Recent Blog Posts

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 –…

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…

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 –…

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 –…

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,…