Cinco de Mayo Pod Gets Wild When Chef Chris Valdes Arrives

Summary

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

Date: May 5, 2026
Host: Stay Tranquilo Network
Guest: Chef Chris Valdes

---

Episode Overview

This celebratory Cinco de Mayo episode brings Chef Chris Valdes into the Stay Tranquilo studio for the show’s first-ever live cooking demo. The theme revolves around embracing joy, family, and the spirit of Latin fusion—featuring Chefs’ signature Cuban-Mexican fusion tacos (ropa vieja birria-style) and spicy mezcal margaritas. The episode is filled with culinary tips, playful banter, and a reminder to savor life’s moments, especially around the table.

---

Key Discussion Points & Insights

1. The Fusion Menu: Ropa Vieja Tacos & Mezcal Margaritas

• Latin Fusion for Cinco de Mayo:
  Chef Chris bridges Cuban and Mexican culinary traditions, making birria-style tacos filled with ropa vieja, topped with signature garlic aioli, and paired with spicy mezcal margaritas.
• "In Miami, we never need a real... a real excuse to party. We just want. This is." (Chef Chris, 01:39)

2. Step-by-Step Cooking Demo: Ropa Vieja Tacos

• Taco Assembly & Technique:
  • Use white corn tortillas, dipped in the beef’s rich sauce before placing them on a hot griddle for a crispy exterior.
  • Fill with a Mexican four-cheese blend and tender ropa vieja.
  • “Many people just leave their birria tacos all soggy. No, we want a nice little crisp outside." (Chef Chris, 01:55)
• Host Participation:
  The host follows along, learning to dip, sizzle, add cheese, and assemble tacos—“Bam, bam!” routines included for comic effect.
  • “See, you guys can get in there and make some tacos easy Tuesday during the week.” (Host, 03:46)
  • Family-friendly: Kids can join in, and making tacos becomes a shared event.
  • “While you’re sipping on the margarita, the kids could be making a mess. And then you sit together as a family.” (Chef Chris, 03:53)

3. Making Ropa Vieja at Home

• Recipe & Tips:
  • Use “lifter meat”—faldá (flank steak). Boil with bay leaf and salt (pressure cooker or stovetop).
  • Old-school shredded texture preferred; abundant garlic sofrito with onions & peppers.
  • “Adds a nice little smell to the house and whatnot. And then, once that’s done, you’re gonna take out the meat, let it cool, and thinly shred it.” (Chef Chris, 06:10)
• Abuela vs. Chef Debate:
  • Incorporating wine—Chef Chris likes a dash of red wine, though abuelas might criticize (vinoseco).
  • "If you notice, mine are a little bigger because that's when mom and abuela, you know, bring... Bring to the table." (Chef Chris, 06:43)

4. Signature Garlic Aioli & Serving Suggestions

• Chef Chris’s staple: a garlicky, creamy aioli perfect not only for tacos, but also for yuca frita, yuca balls, and more.
• “My signature garlic aioli sauce… For breakfast, sometimes I just.” (Chef Chris, 11:19)
• Host relates: “We do that with yuca frita.” (Host, 11:30)

5. Food Festival Origins

• This taco was originally created for the South Beach Wine and Food Festival—an instant crowd-pleaser and annual staple.
  • “The good things take time and 100% is going to be worth it.” (Chef Chris, 10:27)

---

Memorable Quotes & Moments

• Crisp Taco Wisdom:
  “Many people just leave their birria tacos all soggy. No, we want a nice little crisp outside... the inside is going to be with the melted cheese and with the ropa vieja and whatnot. So a little crisp texture to everything is always going to add a better end product.” (Chef Chris, 01:55)
• Cooking as Family Time:
  “This is a great opportunity to get this entire tray 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.” (Chef Chris, 14:36)
• Messy Eater Alert:
  "Do we have napkins here? 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..." (Host, 13:54)

---

Cooking Demo: Timestamps and Steps

• 00:33 – Chef Chris introduces his Latin fusion concept; description of the menu
• 01:52–05:00 – Hands-on taco assembly tutorial; "bam, bam" sizzle moment
• 06:07–07:43 – Full ropa vieja recipe walk-through
• 08:05 – First in-studio cooking demo; host’s debut as on-air “chef”
• 10:27 – The tacos’ origin story & festival success

---

The Spice Continues: Spicy Mezcal Margarita Tutorial

1. Key Tips for a Great Margarita

• Fresh Juice Only:
  • "Your lime juice, or whatever juice you're using, has to be fresh... it makes all the difference." (Chef Chris, 15:13)
• Taste-Test Your Spirits:
  • Pour and try the mezcal/tequila to know what profile you're mixing—smoky, smooth, sharp, etc.

