Some things just go better with Tequila (OK, maybe everything goes better with Tequila). If you have never driven through Santiago de Tequila, Mexico (yes, for the uninitiated, there is a Tequila, Mexico in the state of Jalisco about 60 km outside of Guadalara, just like there is a Tabasco, Mexico), you are in for a surprise. Rolling hills are blanketed with blue agave cactus plants native to this area, much like the rolling hills of Spain are covered with oilve trees. "The heart of the plant contains sugars and had been used by native peoples here to make a fermented drink. After the Spanish arrived, they took this fermented beverage and distilled it, producing the tequila known today. The popularity of the drink and the history behind it has made town and the area surrounding it a World Heritage Site. The name “Tequila” is derived from Nahuatl (native Aztec language) and , means “place of tribute. (Wiki).
Driving through Tequila, you will see plastic gallons, just like those used here for milk, hanging carelessly from hooks across the front of what might pass a stores or puestos, selling what is usually really good tequila. When you drive through the caseta or toll both, signaling your farewell to the state of Jalisco, vendors will approach with these same gallons, offering them fro anywhere from 1500 to 2500 pesos, the rough equivalent of $15-25. Splurge for the higher end, and you'll get a real quality product from one of the better-known distilleries.
Here are 3 recipes which incorporate the strong, developed taste of tequila. The salmon makes a great Sunday brunch (Sunday is National Tequila Day!). The salsa is good anytime, and the guacamole is great with your BBQ!
Salsa Boarracho from Tres Señoritas Gourmet
Ingredients:
5 Poblano Chiles
Medium Spanish white onion
3 cloves garlic
3/4 cups fresh-squeezed orange juice
1/4 Tequila Blanco
Kosher salt, to taste
Directions: dry-roast (tostar) chiles on the comal (available at Casa Lucas, on 24th St. and Alabama), put them in a platic bag to "sweat" and remove skins, seeds and veins. For details on Mexican cooking techniques, see this article. Dry roast garlic until black spots just begin to appear, remove and mash in the molcajete with the Kosher salt, the coarser salt faciltates this process, Add just a bit of the orange juice to "wet" the mixture, using the balance of the orange juice to "wash out" all that goodness from the bottom of the molcajete. Alternatively, you can put this all into the blender, but Mexican cooking afficiandos will tell you the results are not exactly the same. Coarse chop the onions. Put the chiles into a food processor or blender and use the pulse more, so they are almost liquidy, but not pureed. Combine all ingredients and add tequila, allow to "cure" for at least a couple of hours before serving. (Note: poblanos are mild, for a spicier salsa, add a couple of serranos, dry-roast before use and mince.)
Guacamole with Apples & Tequila, adapted from a recipe from Roberto Santibañez' Truly Mexican (note- we use this recipe in our kitchens at Tres Señoritas Gourmet and it a favorite with our catering customers)
Ingredients:
5-6 medium Haas avocados
1/4 cup chopped Spanish white onions
1 cup chopped pecans
1/4 cup butter
1/2 cup cilantro (always coarse chop cilantro, preferred method here)
1/4 cup fresh-squeezed Mexican limes
1/4 cup Tequila Blanco
Salt to taste
4-6 serranos (note- buy your chiles at Casa Lucas or Chicos Produce along 24th St. or in other parts of the Mission to avoid the new, wimpier chiles, see article)
Directions:
Peel, core and dice apples. Add lime juice and tequila and let sit for 2 hours. In a separate bowl, cut avocados (see how to select avocados, best tool and method here). Add onion, cilantro and finely mined serranos to taste and salt. This means you are about half of your chiles and let sit for 2 hours and taste your guacamole mixture as the flavors of the serranos and onion will become stronger with time Taste and add more chiles if needed.In the meantime, toast pecans in a 350° oven until they turn just a little bit brown, you'll know they are ready when their rich, toasty smell fills your kitchen. Add butter and salts and toss until coated.Now, combine with the apple/tequila/lime mixture and immmediately, preferably with home made chips (such a great guacamole deserves nothing less!)
- 4 cups brown sugar
- 6 cups salt
- 2 red onions, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 3 red peppers, cored, seeded and roughly chopped
- 3 green peppers, cored, seeded and roughly chopped
- 3 yellow peppers, cored, seeded and roughly chopped
- 2 lemons, cut into 8 wedges
- 2 limes, cut into 8 wedges
- 3 cups tequila
- 1 (8 to 10 pound) salmon fillet
- 1 cup black pepper, freshly ground
- Serving suggestion: sweet corn cakes (cachapas) or Cuban crackers
Directions
Salmon-cured Tequila, recipe from Alex Garcia courtesy of the Food Network
Mix together sugar and salt. Puree onions, carrots, peppers, lemons, and limes together in a . Combine sugar mixture and puree. Add . Pour half of the mixture into the bottom of a large pan. Coat flesh side of with pepper. Place salmon in the pan ( side up). Cover salmon with remaining mixture and place another pan on top with plenty of weight. Refrigerate for 24- hours or optimally for 2 days. Serve on tosdadas.
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