El Diablo Cocktail

The El Diablo cocktail is a must-make tequila drink! It’s sweet tart and spicy, starring black currant liqueur, lime and ginger beer.

Here’s a highball that immediately shot to the top our favorite tequila drinks: the El Diablo cocktail! This one flies under the radar, but take one sip and you’ll become a new convert. Bold berries, zingy lime, and spicy ginger complement the bite of the tequila in a way that’s indescribable. You’ve just got to taste! Since it’s a highball drink, it’s as easy as pouring the ingredients into an ice-filled glass.

What’s in the El Diablo cocktail?

The El Diablo cocktail is a highball drink made with tequila, crème de cassis (black currant liqueur), lime juice, and ginger beer. The drink was invented by Trader Vic in the 1940’s, a restaurant owner considered the grandfather of Tiki drinks (he invented the Mai Tai and others). The first reference to El Diablo was in his 1946 book called “Trader Vic’s Book of Food and Drink” where he claims it as his original recipe.

The first recipe for this drink was a highball built right in the glass, but modern versions indicate to shake and strain. Our version goes back to the original (because, why dirty a cocktail shaker?). Here’s what you’ll need for the El Diablo:

• Tequila reposado
• Crème de cassis
• Lime juice
• Ginger beer

The use of ginger beer may remind you of another famous highball cocktail: the Moscow Mule! The El Diablo is similar to a Mexican mule, but adds creme de cassis.

De Kuyper is an inexpensive brand of crème de cassis that’s widely available

What is Crème de Cassis?

Is it worth grabbing a bottle of crème de cassis for this recipe? We give an emphatic yes. Though of course, this is the ideal cocktail to make after you’ve purchased a bottle for a Kir Royale. Here’s more about this liqueur:

• Crème de cassis is a dark, sweet liqueur made black currants. It’s made in Burgundy, France and first became available in 1841.
• How much does crème de cassis cost? It’s an inexpensive liquor: you can find a 750 ml bottle for as low as $10. We like the brand Drillaud.
• What cocktails use creme de cassis? It’s most popularly used in the Kir Royale where it’s paired with champagne. Also try it as a Cassis Spritz (substitute it for Aperol in an Aperol Spritz), or substitute it for Chambord in a French Martini.

Want a substitute for crème de cassis? You can use Chambord (black raspberry liqueur) or crème de mure (blackberry liqueur).

Tips for the El Diablo cocktail

The El Diablo cocktail is fast and easy: and you can build it right in the serving glass! Here are a few tips for making this quick drink:

• Build it right in the glass. Many modern recipes recipes indicate to shake and strain this drink. But why spend the extra effort? Make it as a traditional highball cocktail, right in the glass (that’s the way Trader Vic’s original 1946 recipe indicates).
• Use tequila reposado. The vanilla and oak notes from aged tequila reposado add just the right sophistication to the flavor. Use an inexpensive to mid-range reposado here (save the premium stuff for sipping). If all you have is tequila blanco, it works too!

More tequila cocktails

Of course, we all love a great Classic Margarita. But there are so many more great tequila cocktails to try! Here are a few more tequila drinks to put on your radar:

• Try the intriguing Siesta with Campari
• Go for a refreshing Cantarito
• Mix up a tall Ranch Water
• Try a Tequila Sour with egg white foam

01

Siesta Cocktail

02

Cantaritos

03

Ranch Water

04

Tequila Sour

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El Diablo

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 3 minutes
• Cook Time: 0 minutes
• Total Time: 3 minutes
• Yield: 1 drink

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Description

The El Diablo cocktail is a must-make tequila drink! It’s sweet tart and spicy, starring black currant liqueur, lime and ginger beer.