2. Glass Preparation—Chef's Technique

• Rim the glass with lime, then Tajín (chile salt), using the "Titanic" slant technique.
• “Think about the Titanic... slant it, then you come here and you go to your Tajin.” (Chef Chris, 16:43)

3. Building the Drink

• Jalapeños are Essential:
  • Slice and muddle for perfect spice—“Loaded with the seeds. The seeds are essential right to the spice.” (Host, 19:17)
  • Cautionary tale: Contact with eyes burns for days.
• Add ice, fresh-squeezed lime, mango puree, passion fruit puree, agave syrup, bitters, mezcal—shaken, not stirred.
  • “What’s that flavor in there? We’re gonna add a little dash of this… bitters. Just a little dot, like a teardrop.” (Chef Chris, 22:47)
• Shake, taste, adjust for sweetness or more mezcal.
• “In the kitchen it’s just trial and error... if it comes out good, good. If it doesn’t, you learn for the next day.” (Chef Chris, 18:25)

4. Finishing Touches

• Garnish with dehydrated lime and pineapple leaf for “restaurant style.”
• Mocktail adaptation: Omit mezcal, extra bitters for a NA alternative.

---

Notable Quotes on Celebration & Food

• On Living Fully:
  "But more importantly, this is a great opportunity to get this entire tray 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." (Chef Chris, 14:36)
• Food = Joy:
  "When something tastes really good, it's ‘cajrico, bro.’” (Host, 13:22)
• Living Life on the Edge:
  “The spice is good, though. Again, I felt like we already... That’s got to do it. If that doesn’t get me there, then...” (Host, 24:56)

---

Key Timestamps for Reference

• 00:33 - Latin fusion concept and menu intro
• 01:52–05:00 - Taco-making step-by-step
• 06:07–07:43 - Ropa vieja recipe and family anecdotes
• 10:27 - Festival origins and "good things take time" lesson
• 14:46 - The importance of shared meals and family
• 15:13–29:34 - Spicy mezcal margarita tutorial from rimming to garnish, including mocktail options
• 28:07 - Taste test showdown; comparing each other's drinks

---

Closing Notes & Invitation

• Final Thought: Cinco de Mayo (or any day) is best celebrated with good food, good drinks, and even better company. Don’t stress, enjoy the process—and if something goes wrong, just have fun and try again next round.
• Host’s Invitation: "Let us know. Let us show us your recipes. Hopefully, we get to see you guys making this in the kitchen. And, yeah. Happy Cinco de Mayo." (Host, 29:50)

---

Cheers from Stay Tranquilo—cook, sip, and savor every moment!

Transcript

[Liberty Mutual Spokesperson]

And Doug, there's nowhere I wouldn't go to help someone customize and save on car insurance with Liberty Mutual. Even if it means sitting front row at a comedy show.

[Chef Chris Valdez]

Hey, everyone, check out this guy and his bird. What is this your first date? Oh, no.

[Liberty Mutual Spokesperson]

We help people customize and save on car insurance with Liberty Mutual together. We're married. Me to a human, him to a bird.

[Chef Chris Valdez]

Yeah, the bird looks out of your league.

[Liberty Mutual Spokesperson]

Anyways, get a'@libertymutual.com or with your local agent.

[Chef Chris Valdez]

Liberty. Liberty. Liberty. Liberty.

[Show Host]

All right. Happy Cinco de Mayo. We are here in State Tranquilo studios, joined by chef Chris Valdez. Thank you for coming by. As you can see, we have a. A spread that chef has been working on here. I walked into the studio, it was 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.

[Chef Chris Valdez]

Oh, yeah. Thank you so much for having me. You know, I like. 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 Ropaville Vija, which is the Cuban part. And then we're going to top that with my signature garlic aioli. And then we're going to pair that with a nice mezcal. Spicy mezcal margarita and their situation. And we're going to have a great time.

[Show Host]

I mean, like you said that what better way to do Cinco de Mayo? I think you mentioned it. Right. Kind of that Latin fusion, right? It is Cinco de Mayo, kind of this Mexican holiday that we've more than we've created.

[Chef Chris Valdez]

Right.

[Show Host]

Cuz we were saying it's not even their real independence day. So that's a whole other thing.

[Chef Chris Valdez]

In Miami, we never need a real. Or anywhere, a real excuse to party. We just want. This is.

[Show Host]

Yeah, perfect. I'm all down for spicy margaritas and tacos and even more on Cinco de Mayo. But like you mentioned, right. It's kind of like this Cuban Mexican fusion.

[Chef Chris Valdez]

Right, right, right.

[Show Host]

Got the ropa vieja and then the tacos.

[Chef Chris Valdez]

Obviously the tacos and the signature garlic aioli 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, that little fattiness and the all juice of the. Of the beef, let it crisp up. Many people just leave their birria tacos all soggy. No, we want a nice little crisp outside because. Yeah. The inside is going to be with the melted cheese and with the Ropaville and whatnot. So a little crisp texture to everything is always going to add a better end product. Absolutely.

[Show Host]

I'm. I'm a fan of this. This looks delicious. And I believe we're gonna make a taco. Now here I'm gonna go through the efforts of making a taco.

[Chef Chris Valdez]

You're gonna go through the.

[Show Host]

I gotta match how these look. I love the jalapenos. I'm a huge jalapeno guy. So what are we doing? We gotta throw. We gotta throw some sasita here.

