Traditional Tacos with a Modern Twist

If part of your weekly dinner menu includes a taco night, there’s a good chance that you’ve been serving up the same, basic taco recipe for months (or even years). And while we’ll be the first to say there’s nothing wrong with good, old-fashioned, real Mexican tacos—we also agree that variety is the spice of life. So if you’re feeling a little tired of your traditional taco night, now’s the time to switch things up a bit by trying out some of these fun twists on typical tacos!

Double Up Your Taco Shells

Do you find it difficult to choose between soft taco shells and hard taco shells? Who says you should have to choose? Add an extra layer of crunch and flavor to your next taco night by layering a hard-shell tortilla on top of a soft taco shell. It might not sound like a huge change from what you’re used to, but that extra bit of crunch can make all the difference. Make your taco even crunchier by adding a homemade cabbage slaw, tortilla strips, or some traditional shredded lettuce.

Try a Taco Casserole

Break out of the shell altogether by making a casserole version of your favorite taco recipe! Start by crushing up some of your favorite tortilla chips and layering them on the bottom of a casserole dish. Then, add a layer of taco meat, sour cream, salsa, guacamole, fresh veggies, and cheese. Top with some fresh chopped green onion, pico de gallo, or anything else that tickles your fancy. Pop in a 350-degree oven for about 20-25 minutes, or until cheese is melted and starting to brown. Enjoy!

Turn Up the Heat

Sometimes, a little bit of spice is all you need. Instead of your traditional mild taco seasoning, why not make your own spicy-hot seasoning in which to cook your taco meat? It’s easier than you think; all you need is a little bit of chili powder, cumin, paprika, and garlic (all of which you probably have in your spice rack already!). When your taco meat is browned, add about a cup of water along with the seasoning, bring to a boil, and then reduce to simmer for about five minutes (or until most of the liquid is gone).

End With a Dessert Taco

Sometimes, the best kind of taco is the type you eat for dessert. There are so many fun dessert taco recipes out there and you can get as creative as you’d like. For something a little lighter and healthier, we recommend a fruity dessert taco. Simply sprinkle a regular flour tortilla with cinnamon sugar and fill with a combination of your favorite freshly chopped fruit, such as strawberry, pineapple, and kiwi. You can even add a little bit of whipped cream before rolling your tortilla up and serving. Yum!

Taco night doesn’t have to be boring! These are just a few ideas for sprucing up your next taco night without having to do much extra work in the process. Now, which one do you want to try first?

 

Recipe: Green Chili Pork Burro

If you love Mexican food, chances are you already have a few favorite traditional Mexican burrito recipes tucked away—but what do you do when you’re in the mood to try something different without completely straying away from your favorites? Consider whipping up this yummy green chili pork burro recipe. Loaded with delicious sour cream, stew, and black beans—and topped with Jack cheese, this recipe is sure to please. It’s pretty filling, too, so be sure to bring your appetite!

What You Need

Start by gathering all the ingredients you need for your green chili pork burros. For each burro you’re making, you’ll need:

  • a 13-inch flour tortilla
  • an ounce of sour cream
  • five ounces of prepared green chili pork stew
  • a half ounce of Jack cheese
  • four ounces of prepared black beans
  • a quarter ounce of shredded Jack cheese
  • two ounces of pico/cabbage mix, for garnish

You’ll also want to have a large skillet on-hand for heating each tortilla.

Throwing it Together

One of the nice things about this recipe (and one of the things that makes it so quick and easy) is that it uses so many ingredients that have already been prepared. For example, you can buy prepared green chili pork stew (or make your own ahead of time) and simply warm it up. You can also use leftover black beans from a previous night’s dinner. Once you have all your ingredients on-hand, it’s really just a matter of throwing it all together; it couldn’t get much easier.

Start by heating a tortilla over medium heat in a skillet until it’s slightly crispy but still pliable. Then, spread a dollop of sour cream down the center of the tortilla. Next, top the sour cream with a nice helping of the green chili pork stew, followed by the Jack cheese. The cheese should begin to melt onto the stew, assuming it’s warm enough!

