How To! Macayo’s Mexican French Toast
How To! Macayo’s Original Margarita
Legend has it Margarita Sames is the original creator who first mixed up everyone’s favorite tequila cocktail in Acapulco, Mexico back in 1946.
INGREDIENTS
– 2 Limes, cut in half
– 1/4 oz. Cointreau
– 1 1/2 oz. 1800 Reposado Tequila
– Ice
– Salt, for glass rim as desired
METHOD
1. In a mixing glass, add
– Juice from 2 limes
– 1/4 oz. Cointreau
– 1 1/2 oz. 1800 Reposado Tequila
– Scoop of ice
2. Shake 10-12 times
3. Strain over fresh ice into serving glass
And, ENJOY!
How To! Macayo’s Green Chile Pork Stew
Award Winning! Packed with flavor from braised pork, tomatillo enchilada sauce & fire-roasted tomatillo salsa. Spice level varies upon the season.
INGREDIENTS
– 1 pound Pork Tenderloin
– 1/4 teaspoon Cumin
– 1/2 teaspoon Salt
– 1/4 teaspoon Garlic, chopped
– 2 oz. Macayo’s Green Enchilada Sauce
– 12 oz. Fire-Roasted Tomatillo Salsa
– 1/4 pound Poblano Chile, roasted, diced
METHOD
1. In crockpot on high heat, add all ingredients except enchilada sauce, tomatillo salsa & poblano chile
2. Stir and simmer for 20 minutes
3. Add enchilada sauce, tomatillo salsa & poblano chile
4. Stir and simmer for another 30 minutes
And, ENJOY!
How To! Macayo’s Mexican Corn
Roasted corn served off the cob, mixed with Mexican cheese, crema and topped with Pepe’s Picante Salsa and fresh lime juice to bring out all of the flavors.
INGREDIENTS
– 2 each Corn, roasted
– 4 tablespoons Mayo Crema
– 1 tablespoon Elote Spice
– 2 tablespoons Asadero Cheese, grated
– Queso Fresco, as needed
– Cilantro Sprig, as needed
– Juice from Lime, as needed
METHOD
1. Roast corn on grill until blackened
2. Remove corn from cob
3. In a small saucepan, on medium heat, add the corn, mayo crema, elote spice and asadero cheese
4. Stir thoroughly until cheese is melted
5. Top with queso fresco, cilantro and fresh lime juice
And, ENJOY!
How To! Macayo’s Slow Simmered Shredded Beef
Like a machaca or your mom’s pot roast. Slow simmered with carrots, onions & celery. Then, simmered again with diced tomatoes, onions, green chiles & house spices.
INGREDIENTS
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1 tablespoon Garlic Powder
– 1 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
– 1 cup Diced Tomatoes, in juice
– 1 cup Diced Green Chiles
METHOD, BEST PREPARED IN A CROCKPOT OR SLOW-COOKER
1. Add the following ingredients to your crockpot
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed to cover ingredients
2. Simmer on low until meat is tender
3. Remove ingredients from crockpot
4. Reserve beef broth for later use
5. Hand shredded tender beef
6. Add the following ingredients to your clean crockpot
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
4. Stir ingredients
5. Add shredded beef back to crockpot
6. Then, add the following ingredients
– 1 cup Diced Tomatoes, in juice
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
7. Stir
8. Simmer on low for 15 minutes
9. Add 1 cup Diced Green Chiles
10. Stir
11. Simmer on low 10-12 minutes
And, ENJOY!
How To! Macayo’s Fire-Roasted Tomatillo Sauce
Medium to hot in spice, depending on the season. A spicy, smooth green sauce made with fire-roasted poblanos & jalapenos.