[Chef Chris Valdez]

Right? So first we're gonna dip it. So we're just gonna dip and get

[Show Host]

it wet on the top like this.

[Chef Chris Valdez]

Yeah.

[Show Host]

Okay.

[Chef Chris Valdez]

And so, and so then get that little corner.

[Show Host]

Okay.

[Chef Chris Valdez]

Huh?

[Show Host]

All right. There we go.

[Chef Chris Valdez]

And then just put it right there.

[Show Host]

Perfect.

[Chef Chris Valdez]

But okay, I'm going to teach you my technique. And then you could look, you get it like this and you go bam. You dip it and then you go bam.

[Show Host]

Okay, Got you.

[Chef Chris Valdez]

Bam.

[Show Host]

Bam, Bam.

[Chef Chris Valdez]

Look at that. And you did it faster. Look at that.

[Show Host]

Bam. Look at that.

[Chef Chris Valdez]

I like it. Okay, so now sizzle. We're going to see. We're going to get that nice little sizzle.

[Show Host]

Yeah.

[Chef Chris Valdez]

And we had the hot little skillet griddle here. Okay. Now some cheese.

[Show Host]

Yeah. Okay.

[Chef Chris Valdez]

Like.

[Show Host]

Okay, load it up. Okay.

[Chef Chris Valdez]

But I'll try not so much to go on the sides. Yeah. Even though the sides is a great thing because 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?

[Show Host]

Simple, simple. You see, you guys can get in there and make some tacos easy Tuesday during the week.

[Chef Chris Valdez]

Yeah, yeah, yeah, yeah. While you're sipping on the margarita, the kids could be making a mess. And then you sit together as a family. And I love it.

[Show Host]

I love it, I love it.

[Chef Chris Valdez]

And the hardest part, I guess, of this is just making the Ropaville. It takes, obviously it takes time, you know, but you could make a three meal situation from this. You can make the ropavija. 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 Ropavia ready or. I mean, in my house, I don't know if this is a thing, but my house is always Ropaville. Frozen. Yes.

[Show Host]

Oh, my God. Especially when my grandma was around. That was the thing.

[Chef Chris Valdez]

Yeah, yeah. You take it out and then the black beans are also frozen. So you take it out. Ready for lunch?

[Show Host]

Yeah.

[Chef Chris Valdez]

So it's. Okay. That's the thing.

[Show Host]

No, no, that's the thing. 100%.

[Chef Chris Valdez]

Okay. So the next thing here, I'm going to do one for you.

[Show Host]

Okay.

[Chef Chris Valdez]

You're going to get some of this Ropaville, just very little. And you're going to put it just on the half side. Got it.

[Show Host]

Okay.

[Chef Chris Valdez]

And you could be a little more generous in me. I just, you know, I don't put so much because the p looks more like a burger and less like a taco. So we just want to. Yeah. So just on that half.

[Show Host]

Okay.

[Chef Chris Valdez]

See, you're doing great, bro.

[Show Host]

I am. I am a taco connoisseur.

[Chef Chris Valdez]

So this now we need to have more natural. To me, we have to have a few margaritas and then make. Try making them again.

[Show Host]

That's where it gets spicy. You know, you get a little loose.

[Chef Chris Valdez]

And I don't know about you, but I'm. I'm a lightweight.

[Show Host]

So after one.

[Chef Chris Valdez]

Yeah, after a while, I'm going to. I probably think my kitchen staff is here.

[Show Host]

That smells so good.

[Chef Chris Valdez]

There you go. Okay, so now you do a little peek and you're like, could I use a little more time? Which look. Yeah, it could use a little more time.

[Show Host]

Okay.

[Chef Chris Valdez]

So

[Show Host]

yeah, you're basically looking more for color. Or can you, can you actually tell what the crispiness kind of looks like?

[Chef Chris Valdez]

The color will tell you the state of the, of the, of the tortilla.

[Show Host]

Okay.

[Chef Chris Valdez]

But you could also, like, look. Yeah, you could feel soft right now. Yeah, yeah.

[Show Host]

Right.

[Chef Chris Valdez]

So it's a mixture of color and. And also you could. You could see the texture of that type of situation.

[Show Host]

And here we're using like a flat top grill here.

[Chef Chris Valdez]

A little griddle. Yeah, yeah. So sometimes, like, I don't always want to take this out.

[Show Host]

Right.

[Chef Chris Valdez]

So sometimes I just use a little pan in the house and I make

[Show Host]

like on the Satan and you're good to go.

[Chef Chris Valdez]

Or we'll leave it there and I'll use it throughout the whole day, making the little instead of like washing it back and forth.

[Show Host]

So then what was the process of creating the ropa vieja?

[Chef Chris Valdez]

So the ropa vieja, you're going to use some lifter meat. How Cubans say falda, right? 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 instant pot. You could use it just. I just put it there to boil for about two hours. Yeah, it's that nice little thing in the instant pot. It only takes about 30, 40 minutes. So it's a lot quicker if you like, like me old school. That's about an hour and 30 minutes. But, you know, adds a nice little smell to the house and whatnot. And then, then once that's done, you're gonna take out the meat, you're gonna let it cool, you're gonna thinly shred it.