Next, carefully roll the burro closed, just as you would a burrito before cutting the burro in half and putting on a plate. Use a ladle to fill a molcajete with black beans and top the beans with your remaining quarter ounce of shredded Jack cheese. Place the molcajete to the right of the burro on the plate, then add the cabbage/pico mix the the plate; ideally, the burro should be sitting on top of a bed of the garnish for the best presentation.

Serve With…

This burro is large and hearty enough to be enjoyed on its own, but if you’re especially hungry, consider serving it up with a side of authentic refried beans, topped with jack cheese. A side of Mexican rice also goes well with this dish. If you’re feeling really adventurous, go for serving up the burro with rice and beans. You’ll probably be stuffed for the rest of the day.

So, the next time you’re in the mood to try a new recipe for dinner but still want an authentic Mexican dish, be sure to give this delicious green chili pork burro a try. We’re convinced that it’ll quickly become a new favorite!

 

The Chimichanga Origin Story

If you’ve ever been to one of our locations, hopefully you’ve given our signature chimichanga dish—the chicken poblano chimi—a try for yourself. This dish was created by our very own founder’s granddaughter and features a farm fresh poblano chile stuffed with seasoned chicken, wrapped in a crisp tortilla, and topped with our homemade “Sedona Red” sauce and signature Baja sauce. If you’ve yet to try our delicious chimi dishes, you can at least become informed about the history of chimichangas in the meantime!

What is a Chimichanga?

Essentially, a chimichanga refers to a tortilla that’s stuffed with some kind of filling (usually meat or, in the above example, poblano chiles!), deep fried, and topped with some kind of sauce. When you think about it, the chimichanga is actually quite similar to a burrito, with the added step of deep-frying. The end result is a nice, crispy outer shell surrounding a yummy, hot filling. Each bite brings forth a surge of delicious flavors and textures. We’re getting hungry just thinking about it.

Who Invented the Chimichanga?

Believe it or not, the story goes that our very own founder, Woody Johnson, first invented the chimichanga several decades ago (although there are many other restaurants that like to make a similar claim). The best part? Woody came up with this dish entirely by accident. You see, he was actually just trying to make a traditional, meat-filled burrito when he accidentally dropped the wrapped burrito into a deep fryer. Little did he know that this little “mistake” would turn into a new dish that’s now loved across the country! It’s a good thing he didn’t toss that “accident” into the trash when he fished it out of the fryer, right?

Today, we have many different chimichanga (or “chimi,” for short) dishes to choose from, all stuffed with different fillings to suit your taste buds. If you’ve never tried a chimi before, you simply have to make it out to Macayo’s to order one from its original place of invention. Whether you want one stuffed with beef, steak, poblano chiles, or anything in between, we’re sure to have something on our menu that you’re going to love.

Celebrate with Us! Receive a Chimichanga Coupon!

Because of our long-standing history with the chimichanga origin story, we proudly hold a “Chimi-Fiesta” at Macayo’s every year. Each year around the same time, we bust out some special chimichanga menu items that are absolutely amazing. Last year, for example, we featured the chicken poblano chimi. That’s not all, though. For each chimi sold, we donated one dollar to the Arizona Diamondbacks foundation. This was a great opportunity for us to give back to the community wile also celebrating our roots by serving up some of our favorite chimi dishes.

As you can see, the chimichanga has some interesting roots, and all right here at Macayo’s in Arizona! And if reading this didn’t leave you craving a chimichanga, we don’t know what to tell you. Stop by any Macayo’s location and give one of our original chimichanga dishes a try for yourself.

We’re sure you’ll enjoy a little taste of our history!

Taco & Drink Pairings

When you think of food and drink pairings, your mind probably tends to gravitate towards wine pairings. However, no matter what type of alcohol you’re looking to serve with a dish, there are likely to be some important guidelines you’ll want to keep in mind for the best flavors. And believe it or not, this even applies to your weekly taco night. Specifically, there are some beers, wines, and cocktails that tend to pair especially well with your favorite Mexican tacos recipe. By gaining a better understanding of what pairs well with tacos, you and your guests can better enjoy your next taco night!

Beer Pairings

What could be better than tacos and beer? The right combination of tacos and beer. Generally, you can’t go wrong with an American Pale Ale (APA) when you’re serving up any type of taco—whether stuffed with chicken, pork, fish, or beef. Specifically, the bitterness from the hops and the malt from the beer are perfect for bringing out the best flavors of the tortillas and spices without them becoming overwhelming in the process. Furthermore, APAs with a touch of citrus (such as lime or orange) are excellent when paired with an authentic taco with cilantro and lime.