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Ingredients

• 1 ½ ounces* tequila reposado
• ½ ounce crème de cassis (or substitute Chambord or crème de mure)
• ¾ ounce lime juice
• 3 ounces ginger beer

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Instructions

1. Add the tequila, crème de cassis and lime juice to an ice filled highball glass.
2. Top with the ginger beer and stir gently. Serve immediately.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

• Category: Drink
• Method: Stirred
• Cuisine: Cocktails
• Diet: Vegan

Keywords: El diablo cocktail

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Totchos (Tater Tot Nachos!)

Impress everyone with this totchos recipe! Tater tot nachos are endless fun, crispy and loaded with all the best toppings.

Looking for fun party food, or a tasty appetizer dinner? One word for you: Totchos! Just as you’d imagine, crispy-on-the-outside, soft-on-the-inside tots are just the thing for loading with nachos toppings. This Totchos recipe is our favorite way to make them: topped with black beans, corn, pico, guacamole, sour cream and lots of cheese. Here are the tricks to making your own pan of tater tot nachos!

What are totchos?

Tater tot nachos, aka totchos, are nachos where tater tots stand in for the tortilla chips. Mix up the toppings while the tots bake and you’ve got a hearty appetizer or even dinner. It’s unclear who invented tachos, but they’ve captured popular imagination and you can now find them on restaurant and bar menus.

We first tasted Totchos years ago at a restaurant in Montana, of all places! Around a table with my family and mugs of microbrew, we experienced the magic of totchos: crispy fried potatoes topped with black beans, avocado mash, and a white queso sauce. Between the “Mmmm’s”, Alex and I caught each others’ eyes. We’ve got to try this at home.

Ingredients in tater tot nachos

This Totchos recipe is an idea template: like with standard nachos, you can load them up with just about anything you like. This list of toppings is the combination of ingredients that we love. One thing to remember: you’ll want a good contrast of dry and gooey ingredients. In our opinion, the guacamole steals the show and is absolutely required here. Here’s what you’ll need for tater tot nachos:

• Frozen tater tots: look for a high quality brand with natural ingredients if possible! Our favorite is Alexia (or try homemade tater tots if you’re feeling adventurous)
• Black beans
• Spices: Garlic powder, chili powder, cumin
• Cilantro
• Red onion and green onion
• Jalapeño pepper
• Mexican-style blend shredded cheese
• Pico de gallo
• Corn
• Guacamole
• Sour cream (or Vegan Nacho Cheese or Cashew Cream)

Tips for serving this totchos recipe

Totchos is a very simple concept, but there are a few things to note about this recipe.

• Use either 1 pound or 1 ½ pounds. The topping amount should work for up to 1 ½ pounds tots, so use more if you’re expecting hearty appetites.
• Prep the toppings while the tots bake. You’ll want to serve the tots right away when they’re hot, so use this time to chop and assemble everything.
• When getting creative with toppings, make sure to balance gooey with dry textures. The tots and melted cheese are dry on their own, so be generous with the dollops of guacamole and sour cream to carry the dish. Or, use a queso sauce! See below.

More topping ideas

This totchos recipe is a template for you to get creative! There are lots of other ways to top your tater tot nachos. Here are some additional ideas to get your wheels turning:

• Taco meat or Walnut Taco Meat
• Queso or Vegan Queso
• Refried beans
• Pickled red onions
• Pickled jalapenos
• Lettuce
• Black olives

Notes on vegan tater tot nachos

Tater tots are naturally vegan, so it’s easy to make this recipe into a dairy-free or vegan recipe! Here’s what to do:

• Omit the cheese
• Use Cashew Cream or Vegan Nacho Cheese in place of the sour cream. We highly recommend the nacho cheese, as it helps to add back the savory, cheesy flavor. If you don’t have to time to make homemade, Siete Foods also sells a great vegan queso.

More nacho recipes

Are you a nachos fan like we are? Try these spins on the classic:

• Go for Ultimate Nachos Recipe
• Try The BEST Vegan Nachos
• Opt for Grillable Loaded Nachos
• Try Greek Nachos with Cilantro Sauce

01

Ultimate Nachos Recipe

02

The BEST Vegan Nachos

03

Grillable Loaded Nachos

04

Greek Nachos with Cilantro Sauce

This totchos recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, see the notes above.