[Show Host]

Okay.

[Chef Chris Valdez]

And that's the patience part. If you notice, mine are a little bigger because that's when mom and abuela, you know, bring. Exactly. Bring to the table.

[Show Host]

They're gonna see that and be like,

[Chef Chris Valdez]

oh, yeah, no, if my mom were to see this, she's like, no, no Persona. That's my mom right there.

[Show Host]

That's amazing.

[Chef Chris Valdez]

And then, and then while when you shred it, you're gonna cut up your onions, your peppers, your garlic, right? And you're gonna add. You're gonna make your sofrito with tons of garlic and some oil. Then you're gonna add. I like adding a little red wine. It's not traditional. Pero, you know, Abuela will probably add vino seco. I always say add something that you're gonna actually drink because I don't know if you've tried Binoco before, but it's not drinkable.

[Show Host]

No.

[Chef Chris Valdez]

Yeah, I tried it as a seven year old. It just disgusting. It doesn't. Yeah, it doesn't work. So, so once you add that, some tomato sauce, some tomato paste, then you add your meat back in there and some of the caldito ese from the. That you were boiling the. You just let it cook nice and slow. And then, you know, Roboville.

[Show Host]

I love it.

[Chef Chris Valdez]

So, so simple. Okay, let's check.

[Show Host]

So, yeah, it looks like we're getting there.

[Chef Chris Valdez]

See, what does that color tell you?

[Show Host]

That, that, that feels like it's got some. This one looks like it's pretty much ready.

[Chef Chris Valdez]

You could fold it and then.

[Show Host]

Okay.

[Chef Chris Valdez]

And then worst case, we could just flip it. Here, let me help. Okay, so you go. There you go. Look at that. You got that.

[Show Host]

What I see. There we go.

[Chef Chris Valdez]

You were telling me that this is the first in studio cooking.

[Show Host]

First in studio. Oh, that one looks. I know.

[Chef Chris Valdez]

Not only is it. The first. But you're also cooking for the first. No, I'm joking. You're also. You're also making. I mean, cooking the first time here, that.

[Show Host]

And I've never cooked on camera, so it's a little bit of a different, you know, a lot of firsts here.

[Chef Chris Valdez]

Have you made a margarita from scratch before?

[Show Host]

From scratch?

[Chef Chris Valdez]

Yes. Okay.

[Show Host]

I am a spicy margarita guy. I keep it simple with this. With the spicy mark. This one's giving me a little difficulty here.

[Chef Chris Valdez]

My. My assistant, Michelle was the one that taught me the love for the spicy margaritas. You know, we get those jalapenos in full. Yes. And we muddle them.

[Show Host]

Yes.

[Chef Chris Valdez]

So you have those seeds in there. And what I like about is that once while you're drinking it, something happens to. To your lips that they just. It feels like you just injected them and you're like nice plumpy lips.

[Show Host]

Yes.

[Chef Chris Valdez]

So, you know, it's. It's. It's a nice little thing, and it's a great flavor too. Okay, let's check on these.

[Show Host]

Okay. I know I'm looking at it now. Like, that's. That's exactly. That's bad.

[Chef Chris Valdez]

You just put your hand in there. Okay. Okay.

[Show Host]

I didn't. I didn't wanna. I don't know if the hands can get involved.

[Chef Chris Valdez]

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.

[Show Host]

Manageable.

[Chef Chris Valdez]

Look at me, trying to show off my chef hands. No, they're like. I got this.

[Show Host]

Well, it's funny. Yeah. I know. Me and my brother used to play dumb games when we were young, and I think that that's built a tolerance over time.

[Chef Chris Valdez]

No, I don't. I don't.

[Show Host]

Touching really cool things.

[Chef Chris Valdez]

And I burnt myself so many times. Yeah, Just yesterday I burnt like, four times. Just the right hand.

[Show Host]

Okay. And Don, say, are we letting these, like, crispy up a little bit more, or are they. Pretty much.

[Chef Chris Valdez]

I think these are ready.

[Show Host]

Yeah, yeah.

[Chef Chris Valdez]

Where are we going to plate these?

[Show Host]

That is a good question.

[Chef Chris Valdez]

Wait, let's use these little individual ones

[Show Host]

where you have a plate somewhere and do we have a plate?

[Chef Chris Valdez]

I don't think a Just use these.

[Show Host]

You use those.

[Chef Chris Valdez]

You're going to have to plate one at a time.

[Show Host]

Okay, Perfect. Oh, yeah,

[Chef Chris Valdez]

Sorry.

[Show Host]

Perfect. Thank you. All right, I got three plated tacos.

[Chef Chris Valdez]

Okay. There you go. You did a great job. You know the story of these. I actually, for the South Beach Wine and Food Festival, they have. 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, 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 ropa vieja, one of my favorite things, and then the birria 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 great example. The good things take time and 100% is going to be worth it. Okay. There's no, there's no doubt about that. I want you to try this.

