 to 8 drops of a Mexican Hot Sauce , or other hot pepper sauce

Preperation:
Slowly melt cheese in a medium saucepan over flow heat. Stir continuously with a wooden spoon. When almost melted, add the garlic, lime, and the hot sauce, and heat through. Serve immediately with tortillas or chips. "