Here’s What It Takes to Start a Tequila Business from Scratch
Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend
Agave Uptown Opens in Oakland with Authentic Oaxacan Menu
Check, Please! Bay Area "100 Proof"-- The Tequila Episode
End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes
Tequila Nation: Mexico Reckons With Its Complicated Spirit
Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews
Mezcal Primer + Tasting Event in San Francisco
Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito
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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"mariafinn":{"type":"authors","id":"5371","meta":{"index":"authors_1591205172","id":"5371","found":true},"name":"Maria Finn","firstName":"Maria","lastName":"Finn","slug":"mariafinn","email":"mariafinn@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Maria Finn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mariafinn"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139225":{"type":"posts","id":"bayareabites_139225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139225","score":null,"sort":[1602525527000]},"guestAuthors":[],"slug":"heres-what-it-takes-to-start-a-tequila-business-from-scratch","title":"Here’s What It Takes to Start a Tequila Business from Scratch","publishDate":1602525527,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n","blocks":[],"excerpt":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","status":"publish","parent":0,"modified":1621632037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":753},"headData":{"title":"Here’s What It Takes to Start a Tequila Business from Scratch | KQED","description":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Here’s What It Takes to Start a Tequila Business from Scratch","datePublished":"2020-10-12T17:58:47.000Z","dateModified":"2021-05-21T21:20:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139225 https://ww2.kqed.org/bayareabites/?p=139225","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/12/heres-what-it-takes-to-start-a-tequila-business-from-scratch/","disqusTitle":"Here’s What It Takes to Start a Tequila Business from Scratch","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_12542","bayareabites_9268"],"featImg":"bayareabites_139226","label":"bayareabites"},"bayareabites_117196":{"type":"posts","id":"bayareabites_117196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117196","score":null,"sort":[1494117670000]},"guestAuthors":[],"slug":"glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","title":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","publishDate":1494117670,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Bar manager Lachlan Bray brings back the classic blended-tequila cocktail to the new Dogpatch taco outpost.","status":"publish","parent":0,"modified":1494283615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":542},"headData":{"title":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend | KQED","description":"Bar manager Lachlan Bray brings back the classic blended-tequila cocktail to the new Dogpatch taco outpost.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","datePublished":"2017-05-07T00:41:10.000Z","dateModified":"2017-05-08T22:46:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117196 https://ww2.kqed.org/bayareabites/?p=117196","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/06/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend/","disqusTitle":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","path":"/bayareabites/117196/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117196/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","authors":["5575"],"categories":["bayareabites_11028","bayareabites_1763","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_957","bayareabites_2804","bayareabites_15845","bayareabites_758","bayareabites_767","bayareabites_9268"],"featImg":"bayareabites_117201","label":"bayareabites"},"bayareabites_110393":{"type":"posts","id":"bayareabites_110393","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110393","score":null,"sort":[1467334587000]},"guestAuthors":[],"slug":"agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","title":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","publishDate":1467334587,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n","blocks":[],"excerpt":"Agave Uptown opened its doors with a full Oaxacan menu of mole and mezcal.","status":"publish","parent":0,"modified":1481131172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1058},"headData":{"title":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu | KQED","description":"Agave Uptown opened its doors with a full Oaxacan menu of mole and mezcal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","datePublished":"2016-07-01T00:56:27.000Z","dateModified":"2016-12-07T17:19:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110393 http://ww2.kqed.org/bayareabites/?p=110393","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/30/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu/","disqusTitle":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/110393/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110393/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","authors":["1459","5014"],"categories":["bayareabites_109","bayareabites_1244","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9270","bayareabites_15517","bayareabites_11147","bayareabites_2253","bayareabites_15519","bayareabites_758","bayareabites_10597","bayareabites_15518","bayareabites_15516","bayareabites_9268"],"featImg":"bayareabites_110399","label":"source_bayareabites_110393"},"bayareabites_108158":{"type":"posts","id":"bayareabites_108158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108158","score":null,"sort":[1459529192000]},"guestAuthors":[],"slug":"check-please-bay-area-100-proof-the-tequila-episode","title":"Check, Please! Bay Area \"100 Proof\"-- The Tequila Episode","publishDate":1459529192,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_108161\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/leslie-anima.gif\" alt=\"Leslie Sbrocco tasting tequila\" width=\"700\" height=\"469\" class=\"size-full wp-image-108161\">\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco tasting tequila \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On April 14, the premiere of \u003ca href=\"http://staging-blogs.kqed.org/checkplease/\">Check, Please! Bay Area's\u003c/a> Season 11 begins with a special episode devoted to host Leslie Sbrocco's favorite spirit, tequila. \u003c/p>\n\u003cp>To start the new season off with a twist Sbrocco will \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">get her wish\u003c/a> and be featured with guest chefs who own local tequila bars. The episode's codename is \"100 Proof\" and in addition to critiquing each others tequila offerings and complementary fare, the guest chefs engage in a live shot-for-shot tequila drinking contest with Leslie Sbrocco.