[Show Host]

Okay.

[Chef Chris Valdez]

You like garlic, right?

[Show Host]

I love garlic. No, when you said garlic aioli, that's

[Chef Chris Valdez]

my signature garlic aioli sauce. Oh my God, look at that. So for breakfast, sometimes I just. And that, that arita you were talking about, this is great. On areita, on everything.

[Show Host]

So yeah, we, we do that with, with yuca frita.

[Chef Chris Valdez]

Oh, yeah, yeah, with yaf. I, I, I get the yuca frita and I mash it and I add some bacon in there and then I add some cheese in there and I make yuka balls and then I fry them and then I eat it with this.

[Show Host]

Oh, no, no, no. Look at that. That's what we're doing next.

[Chef Chris Valdez]

That's next time next time. But that one's going to take a while. That's okay.

[Show Host]

What's the process here?

[Chef Chris Valdez]

So you have two options. You could do a little drizzle.

[Show Host]

Okay.

[Chef Chris Valdez]

Or I just like making like a line.

[Show Host]

Okay. So I like the line that's clean.

[Chef Chris Valdez]

Okay.

[Show Host]

That was a bad one. That one was a little botchy.

[Chef Chris Valdez]

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.

[Show Host]

And just kind of like, are you

[Chef Chris Valdez]

a lefty or righty?

[Show Host]

I am a righty, actually.

[Chef Chris Valdez]

Try using your righty. It's going to, it's going to come nicer.

[Show Host]

Yeah, it's going to come out easier.

[Chef Chris Valdez]

Okay.

[Show Host]

And just come like across like this.

[Chef Chris Valdez]

Yeah, yeah, Just a straight line. Look at that. Oh, let see. Yeah, there you go. And next, did you sauce with your left or with your right?

[Show Host]

I did with my left, actually.

[Chef Chris Valdez]

Okay. Next time do it with your right.

[Show Host]

That makes sense why I,

[Chef Chris Valdez]

and then if you want to add a jalapeno or something. But that's it right there. Okay.

[Show Host]

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.

[Chef Chris Valdez]

I know. And now I guess we get to try it.

[Show Host]

We get to try it. We get to try it.

[Chef Chris Valdez]

You make a cooking demo. You have to eat.

[Show Host]

You got to eat it.

[Chef Chris Valdez]

See? Salud. Cheers.

[Show Host]

Taco. Cheers. That's a damn good taco.

[Chef Chris Valdez]

Oh, hot.

[Show Host]

It is hot. Fresh off the satin. We recommend letting them cool down a little bit before they come off or after they come off, but it's delicious.

[Chef Chris Valdez]

Look at all that cheese.

[Show Host]

Is amazing. We have a. We have a saying. When something tastes really good, it's cajrico, bro. 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.

[Chef Chris Valdez]

I disappeared it. Yeah, that was fast.

[Show Host]

See, that's. You got

[Chef Chris Valdez]

my breakfast. Oh, my God. You added a new piece to your beard. You have cheese.

[Show Host]

Do we have napkins here? Yep. Okay.

[Chef Chris Valdez]

Here you go.

[Show Host]

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.

[Chef Chris Valdez]

Great.

[Show Host]

As you saw, easy recipe on a. On a taco Tuesday. Taco Tuesday.

[Chef Chris Valdez]

E. Easy because we didn't have. We didn't do the rop. So next time, we also have to do the ropav.

[Show Host]

The whole processo.

[Chef Chris Valdez]

I feel like every Cuban household has a ropava recipe, too.

[Show Host]

That is true. That is true. And like you said, you could cook it in the. With an instant pot. Right. Takes 30, 40 minutes. And then as you're cooking the create a. A little mescal margarita.

[Chef Chris Valdez]

But more importantly, this is a great opportunity to get this in entire tray 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. So. Absolutely.

[Show Host]

That's the Latino way, right? 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.

[Chef Chris Valdez]

Right.

[Show Host]

To top off after some great tacos

[Chef Chris Valdez]

and to start the celebration. Exactly.

[Show Host]

All right, we are back. As you can see, we've eaten the tacos. We still got a couple more over here. But now it is time to make our spot spicy mezcal margarita. Tell us about what we have here as far as a spread.

[Chef Chris Valdez]

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. Just 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, is we need to know what we're dealing with. So we're going to pour a little. See, a little tequila here straight up. Just so we do a taste test.

[Show Host]

Okay.

[Chef Chris Valdez]

Like, what are we dealing with? You know? Yeah. And it's not a thing that we're just trying to drink. To drink, you know? One little finger for me. No, no, there. That's. Okay. What the hell?

[Show Host]

I mess. I always mess with my boys, and I always. Okay, can you pour me something? I put a little beep, and they're like, dude, for real?

[Chef Chris Valdez]

And technically, this is not a margarita. This is a shot. So, you know, my Colombian side is like. Oh, that's good.

