On the rocks

OK, so I realize I may come across as a lush, but sue me, I’ve had a tough couple of weeks.

Recently, as I was enjoying one of my favorite types of cocktails, a margarita, I realized this is yet another one of life’s joys I have my neighbors to the South to thank for (well, tequila is the specific joy, the drink itself ... I explain that below).

Tequila, the main alcoholic component in margaritas is made from blue agave, a plant found in the desert regions of Mexico. The exact origins of a margarita, the drink, are still debated. Various sources report that in 1936, Danny Negrete invented this drink for his girlfriend, Margarita, while working at a hotel. His lady happened to like salt, hence the rimmed glass. Other sources claim Margaret Sames, a woman of wealth who threw lots of parties, created the drink at her bar and said being "close with a lot of famous hotel and restaurant people" was her reason for introducing the margarita (whatever that means).

My personal favorite out of all the sorted histories of the drink is the tale of a confused bartender. His story says that in 1942, a customer asked for a "Magnolia", but he (Francisco "Pancho" Morales) couldn't remember exactly how to make it, so he made something up, and named it "Daisy" instead, which translates to ‘Margarita’ in Spanish.

A classic recipe for margaritas is simply two parts tequila, one part cointreau (or triple sec/an orange liquor), two parts fresh lime juice and one part simple syrup (sugar water basically) In many restaurants and bars today, sweet and sour mix is substituted for lime juice and the simple syrup. They also usually offer numerous types of flavored margaritas for variety. One I’ve recently had the pleasure of tasting is called “The White House,” and served at a relatively new Tucson eatery, Blanco Tacos & Tequila. It is flavored with a vanilla liquor called Navan, and might I just say … delicioso.

Some other variations that might be worth a try are Cadillac , strawberry, prickly pear or even gummi bear if you're feeling adventurous.

Cerveza por favor

It's the end of a hot summer day and you just want to cool down. We've all been there and most of us (at one point or another) have reached for a cold beer. If you're in the Southwest, chances are good that the beer has been a Mexican import of some kind. As a matter of fact, in a random survey, 9 out of 10 people said they would opt for a Mexican import of the likes of Corona or Pacifico Clara before choosing their American counterparts.

And who do all of these thirsty Americans have to thank for importing these beverages? If you're a Corona or Pacifico drinker, that would be Grupo Modelo, the second largest collection of breweries in Mexico. The group has eight breweries throughout the country as well as its own barley fields, maltings, factories that make the bottles and packaging and they even own the mines that provide the raw materials for manufacturing, according to a book by Berry Verhoef, "The Complete Encyclopedia of Beer."

Now, if you're a DosXX or Tecate fan, Jose Calderon and Isaac Garza are to thank for opening Cerveceria Cuauhtemoc, which is the oldest brewery in Mexico, all the way back in 1894. Cuauhtemoc is also responsible for the production of Sol and Bohemia, two other popular choices of Mexican imports.

An interesting sidenote, if you'll permit me (and you have to, ahh the beauty of the internet) is that the lime that so gracefully crowns our favorite Mexican beers, wasn't orignally supposed to be there. And to make matters worse, it wasn't even lime, nor was it the stroke of brilliance of a Mexican citizen. It was a sneaky American who wanted a little something different, that started the days of fruit in Corona ("The Complete Encyclopdeia of Beer" mentioned Corona specifically). And what fruit held the honor originally, you wonder? A lemon. I don't know if I'll be trying new citrus in my imports, but it's something to chew on.

Some links for the two brewing groups mentioned above are down below. I also added a link to a site that belongs to BrewYour Own Beer Magazine (it's a growing market).

Top 'Dogs

The first bite was the most intimidating. After that, they got only more delicious. The bite was of a Sonoran-style hot dog, a type I only recently acquainted myself with. Also recently, I had the pleasure of trying a Chicago-style hot dog, and I'm pleased to report it was delicious as well.

Both styles have their fair share of toppings, some the same, some different. I'd have to say I rate the Chicago-style a little higher, if only for the crisp, pickle spear that gently tops each dog. But, that doesn't discount the lavish, bacon-wrapped version you get with the Sonoran. My guess is that Hispanic people are much too fiery and are filled with such a zest for life that it just carried over, and is spilling out of, their hot dogs (why not?). I believe mine came adorned with beans, sour cream, mustard, onions and tomatoes. Wow. The Chicago-style is a little less dressed, but not by much. The version I had came from a classic Chicago eatery called Portillo's, and included tomatoes, onions, relish and a pickle spear.

Now, I've always been a mustard-only gal. Not only was it mustard-only, it was also only on a Hebrew National (real hot dogs eaters know this is the way to go, although, I do succumb to the street vendors in NYC). However, I think I'll be a little more adventurous with my dog toppings from now on. I've added the link below for the restaurant where I got my Sonoran-style hot dog; It's a famous Tucson spot called El Guero Canelo.

A horchata experiment

So as it turns out, horchata is not something I enjoy alotta. It is liquid cinnamon and too much for my mild sweet-tooth. To the drink’s credit, it was cool and refreshing and I can see its appeal on a hot summer day. Growing up in the Southwest, horchata was no further than two miles away at anytime. It could be the 22 years I’ve waited for my first sample that killed the appetite.

To be sure I was getting the real deal (the first one I tried, I bought from a Mexican food restaurant) and not getting cheated out of a tasty, traditional beverage, I made three recipes at home, and now I’m sure. However, three guests that also sampled my home-made horchata enjoyed it, responding with “Mmmmms.” (I guess it’s me) For those lovers of the old-world drink, the Moors who occupied Spain all those years ago are to thank. They brought the tiger nut plant (it grows in the ground like peanuts) to Spain, where it grew healthily and was utilized for a drink called horchata, according to an article in The Sydney Sun Herald.

If you may have already guessed, when the Spaniards starting colonizing The Americas they brought the horchata techniques (grounding the nuts and soaking in water) with them and just changed the ingredients. The new ingredient was rice, and it is still found in the popular recipes of Mexican horchata today. The drink is usually made with a combination of rice, water, vanilla and sugar, but also can include milk, almonds or other flavorings. I’ve posted the links to the recipes I used at the bottom of the page. Enjoy (or if you're like me, don't!)