Tequila Piña…Mmmmmmexico!

Tequila Piña

10 ounces tequila reposado
12 ounces fresh pineapple juice
12 ounces lemon-lime soda
Crushed ice
1 cup chopped fresh pineapple
1/4 cup chopped fresh mint

Instructions
Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher.
Serve over crushed ice and garnish with fresh mint leaves. 

The Stevie Ray Cocktail

Stevie Ray

I made this excellent drink in honor of the great American Blues legend Stevie Ray Vaughn.  They are both hard and smooth at the same time!

I made this wonderful drink for my TV show about 12years ago and used it in my first book “The Sonoran Grill” We make these for dinner parties and they are always a big hit, but there seems to be an issue… they affect your wrist.  I notice that every time they get close to my mouth my wrist seems to turn further than I wanted and the whole drink magically disappears down my throat.  So just to make sure I try another and viola gone again.  In short these are way too easy to drink.

2 OZ Silver Tequila

1/2 OZ Blue Curacao

1/2 OZ Mandarin Napoleon or Grand Mariner

Juice of 1 Key lime

Give your car keys to someone else. Shake all ingredients with ice, strain and serve in a martini glass. Repeat as needed!

The Original Margarita

Margarita

If you thought Margaritas were a “Mexican” drink think again.  The true history of the margarita (like so many things in Texas) depends on whom you’re talking with.  The most popular story tells that the margarita was invented in Acapulco, Mexico by a rich socialite from Dallas named Margarita Sames.  It was at a Christmas party, Margarita was behind the bar making up drinks for her rich friends and came up with the now famous concoction.  Everyone like it so much they took the recipe home to Texas and popularity of the now famous drink spread like wild fire after one of her guests offered them in his Mexican restaurant.  Soon they were being served all over Texas.  

Tourist from the U.S. in Mexico started asking for the supposed Mexican drink, which caused it to spread there.  

The fact is, Mexicans think of Margaritas as a tourist drink.

Either way they're delicious.

The Original Margarita

 (or 'El Margarita Original' if that makes you feel better!)

1 1/2 shots Tequila Repesado 

1 1/2 shots Cointreau

juice of 1 Key lime

Shake with ice and serve.

Makes 1 cocktail

Chile Rellenos

Chile Rellenos
This is a turning point in the life of a Southwestern cook.

15 Poblano chiles
1 LB Queso Oaxaca, Monterrey jack or what ever cheese you like
Flour
8 Eggs
1/2 TSP Cream of Tartar
Salt
Corn oil for frying

1. Start with the 15 Poblano chilies (If you have access to Anaheim green chiles, they are great but I've had better results year round with Poblanos), do not remove the stems.  Blister the chilies on the grill until all of the outside is brown and black.  Place the chilies in a plastic or paper bag and fold the bag down. Let the chilies stand for ten minutes, to sweat and then the skin will come of easily.
2. Put 1-2TBL of whatever cheese you like inside a small slit you've made in the side of each chile.
3. Dredge the chilies in flour.
4. Separate 8 eggs, beat the yolks.  In a large mixing bowl or food processor, beat the whites and 1/2 tsp. of cream of tartar with a pinch salt until very stiff.  Fold in the beaten yolks, gently with a rubber spatula.
5. Meanwhile, in a large sauce pan, heat safflower oil to at least 350 degrees. Pick up one chile at a time by the stem, dip in the egg batter and very carefully (if you are not used to doing this, use tongs) set them in the hot oil.  Chiles will float on top of the oil -- you will need to carefully turn them.  When they are golden brown, they are done.  Place them on a paper towel to drain and salt them lightly.

Creamy Buttermilk Tequila and Poblano Salad Dressing

Creamy Buttermilk Tequila and Poblano Salad Dressing

We drizzle this delicious dressing over Organic Spring mix with a few shavings of Parmesan cheese and homemade croutons. Try it on your favorite greens.

