• Chef Jason Santos

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

Boston Magazine Events

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.


2 parts Tequila Herradura

1 part Fresh Lime Juice ½ part Agave Nectar Instructions: Combine all ingredients and shake with ice to chill. Strain over fresh ice and garnish with half-salt rim and lime. Guacamole: 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 Instructions: 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

  • White Instagram Icon
  • White Facebook Icon
  • White Twitter Icon

Bookings & Entertainment: Nicole Russo  /  Licensing: C3 Entertainment: Ani Khachoian

Jason Santos is a registered trademark of Jason Santos, Inc. All Rights Reserved.
© 2021 Jason Santos, Inc. All Rights Reserved.

Accessibility | Privacy