Papo Js Fish Tacos

3/4 cup Monchico Flour (or all-purpose flour in a pinch)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp pepper
1 Tbs Old Bay Seasoning
1 egg beaten
3/4 cup beer
1/4 cup Papo Js 
Mix dry ingredients, add beaten egg, add beer, and Papo Js.  Stir with a wooden spoon to the consistency of pancake


1 cup mayonnaise
2 Tbs fresh lime juice
3 Tbs minced canned chipotle chile in adobo sauce
1/2 tsp salt
Whisk mayonnaise, chipotle, lime juice, and salt together.  
1.5 pounds Talapia or other white fish
One Dozen 6-inch tortillas – warmed
Cooking Oil
Cut fish into one-inch strips.
Heat three inches of cooking oil in a large pot to 350° F.  
In batches, dip fish into batter and gently place in cooking oil.  Cook until golden, about 5 min. Transfer cooked fish to
a cookie sheet lined with paper towels to dry.
Place cooked fish on a warm tortilla. Top with cabbage and a drizzle of sauce.  

Lambanog Ceviche

By Chef Kevin Tiamzon (Armand Hammer Museum)

Serves 4-6 people

1# Hamachi (Yellowtail) Fillet
2 Oranges
2 Lemons
2 Limes
2oz Papo J’s Lambanog
1.5tsp Kosher Salt
1.5 Cups Diced Mango
1.5 Cups Diced Cucumber
1 Cup Shaved Red Onion
1 Fresno Chili (Thai Chili can be used for extra spice)
1/2 Bunch Cilantro

1. Juice the Oranges, Lemons, and Limes into a bowl, add 1tsp of Kosher Salt
2. Remove any bloodline from Hamachi and dice into 1/4in cubes
3. Add the Hamachi to the citrus juice and mix until all the fish is submerged in liquid.
Cover and refrigerate for at least 30 minutes.
4. While the fish is marinating, cut the cucumber, mangos, red onion, fresno chili, and
5. Retrieve the Hamachi from the fridge and mix all the remaining ingredients.
6. Check for seasoning and serve chilled with Tortilla Chipserve with a 2 oz shot of Papo Js!!

Lambanog Bruschetta 

By Chef Kevin Tiamzon (Armand Hammer Museum)

Serves 6-8

1 French Baguette 
6 Medium Sized Tomatoes
4 Cloves Garlic
1/3 Cup Extra Virgin Olive Oil
1oz Papo J’s Lambanog
1/2 Cup Chopped Basil
1tsp Kosher Salt
1tsp Fresh Ground Black Pepper
1cup Freshly Grated Parmesan

1. Preheat the oven to 350 degrees.
2. Cut bread to 1/4inch thick slices, lay out on a baking tray and drizzle olive oil.
3. Toast bread for 10-15 minutes, or until golden brown. Set aside to cool.
4. While bread is toasting, finely mince garlic. Place in a saute pan with the olive oil and
place on medium heat until starting to get golden brown. Remove  from the pan and
place in a mixing bowl to cool.
5. While the garlic oil mixture is cooling, dice tomatoes to 1/8inch. Placing tomatoes in a
colander to drain off any excess liquid.
6. When the tomatoes have drained off most of their liquid place in the bowl with the
cooled down garlic oil.
7. Mix in the Lambanog, basil, salt, and black pepper. Taste to adjust seasoning.
8. Place the mixture onto toasted bread slices and top with freshly grated parmesan