6 TBL Buttermilk

2 TBL Mayonnaise

1/2 C Crème Fraiche or sour cream

1/4 C Plain yogurt

2 TBL Tequila Repesado

1 Roasted Poblano Chile, Seeds and veins removed, chopped very fine

1/2 TBL Finely chopped Italian Parsley

2 CLOVES Garlic, minced

2 TSP Key lime juice

1/2 TSP Salt

1/2 TSP White pepper

1/2 TSP Brown sugar

1. Whisk together the buttermilk, mayonnaise, crème fraiche, yogurt and tequila. Stir in all other ingredients.

2. Set aside in the refrigerator for 1 hour for flavors to marry.

3. Makes two cups.

Food and Film, Pork Pebil ala Robert Rodriguez

Food and Film, Pork Pebil ala Robert Rodriguez

A few years back I got a call from my friend Bruce Jones. Bruce was the Operations Manager at CBS 5 in Phoenix. I met Bruce 15 years ago. He was working at ABC15 at the time. Bruce had come up with an idea for a grilling show, to be shot outdoors. A co-worker of his Don McClure had suggested me as the host. In our first meeting I suggested calling the project The Sonoran Grill. Over the next five years I met with Bruce at least once a week to go over the show.

The reason for Bruce’s call was to suggest I rent the Robert Rodriguez movie Once Upon a Time in Mexico. As an avid fan of the technical aspects of television and film, Bruce was very impressed with the film. All of the special effects were digital. In other words they didn’t blow anything up. Back in the studio they added the flames, explosions and so on. In the special features section of the DVD Rodriguez added a ten-minute film school and a ten-minute cooking school.

In the movie Johnny Depp’s character, “Sands”, a corrupt CIA agent, along with killing robbing and so on, is in search of the best Pork Pebil in all of Mexico. When ever he finds a worthy plate of this delicious slow roasted pork he kills the cook for some obscure artistic reason.

In the ten-minute cooking school Rodriguez gives his recipe for Pork Pebil, along with some good solid cooking advise.

Bruce was so impressed with the cooking school that he went out and got all the ingredients and made pork pebil. It was both delicious and easy. The recipe calls for banana leaves which work as a sort of flavored parchment paper. They can be found at Ranch Market, Food City or ordered at AJ's.

He transcribed the recipe from the cooking school and e-mailed it to me.

So the next time you have a lazy day around the house with family or friends coming over, give it a try. It’s delicious. This is good example of authentic Mexican cooking. The flavors are very complex and your house will be filled with a heavenly aroma.

We like to watch any of the El mariachi trilogy while we’re waiting for the meal. Like water for Chocolate is another great food related movie based in Mexico. And while we’re on the subject of food and movies Big Night, written, directed and starring Stanley Tucci is one of my all time favorite food movies. It truly reveals the soul of cooking.

Pork Pebil ala Rodriguez

Serve with any or all of the following; white rice, fresh corn tortillas, charro beans, chopped white onion, cilantro, avocado, roasted chiles, sliced cucumber, radish, tomato and ice cold Mexican beer.

Ingredients

2 lbs of banana leaves

2 5-lb pork shoulders

5 tablespoons of Achot`e paste

2 tablespoons of Cumin Seeds

1 tablespoon of Black pepper

8 balls of all spice

½ tablespoon of cloves

2 tablespoons of salt

Juice of 5 Lemons

3 Habanera Chiles seeded and veined

2 cups of Orange Juice

1/2 cup of White Vinegar

Splash of Tequila

Grind all dry ingredients (except salt) until very fine.

Blend with remaining ingredients (except pork and banana leaves)

in a blender until liquid and smooth. Cut pork into 2 inch cubes and place in a large Ziploc bag and pour your blender contents into the bag, seal and then coat all the meat in the bag.

Line roasting pan with layers of banana leaves and make sure there are no gaps. Pour entire contents of Ziploc bag onto the banana leaves and then fold them up and over the meat so that it covers the entire contents, sealing it up as much as possible. Cover the entire roasting pan with aluminum foil and seal it well so that no steam can escape.