INGREDIENTS
– 8 oz. Chicken Broth
– 1 each Jalapeno, roasted
– 1 each Poblano, roasted
– 3 oz. Green Chiles, diced
– 5 oz. Tomatillos, diced
– 1/4 teaspoon Cumin, ground
– 1/4 teaspoon Salt
– 1/4 teaspoon Garlic, fresh, chopped
– 1 oz. Flour
– 1/2 oz. Water, for flour
METHOD
1. Roast jalapenos and poblanos on grill until blackened
2. Place diced green chiles, poblanos, jalapenos, cumin, salt, garlic and chicken broth in blender, flash blend 2 times
3. Add all blended ingredients and diced tomatillos to saucepan, bring to a boil
4. While the sauce is cooking, place flour and water in a small bowl and whisk until flour is completely dissolved
5. Slowly add small amounts of flour mixture to thicken, make sure there are no lumps
6. Reduce heat and simmer for 15 minutes until thickened
And, ENJOY!
Woody’s Macayo Grand Opening!
We are so excited to announce that our NEW! Woody’s Macayo location has officially opened! After many months away, we are so proud to open this new location on Central Avenue and cannot wait for you all to see it!
JOIN US FOR OUR GRAND OPENING EVENT!
– Wednesday, November 1st from 5:00 pm to close
We will be open for regular business hours but all of the Grand Opening Festivities will be from 5:00 pm to close
– Celebrating Dia de Los Muertos
– $7 El Jimador Margaritas
– Live Musical Entertainment
– Live Art Show
– Dia de los Muertos Face Painter
– Raffles for prizes such as Macayo Gift Cards, Macayo’s for a Year, Free Catering Packages & more!
– Also, a special Thank You gift for attending guests!
3815 N. Central Avenue, Phoenix, 85012
Hours of Operation:
– Monday – Wednesday: 7:00 am to 10:00 pm
– Thursday – Friday: 7:00 am to 12:00 am
– Saturday: 10:00 am to 12:00 am
– Sunday: 10:00 am to 10:00 pm
Breakfast: Monday – Friday 7:00 am to 10:00 am
Lunch Specials: Monday – Friday 10:00 am to 3:00 pm
Happy Hour: Monday – Friday 3:00 pm to 6:00 pm
How To! Macayo’s Red Wine Sangria
Red Wine Sangria made with fresh fruit, perfect for the summer heat!
INGREDIENTS
– 6 lime wedges
– 6 lemon wedges
– 12 orange slices
– 1 1/2 oz. Bols Peach Schnapps
– 6 oz. Freshly squeezed lime juice
– 6 oz. Simple Syrup
– 3 oz. Reposado Tequila
– 12 oz. Red Wine
METHOD
1. In a shallow container add:
– 6 lime wedges
– 6 lemon wedges
– 12 orange slices
– 1 1/2 oz. Bols Peach Schnapps
– 6 oz. Freshly squeezed lime juice
– 6 oz. Simple Syrup
2. Let mixture soak for 1 hour, or more
3. Transfer into serving pitcher
4. Then add:
– 3 oz. Reposado Tequila
– 12 oz. Red Wine
5. Add ice & serve
ENJOY!
How To! Macayo’s Mule-Jito
Mule-Jito (noun): a unique beverage combination of a Mule and a Mojito! Crisp & Refreshing!
INGREDIENTS
– 5 Mint Leaves
– 2 Lime Wedges
– 1 oz. Coconut Water
– 1/4 oz. Licor 43
– 1 1/2 oz. Reposado Tequila
– 1 1/2 oz. Club Soda
– 1 oz. Ginger Beer
– Mint sprig, garnish
METHOD
1. In mixing glass muddle the
– 5 Mint Leaves
– 2 Lime Wedges
– 1 oz. Coconut Water
2. Then add
– 1/4 oz. Licor 43
– 1 1/2 oz. Reposado Tequila
– 1 1/2 Club Soda
– Scoop of ice
3. Cover with cocktail shaker and shake vigorously 15-20 times
4. Pour all ingredients into fresh glass
5. Fill glass to the rim with ice
6. Top with 1 oz. Ginger Beer
7. Garnish with a beautiful mint sprig
ENJOY!