Across Alabama, dozens of restaurants and bars pay homage to the owners’ history or heritage in some way. Two establishments in particular are often praised for their authenticity and excellence: Birmingham’s Adiõs and Salud Taqueria. Co-owners José Medina Camacho and Jesús Méndez have made a name for themselves in the Magic City on account of their cultural contributions. Both are originally from Mexico and immigrated to northern Alabama in the early 1990s.

Enjoy these three recipes from the talented duo at this year’s Cinco de Mayo celebration.

José Medina Camacho (Adiõs)

Gua-Vacho

José Medina Camacho, Adiõs

Ingredients

For cocktail:

• 1½ ounces blanco tequila
• ½ ounce Batavia arrack
• ¼ ounce Ancho Reyes
• ¾ ounce yuzu
• ¾ ounce guava-honey syrup (1 gram guava: 1 gram honey)

We use local honey, but you can also use clover honey. As for guava, we use a guava puree from our local Mexican market, but you can use Jumex Guava.

Ancho pepper salt for rim:

• 10 grams kosher salt
• 1 gram ancho pepper powder

Instructions

Build in a shaker tin, starting with the ingredient used in the smallest quantity and continuing until all ingredients are added. Shake and fine strain into a coupe. Salt the rim with ancho pepper salt.

¡Viva El Cinco!

José Medina Camacho, Adiõs

Ingredients

• 1½ ounces Los Altos añejo
• ½ ounce Ancho Reyes
• 1 barspoon house piloncillo
• 2 dashes of chocolate bitters

Salsa Macha

Jesús Méndez, Salud Taqueria

The condiment in this recipe is inspired by the dried chile peppers Salud Taqueria uses for its al pastor marinade and is made for those who like a little heat. While Méndez and his parents (who help day-to-day in the restaurant) are from Tabasco, Mexico, salsa macha originates from the neighboring state of Veracruz.

Jesús Méndez (Adiõs)

Ingredients

• 1½ cups extra virgin olive oil
• 8 dried Nuevo Mexico chiles, stems removed
• 10 dried chiles Japones, stems removed
• 4 dried chiles piquin (more or less, depending on your heat profile)
• 4 garlic cloves, peeled and sliced
• ¾ cup roasted, salted peanuts
• 2 ounces pumpkin seeds
• 2 tablespoons sherry vinegar (helps balance all the ingredients)
• 2 teaspoons piloncillo
• kosher salt to taste, since the peanuts are salted

Instructions

Step 1: In a medium or large skillet, over low heat, toast the nuts and seeds. Don’t burn them. Put aside once done.

Step 2: Add the garlic and oil and cook over low, stirring often until toasted, dry and golden brown. Should take 3 or 4 minutes. Save the oil.

Step 3: Using the same oil, add the chiles to the oil and fry for 5 minutes more, or until very lightly browned. Don’t burn the chiles. Add the vinegar and piloncillo and let the sherry vinegar evaporate.

Step 4: Turn off the heat; add the ingredients to a blender or food processor. Blend until the nuts and chiles are finely chopped; stop if it starts to look like a paste. You are welcome to add more oil to the person’s preference on consistency. It should hold for about a month. Add salt to taste.

This story originally was published on the SoulGrown website.