[Show Host]

That is nice.

[Chef Chris Valdez]

Has a nice smokiness. It's smooth. I like it. Tastes good. Yeah.

[Show Host]

Yeah, I like it.

[Chef Chris Valdez]

Notice how we didn't say much about the flavor? We're just ready to.

[Show Host]

No, it's good.

[Chef Chris Valdez]

Okay, so we're gonna start off with first. Let's do the rimming first. So going to start off with. I like getting the glass. And you could do this two different ways. You could grab a. A lime. So grab the lime and just wet it in the outside. The other technique is you dip it like this.

[Show Host]

Uhhuh.

[Chef Chris Valdez]

Slant it.

[Show Host]

Okay.

[Chef Chris Valdez]

And then you come here and you go to your Tajin. And look at that. Wow. That's how you do the Tajin.

[Show Host]

All right, let's see if I can match that.

[Chef Chris Valdez]

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. Okay.

[Show Host]

Slant it.

[Chef Chris Valdez]

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

[Show Host]

Titanic.

[Chef Chris Valdez]

Sinking ship, sinking ship.

[Show Host]

And then just like that, I stagger 30.

[Chef Chris Valdez]

Yeah.

[Show Host]

I was like, what are we gonna do with this now?

[Chef Chris Valdez]

Okay, that's good.

[Show Host]

Yeah.

[Chef Chris Valdez]

Now let's try one more.

[Show Host]

Okay, what are we gonna do here?

[Chef Chris Valdez]

Okay, let's try one more. Okay. Wow. While you're doing that.

[Show Host]

Okay, but pedal, like, rest it like. Like this.

[Chef Chris Valdez]

Wait, you didn't. Titanic It. No, no, I know.

[Show Host]

I just want to make sure before

[Chef Chris Valdez]

I. Titanic, put it in type of thing. Just shake it a little. Don't. Don't. Just. Just put it in there. Like. Okay, shake it around and. Yeah, you were aggressive. We don't want to be aggressive with the Titan. So again, Titanic.

[Show Host]

Titanic. Bam.

[Chef Chris Valdez]

And then this is slight. Titanic, pedal at it. Slanted, no pedal mid up. You're already. The way you're going in. There you go. There you go. Tilt it a little. Go in like that. Huh? Let me see.

[Show Host]

I don't want to get more in there now. There we go.

[Chef Chris Valdez]

There. There you go. It's much better. Wait, that's what the kitchen is. Trial and error. And it's just a. 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 day.

[Show Host]

Exactly.

[Chef Chris Valdez]

Oh, yeah. So we got here some of these PPDs. Nice ice cubes. So this big ice cubes.

[Show Host]

I like that.

[Chef Chris Valdez]

But here, that's okay. So let's grab the ice cube and just put it there. Perfect. Oh, yeah, yeah, Perfect. Yeah. I'm gonna put this right here. Okay, next. So we have our tahin done. We did our. 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 gonna get some jalapenos. Okay. So you could add maybe three. Okay, Maybe four.

[Show Host]

I was gonna say I. I go crazy with maybe five jalapenos.

[Chef Chris Valdez]

Let's start with four.

[Show Host]

Let's see where that gets us.

[Chef Chris Valdez]

Where do we leave the mud?

[Show Host]

See? Loaded with the seeds. The seeds are essential right to the spice.

[Chef Chris Valdez]

Once. Once you mash that up, those seeds are gonna bring out all of that little hint of spiciness and their essential oils and whatnot. Right. So how many did you add?

[Show Host]

I put four.

[Chef Chris Valdez]

Okay, I'll put three. You sure you don't have five?

[Show Host]

Why not, you know, Friday, Cinco de Mayo.

[Chef Chris Valdez]

I don't need much because I'm already.

[Show Host]

You already got it.

[Chef Chris Valdez]

And then you're just gonna give this a little. A little mash. I don't know if you see that. You know, you don't have to beat the. Out of it. I'm sorry. You don't. You don't have to beat. You don't have to beat the crap out of it. You just need to, you know, a nice little smash and Bam.

[Show Host]

Perfect. Okay.

[Chef Chris Valdez]

There you go. All right. And while you're doing that, I'm gonna add some ice to mine. I can smell it.

[Show Host]

We got seeds flying every. Have you ever, like, touched your eye after, bro?

[Chef Chris Valdez]

One day in culinary school, we were making a vegetarian chili. We probably used, like, five different peppers from I don't know what part of the world. I was crying. And I get my, like, the palm of.

[Show Host]

Right?

[Chef Chris Valdez]

And I go like that. And I guess I had touched one of those seeds, bro. Dude, like, about four days. Yeah, I look like.

[Show Host]

Same, same Bad. People thought I was sick or something.

[Chef Chris Valdez]

Okay.

[Show Host]

When you're little, how much are we putting in here?

[Chef Chris Valdez]

It's just. Okay.

[Show Host]

There's no calories.

[Chef Chris Valdez]

Don't worry, bro.

[Show Host]

You need some, too. I already got.