\u003c/p>\n\u003cp>Bay Area Bites interviewed Sbrocco about her love for tequila and tried to get her to verify some of the rumors being spread about this \"100 Proof\" episode.\u003c/p>\n\u003cp>\u003cstrong>What inspired this special episode? You are known as a wine expert. What is your relationship to tequila?\u003c/strong>\u003cbr>\nI have a love/love relationship with tequila. I love it and thankfully it loves me by erasing my memory of most things I do once I drink it. When I behave badly on tequila, I put myself on a TTO (Tequila Time Out). Luckily, I'm not on one now.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite tequilas and have you dabbled in \u003ca href=\"http://en.wikipedia.org/wiki/Mezcal\">mezcal\u003c/a>? Have you ever eaten the worm?\u003c/strong>\u003cbr>\nBig fan of \u003ca href=\"http://www.casanoble.com/entry.aspx\">Casa Noble\u003c/a>, \u003ca href=\"http://www.partidatequila.com/\">Partida\u003c/a>, and for everyday drinking, \u003ca href=\"http://www.donjulio.com/\">Don Julio\u003c/a>. If I could splurge, my sites are set on uber-expensive \u003ca href=\"http://casadragones.com/\">Casa Dragones\u003c/a>, a stunner tipping the scales at close to $300 a bottle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oh yes, I have more than dabbled in mezcal (which, like tequila is made from agave, but in the Oaxaca region of Mexico). Mezcal is like the Marlboro Man of spirits -- smoky, sexy and rugged. By the way, I have eaten a worm, just not the one found in cheap mezcal. I prefer my bugs fried with a crispy coating that I can wash down with a good shot.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite Mexican restaurant in the Bay Area? What is your favorite dish?\u003c/strong>\u003cbr>\nMy top pick is \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> and my favorite dish is tequila.\u003c/p>\n\u003cp>\u003cstrong>Can you give us any hints about how you scored in the shot-for-shot tequila contest? Did you drink any or all of your guests under the table?\u003c/strong>\u003cbr>\nNo spoilers! You will need to watch the episode to find out how the truth lies in liquor. And in terms of under the table...let's just say someone was wearing some pretty psychedelic socks.\u003c/p>\n\u003cp>\u003cstrong>Rumors have been circulating that one of the guest chefs danced on the Check, Please! table during the studio taping. Can you confirm whether this really happened and would you share who it was?\u003c/strong>\u003cbr>\nI plead the 5th (though the heel marks match my leopard skin boots perfectly). \u003c/p>\n\u003cp>\u003cstrong>In your previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">BAB interview\u003c/a> when asked: \"The structure of Check, Please! Bay Area is fairly formulaic what are your fantasies about an episode that would break the mold?\" You claimed: \"I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled.\" Does this happen in this \"100 Proof\" episode?\u003c/strong>\u003cbr>\nAll I can say is there are shots of the pink champagne tattoo on my calf being tipped upside down and one of the guests apparently drinking my leg.\u003c/p>\n\u003cfigure id=\"attachment_108169\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/leslie-tattoo.jpg\" alt=\"Leslie's tattoo\" width=\"400\" class=\"size-full wp-image-108169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/leslie-tattoo.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/leslie-tattoo-400x598.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Leslie's tattoo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Happy April Fool's Day! This post is fictitious and was designed purely to amuse and entertain.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On April 14, the premiere of Check, Please! Bay Area’s Season 11 begins with a special episode devoted to host Leslie Sbrocco’s favorite spirit, tequila. ","status":"publish","parent":0,"modified":1459529605,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":577},"headData":{"title":"Check, Please! Bay Area \"100 Proof\"-- The Tequila Episode | KQED","description":"On April 14, the premiere of Check, Please! Bay Area’s Season 11 begins with a special episode devoted to host Leslie Sbrocco’s favorite spirit, tequila. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area \"100 Proof\"-- The Tequila Episode","datePublished":"2016-04-01T16:46:32.000Z","dateModified":"2016-04-01T16:53:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108158 http://ww2.kqed.org/bayareabites/?p=108158","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/01/check-please-bay-area-100-proof-the-tequila-episode/","disqusTitle":"Check, Please! Bay Area \"100 Proof\"-- The Tequila Episode","path":"/bayareabites/108158/check-please-bay-area-100-proof-the-tequila-episode","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_108161\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/leslie-anima.gif\" alt=\"Leslie Sbrocco tasting tequila\" width=\"700\" height=\"469\" class=\"size-full wp-image-108161\">\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco tasting tequila \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On April 14, the premiere of \u003ca href=\"http://staging-blogs.kqed.org/checkplease/\">Check, Please! Bay Area's\u003c/a> Season 11 begins with a special episode devoted to host Leslie Sbrocco's favorite spirit, tequila. \u003c/p>\n\u003cp>To start the new season off with a twist Sbrocco will \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">get her wish\u003c/a> and be featured with guest chefs who own local tequila bars. The episode's codename is \"100 Proof\" and in addition to critiquing each others tequila offerings and complementary fare, the guest chefs engage in a live shot-for-shot tequila drinking contest with Leslie Sbrocco.