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Totchos

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• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

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Description

Impress everyone with this Tochos recipe! Tater tot nachos are endless fun, crispy and loaded with all the best toppings.

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Ingredients

• 1 to 1 1/2 pounds frozen tater tots
• ¾ cup canned black beans, drained and rinsed
• ½ teaspoon olive oil
• ⅛ teaspoon each garlic powder and chili powder
• ¼ teaspoon each cumin and kosher salt
• 1 tablespoon finely chopped cilantro
• ¼ cup finely diced red onion
• 2 green onions, thinly sliced
• 1 jalapeño pepper, thinly sliced (optional)
• 1 cup Mexican-style blend shredded cheese (omit for vegan)
• ½ cup pico de gallo, drained (or finely diced tomato and red onion)
• ¼ cup canned corn, drained
• ½ cup guacamole
• Sour cream (or Vegan Nacho Cheese or Cashew Cream)

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Instructions

1. Bake the tater tots according to the bag instructions (place on a parchment-paper lined sheet pan and bake at 450 degrees Fahrenheit for about 25 minutes until crispy). 
2. Meanwhile, in a medium bowl, mix the black beans with olive oil, garlic powder, chili powder, cumin and kosher salt. Chop the cilantro, red onion, green onions, and jalapeño pepper (if using). 
3. When the tater tots are baked, sprinkle them with the cheese and place them back in the oven until it is melted, about 2 minutes. 
4. Remove the tray from the oven. Top with the beans, cilantro, red and green onion, drained pico de gallo and corn, sliced jalapeno peppers (if using), and dollops of sour cream and guacamole. 

• Category: Appetizer
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Totchos, totchos recipe, tater tot nachos

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Tuna Tacos with Cilantro Lime Slaw

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.

Love a good fish taco? Here’s a new spin that you’ll fall for just as hard: Ahi Tuna Tacos! Meaty tuna steak is the ideal filling for a taco, contrasted with fresh cilantro lime slaw. Top it off with chipotle sauce and another sprinkle of cilantro, and it’s a little bit of everything: savory, spicy, fresh, cool, and creamy. It’s ideal for an easy weeknight meal, but impressive enough for entertaining. If you’re a tuna steak lover like we are, you’ll love this unique way to serve this versatile fish.

Elements in tuna tacos

These tuna tacos are a spin on the fish taco, invented in the 1950s in Mexico’s Baja California peninsula. In fact, both the cities of Ensenada and San Felipe, Mexico claim to have invented the fish taco! The idea then quickly spread across the border to San Diego, where they became popular in America in the 1980’s (much in part to a restaurant called Rubio’s Fresh Mexican Grill).

This recipe seeks to honor the traditional Mexican flavors, using seared tuna instead of the typical breaded fish and pairing it with a zingy fresh slaw. Here are the elements in these ahi tuna tacos:

• Ahi tuna steaks
• Spices: Cumin, chili powder, smoked paprika, garlic powder, and onion powder
• Cilantro lime slaw
• Chipotle crema (or alternative sauce; see below)
• Tortillas
• Red onion (for garnish)

Tips for buying ahi tuna steak

Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steaks for these tuna tacos:

• Make sure it’s sushi or sashimi grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
• Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
• Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
• Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to cook tuna steak

Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:

• Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. You can use this time to prepare the slaw and sauce, then sear the fish right before serving.
• Use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steaks to a skillet and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
• Rest for 2 minutes. This helps it to set and become easier to cut.

For the cilantro lime slaw

A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping. Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture.

Tip: Got any leftover cilantro lime slaw? Eat it as a side dish for the tacos!

