|
¡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
P.S. To share with a friend click on "forward email" at the very
bottom of the page!
| Cinco de Mayo - The French Influence |
 |
|
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.
|
| Guacamole - Ranchero Style |
|
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.
|
| Best Tequila Bars in the USA |
|
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
|
| Margarita & Beer Cooler |
|
|
This cool-cooler is inspired by a great
junkyard find...only better...this wood
cooler comes complete with a huge galvanized
tub, a TEQUILA NACIONAL beer tray and a
bottle opener...all you need is 40 lbs. of
ice, a couple of six packs and huge pitchers
of fresh lime margaritas. Beer cooler ships
via Fed Ex or RPS.
Price: $149
|
|
The Perfect Margarita (for a crowd) |
|
|
|
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
|
Chit-Chat Archives
|