Wine Pairings

Wine might not seem like the obvious go-to for Mexican food, but the right wine paired with tacos can be truly outstanding. Perhaps the best rule to keep in mind when pairing wine with tacos is that you should match the color of your meat to the color of your wine. In other words, if you’re serving up a white meat with your tacos (such as chicken), then you’ll want to go with a white wine. On the other hand, red meats (such as steak or beef) should be paired with a red wine. Generally, it’s best to stay away from sweet wines when pairing with tacos, as the sweetness in such wines can contrast too harshly with the spices in the average taco seasonings. When all else fails, you really can’t go wrong with a red rosé or a sauvignon blanc.

Cocktail Pairings

When it comes to liquor and tacos, it should probably go without saying that tequila is a popular go-to liquor that goes great with just about any type of taco you could be enjoying. Tequila goes great on its own or even in a margarita. But what about other liquor pairings with your taco dishes? Believe it or not, the right vodka can be a wonderful complement to your next taco night. Try, for example, this Mexican martini recipe:

  • a half cup of ice
  • 1.5 ounces of vodka
  • 1.5 ounces orange liqueur
  • 1.5 ounces orange juice
  • 1.5 ounces lemon juice
  • 1.5 ounces lime juice

Add all ingredients to a cocktail shaker; shake well, then strain into a martini glass and garnish with a fresh orange, lime, or lemon wedge (your choice). Try this with your next taco recipe!

Now that you know you can enjoy tacos with more than just tequila, what will you pair with yours on taco night?

 

Mexican Street Tacos: A Brief and Delicious History

When most people think of Mexican food, they tend to think of tacos—at least in the United States. It’s no secret that the taco is a Mexican food staple here in the states, as evidenced by the estimated 4.5 billion tacos consumed here each year. But have you ever stopped to actually think about the history of the taco: where it came from, how it made its way to the United States, and how it grew to become such a prominent food? The next time you’re enjoying a delicious taco, you’ll be glad you took the time to learn.

The Origins of the Taco

Believe it or not, nobody actually knows for sure who first invented the taco. We do know, however, that the first tacos were served up at some point in the 18th century. The name “taco” actually has quite a colorful history, as it’s believed “taco” first referred to dynamite used in mines; the gunpowder in this dynamite was wrapped tightly in paper, much like a modern-day taco’s ingredients are wrapped in a tortilla. Most people agree that the term was probably adapted as a reference to the food by the Aztecs, back when they ruled what is now Mexico.

The United States’ Adoption of Mexican Street Taco

Obviously, the taco is a Mexican food, so just how did it make its way over to the states? It’s hard to know for sure, but evidence suggests that tacos were first introduced in the United States by an influx of Mexican immigrants in the 19th century. More than likely, this first occurred in the Los Angeles area, where Mexican street tacos were sold by vendors. However, as generations of Mexican immigrants saw continued success in America, so did tacos. Gradually, they began making their way from food trucks to the menus of gourmet restaurants.

The Modern-Day Taco Love Affair

Today, you’d be hard-pressed to find a major city without at least a few different Mexican-inspired (or authentic Mexican) restaurants within its limits. And while it’s true that tacos have been Americanized in many ways (with the addition of piles of cheese, tomatoes, and other non-authentic toppings), you can still find good, old-fashioned Mexican tacos in some restaurants across the country.

How do you know when you’re eating an authentic Mexican taco? For starters, take a look at the shell. If the taco is wrapped in a flour tortilla, you’re probably enjoying an Americanized taco, as authentic tacos are usually served up in corn tortillas. Furthermore, authentic tacos tend to have just a few simple ingredients: some kind of meat (chicken, carne asada, or pork…not ground beef), some lettuce, and a small amount of cheese. Lime wedges may be served on the side.

As you can see, the taco has an interesting and rather mysterious history. Here at Macayo’s, we pride ourselves in dishing up some of the most delicious tacos and other Mexican dishes you’ll ever taste. Stop by today and give our famous chicken tinga tacos a try for yourself! We’re sure you’ll love them.

