Super Bowl recipes con toque Latino

The following Super Bowl recipes are made with el secreto de la abuela. Ese sazon makes comfort food taste like the flavors of our most happy gatherings.

Nachos and Tempranillo

Make some tasty and bold nachos instead of the standard Chips and Queso or Chips and Guacamole, which can go perfectly with Tempranillo.


  • 1 bag of Tostitos Chips
  • 1 tbsp of Extra Virgin Olive Oil
  • 1/2 tsp of Sea Salt
  • 1 can (15 oz) of no salt-added-pinto beans drained
  • 2/3 cup of shredded Mexican cheese
  • 2 Roma tomatoes seeded and diced
  • 1/4 small red onion, diced
  • 1 large avocado, peeled, pitted, and diced
  • 1/4 cup of cilantro leaves
  • 1 large lime
  • 1 Sliced jalapeño
  • 1/4 cup of Sour Cream
  • Roasted corn Kernels


  • Shredded cooked meat
  • Shredded cooked chicken


1. Preheat the oven to 350°F. 

2. Put the Chips on a sheet pan, and distribute them evenly.

2. Prepare the beans. Add 1 Tablespoon of EVOO in a small saucepan and place over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the beans and the remaining two teaspoons of taco seasoning and cook until the beans are hot, 2 to 3 minutes. Smash the beans to the desired texture using a potato masher or fork. Stir in the 1/2 teaspoon of salt and a couple of tablespoons of water to ensure the beans are not dry.

4. Spread the refried beans onto the Tortilla Chips spreading them evenly across, then top with the cheese. Bake until the cheese is melted, another 3 to 5 minutes. Top with the tomatoes, red onion, avocado, cilantro, jalapeño, and roasted corn kernels.

Pair this with your favorite Tempranillo.

Wings with Siponey Glaze + Siponey Canned Cocktail

Siponey is a lightly bubbly canned cocktail inspired by a classic highball – a bright mix of flavor from aged rye whiskey and lemon juice, with a touch of honey sweetness – carbonated to perfection. Twist your traditional wings by adding a glaze of Siponey canned cocktail that mixes premium aged rye with fresh lemon and local NY State wildflower honey. 


  • Water
  • 1 lb chicken wings (party wings)
  • 1 tbsp Kosher salt
  • ½ tbsp Cayenne pepper
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 cup Siponey (save the rest for the glaze)
  • 4 tbsp unsalted butter
  • 1 tbsp whiskey
  • 1 tbsp honey
  • Siponey (leftover)
  • Blue cheese (optional for garnish)
  • Cooking spray


  1. Set a large pot of water over high heat. Add salt, cayenne, onion powder, garlic powder, and Siponey. Add the wings (the water doesn’t have to be hot yet, don’t worry) and stir. 
  2.  Bring the water/wing mixture to a boil and let the chicken wings boil for 10 minutes. Once they float to the top, they are ready.
  3.  Line a sheet pan with tin foil and spray with cooking spray. Shake off the wings and place them on the sheet pan. Broil on medium-high for 10 minutes or so, keeping an eye on them so they don’t burn. Flip and broil on the other side at the same time.
  4.  While the wings are broiling, melt the butter in a small saucepan over medium-high heat. Add the rest of the Siponey can, whiskey, and honey and stir to combine. Let the mixture boil and reduce for a few minutes and remove from heat. 

When the wings are done, brush or drizzle with the butter-Siponey glaze and sprinkle with blue cheese crumbles. Enjoy

Learn more about Siponey Spritz Co.™ at and follow them on InstagramFacebook, and YouTube.