In celebration of this weekend’s Arizona Taco Festival I thought provide some quick stats on this American-adopted Mexican sensation.
God, I love these delicious bites. According to Wikipedia the Taco predates Europeans where indigenous Mexicans served them up with fish -which is just how I like them. At the Bay area’s La Corneta they make them fresh with salmon and a little bit of pico del gallo. Give me that bit of northwest flavor with south of the border sabor. Yum. You up north? Try Taco del Mar. I like the shack of a place in Seattle’s Capital Hill. And who knew the fish taco was so traditional?
Here’s some other facts you might not know about this tasty treat:
During my recent “fact finding” trip to Mexico we had a couple of hours on Sunday to enjoy some of Eric Rubin’s delicious Sangrita alongside a shot of Blanco.
Sangrita is commonly confused with Sangria which is basically fruit-infused wine. In Mexico, Sangrita (meaning “little blood”) is the traditional chaser that is served alongside a shot of Tequila. It’s a blend of orange juice, tomato juice and a dash of hot sauce. The flavor can run from citrusy sweet, to tomatoey tart. I like Eric’s because I’m a fan of the tart side; the acidity complements the tequila and cleanses your palette. And I love the kick.
And while Sangrita is great with Tequila many also like it as a side to their favorite beer as well. So you might serve with a Pacifico or a Modelo.
A nice presentation is on a small wooden tray with seasoned & regular salt plus lime wedges, or with sliced cucumbers with lime, salt, and chile de arbol.
Here’s how you can make your own:
Eric’s Spicy Sangrita:
7 oz. fresh, seeded tomato juice
2 oz. fresh grapefruit juice
2 oz. fresh orange juice
2 oz. fresh lime juice
1 oz. Valentina or Tapatio hot sauce
1 oz. Tres Agaves agave nectar (which is optional but it does a nice job of balancing the heat)
1 fresh jalapeño or serrano pepper, sliced lengthwise (serranos are best as the seeds tend to not release from the pod)
1 tsp. black pepper
½ tsp. salt
Combine all ingredients in a pitcher and stir until the salt dissolves. Let the mixture sit until it reaches the desired heat level; usually 15-30 minutes. Discard the pepper and refrigerate.