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Memorial Day Weekend is right around the corner. With the world opening again folks are ready to get outside and return to their annual Memorial Day festivities – whether it be BBQ’s, pool parties or just straight up chilling in the backyard with familia and friends.  

Since this is a special year, why not go beyond the regular burgers, hot dogs, and brews. This Memorial Day, kick it up a notch the Latino way and with a healthy twist. To help, we recruited resident food expert, Vegan chef, and cookbook author – Chef Eddie Garza. Chef Garza has got a tried-and-true plant-based recipe paired with a delicious cocktail made with Buchanan’s 12-Year-Old DeLuxe Blended Scotch Whisky.

This dish and cocktail pairing merges the tropical flavors of the Caribbean. But, best of all, the ingredients can be found in any grocery store or bodega and won’t break the bank.

First up – Caribbean Island Sliders with Grilled Pineapple


What You Will Need


  • 5 cups canned black beans, drained, rinsed, and patted dry
  • 1 teaspoon vegetable oil, plus more for cooking
  • 1 small red onion, one half diced small, one half cut into rings (for topping)
  • 1 garlic clove, minced
  • 1 medium-ripe plantain, cubed
  • .5 cup quick oats
  • 1 teaspoon ground cumin
  • 1 teaspoon Jamaican curry powder
  • 1 to 2 teaspoons salt
  • .25 teaspoon black pepper
  • 8 small slider buns, split and toasted
  • .25 cup vegan mayo
  • 1 cup mixed greens
  • 8 pineapple rings, grilled

How to Prepare

  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Spread the beans evenly on the baking sheet and roast for 15 minutes. Let cool briefly.
  3. In a large pan over medium-high heat, heat the oil. Add the diced onion and garlic and sauté for 3 to 5 minutes, stirring occasionally.
  4. Add the plantain and sauté for 2 to 3 minutes, stirring, until mostly tender.
  5. Add the roasted beans, oats, cumin, Jamaican curry, salt, and pepper. Using a potato masher, combine well. Remove from the heat and let cool.
  1. Lightly oil a large nonstick skillet and heat over medium-high heat.
  2. Form the bean mixture into 8 patties. Cook for 4 to 6 minutes per side, until nicely browned.
  3. Spread each bun with some mayo, add mixed greens, onion rings, a Caribbean patty, and top with grilled pineapple ring.

Second Up – Buchanan’s Pineapple Smash

Buchanan's Pineapple Smash

What You Will Need


  • 1.5 oz Buchanan’s 12-Year-Old DeLuxe Blended Scotch Whisky
  • .25-inch wedge grilled pineapple
  • 4 mint leaves
  • .5 oz simple syrup
  • 1 oz aquafaba
  • .5 oz fresh lemon juice
  • .25 oz lime juice
  • 3 dashes of orange bitters

How to Prepare 

Place grilled pineapple, mint leaves, and simple syrup in a tumbler and lightly press with a muddler.

  1. Leave the muddler in the tumbler and add Buchanan’s, pouring it over the muddler to rinse it off.
  2. Add aquafaba, lemon juice, lime juice, and orange bitters.
  3. Shake dry (no ice).
  4. Once foamy, add ice and shake again for 10 seconds.
  5. Serve in a coupe glass. Garnish with a dehydrated lime wheel.

There you have it fellas. Be sure to add these must-haves to your Memorial Day checklists.

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