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Jason Cooks Live on Cinco de Mayo!

a man sitting at a table in a restaurant

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