\u003c/p>\n\u003cp>Bay Area Bites interviewed Sbrocco about her love for tequila and tried to get her to verify some of the rumors being spread about this \"100 Proof\" episode.\u003c/p>\n\u003cp>\u003cstrong>What inspired this special episode? You are known as a wine expert. What is your relationship to tequila?\u003c/strong>\u003cbr>\nI have a love/love relationship with tequila. I love it and thankfully it loves me by erasing my memory of most things I do once I drink it. When I behave badly on tequila, I put myself on a TTO (Tequila Time Out). Luckily, I'm not on one now.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite tequilas and have you dabbled in \u003ca href=\"http://en.wikipedia.org/wiki/Mezcal\">mezcal\u003c/a>? Have you ever eaten the worm?\u003c/strong>\u003cbr>\nBig fan of \u003ca href=\"http://www.casanoble.com/entry.aspx\">Casa Noble\u003c/a>, \u003ca href=\"http://www.partidatequila.com/\">Partida\u003c/a>, and for everyday drinking, \u003ca href=\"http://www.donjulio.com/\">Don Julio\u003c/a>. If I could splurge, my sites are set on uber-expensive \u003ca href=\"http://casadragones.com/\">Casa Dragones\u003c/a>, a stunner tipping the scales at close to $300 a bottle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oh yes, I have more than dabbled in mezcal (which, like tequila is made from agave, but in the Oaxaca region of Mexico). Mezcal is like the Marlboro Man of spirits -- smoky, sexy and rugged. By the way, I have eaten a worm, just not the one found in cheap mezcal. I prefer my bugs fried with a crispy coating that I can wash down with a good shot.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite Mexican restaurant in the Bay Area? What is your favorite dish?\u003c/strong>\u003cbr>\nMy top pick is \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> and my favorite dish is tequila.\u003c/p>\n\u003cp>\u003cstrong>Can you give us any hints about how you scored in the shot-for-shot tequila contest? Did you drink any or all of your guests under the table?\u003c/strong>\u003cbr>\nNo spoilers! You will need to watch the episode to find out how the truth lies in liquor. And in terms of under the table...let's just say someone was wearing some pretty psychedelic socks.\u003c/p>\n\u003cp>\u003cstrong>Rumors have been circulating that one of the guest chefs danced on the Check, Please! table during the studio taping. Can you confirm whether this really happened and would you share who it was?\u003c/strong>\u003cbr>\nI plead the 5th (though the heel marks match my leopard skin boots perfectly). \u003c/p>\n\u003cp>\u003cstrong>In your previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">BAB interview\u003c/a> when asked: \"The structure of Check, Please! Bay Area is fairly formulaic what are your fantasies about an episode that would break the mold?\" You claimed: \"I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled.\" Does this happen in this \"100 Proof\" episode?\u003c/strong>\u003cbr>\nAll I can say is there are shots of the pink champagne tattoo on my calf being tipped upside down and one of the guests apparently drinking my leg.\u003c/p>\n\u003cfigure id=\"attachment_108169\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/leslie-tattoo.jpg\" alt=\"Leslie's tattoo\" width=\"400\" class=\"size-full wp-image-108169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/leslie-tattoo.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/leslie-tattoo-400x598.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Leslie's tattoo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Happy April Fool's Day! This post is fictitious and was designed purely to amuse and entertain.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108158/check-please-bay-area-100-proof-the-tequila-episode","authors":["5014"],"categories":["bayareabites_334"],"tags":["bayareabites_3693","bayareabites_763","bayareabites_867","bayareabites_9268"],"featImg":"bayareabites_108175","label":"bayareabites"},"bayareabites_86847":{"type":"posts","id":"bayareabites_86847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86847","score":null,"sort":[1409764310000]},"guestAuthors":[],"slug":"end-of-summer-tacos-and-tequila-tacolicious-cookbook-review","title":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes","publishDate":1409764310,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sending the kids off to college? Packing up the lamps and extra silverware for their first on-their-own apartments? Do your Bay Area-bred offspring--and their future social lives--a favor by tossing in a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607745623/kqedorg-20\">Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More\u003c/a> by Sara Deseran with Joe Hargrave, Antelmo Faria, and Mike Barrow. Especially if they're moving to a place where bacon-wrapped hot dogs aren't grilled on the street to sate bar-hopping crowds, and a hangover isn't treated by a steaming bowl of birria, they'll need this book to show off to their new friends and chosen families just what makes San Francisco and its environs so great. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\" alt=\"tacolicious : festive recipes for Tacos, Snacks, Cocktails, and More. By Sara Deseran\" width=\"500\" class=\"aligncenter size-full wp-image-86998\">\u003c/a>\u003c/p>\n\u003cp>The serious attention that the \u003ca href=\"http://www.tacolicious.com\">Tacolicious\u003c/a> restaurants give their tacos, salsas, and more can get lost in the party atmosphere, but here, author, co-owner, and longtime Bay Area food writer and editor Sara Deseran blends lively writing about the restaurant's contemporary Cali-Mex approach with recipes ready to inspire easy entertaining, especially among taco-and-tequila-loving twentysomethings.