Even though April has come and gone, it's time to start planning for one of our favorite holidays of the year: Cinco de Mayo. Why is it one of our favorite holidays? Well, we're so glad you asked. Not only does it consist of fake mustaches and unhealthy amounts of guacamole, but it has also stolen our hearts because of tequila and tacos. And when those two things come together, which happens more often than you might think (#nojudgement), the world simply becomes a better place. That's why we decided to partner up with Patrón Tequila and La Esquina to enjoy Cinco de Mayo the only way we know how: with lots of tequila and tacos.

So, in celebration of Cinco de Mayo and La Esquina’s 10 year anniversary, we decided to provide you with not one, or two, but four recipes that involve Patrón tequila (plus a bonus margarita, too.) So get your limes ready and put on those mustaches because May 5th just got muy caliente.

Photo cred: Vanessa Granda

1.5oz of Patrón Reposado

1oz Citrus

1oz Agave

3 Dashes Housemade Blood Orange Tincture

Shaken into a Coupe Glass, rimmed with Himalayan Pink Salt

Garnished: Blood Orange Wheel

Photo cred: Vanessa Granda

Pinch of Cilantro

1.5oz Patrón Reposado

1oz Citrus

.5oz Habanero Infused Dry Curacoa

.5oz Agave

.5 oz Jalapeño Oil

Shaken into a Margarita Goblet and rimmed with Smoked Red Alder Salt

Garnished with Chili Top Pepper

Photo cred: Vanessa Granda

Patrón Batter:
2 tablespoons flour
2 tablespoons cake flour
2 teaspoons of baking powder
2 teaspoons of kosher salt
Mix all dry ingredients in a bowl then add the wet ingredients
5 tablespoons of sparkling water until it's smooth
1/2 tablespoon of Silver Patrón Tequila

Put batter to the side and save for the fish

Photo cred: Vanessa Granda

Grilled Pineapple Pico de Gallo:
Slice a quarter of pineapple
Rub a teaspoon extra virgin olive oil and a pinch of salt on the pineapple

Place on the grill
Grill for a minute to minute and a half on each side
Make sure it has the grilled marks to bring out the flavor and cut into smaller chunks

In a bowl:

2 tablespoons of diced tomatoes
1/2 tablespoons of chopped onions
1/2 tablespoon of chopped jalapeño
1 tablespoon of lime juice (about 2 limes)
1 tablespoon of cilantro
1/2 teaspoon of kosher salt

Add pineapple into the bowl, mix all together, and put aside

Photo cred: Vanessa Granda

Chipotle Mayo:

In a bowl:
4 tablespoons of mayo
2 tablespoons chipotle purée
1 teaspoon of Dijon mustard
1 teaspoon of lime juice
Pinch of salt
Mix it all together and put aside

Photo cred: Vanessa Granda

Pickled Cabbage:

In a sauce pan:

Add pickled cabbage
4 tablespoons of Apple cider vinegar
4 tablespoons of water
1 teaspoon of sugar
1 teaspoon of kosher salt
Bring to boil

In a bowl:
6 tablespoons of red cabbage and green cabbage
Pour sauce into the cabbage and let it rest for a few mins and cover with plastic

Photo cred: Vanessa Granda

Fried Fish:

Slice tilapia or mahi mahi (1.5oz for each taco)
Add a pinch of salt covering the fish
Dip the fish into the Patrón batter
Put into the fryer (or frying pan with oil)
Hold the fish until it starts to float in the oil and then you can let it go
Let it cook for about 3-5 minutes (until crisp, light brown exterior)

Take the fish out of the fryer and lightly salt the fried fish

Warm up the flour tortillas

Photo cred: Vanessa Granda

For the Tacos (layer in this order):

Layer avocado
Fish
Chipotle salsa
Pico de gallo
Pickled cabbage
Add a lime wedge on the side

Photo cred: Vanessa Granda

Photo cred: Vanessa Granda

Seasoned Shrimp:

5 Tiger shrimps, cut them in half, and take out the tail

Add 1 teaspoon of chopped fresh garlic

1 teaspoon of butter

1 teaspoon of lime juice

1/2 tablespoon of Silver Patrón Tequila

2 pinch of salt

Mix together with the shrimp and put it aside

Photo cred: Vanessa Granda

Pico de Gallo (same recipe as above minus pineapple)

In a bowl:

2 tablespoons of diced tomatoes
1/2 tablespoon of chopped onions
1/2 tablespoon of jalapeño
1 tablespoon of lime juice
1 tablespoon of cilantro
1/2 teaspoon of kosher salt

Mix it all together

Habanero-Cilantro Salsa:

In a bowl:

3 tablespoons Mayo

1 tablespoon of fresh cilantro

1 teaspoon of habanero pepper

1 teaspoon of nectar agave

1 teaspoon of lime

Pinch of salt

1 teaspoon of Dijon mustard

Mix it all together

Photo cred: Vanessa Granda

Chipotle Piloncillio (for the bacon):

In a saucepan

8oz piloncillio

1 quart of water

5 tablespoons of chipotle pepper purée

Bring up to boil, then turn the heat down (medium flame) and let it reduced to 1/4 of the liquid that you had into the pot (After 45 minutes to an hour it will reduce very fast), or until it gets a thick texture (like a glaze), and let it rest

Place your bacon into the oven for about 15 minutes 350°. Keep an eye on the bacon during the final few minutes

Remove the bacon from the oven and chopped (medium diced)

Place that cooked bacon into a medium mixing bowl and add 3tbls of the chipotle glaze

Photo cred: Vanessa Granda

Cook Shrimp With Patrón:

Pro tip: Add 1 teaspoon of butter and olive oil in a pan (so the butter doesn't burn)

1 teaspoon of fresh garlic

Wait until the garlic changes color and then put the shrimp into skillet

Squeeze half a lime

1/2 tablespoon of Silver Patrón Tequila

2 pinches of salt

Cook the shrimp for 2 minutes

Photo cred: Vanessa Granda

For Tacos (layer in this order):

Place the shrimp on top of the corn tortillas

Chipotle glazed bacon

Add salsa

Regular pico de gallo

Shredded lettuce

Photo cred: Vanessa Granda

And like we promised, here is the bonus margarita from our friends over at Patrón. It's their Margarita of the Year and it's as good as it sounds. Trust us.

2 oz Patrón Silver

.5 oz Patrón Citrónge Lime

1 oz fresh squeezed lime juice

.5 oz ginger syrup

Bar spoon jalapeño oil

Dash rosewater

Rose petal sea salt

How to: Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.

Created by Jordan Corney, Bohanan’s

If you don't feel like cooking, but still want your celebrate Cinco de Mayo in style, make sure you check out La Esquina's two locations to fiesta all night long.

Locations: 114 Kenmare, New York, NY 10012; 225 Wythe Avenue, Brooklyn, NY 11249

Special thanks to Patrón Tequila and to La Esquina's Beverage Manager, Adam Baca, and Executive Chef, Adrian Ramirez, for creating the recipes.

Photography via Vanessa Granda