Place the sealed pan into and oven/grill at 325 and roast for 4 hours. Discard the banana leaves and serve the meat over white or Spanish rice. The meat is very tender and we generally pull it apart for a pulled Puerco over white rice.

We have marinated in the bags overnight and it produces a somewhat deeper flavor.

A five pound roast will serve about 20 people.

Spain

Spain

I'm quite perplexed! I keep a good eye on my stats and for the past several months Spain has been the number 2 location in the world for hits to our blog. And the number of hits is growing every week. So why Spain? Hmmmm; if you are following this blog and located in Spain please send a message telling us how you found us and what drew you to this blog! We are very interested in this type of information from anywhere on the planet so if you live elsewhere, by all means talk to us.

Oh, and thanks.

Warmly,

Mad Coyote Joe

Tequila Ahh!! Tequila is good !

You'll find some of my favorite tequila recipes below. They are all amazing and will give your kitchen and bar a definite WOW factor!

Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

3 TBL White Tequila

3 TBL Pineapple juice

2 TBL Chopped cilantro

2 TBL Fresh lime juice

2 TBL Olive oil

2 CLOVES Garlic, minced

1 Habanero, minced

2 TSP Kosher salt

1/2 TSP Dark brown sugar

PINCH Fresh black pepper

1. Whisk Tequila Sauce together. Drizzle over Mahi Mahi while grilling.

Jose Cuervo, La Reserva Tequila habanero-lime butter

This condiment is out of this world on vegetables and potatoes, and you won’t believe the flavor it gives grilled fish or pork. And on good bread WOW!

Whip all ingredients together in a blender or food processor. Roll into a log in waxed paper and chill until firm .

1⁄2 cup sweet butter

1 habanero chile , minced

2 tablespoons fresh lime juice

1 tablespoon Jose Cuervo, La Reserva de la Familia, tequila

2 cloves garlic

1 teaspoon salt

1⁄2 teaspoon dark brown sugar

Pinch of fresh black pepper

Tequila Shrimp

My friends Ryan And Claire live in Houston. They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne. They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe. It takes about 15 minutes to make. I think it tastes even better with a cold Margarita while I’m wearing that Shirt.

1 Tbl. olive oil

2 Tbl. Sweet butter

1 white onion, diced

4 cloves garlic, minced

20 medium shrimp, peeled, deveined

1/3 cup tequila reposado

3 Plum tomatoes, diced

2 Serrano chiles, chopped fine

Juice of 2 key limes

3 Tbl. chopped cilantro

Salt and fresh ground black pepper

Directions

Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan. When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the limejuice, Serrano, cilantro and avocado. Season with salt and pepper and serve immediately with white rice

Serves 4

Cervezarita Negra

1 OZ Tequila blanco

1 OZ Grand Marnier

Juice of 1 Key lime

12 OZ Negra Model beer

1. Pour beer into a frosted mug. Mix liquor and lime juice together, gently pour over beer.

2. Stand back!

La Reserva Cocktail

Juice of 1 Key lime

Jose Quervo La Reserva Tequila

Dash of Mandarin Napoleon

1. Rim martini glass with lime and fill with ice. Gently fill glass with La Reserva, top with remaining lime juice and a dash of Mandarin Napoleon.

Jose Cuervo, La Reserva Tequila habanero-lime butter

Jose Cuervo, La Reserva Tequila habanero-lime butter

This condiment is out of this world on vegetables and potatoes, and you won’t believe the flavor it gives grilled fish or pork. And on good bread WOW!

Whip all ingredients together in a blender or food processor. Roll into a log in waxed paper and chill until fir .