\u003c/p>\n\u003cp>Tacolicious got its start as a weekly pop-up taco stand in 2009. At the time, Joe Hargrave owned Laiola, a Spanish restaurant in the Marina that had made a splash when it opened in 2007, only to start wilting when the recession hit in 2008. \u003c/p>\n\u003cfigure id=\"attachment_87001\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\" alt=\"Author Sara Deseran. Photo: Alex Farnum\" width=\"250\" class=\"size-full wp-image-87001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Sara Deseran. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>As Deseran tells it, she and Hargrave (now her husband) had been traveling and eating around Mexico for years. But in early 2009, a trip to Mexico City opened their eyes to the chic, creative food happening there. (It didn't hurt that Rick Bayless had stopped into Laiola the day before their trip and offered a hand-written list of don't-miss hot spots). After years of seeking out and romanticizing street food, \"...suddenly, we were experiencing Mexican restaurants in Mexico that were as hip and urban as restaurants in any sophisticated city and were completely void of the cliches Americans love to import: mariachi bands, heavy wooden furniture, servers dressed in guayaberas. San Francisco needed a taste of it. Selfishly, we wanted it for ourselves.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When they got back, Hargrave got a call from Lulu Meyer at the Ferry Plaza Farmers' Market. Would Hargrave be interested in running a Spanish-food stall at the new Thursday lunchtime market? Inspired and rejuvenated by the trip, Hargrave offered to serve tacos instead. \u003c/p>\n\u003cp>Well, who doesn't love a taco? As lines grew at the market stand and seats languished at Laiola, Hargrave decided to swap tapas for tacos on New Year's Eve, 2009. Two weeks and a paint job later, the Chestnut Street restaurant had teal walls, new art, and a new name: Tacolicious. Soon, the first brick-and-mortar location was joined by three more in North Beach, the Mission and Palo Alto. The popular taco stand continues at the Ferry Plaza Thursday market. \u003c/p>\n\u003cp>At a recent launch party in the Mission, Deseran and Hargrave admitted that they had no idea how much work it would be putting the cookbook together. Deseran, the food editor at both San Francisco and 7x7 magazines (full disclosure: this reporter worked with her as a freelance restaurant reviewer at San Francisco in the late 1990s) as well the author of three previous cookbooks, found out the not-enough-hours-in-the-day way that writing a book about food she and her husband--and their kitchen staff--cared deeply about was a nail-biting proposition. The recipes had to work, and they had to be delicious enough to please both longtime restaurant customers and people who might never have heard of the place but just loved tacos and tequila. \u003c/p>\n\u003cp>As one might expect from a book written by a longtime food editor, the recipes--and stories--are meticulous and detailed. Tacos may be party food, but Deseran shows how careful attention to toasting spices, sourcing good tortillas, avoiding the microwave, and more can make the difference between memorable and merely belly-filling. \u003c/p>\n\u003cp>While the bulk of the book centers on tacos, there's also plenty of snacks and sides, from a spiced-up peanut-and-pumpkin-seed version of Chex Mix to empanadas, raw-tuna tostadas, tamales swathed in banana leaves, lime-drenched seafood cocktails, and sticky, lick-your-fingers tamarind-glazed pork ribs, followed by a plethora of tequila-spiked drinks and agua frescas, in nifty flavors like white nectarine-blueberry, cantaloupe-ginger, and cucumber-mint. \u003c/p>\n\u003cp>As a couple with decades of experience in San Francisco's tight-knit restaurant and food-media worlds, Deseran and Hargrave pull in plenty of locals, and local influences to show that what some taco purists dismiss as \"Marina Mexican\" actually comes from a pretty dedicated place. There's an interview with Teresa Pasion, general manager at La Palma, the longtime tortilleria on 24th Street where the restaurant gets its fresh tortillas, followed by torta-making tips from Armando Macuil, the owner of La Torta Gorda, where Deseran, Hargrave, and their three kids frequently hang out over nopales-and-pineapple agua frescas and Mexican sandwiches. It's all part of what Deseran describes as their \"unabashedly Californian take on Mexican food.\"\u003c/p>\n\u003cp>As a reporter, Deseran's happy to point out that some pairings--like chips and salsa--are much more American than Mexican. And she shares the story of how the old school hard-shell taco, that staple of family taco nights, became a multi-billion-dollar business. Seems that in 1951 Glen Bell, owner of a drive-in burger stand, started selling hard-shell tacos for less than a quarter apiece. By 1962, he launched his own eponymous taco stand, Taco Bell. By his death in 2010, there were over 5000 Taco Bells worldwide. (And yes, she includes a full Ortega-kit inspired DIY recipe.)\u003c/p>\n\u003cp>But the real charm of the book is its recipes: salsas galore, meaty braises that double as wintertime stews and make-ahead taco fillings, vegan and vegetarian options, even a handy chart detailing how to turn just about anything into a taco filling. And let's not forget the many, many ways to use up a twelve-pack of Tecate and a handle of Cuervo that this book offers, from chicken marinated in \"a shot and a beer\" to micheladas spiked with hot sauce and the irresistible, lipstick-pink watermelon cocktail they've dubbed the Lolita Squeeze (recipe below). Of course, there's also a short but info-packed introduction to the better tequilas and mezcals, with a brief explanation of how they're made and categorized. \u003c/p>\n\u003cp>Armed with this book and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/16/the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen/\">The Banh Mi Handbook\u003c/a>, your kids will be throwing the best parties on the block. \u003c/p>\n\u003cfigure id=\"attachment_86999\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\" alt=\"Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-86999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut squash, kale, and crunchy pepitas taco\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don’t tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook’s tip: Some markets sell butternut squash already peeled and seeded and ready to go.