Posts tagged Daniel Wheeler
Classic and refreshing: Mexico’s margarita tequila cocktail
Aug 9th
Ingredients for the classic margarita include tequila, Cointreau, the juice of fresh limes (limones) and bar syrup, a sugar-water mixture. Salt adorns the rim of the glass.
© Daniel Wheeler, 2010
When you think of Mexico and its hot summer days, think of a cool, and flavorful cocktail with the national drink, tequila.
Many legends surround he margarita, but all of them affirm that this drink was created for a special lady who — in most of the stories — stole the heart of its creator. In all of these, the name of that special lady was Margarita. And just like the lovely lady, this cocktail has made its way into people’s hearts.
In fact, it has made its way all around the globe and people ask for it even in some of the most remote places in the world.
This drink has basic three basic ingredients: tequila, triple sec, and lime juice. Many versions of this very Mexican cocktail are icy frappes, which are served with a salt on the rim of the margarita glass and a lemon wedge. There are versions made with sugar or with a basic syrup.
Tequila margarita on the rocks, hold the salt. ©
Daniel Wheeler, 2010
Due to its popularity, this drink has all the alterations imagined and some of the best ones are the fruit flavored ones, which can range from the cherry margarita to mango, tamarind and even passion fruit.
But you can’t forget the most important and the most Mexican ingredient of this drink — the tequila with a denomination of origin in only five states of the country. The one most recognized is Jalisco with the lovely Pueblo Mágico of Tequila.
This recipe is for the most basic frappe tequila. It’s perfect for a hot summer day or just to get the party started.
Frozen tequila margarita, or margarita frappe.
© Daniel Wheeler, 20101 1/2 oz tequila1 1/2 oz Cointreau1/2 oz fresh lime (limón) juice1/2 oz bar syrup or simple syrup (jarabe natural)ice to taste.
Pour salt in a plate. Moisten the rim of a margarita glass by rubbing it with a lime half. Invert the glass in the plate of salt so that it adheres to the rim.
Place the tequila, Cointreau, lime juice and syrup in the blender with ice, to taste, and blend to a frappe. Pour into the glass. Serves 1.
Same as above, but stir the margarita ingredients together and pour over ice cubes. Serves 1.
Add 10 cherries.
Omit the Cointreau and add Curacao Bleu.
Omit the Cointreau and add Grand Marnier y damiana.
¡Salud! (“Cheers” in Spanish)
Mexican huazontle croquettes: Tortitas de huazontle
Aug 8th
Flour, eggs and huazontle become delicious tortitas
© Daniel Wheeler, 2010
I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexican cuisine. They can be served with a simple tomato sauce or with a pasilla or tomatillo sauce.
Ingredients
1 pound huazontle bud clusters (the tops, with stems and leaves removed)1 pound rice, cooked and allowed to cool4 ounces queso seco, finely crumbled (or use a hard feta)Flour as necessary3 eggs, separatedvegetable oil for fryingtomato, tomatillo or pasilla chile sauce for serving
Steam the huazontle for 20 minutes, cool and gently press out excess water, between paper towels, being careful not to break up the bud clusters.
Mix the cooked rice with the cheese. Open the huazontle clusters and stuff them with the rice and cheese mixture. Press some flour into the outside of each cluster. This will help the batter adhere and hold the cluster together.
Beat the egg whites until stiff peaks form, then fold in the lightly beaten yolks.
Heat enough oil to completely cover the tortitas. When hot, dip each tortita into the egg batter and fry in the hot oil, turning once, until light golden brown.
Drain on paper towels and serve in bowls with your sauce of choice. Serves 4-6.
Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?
