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Cocktail Pairings for

Cinco de Mayo

Café Frida
368 Columbus Avenue
New York, NY 10024
212 712 2929

Duck Breast Tacos Marinated in Pasilla and Mescal
Chef Miguel Espinoza of Café Frida – New York, NY
Adapted by
April 2007

Yield: 10 Tortillas


  • Pasilla Sauce:
  • 5 dry Pasilla chilies
  • 3 ripe plum tomatoes
  • 3 cups chicken stock
  • 1 clove garlic
  • 1 ounce white onion
  • 1 teaspoon cumin, ground

  • 2 pounds Long Island duck breast
  • Pasilla Sauce
  • 1 ounce mezcal
  • 1 white Spanish onion, sliced
  • Salt and black pepper, to taste

  • 10 fresh corn tortillas
  • Cilantro, chopped
  • White onion, chopped
  • Pasilla Sauce


For the Pasilla Sauce:
Remove the seeds from the pasillas and toast over an open flame. Roast the tomatoes and blend them in with the 3 cups of chicken stock, pasilla, garlic, white onion and the cumin.

For the Filling:
Cut the duck breast into thin slices (less than a ½ inch) and add them to a hot saucepan with oil. When the duck breast is half way cooked add 5 ounces of Pasilla Sauce and 1 ounce of mescal. Allow to cook for an additional 2 minutes and remove from heat.

To Assemble and Serve:
Arrange the 10 tortillas and add approximately 3 ounces of filling to each. Top with cilantro, onions and a bit more sauce.

Tequila Cocktail Pairing:
Junior Merino’s Pomegranate-Pasilla Amor


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