\u003c/p>\n\u003cp>\u003cem>Makes about 12 tacos; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Cashew Crema\u003c/em>\n\u003cli>2/3 cup raw cashews\u003c/li>\n\u003cli>1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes)\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Pumpkin Seeds\u003c/em> \n\u003cli>2 teaspoons vegetable oil\u003c/li>\n\u003cli>1/3 cup raw hulled pumpkin seeds\u003c/li>\n\u003cli>1/4 teaspoon cayenne pepper\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>Filling 2 tablespoons vegetable oil\u003c/li>\n\u003cli>3/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>3 cups 1/2-inch-diced butternut squash\u003c/li>\n\u003cli>1 teaspoon chile powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>4 cups finely chopped kale\u003c/li>\n\u003cli>Corn tortillas, warmed, for serving\u003c/li>\n\u003cli>Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely. In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.\u003c/li>\n\u003cli>To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.\u003c/li>\n\u003cli>To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt. Add the kale and cook, stirring, for about 1 minute, until it begins to wilt.\u003c/li>\n\u003cli>Remove from the heat, taste, and adjust the seasoning with salt if needed. Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_87000\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\" alt=\"Lolita Squeeze. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-87000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lolita Squeeze. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lolita Squeeze\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Fresh watermelon juice is given the tequila treatment here for the ultimate refreshing summer cocktail. The juice is easy to make but doesn’t keep well, so make only as much as you can use within a day or so. The chile salt gives it a bit of a wake-up call, but you could skip it if you want something purely pretty in pink.\u003c/p>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chile salt (see below), for coating glass rim and flavoring\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>4 or 5 sprigs cilantro\u003c/li>\n\u003cli>2 ounces watermelon juice (see below)\u003c/li>\n\u003cli>2 ounces 100 percent agave tequila, preferably blanco\u003c/li>\n\u003cli>1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli>1/2 ounce agave syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Coat the rim of a 10-ounce tumbler with the salt, then fill the tumbler with ice. Put 3 or 4 of the cilantro sprigs and a pinch of the salt in a cocktail shaker and muddle together with a muddler or a wooden spoon. Fill the shaker with ice, add the watermelon juice, tequila, lime juice, and agave syrup and shake vigorously. Strain into the tumbler. Garnish with the remaining cilantro sprig and serve.\u003c/p>\n\u003cp>\u003cstrong>Fresh watermelon juice\u003c/strong>\u003cbr>\nTo make the watermelon juice, scoop flesh from a ripe seedless watermelon, puree it in a blender until liquefied, and strain it through a fine-mesh sieve. Store in an airtight container in the refrigerator for no more than a day or two\u003c/p>\n\u003cul>\n\u003cstrong>Agave Syrup\u003c/strong>\n\u003cli>1 cup agave nectar\u003c/li>\n\u003cli>1 cup warm water\u003c/li>\n\u003c/ul>\n\u003cp>Mix together and strain through a fine-mesh sieve into a glass container with an airtight top. Store in the refrigerator. It should last indefinitely.\u003c/p>\n\u003cul>\n\u003cstrong>Chile salt\u003c/strong>\u003cbr>\nWe like to rub glass rims with a lemon wedge before dipping them in this salt to coat.\u003cbr>\n\u003cem>Makes a scant 1/2 cup\u003c/em>\n\u003cli>4 tablespoons kosher salt\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 tablespoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon chile powder\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a small bowl, whisk together the salt, paprika, cayenne, and chili powder, mixing well.\u003c/p>\n\n","blocks":[],"excerpt":"The Cal-Mex string of Tacolicious restaurants puts out a cookbook of its good-time recipes for tacos, tequila cocktails, and more. \r\n","status":"publish","parent":0,"modified":1410040186,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":2076},"headData":{"title":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes | KQED","description":"The Cal-Mex string of Tacolicious restaurants puts out a cookbook of its good-time recipes for tacos, tequila cocktails, and more. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes","datePublished":"2014-09-03T17:11:50.000Z","dateModified":"2014-09-06T21:49:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86847 http://blogs.kqed.org/bayareabites/?p=86847","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/03/end-of-summer-tacos-and-tequila-tacolicious-cookbook-review/","disqusTitle":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes","path":"/bayareabites/86847/end-of-summer-tacos-and-tequila-tacolicious-cookbook-review","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sending the kids off to college? Packing up the lamps and extra silverware for their first on-their-own apartments? Do your Bay Area-bred offspring--and their future social lives--a favor by tossing in a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607745623/kqedorg-20\">Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More\u003c/a> by Sara Deseran with Joe Hargrave, Antelmo Faria, and Mike Barrow. Especially if they're moving to a place where bacon-wrapped hot dogs aren't grilled on the street to sate bar-hopping crowds, and a hangover isn't treated by a steaming bowl of birria, they'll need this book to show off to their new friends and chosen families just what makes San Francisco and its environs so great. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\" alt=\"tacolicious : festive recipes for Tacos, Snacks, Cocktails, and More. By Sara Deseran\" width=\"500\" class=\"aligncenter size-full wp-image-86998\">\u003c/a>\u003c/p>\n\u003cp>The serious attention that the \u003ca href=\"http://www.tacolicious.com\">Tacolicious\u003c/a> restaurants give their tacos, salsas, and more can get lost in the party atmosphere, but here, author, co-owner, and longtime Bay Area food writer and editor Sara Deseran blends lively writing about the restaurant's contemporary Cali-Mex approach with recipes ready to inspire easy entertaining, especially among taco-and-tequila-loving twentysomethings.\u003c/p>\n\u003cp>Tacolicious got its start as a weekly pop-up taco stand in 2009. At the time, Joe Hargrave owned Laiola, a Spanish restaurant in the Marina that had made a splash when it opened in 2007, only to start wilting when the recession hit in 2008. \u003c/p>\n\u003cfigure id=\"attachment_87001\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\" alt=\"Author Sara Deseran. Photo: Alex Farnum\" width=\"250\" class=\"size-full wp-image-87001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Sara Deseran. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>As Deseran tells it, she and Hargrave (now her husband) had been traveling and eating around Mexico for years. But in early 2009, a trip to Mexico City opened their eyes to the chic, creative food happening there. (It didn't hurt that Rick Bayless had stopped into Laiola the day before their trip and offered a hand-written list of don't-miss hot spots). After years of seeking out and romanticizing street food, \"...suddenly, we were experiencing Mexican restaurants in Mexico that were as hip and urban as restaurants in any sophisticated city and were completely void of the cliches Americans love to import: mariachi bands, heavy wooden furniture, servers dressed in guayaberas. San Francisco needed a taste of it. Selfishly, we wanted it for ourselves.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When they got back, Hargrave got a call from Lulu Meyer at the Ferry Plaza Farmers' Market. Would Hargrave be interested in running a Spanish-food stall at the new Thursday lunchtime market? Inspired and rejuvenated by the trip, Hargrave offered to serve tacos instead. \u003c/p>\n\u003cp>Well, who doesn't love a taco? As lines grew at the market stand and seats languished at Laiola, Hargrave decided to swap tapas for tacos on New Year's Eve, 2009. Two weeks and a paint job later, the Chestnut Street restaurant had teal walls, new art, and a new name: Tacolicious. Soon, the first brick-and-mortar location was joined by three more in North Beach, the Mission and Palo Alto. The popular taco stand continues at the Ferry Plaza Thursday market. \u003c/p>\n\u003cp>At a recent launch party in the Mission, Deseran and Hargrave admitted that they had no idea how much work it would be putting the cookbook together. Deseran, the food editor at both San Francisco and 7x7 magazines (full disclosure: this reporter worked with her as a freelance restaurant reviewer at San Francisco in the late 1990s) as well the author of three previous cookbooks, found out the not-enough-hours-in-the-day way that writing a book about food she and her husband--and their kitchen staff--cared deeply about was a nail-biting proposition. The recipes had to work, and they had to be delicious enough to please both longtime restaurant customers and people who might never have heard of the place but just loved tacos and tequila. \u003c/p>\n\u003cp>As one might expect from a book written by a longtime food editor, the recipes--and stories--are meticulous and detailed. Tacos may be party food, but Deseran shows how careful attention to toasting spices, sourcing good tortillas, avoiding the microwave, and more can make the difference between memorable and merely belly-filling. \u003c/p>\n\u003cp>While the bulk of the book centers on tacos, there's also plenty of snacks and sides, from a spiced-up peanut-and-pumpkin-seed version of Chex Mix to empanadas, raw-tuna tostadas, tamales swathed in banana leaves, lime-drenched seafood cocktails, and sticky, lick-your-fingers tamarind-glazed pork ribs, followed by a plethora of tequila-spiked drinks and agua frescas, in nifty flavors like white nectarine-blueberry, cantaloupe-ginger, and cucumber-mint. \u003c/p>\n\u003cp>As a couple with decades of experience in San Francisco's tight-knit restaurant and food-media worlds, Deseran and Hargrave pull in plenty of locals, and local influences to show that what some taco purists dismiss as \"Marina Mexican\" actually comes from a pretty dedicated place. There's an interview with Teresa Pasion, general manager at La Palma, the longtime tortilleria on 24th Street where the restaurant gets its fresh tortillas, followed by torta-making tips from Armando Macuil, the owner of La Torta Gorda, where Deseran, Hargrave, and their three kids frequently hang out over nopales-and-pineapple agua frescas and Mexican sandwiches. It's all part of what Deseran describes as their \"unabashedly Californian take on Mexican food.\"\u003c/p>\n\u003cp>As a reporter, Deseran's happy to point out that some pairings--like chips and salsa--are much more American than Mexican. And she shares the story of how the old school hard-shell taco, that staple of family taco nights, became a multi-billion-dollar business. Seems that in 1951 Glen Bell, owner of a drive-in burger stand, started selling hard-shell tacos for less than a quarter apiece. By 1962, he launched his own eponymous taco stand, Taco Bell. By his death in 2010, there were over 5000 Taco Bells worldwide. (And yes, she includes a full Ortega-kit inspired DIY recipe.)