 

Come Celebrate National Taco Day October 4

It seems like there’s a holiday for just about everything imaginable these days. From National Best Friend Day to National Cheesecake Day, no matter where your interests lie, surely there’s a holiday to celebrate. But did you know that there’s also a National Taco Day?! Well, there is—and this year, it’s falling on October 4. As if you needed an excuse to enjoy some delicious tacos.

The History of the Taco

Before we get into more detail about National Taco Day, let’s briefly recap the history of the taco as we know it. It’s widely believed that the first tacos were served up in Mexico in the 18th century, consisting of a tortilla wrapped around some sort of spiced meat. Then, in the 19th century, it’s believed that Mexican immigrants first brought tacos into the United States (most likely to street vendors in Los Angeles). From there, the popularity of the taco grew exponentially, and the rest is, well…history.

Celebrating National Taco Day

With National Taco Day coming up on October 4, now is a good time to consider how you’ll celebrate. Maybe you’ll take it easy and make some tacos from the comfort and convenience of your own home. Brown a little taco meat, chop up some veggies, and maybe cook some rice on the side. Sounds good enough, right? But what if you don’t want to bother with prepping, cooking, and cleaning up? Are you destined to run through your local fast food drive through for some non-authentic, Americanized tacos?

Nope! You can stop by Macayo’s for some delicious, real Mexican tacos and save yourself the time and work. We have some absolutely delicious and spicy chicken tinga tacos on our new menu that our customers seem to love, but we’ve got plenty of other options for you to explore as well. And the best part (aside from the taste)? You won’t have to worry about cleaning up! Let our friendly wait staff bring you rounds of margaritas and yummy food as you enjoy National Taco Day with your loved ones.

Celebrate With Real Mexican Tacos at Macayo’s!

We’ve got 12 different locations for you to choose from, so no matter where you’re coming from, we’re sure you can find a location that’s convenient for you. Consider gathering some co-workers or friends together, or bring your family in for a day of celebrating the rich and delicious history of tacos as we know them today. And of course, we won’t judge you too much if you choose to order a non-taco dish from our impressive menu. We’ve got lots of options for you to choose from regardless of what your taste buds may be calling for. Oh, and we’re always serving up our signature drinks, such as the delicious and refreshing Macayo Mule.

Don’t let National Taco Day pass you by this year without allowing yourself to enjoy some authentic Mexican food in a fun, friendly environment. Just stop by Macayo’s for some real Mexican tacos, great service, delicious drinks, and an overall amazing time!

 

6 Ways to Up Your Margarita Game

There’s nothing wrong with a traditional margarita, but let’s be honest; sometimes, you just need to do something a little different. When you’re feeling a little tired of the same old margarita recipes, it’s time to mix things up. Fortunately, we’ve come up with six unique ideas for upping your margarita game. Perfect for your next social gathering, these fun variations on the traditional margarita will have you falling in love with the drink all over again.

Margarita Popsicles

Booze and popsicles. Is there really any better combination—especially on a hot summer day? We didn’t think so. Rather than your typical hum-drum margarita in a glass, why not make popsicles out of them for your next barbecue or party? You can buy popsicle trays at your local grocery store; then, it’s just a matter of adding in a bit of your favorite non-alcoholic mixers (such as lime or orange juice) to ensure that the popsicles freeze and harden.

Margarita Shots

If you’ve had jello shots before, then you already know they’re the most amazing combination of your childhood and your adulthood. But most jello shots are made with vodka or rum. Why not mix things up a little bit and incorporate tequila for a margarita shot? From strawberry margarita shots to traditional margarita shots served in real lime wedges, the possibilities are endless. These are the perfect surprise to whip up for your next gathering.

Beer-Ritas

Who says you should have to choose between a beer and a margarita? With a beer-rita, you can have both at the same time! Making a beer-rita is simple enough; all it involves is carefully pouring your favorite beer into an already-made margarita (just be careful not to let the head get too high). We recommend using an authentic Mexican beer for the best results, but we won’t judge if you don’t have any readily available.

Unique Ingredients

Sometimes, all it takes is the addition of a couple unique ingredients to take your margarita to the next level. From bloody Mary margaritas with olive juice and Tabasco sauce, to jalepeño margaritas and everything in between, there are so many ways to spice up your favorite beverage. Either of the aforementioned unique margaritas will also go great with many authentic Mexican food recipes.

