WATCH: Sycuan Taco Takedown April 30, 2018 Just in time for Cinco de Mayo, Sycuan Casino presents the Taco Takedown! Three chefs were paired with a bartender to create a taco & tequila pairing for the May GameDay Sports Bar & Grill menu. The three pairings were judged by a panel of three based on presentation, taste, side dish, cohesiveness and creativity. ALL of these tacos and cocktails will be on the GameDay Sports Bar & Grill menu during the month of May so you can judge for yourself! Chefs & Bartenders:Chef Paul Gonzales (Open Range Bison Taco) & Dee Dee Valley (Sweet Chiquita)Chef Luis Covarubias (Mole Steak Taco) & J. J. Amores (Javi’s Wallbanger)Chef Tommy Guy (Sweet Chipotle Surf & Turf Taco) & Andrew Lutack (Mayan Mule) Judges:Michele Parente, San Diego Union TribuneXavier The X-Man, Magic 92.5Frances, @foodwithfrances & FOX 5 San Diego Open Range Bison Taco by Chef Paul Gonzales Mojo marinated bison flank steak, cilantro lime crema, pickled watermelon radish, chicken chicharron, and shaved manchego cheese on a fresh bacon flour tortilla. Served with an heirloom “pico de gallo” salad with citrus jalapeño vinaigrette and avocado oil. Sweet Chiquita by Dee Dee Valley:Avion Silver Tequila, Malibu Rum, Pineapple Juice, and Sierra Mist. Served on the rocks in a sugar rimmed glass. Garnished with a cherry. Mole Steak Taco by Chef Luis Covarubias Smoked mole marinated flank steak served in a blue corn tortilla with Oaxaca cheese. Topped with pinto beans, heirloom tomato, cactus pico, sautéed onions, and molcajete salsa. Accompanied by pickled carrots and peppers, pepper Jack stuffed squash blossoms, grilled green onions, lime, and grilled peppers. Javi’s Wallbanger by J.J. Amores: Cazadores Reposado Tequila, Orange Juice and Galliano. Served on the rocks, with an orange wedge and cherry. Sweet Chipotle Surf & Turf Taco by Chef Tommy Guy Charbroiled tender steak & Baja shrimp, folded into a crisp mazina tortilla with roasted corn & avocado salsa. Topped with a chipotle crema. Served with roasted corn & avocado salad. Mayan Mule by Andrew Lutack: Avion Anejo Tequila, lime juice, bitters, agave nectar, ginger beer, and a float of Grand Marnier. Garnished with a lime.