\u003c/p>\n\u003cp>But the real charm of the book is its recipes: salsas galore, meaty braises that double as wintertime stews and make-ahead taco fillings, vegan and vegetarian options, even a handy chart detailing how to turn just about anything into a taco filling. And let's not forget the many, many ways to use up a twelve-pack of Tecate and a handle of Cuervo that this book offers, from chicken marinated in \"a shot and a beer\" to micheladas spiked with hot sauce and the irresistible, lipstick-pink watermelon cocktail they've dubbed the Lolita Squeeze (recipe below). Of course, there's also a short but info-packed introduction to the better tequilas and mezcals, with a brief explanation of how they're made and categorized. \u003c/p>\n\u003cp>Armed with this book and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/16/the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen/\">The Banh Mi Handbook\u003c/a>, your kids will be throwing the best parties on the block. \u003c/p>\n\u003cfigure id=\"attachment_86999\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\" alt=\"Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-86999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut squash, kale, and crunchy pepitas taco\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don’t tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook’s tip: Some markets sell butternut squash already peeled and seeded and ready to go.\u003c/p>\n\u003cp>\u003cem>Makes about 12 tacos; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Cashew Crema\u003c/em>\n\u003cli>2/3 cup raw cashews\u003c/li>\n\u003cli>1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes)\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Pumpkin Seeds\u003c/em> \n\u003cli>2 teaspoons vegetable oil\u003c/li>\n\u003cli>1/3 cup raw hulled pumpkin seeds\u003c/li>\n\u003cli>1/4 teaspoon cayenne pepper\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>Filling 2 tablespoons vegetable oil\u003c/li>\n\u003cli>3/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>3 cups 1/2-inch-diced butternut squash\u003c/li>\n\u003cli>1 teaspoon chile powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>4 cups finely chopped kale\u003c/li>\n\u003cli>Corn tortillas, warmed, for serving\u003c/li>\n\u003cli>Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely. In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.\u003c/li>\n\u003cli>To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.\u003c/li>\n\u003cli>To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt. Add the kale and cook, stirring, for about 1 minute, until it begins to wilt.\u003c/li>\n\u003cli>Remove from the heat, taste, and adjust the seasoning with salt if needed. Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_87000\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\" alt=\"Lolita Squeeze. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-87000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lolita Squeeze. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lolita Squeeze\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Fresh watermelon juice is given the tequila treatment here for the ultimate refreshing summer cocktail. The juice is easy to make but doesn’t keep well, so make only as much as you can use within a day or so. The chile salt gives it a bit of a wake-up call, but you could skip it if you want something purely pretty in pink.\u003c/p>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chile salt (see below), for coating glass rim and flavoring\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>4 or 5 sprigs cilantro\u003c/li>\n\u003cli>2 ounces watermelon juice (see below)\u003c/li>\n\u003cli>2 ounces 100 percent agave tequila, preferably blanco\u003c/li>\n\u003cli>1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli>1/2 ounce agave syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Coat the rim of a 10-ounce tumbler with the salt, then fill the tumbler with ice. Put 3 or 4 of the cilantro sprigs and a pinch of the salt in a cocktail shaker and muddle together with a muddler or a wooden spoon. Fill the shaker with ice, add the watermelon juice, tequila, lime juice, and agave syrup and shake vigorously. Strain into the tumbler. Garnish with the remaining cilantro sprig and serve.\u003c/p>\n\u003cp>\u003cstrong>Fresh watermelon juice\u003c/strong>\u003cbr>\nTo make the watermelon juice, scoop flesh from a ripe seedless watermelon, puree it in a blender until liquefied, and strain it through a fine-mesh sieve. Store in an airtight container in the refrigerator for no more than a day or two\u003c/p>\n\u003cul>\n\u003cstrong>Agave Syrup\u003c/strong>\n\u003cli>1 cup agave nectar\u003c/li>\n\u003cli>1 cup warm water\u003c/li>\n\u003c/ul>\n\u003cp>Mix together and strain through a fine-mesh sieve into a glass container with an airtight top. Store in the refrigerator. It should last indefinitely.\u003c/p>\n\u003cul>\n\u003cstrong>Chile salt\u003c/strong>\u003cbr>\nWe like to rub glass rims with a lemon wedge before dipping them in this salt to coat.\u003cbr>\n\u003cem>Makes a scant 1/2 cup\u003c/em>\n\u003cli>4 tablespoons kosher salt\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 tablespoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon chile powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a small bowl, whisk together the salt, paprika, cayenne, and chili powder, mixing well.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86847/end-of-summer-tacos-and-tequila-tacolicious-cookbook-review","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_1244","bayareabites_588","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_758","bayareabites_12057","bayareabites_9966","bayareabites_767","bayareabites_9268","bayareabites_2355"],"featImg":"bayareabites_87002","label":"bayareabites"},"bayareabites_83862":{"type":"posts","id":"bayareabites_83862","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83862","score":null,"sort":[1403643507000]},"guestAuthors":[],"slug":"tequila-nation-mexico-reckons-with-its-complicated-spirit","title":"Tequila Nation: Mexico Reckons With Its Complicated Spirit ","publishDate":1403643507,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140624_me_tequila_nation_mexico_reckons_with_its_complicated_spirit_.