Margarita Desserts

Have your cake and your margarita, too! Or did we mean to say cookies? Enjoy all your favorite aspects of a margarita in dessert form by whipping up a batch of margarita cookies with a tequila glaze. It’s easier than you think, and it’s love at first bite. But don’t just take our word for it…you have to try this one out for yourself.

Margarita Drinkware

Of course, even if you decide to remain loyal to your traditional margarita, you can always enjoy it in a fun and unique glass or mug. And when you bring your Macayo’s mug to any of our restaurants, you’ll even receive a great price on a margarita fill. Just another reason to drink more margaritas, enjoy some delicious Mexican food, and gather to spend time with friends and family.

The Margarita: A Refreshing History

When it comes to Mexican alcoholic drinks, one that comes to mind right away for most people is the margarita. Made with tequila, lime juice, and Cointreau, the margarita is a simple yet versatile beverage; it can be served up on the rocks, frozen, or even on its own. Not to mention, there are many fun variations of the margarita, ranging from fruity margaritas to spicy margaritas and everything in between.

However, have you ever thought about where the margarita came from? You probably assume it was invented in Mexico, but what do you know about when it was invented or even who claims to have invented it? We have some of the answers here, but as it turns out, the history of the margarita is a little more complicated than you would think.

Who Invented the Margarita?

As with many popular inventions, there are lots of people who claim to have invented the margarita. Dating as far back as 1930 and as recently as 1948, bar owners have been staking their claim to the invention. Unfortunately, nobody knows for sure (nor will we ever know) who first decided to combine that delicious mix of tequila, fresh-squeezed lime juice, and Cointreau into a refreshing beverage.

More than likely, there have been so many different claims to inventing the margarita because multiple people probably invented it around the same time. After all, the margarita itself only contains three simple ingredients, so it’s not too farfetched to think that several people could come up with the same cocktail combination.

Possible Drink Adaptations

Not to mention, there were many popular drinks around the time that the margarita was thought to have been invented that are quite similar to the margarita. As such, we can’t rule out the possibility that the margarita is actually an adaptation of another beverage. For example, there’s the tequila daisy—a beverage that combines tequila, lime juice, and grenadine (only one ingredient different than the margarita). While we may never all agree on who exactly made the first  margarita, we can probably all agree on the fact that it’s a delicious enough beverage that so many people want to lay claim to it.

What We Know For Sure

So, what do we know for sure about the history of the margarita? We know that it was probably invented at some point in the 1930s or 1940s in Mexico. We also know that, since the invention of the margarita, the beverage has even grown popular enough to have its very own glass, along with dozens (if not hundreds) of delicious variations on the traditional recipe. Oh, and we know that at the end of a long day, nothing beats the refreshing taste of this controversial cocktail.

As you can now see, there’s more to the history of the margarita than meets the eye. And despite the fact that we may never know who invented one of our favorite adult beverages, we can still enjoy them greatly. Whether you’re in the mood for a traditional margarita or something a little more unique, you can always rely on Macayo’s to deliver.

 

Happy Birthday Macayo’s!

Did you know that Macayo’s is celebrating its 69th birthday? We are! Since the 1940s, we’ve been serving up some of the area’s favorite drinks and Mexican dishes. Today, we have 15 different locations across the state and beyond. In celebration of our 69th birthday, we’re inviting everybody to stop by and sample some of our new menu items and drink specials. We know that when it comes to Mexican restaurants, the community holds us in high regard, which is why we continue striving to impress.

From 1946 Through Today

The roots of Macayo’s date all the way back to 1946, when Woody and Victoria Johnson first made their dream of owning a restaurant come true. With the opening of their first restaurant, they knew their focus was going to be on hospitality and delicious, authentic Mexican recipes. The funny thing is that not much has changed since that first day of operation; we’re still family-owned (the Johnson’s sons and daughter have taken the reigns) and we’re still known for our friendliness and our fresh, delicious food. The only real difference is that we’re slightly larger today, with 15 different locations currently in operation. And that’s something we’re very proud of!