[Chef Chris Valdez]

Okay. Okay, so we're going to start with our freshly squeezed lime juice.

[Show Host]

How many limes, like, should you use?

[Chef Chris Valdez]

It depends how many you're making. Right? This. This is 10 limes.

[Show Host]

Okay.

[Chef Chris Valdez]

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 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.

[Show Host]

You're going to be mad.

[Chef Chris Valdez]

So you want to make sure that you get the softest. So that's what I did. I got my 12 worth. That's 12? Wow, that's crazy. That's more than a dollar. I just realized I paid more than a dollar.

[Show Host]

And that makes how many margaritas, basically?

[Chef Chris Valdez]

Hey, we're going to see now. Okay, now you should make two. Okay, well, no, no, From. From this whole thing. Yeah, this. This is going to make about two, right? And then this will probably make about eight. Okay. Yeah.

[Show Host]

How much am I putting here?

[Chef Chris Valdez]

Two ounces. A little more dash. Okay. Okay, then. So we're making a mango mezcal one. So we're going to add some mango puree. About. Again, about 2 ounces. And I'll share the recipe with you if you want to share it with everyone. Two ounces. Mirror. That was like six ounces.

[Show Host]

That was six ounces.

[Chef Chris Valdez]

That was a shitload.

[Show Host]

I was waiting for your signal.

[Chef Chris Valdez]

You blame it on me. What the hell? Okay, we're going to add some passion fruit.

[Show Host]

Okay.

[Chef Chris Valdez]

Passion fruit. Fruit. The maracuya is just gonna add. It's just to. We're not trying to add maracuya flavor. We're just trying to add a little. A little sense of what's happening in there, you know? Got it. And obviously the. The. The mezcal is going to help with that too. You know, what's happening better with life type of situation. Yes. Okay. So.

[Show Host]

Which is why I like them. Okay. Yeah, no, no, no. Heavy hand here.

[Chef Chris Valdez]

Yeah, yeah. I mean, unless we're making a passion fruit one, then.

[Show Host]

No, I'm personally someone that likes more tequila, you know, more jalapeno. And that's. Yeah, that's where I'm at.

[Chef Chris Valdez]

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 sweet. So this is just a little dash.

[Show Host]

Okay.

[Chef Chris Valdez]

Again, that little. What. What's that flavor in there? We're gonna add a little dash of this. This. This bitter. This is a angustra bitter. Bam. A little bath. It's just a little dot. Got it. Like a teardrop. Yeah. Okay, perfect. And we. Oh, the mescal friend. Yeah. So you could pour yours and then. Okay, I see you're very. I got a heavy hand as me. No, no, no. For you. You gave me a little bit, so I'll pour my own.

[Show Host]

Okay, I got you.

[Chef Chris Valdez]

That's.

[Show Host]

That's about right.

[Chef Chris Valdez]

Right there. You didn't add anything. You're like those bartenders that you. They make you. They spend 10 minutes making a drink, and it tastes like juice. So this one's gonna probably make one. Okay. So, yeah, we're ready.

[Show Host]

Ready to shake it up. Make sure this thing's tightened up and it doesn't go all over the place.

[Chef Chris Valdez]

And if it does.

[Show Host]

Yeah, then we gotta.

[Chef Chris Valdez]

My girlfriend will be.

[Show Host]

We gotta party.

[Chef Chris Valdez]

Okay. And then again, if it's righty, you want to go righty. And then just give it a nice little shake. You can put some music. If you're trying to impress someone, you shake up, 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 and I taste it, and that's going to tell me if it's good or not. And what I have to adjust before I pour it. Smart.

[Show Host]

Okay.

[Chef Chris Valdez]

That tastes good. I just Need. Mine needs a little more sweetness. It needs more tequila. What does yours need?

[Show Host]

I think it needs more Mezcal.

[Chef Chris Valdez]

Yeah. Yes. Okay. You're right. You know, depending on the Mezcal you're using, make sure that you realize that these type of drinks, since we're using some good stuff, it makes sure that you're not like, oh, this is too light. And you keep adding because it's just like those. Those chick drinks.

[Show Host]

Exactly.

[Chef Chris Valdez]

So called chick drinks.

[Show Host]

I probably did it to myself,

[Chef Chris Valdez]

but I don't mind. I like living life on the edge, so I add some more.

[Show Host]

The sp. The spice is good, though. Again, I felt like we already. Yeah, yeah, that's. That's got to do it. If that doesn't get me there, then. A little shake here. It's gonna be good. This is gonna be good. Is this. Is this like a staple that you make regularly?

[Chef Chris Valdez]

I don't know if I want to say regularly. This is do.

[Show Host]

Yeah, Like a go to.

[Chef Chris Valdez]

Yeah.

[Show Host]

You know.

[Chef Chris Valdez]

Is it a go to?

[Show Host]

Yeah.

[Chef Chris Valdez]

Not every night. No.

[Show Host]

Throttle.

[Chef Chris Valdez]

Wait, wait. I'm gonna give.

[Show Host]

Do another taste test.