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Some of tequila's oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.","status":"publish","parent":0,"modified":1403643507,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1886},"headData":{"title":"Tequila Nation: Mexico Reckons With Its Complicated Spirit | KQED","description":"Some of tequila's oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tequila Nation: Mexico Reckons With Its Complicated Spirit ","datePublished":"2014-06-24T20:58:27.000Z","dateModified":"2014-06-24T20:58:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83862 http://blogs.kqed.org/bayareabites/?p=83862","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/24/tequila-nation-mexico-reckons-with-its-complicated-spirit/","disqusTitle":"Tequila Nation: Mexico Reckons With Its Complicated Spirit ","nprByline":"The Kitchen Sisters","nprStoryId":"323714694","nprApiLink":"http://api.npr.org/query?id=323714694&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit?ft=3&f=323714694","nprRetrievedStory":"1","nprPubDate":"Tue, 24 Jun 2014 10:24:00 -0400","nprStoryDate":"Tue, 24 Jun 2014 03:28:00 -0400","nprLastModifiedDate":"Tue, 24 Jun 2014 10:24:24 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140624_me_tequila_nation_mexico_reckons_with_its_complicated_spirit_.mp3?orgId=1&topicId=1053&aggIds=91851784&ft=3&f=323714694","nprAudioM3u":"http://api.npr.org/m3u/1325073894-46786d.m3u?orgId=1&topicId=1053&aggIds=91851784&ft=3&f=323714694","path":"/bayareabites/83862/tequila-nation-mexico-reckons-with-its-complicated-spirit","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140624_me_tequila_nation_mexico_reckons_with_its_complicated_spirit_.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140624_me_tequila_nation_mexico_reckons_with_its_complicated_spirit_.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83862/tequila-nation-mexico-reckons-with-its-complicated-spirit","authors":["byline_bayareabites_83862"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_2090","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_2561","bayareabites_9268","bayareabites_9006"],"featImg":"bayareabites_83865","label":"bayareabites"},"bayareabites_71815":{"type":"posts","id":"bayareabites_71815","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71815","score":null,"sort":[1381370322000]},"guestAuthors":[],"slug":"zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","title":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews","publishDate":1381370322,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.","status":"publish","parent":0,"modified":1381415369,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":177},"headData":{"title":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews | KQED","description":"The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews","datePublished":"2013-10-10T01:58:42.000Z","dateModified":"2013-10-10T14:29:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71815 http://blogs.kqed.org/bayareabites/?p=71815","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/09/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews/","disqusTitle":"Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews","path":"/bayareabites/71815/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71815/zin-restaurant-wine-bar-turtle-tower-copita-tequileria-y-comida-check-please-bay-area-reviews","authors":["5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_763","bayareabites_10383","bayareabites_10146","bayareabites_1278","bayareabites_2736","bayareabites_9268","bayareabites_8894","bayareabites_12514"],"featImg":"bayareabites_71904","label":"bayareabites"},"bayareabites_45959":{"type":"posts","id":"bayareabites_45959","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45959","score":null,"sort":[1342541090000]},"guestAuthors":[],"slug":"mezcal-primer-tasting-event-in-san-francisco","title":"Mezcal Primer + Tasting Event in San Francisco","publishDate":1342541090,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ","status":"publish","parent":0,"modified":1342546672,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1075},"headData":{"title":"Mezcal Primer + Tasting Event in San Francisco | KQED","description":"Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mezcal Primer + Tasting Event in San Francisco","datePublished":"2012-07-17T16:04:50.000Z","dateModified":"2012-07-17T17:37:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45959 http://blogs.kqed.org/bayareabites/?p=45959","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/","disqusTitle":"Mezcal Primer + Tasting Event in San Francisco","path":"/bayareabites/45959/mezcal-primer-tasting-event-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45959/mezcal-primer-tasting-event-in-san-francisco","authors":["5123"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1865","bayareabites_90"],"tags":["bayareabites_10611","bayareabites_10597","bayareabites_10610","bayareabites_9268"],"featImg":"bayareabites_46024","label":"bayareabites"},"bayareabites_42452":{"type":"posts","id":"bayareabites_42452","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42452","score":null,"sort":[1335708663000]},"guestAuthors":[],"slug":"copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito","title":"Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito","publishDate":1335708663,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n","blocks":[],"excerpt":"Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n","status":"publish","parent":0,"modified":1336687508,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1289},"headData":{"title":"Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito | KQED","description":"Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito","datePublished":"2012-04-29T14:11:03.000Z","dateModified":"2012-05-10T22:05:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42452 http://blogs.kqed.org/bayareabites/?p=42452","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito/","disqusTitle":"Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito","path":"/bayareabites/42452/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42452/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito","authors":["5371"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_1807"],"tags":["bayareabites_10383","bayareabites_4302","bayareabites_2736","bayareabites_9268"],"featImg":"bayareabites_42477","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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