Must-Try Menu Items

In celebration of our 69th birthday, we’ve been working hard at coming up with some great new menu items, and we’re so excited to share them with you! A few of our favorites include our bold shrimp and chorizo taquitos, tinga chicken tacos, and pollo blanco burros. We also have a yummy green chile pork stew for those who are looking for a heartier option. Specifically, this dish incorporates the best cuts of pork butt, some amazing braising spices, tomatillo salsa, and fresh-grown poblano peppers for a spicy, smoky flavor. And finally, be sure to leave plenty of room for dessert, because our new mint chocolate chimis are out of this world.

New Drink Items

Of course, we knew we couldn’t stop with just a few new dishes on our menu. We know that many of our customers come back time and time again because they love our unique drinks! That’s why we decided to come up with some fun new drink options that you need to try for yourself. From our classic grand margarita to our fruity Arizona sunset margarita, we’re shaking things up with our new drink options. We also have a truly light and refreshing desert limeade that you’ll absolutely love, on top of our red sangira with a kick (hint: it includes tequila)! And last but certainly not least, we have our own version of the Moscow Mule. Known as the Macayo Mule, this drink incorporates the flavors of tequila, Patron, ginger beer, and a spring of fresh mint for a delicious flavor. And of course, it’s served up in a copper mug to bring out the best tastes!

Here at Macayo’s, we’re so proud to be celebrating 69 years of serving the community. And we couldn’t think of a better place to share our authentic recipes than right here in Arizona. We hope you’ll stop by to celebrate with us by trying out some of our new dishes and drinks!

 

Shrimp and Chorizo Taquitos to Try

When you’re in the mood for a flavorful dish that’ll leave you full and satisfied, you can’t go wrong with our shrimp and chorizo taquitos. When it comes to Mexican shrimp recipes, it really doesn’t get any yummier (or easier) than this one. Read on to find out everything you need to know about preparing and serving up this dish tonight.

What You Need

Start by making sure you’ve got everything you need to create the shrimp and chorizo mix. This will include:

  • two ounces of chorizo
  • an ounce of chipotle butter
  • a pound of diced shrimp
  • an ounce of Macayo’s Sergio’s Tomatillo Salsa
  • three ounces of Jack cheese
  • nine red corn tortillas (6oz.)
  • nine white corn tortillas (6oz.)
  • olive oil, as needed

You’ll also need a few sautee pans for cooking and mixing the ingredients.

Putting it Together

Got all the ingredients you need? Great! Time to get started in prepping this dish. It’s quicker and easier than you probably think, making this an ideal dish for a busy weeknight or even a relaxing weekend day.

Start by heating your chipotle butter in a sautee pan until it’s melted. Then, add the chorizo and brown it evenly until it’s entirely cooked through. Drain the grease from the chorizo and add the shrimp, flipping and cooking until pink in color and done. Next, add the tomatillo salsa mix all the ingredients together thoroughly before moving to a shallow pan and allowing to cool to about 40 degrees. This will give the flavors a chance to marry together before moving onto the next step.

Once it’s cooled down, add the Jack cheese to the top of the mixture and allow it to melt. Then, in a clean sautee pan, add a little bit of olive oil and brown both sides of each tortilla, being careful not to burn them. The tortillas should be warmed just enough to make them soft and pliable. Set the browned tortillas onto a clean, dry surface before placing about an ounce of the chorizo and shrimp mixture onto each tortilla and rolling them into individual taquitos.

Presentation

Now that you’ve prepared this delicious dish, it’s time to plate and present to your dinner guests! To present this dish, each plate should have:

  • two of the red tortilla taquitos
  • two of the white tortilla taquitos
  • an ounce of shredded cabbage
  • a half ounce of extra tomatillo salsa
  • a half ounce of Baja sauce
  • a half ounce of pico de gallo
  • a quarter ounce of extra Jack cheese

Serving these ingredients on the side will allow your guests to customize their own taquitos to suit their unique tastes. Plus, plating your dish in this way will make it look like your meal was cooked by a professional chef! Trust us on this one.

As you can see, whipping up a batch of 18 delicious shrimp and chorizo tacos is a lot easier and quicker than you may think. The next time you’re in the mood for some bold and flavorful Mexican food, be sure to give this recipe a try. It’s sure to become one of your new household favorites!