[Chef Chris Valdez]

All right.

[Show Host]

I feel confident.

[Chef Chris Valdez]

Mine is perfect. Actually. Mine could use a little more mescal, pero.

[Show Host]

No, it's good. It's really good.

[Chef Chris Valdez]

My. My mom, every year, she does the same thing to me. When I make the coquito, she. I always let her try it, and she goes. And she moves it around with her two fingers. She's like. And mind you, usually I'm like, wow, that has so much alcohol. She's like, that doesn't have alcohol.

[Show Host]

Oh, my God.

[Chef Chris Valdez]

So I'm like, mom, it is starting the holidays. You don't want it like. Yeah, that's not. That's not what we're going for. It's about familia. She's like, yeah. Okay, so now we're gonna. Are you happy with yours?

[Show Host]

I am very happy with it.

[Chef Chris Valdez]

Good amount of.

[Show Host]

See?

[Chef Chris Valdez]

Okay, perfect. Okay, so now we're just gonna pour it

[Show Host]

and take off the. The tapita.

[Chef Chris Valdez]

Yeah, you have one. You have to. No, no, no, because that's the strainer. Okay. That's the strainer. You just want to like that all the way. Oh, no, I didn't go all the way. I left a little bit of room. Yeah, look at that.

[Show Host]

There we go.

[Chef Chris Valdez]

I made perfect amount for two drinks. I should have two. No, you should have up to three.

[Show Host]

Okay.

[Chef Chris Valdez]

Your shaker is bigger than mine.

[Show Host]

Yeah, I know. I was kind of worried because it was getting a little. I'm getting there. It's coming up. Oh, there we go.

[Chef Chris Valdez]

How funny. Your. Your Jedi water bottle shaker is bigger than mine. And it made. Yeah. And it made less than mine. Interesting.

[Show Host]

I might have put a lot of ice, maybe.

[Chef Chris Valdez]

I'll say, I know. You didn't add enough of tequila. Okay, so you have this, right? Then the next thing we're gonna do is, you know, we put all this love into it. Let's garnish it.

[Show Host]

Okay.

[Chef Chris Valdez]

So I get these little dehydrated limes.

[Show Host]

Yes.

[Chef Chris Valdez]

And I just like topping it with that. Like that. Okay. It's about the little things. Yes.

[Show Host]

It's about the little presentation is everything. Right.

[Chef Chris Valdez]

And then, I mean, taste is important. These ugly pineapple leaves that everyone throws away, you break them apart, you clean them, and you just put it right there. Nice. And. And hopefully it isn't Titanic on me. If you add more ice, it doesn't Titanic, but we went light on the ice because on a diet. And mirror there. Right there. Slanted. 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 Titanic. That's perfect.

[Show Host]

Yeah.

[Chef Chris Valdez]

It doesn't have to be perfect.

[Show Host]

Okay.

[Chef Chris Valdez]

Anyways, so let's give it a try.

[Show Host]

Let's give it a try.

[Chef Chris Valdez]

Guess what?

[Show Host]

I'm excited.

[Chef Chris Valdez]

You're gonna try mine.

[Show Host]

Okay.

[Chef Chris Valdez]

Yeah. And I'm gonna try yours. And then we're gonna see.

[Show Host]

See which one.

[Chef Chris Valdez]

See what happens. Hey, cheers. Great stuff coming. Congrats on your first cooking demo. And too many more to come.

[Show Host]

Absolutely. Definitely. Got to do this again.

[Chef Chris Valdez]

Let's see. Oh, this is good. You're right. It has a good amount of mescal.

[Show Host]

Oh, yeah.

[Chef Chris Valdez]

This is stronger than mine, probably. Okay. Yeah, that's good. Okay, now put it down. Okay, now try yours.

[Show Host]

Let me see.

[Chef Chris Valdez]

Cheers. Cheers.

[Show Host]

Oh, yeah.

[Chef Chris Valdez]

Yours is stronger.

[Show Host]

Mine's my forte, for sure.

[Chef Chris Valdez]

Now you try, but don't joke.

[Show Host]

But it's got the perfect amount of. Of spice. I think the what I do. Four or five jalapenos.

[Chef Chris Valdez]

No, I think. I think for what you were trying to describe, you probably wanted, like, a whole jalapeno. See? And then you probably could have used maybe some sweetener in there, but it was good. This is. This is fun. This is what drinks is about and what I tell 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. Make it fun.

[Show Host]

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 per. It is. It is the perfect setup, where 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.

[Chef Chris Valdez]

You omit the. The. The jalapenos. Something else is very popular right now. Are the mocktails that people.

[Show Host]

Yes.

[Chef Chris Valdez]

Some people are not drinking. So you can make the margarita and omit the. The mezcal.

[Show Host]

Okay.

[Chef Chris Valdez]

And it's still gonna make a great drink. You know, just add a few extra bitters in there. Right. But it's gonna be a great drink, no?

[Show Host]

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 Cinco de May.

[Chef Chris Valdez]

Cheers.

[Show Host]

Cheers.