Main content starts here, tab to start navigating

Cooking Live (a Cinco de Mayo special edition) presented by Tequila Herradura


In honor of Cinco de Mayo, Chef Jason Santos of Citrus & Salt joined us for a special edition of Cooking Live presented by Tequila Herradura. He made his traditional Guacamole and delicious Chili-Cheese Corn alongside the simple and classic Herradura Horseshoe Margarita.

The Horseshoe Margarita  

  • 2 parts Tequila Herradura
  • 1 part Fresh Lime Juice
  • ½ part Agave Nectar


Combine all ingredients and shake with ice to chill. Strain over fresh ice and garnish with half-salt rim and lime. 


  • 3 ea. avocados, slightly mashed
  • 1 ea. lime, juiced
  • ½ ea. medium onion, diced
  • 2 ea. scallions, minced
  • ½ jalapeno, seeded & minced
  • 2 ea. tomatillos or tomatoes, small diced
  • 2 tbl. cilantro, minced
  • TT salt


In a large bowl mix all ingredients together and season with salt.  Serve immediately or cover flush with plastic wrap and refrigerate.

Chili-Cheese Corn:

  • 1 tbl. canola oil
  • 2 ears. corn, removed from the cob
  • 2 ea. garlic cloves, minced
  • 1 ea. packet powdered cheese (from mac & cheese)
  • 1 packet chili seasoning
  • 1 tbl. cilantro, minced
  • TT s&p


In a hot sauté pan add canola oil. Add the corn and garlic cook until slightly toasted. In a separate bowl mix powdered cheese and chili seasoning. Sprinkle corn with as much seasoning as you like then shut off heat and add cilantro and season.

Possible garnishes: 

  • Cotija cheese
  • Minced onion
  • Shaved jalapeno
  • Cilantro sprigs
  • Lime
  • Tortilla Chips

Equipment Needed:

  • Sauté pan
  • Mixing bowls