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¡Hola!
In this issue we will touch on the history of Cinco de Mayo and the French influence in Mexico. We'll also share with you the perfect Margarita recipe, my family's world-famous guacamole recipe and since we were on the subject of Margaritas, we got into the discussion of the best tequilas to drink, which then got us talking about tequila bars, which then got us thinking about where are these tequila bars, (yes I know it's a run-on sentence) thus our list of the best tequila bars in the US! Of course the best are in the Southwest, but all have a minimum of 50, some 100's of labels. Please let us know if we skipped any great locations.
¡Buen Provecho!
Darlene
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| Cinco de Mayo - The French Influence |
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Cinco de Mayo commemorates the victory of Mexican forces led by General Ignacio Zaragoza over the French expeditionary forces in the Battle of Puebla on May 5, 1862.
The French quickly established themselves in various areas of Mexico where they influenced food, fashion and architecture. They opened bakeries & restaurants serving French dishes, cheeses, wines, liqueurs and pastries. Flan is originated from French custard, Pan Dulce is reminiscent of French pastries and Bolillos are similiar to French bread.
Pan Dulce (Mexican sweet bread) are often shaped into and named after different items: corbatas (bow ties); volcanes (volcanoes); cuernos (bull horns); pollos (chicks), novias (brides), orejas (ears), bigotes (mustaches), and besos (kisses). Those who like palmiers, or elephant ears, will like orejas, although most of these pastries are made with shortening, as butter was not commonly in use at that time. So, I say make bread, not war.
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| Guacamole - Ranchero Style |
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It's difficult to write down a guacamole recipe. It's similar to making tortillas, you don't really follow a recipe, you just learn to do it. Our family recipe is chunky and includes Cotija cheese which gives it an extra special taste. All ingredients should be included but are adjustable according to how salty or spicy you want it.
4 ripe Avocados, peeled & seeded
1 ripe, medium Roma Tomato, seeded & diced
½ Cup Sweet White or Green Onion, finely chopped
2 Jalapeno Chilies, seeded & minced
¼ cup Cilantro leaves, chopped
4 Tbsp fresh Lime Juice
1/4 cup Cotija Cheese, crumbled
Salt & Pepper to taste
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving it chunky. Taste and adjust with more jalapenos, salt and pepper if desired.
Recipe Tip: To ripen an avocado, place the fruit in a plain brown paper bag and store at room temperature until soft to touch (usually two to five days.) Speed up the process by including an apple or banana in the same bag.
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| Best Tequila Bars in the USA |
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Pancho's Restaurant in Cabo San Lucas is a tequila aficionados' paradise gathering the world's largest collection of tequilas in the world with over 500 labels represented. But in the good ol' US of A nothing beats Tommy's Mexican Restaurant in San Francisco, it's the Papi Chulo of all tequila bars serving over 200 premium tequilas. Tequila Master Julio Bermejo, reigns over his kingdom as the only American bestowed this prestigious title by the Mexican government. Tommy's is what other tequila bars strive to be. If you can't get to San Francisco here are some other impressive tequila bars across the great states. Some are swanky and some are dives we can't guarantee the food but at least you know the Margaritas will always be good!
Arizona
Via DeLosantos - Phoenix
Old Town Tortilla Factory - Scottsdale
California
Tommy's Mexican Restaurant - San Francisco
Tres Agaves Mexican Kitchen & Tequila Lounge - SF
La Pinata - Fremont
Blue Agave Club - Pleasanton & Fremont
El Agave Tequileria - San Diego
El Carmen - Los Angeles
El Jardin - San Jose
Left at Albuquerque - Campbell, SF & Santa Barbara
Connecticut
C.O. Jones - New Haven
Georgia
Agave - Atlanta
Zocalo Mexican Taqueria - Atlanta
Illinois
Salud - Chicago
Adobo Grill - Chicago
Maryland
Tequila Mockingbird - Ocean City
Blue Agave Restaurant - Baltimore
Nevada
Isla Mexican Kitchen & Tequila Bar in TI - Las Vegas
Diego in MGM - Las Vegas
New Mexico
9th Hole Grill and Tequila Lounge - Carlsbad
New York
Agave - New York
Citrus Bar & Grill - Manhattan
Pennsylvannia
Los Catrines Restaurant & Tequila Bar - Philadelphia
Texas
Agave Azul Cocina Y Tequileria - Carrollton
Iron Cactus - Austin, Dallas & San Antonio
Blue Mesa Grill - Dallas, Plano, Fortworth, Southlake
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| Hand Blown Margarita Glasses |
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Handmade Mexican Margarita Glasses NOTHING sez Margaritas like these handmade Mexican Margarita glasses... these bad boys are the real enchilada!
8-oz. glass
6 1/2" high
Price: $25 Set of Six
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The Perfect Margarita (for a crowd) |
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Do not get me started on those mammoth margaritas, blended and filled with artificial green sweet-and-sour mix. Yuck! This margarita is the real thing. Pure & Fresh. The classic Margarita has only three main ingredients, tequila, orange liqueur, and lime juice. Buy the best to enjoy the best.
1 750ml bottle silver tequila
(in this margarita, the better the tequila, the better the drink. Try Herradura, El Tesoro, El Viejito, Patron, or any of the 100% agave tequilas that are available in the market)
1 to 2 cps Triple Sec or Cointreau
1 cup freshly squeezed lime juice, plus several tablespoons extra for rimming the glasses
Coarse (kosher-type) salt, for rimming the glasses
About a gallon of ice cubes
Just before serving, in a half-gallon pitcher combine the tequila, the minimum amount of triple sec or Cointreau, and the lime juice. Taste and add more of the orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted: when chilled and diluted, the flavors will be mellower and the lime's tartness will be more compelling (tangy, warm champagne is not nearly as inviting as ice-cold).
I personally don't like salt on my margarita but if you must...Pour several tablespoons of lime juice onto one small plate, several tablespoons coarse salt onto another. Have margarita glasses at hand (for an extra special touch, you can chill them). As you serve your guests, invert a glass into the plate with the lime juice to moisten the rim, then lightly dip into the plate with the salt.
For each drink measure 2 ounces (4 tablespoons) of the margarita mixture into a cocktail shaker I can do 3 drinks at a time comfortably in mine. If you have a 2-ounce ladle that you can Add ice cubes (I put in 5 cubes for 1, 8 for 2, and 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt-crusted glasses and hand off to the lucky recipients.
History of Margaritas |
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