Sauces for tuna tacos

These tuna tacos are fantastic drizzled with chipotle crema, which adds a savory creaminess and a bit of smoky heat. Mix it up while your tuna comes to room temp, or try one of these alternative sauces based on your preferences and what you have on hand:

• Chipotle crema: A sour cream-based sauce with adobo sauce, garlic and lime
• Chipotle sauce: A zingy vegan sauce with tahini, adobo sauce and lime
• Yum Yum sauce: A mayo-based savory sweet sauce that originated at Japanese steakhouses (not spicy)

More tuna recipes

Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:

• Try a Perfect Tuna Steak
• Go for Seared Tuna with Garlic Herb Sauce
• Fire up the grill for Best-Ever Grilled Tuna Steak
• Eat it raw in a Poke Bowl or Tuna Tartare

01

Perfect Tuna Steak

02

Poke Bowl Recipe

03

Tuna Tartare

04

Best-Ever Grilled Tuna Steak

Print

Tuna Tacos with Cilantro Lime Slaw

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• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4 (8 tacos)

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Description

These tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.

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Ingredients

For the cilantro lime slaw

• 14 ounce bag coleslaw mix (7 cups)
• 2 cups shredded red cabbage
• ¾ cup chopped cilantro, plus more for serving
• ¼ cup mayonnaise
• ¼ cup Greek yogurt
• 4 tablespoons lime juice
• 1 tablespoon maple syrup
• ½ teaspoon chili powder
• 1 teaspoon kosher salt
• Fresh ground black pepper

For the tuna tacos

• 8 ounces high quality ahi tuna steaks (sashimi grade recommended; wild caught if possible*)
• ½ tablespoon neutral oil
• ¾ teaspoon kosher salt
• ½ teaspoon each chili powder, cumin, smoked paprika, garlic powder, and onion powder
• 1 recipe Chipotle Crema (or Chipotle Sauce or Yum Yum Sauce), to serve
• 8 tortillas

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Instructions

1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
2. Meanwhile, make the slaw: Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste.
3. Make the sauce: Make the Chipotle Crema, Chipotle Sauce or Yum Yum Sauce.
4. Cook the tuna: When ready to cook, pat the tuna dry. In a small bowl, stir together the salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mix liberally on all sides of the tuna. Heat the oil in a medium skillet over medium high heat. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices. Taste and add additional salt if necessary.
5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
6. Assemble the tacos: Add generous spoonfuls of cilantro lime slaw, then slices of tuna. Top with Chipotle Sauce and more fresh cilantro. Enjoy immediately. 

Notes

*Frozen is okay, just thaw in the refrigerator before serving.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican Inspired
• Diet: Gluten Free

Keywords: Tuna tacos, ahi tuna tacos

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Chocolate Olive Oil Loaf Cake

This unique chocolate loaf cake is made with olive oil for a unique flavor and perfectly moist crumb. Not to mention it comes together in mere minutes, no mixer required!

This moist and tender cake is made with olive oil for a unique flavor and perfect texture. The drizzle of olive oil chocolate glaze on top is just, well, the icing on the cake (literally and figuratively, in this case).

You gotta love a loaf cake; they’re second only to bundts in my mind in terms of ease of preparation and presentation. Too often I think we relegate loafs to quick breakfast breads. Nothing against banana bread or anything, but I think dessert loaves are seriously underrated, especially when it’s a loaf as impressive and delicious as this one!

I know, I know… I literally just posted another chocolate cake, not to mention my ultimate chocolate cake from a few years back that is still my go-to recipe for a classic chocolate layer cake. (Don’t forget about my red wine chocolate cake or the whiskey chocolate bundt cake either!)

Can you ever have too many chocolate cake recipes, though? I’d argue that, while similar, they all serve different purposes and thus are all three completely necessary to include in your recipe repertoire.

While the ultimate chocolate cake is a perfect option when you need a multi-layered showstopper, and the sour cream chocolate cake is ideal for when you’re craving something ridiculously decadent but can’t bear to wait a minute longer than necessary… if you’re looking for a simple and impressive chocolate loaf cake, this one fits the bill perfectly.

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