18 Aug A Taste of Mexico
Well, we’re wrapping up our trip to Guadalajara, and I have to say that I’ve tasted some incredible flavors over the past few days. Our hosts were kind enough to take us for some authentic Mexican cuisine, and I must tell my fellow gringos that you don’t know what you’re missing!
Take the chalupa as an example. We had some last night at La Tequila, and they were so very tasty — nothing like the ones you’re going to find at Taco Bell. Their smoky flavor, combined with the sweetness of the corn tortillas made for an excellent way to start the meal.
I also sampled several different flans while I was here (R&D, people), and last night’s was most decadent, as the caramel sauce was made with goat’s milk, which gave it a tart richness that served as a perfect foil to the flan. This flan was a bit more like a soft cheesecake rather than the usual smooth, gelatinous type I’m used to — this did nothing to harm the flavor.
And of course, I took the time to sample a number of beverages, as you can see below. I sipped some fantastic Partida Blanco tequila, which has a gorgeous perfume of agave, and I followed it with a sip of sangrita, a drink whose ingredients spurred some debate at dinner, as it is crafted from roasted chiles, potentially with some tomato. Half the table insisted that tomato was not part of the mix, but I definitely tasted tomato. I’ll get to the bottom of this with some additional research (I did get to the bottom of the glass, however).
Most importantly, I hand-crafted some margaritas at the table, as I was not enthralled with the restaurant’s mixture. I’ve recently been introduced to the Partida Margarita, and I have to tell you that it is, hands-down, the best margarita I’ve ever tasted. The secret is in the agave nectar, which is used in place of any sugar syrups or mixes. The delicate perfume of the nectar supports that in the tequila, resulting in a finish that is oh-so-smooth. It is simple to make:
3/4 ounce Partida agave nectar
3/4 ounce water
1 1/2 ounces Partida Blanco tequila
juice from one lime
ice
That’s it! Mix them all together, pour over ice and savor near a body of water, preferably in a place that comes with a hot cabana boy.
OK, I’m off to pack, so we’ll share more of our delicious dishes from Guadalajara when we’re back in NY. Adios!