1⁄2 cup sweet butter

1 habanero chile , minced

2 tablespoons fresh lime juice

1 tablespoon Jose Cuervo, La Reserva de la Familia, tequila

2 cloves garlic

1 teaspoon salt

1⁄2 teaspoon dark brown sugar

Pinch of fresh black pepper

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

2 Large Salmon Filets

1-1/2 LB Kosher salt

1-1/2 LB Dark Brown Sugar

1/2 C Jose Cuervo La Reserva de La Familia Tequila

1. Scale the filets (this step is optional). Remove any finger bones and cut at least 6 1" long holes in the skin to allow penetration of the brine. Place salmon in a hotel pan

2. Mix brown sugar and salt well and spread over the salmon. Drizzle tequila over salmon. Place a second hotel pan on top of the salmon and place a approximately 6LB weight in the upper dish (I use a #10 can). Set both dishes on a baking sheet to catch drippings, and let cure in the refrigerator for 24 hours.

3. Remove from refrigerator and turn salmon over, scoop brine back on top to cover, place weighted pan back on top and let cure for 12 more hours.

4. Removes from refrigerator, rinse well, paper towel dry and place in clean baking dish, cover with plastic wrap and let sit in refrigerator for 1 more day.

5. Cold Smoke with Cherry wood chips soaked in apple juice.

6. When salmon is done smoking, lightly brush with olive oil. Serve sliced paper thin. If you have access to a food sealer, seal the salmon and refrigerate. Date sealed salmon; it will remain fresh for about two-and-a-half weeks.

Mahi Mahi with Tequila Grilling Sauce

Mahi Mahi with Tequila Grilling Sauce

You've got to try this amazing grilling sauce. The complex tropical flavors with the addition of the blast of heat from the Habanero chile is out of this world! Try the grilling sauce on pork, poultry or any light fish!

4 6-8 OZ Mahi Mahi fillets

Tequila Grilling Sauce

1. Rinse the fish fillets under very cold water and dry with a paper towel.

2. Drizzle tequila sauce over Mahi Mahi while grilling. The rule for grilling fish is 10 minutes of grill time for every inch of thickness. I usually spray a little non-stick spray on both sides and then do 3 minutes on the first side then turn add the sauce and close the cover for 6 or 7 more minutes!

Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

3 TBL White Tequila

3 TBL Pineapple juice

2 TBL Chopped cilantro

2 TBL Fresh lime juice

2 TBL Olive oil

2 CLOVES Garlic, minced

1 Habanero, minced

2 TSP Kosher salt

1/2 TSP Dark brown sugar

PINCH Fresh black pepper

1. Whisk Tequila Sauce together. Drizzle over Mahi Mahi while grilling.

Tequila Discussion and Tequila Recipes

Tequila Discussion (From my book, A Gringo’s Guide to Authentic Mexican Cooking)

If your impression of tequila is that of a cheap, clear beverage mainly used by power-drinking college students on spring break trying to drink themselves into oblivion, you are not in the minority. However, you are missing what this extremely well-produced national treasure of Mexico is all about.

Tequila, like so many things from Mexico, is meant to be slowly savored, like any fine liquor. Chugging it down would simply be a waste of good tequila, not to mention the fact that you will get as drunk as a cow and everyone will know you're from out of town.

The Mexican government officially recognizes the four following types of tequila:

Blanco

Basic, inexpensive white tequila used for margaritas cooking and bar mix. Made from 51 percent or more Blue Agave.

Oro

Gold tequila is either tequila that has a flavor added or an aged tequila that has had a little white tequila added to it. It's commonly used in the United States for premium drinks. Also made from 51 percent or more Blue Agave.

Reposado

Meaning rested, reposado is tequila that has been aged in large oak tanks for between two and twelve months. This tequila is the most popular among tequila drinkers in Mexico due to the fact that it has a full agave flavor. Usually made from 100 percent blue agave. This is also my personal favorite, so before buying I always look for "Reposado" and "100% Agave Azul" on the label.

Añejo

Añejo, meaning aged, in this case for a minimum of one year in small oak barrels. It is considered by many Americans to be the finest of tequilas, mostly because the select-oak aging process creates a flavor reminiscent of premium whisky or cognac, a flavor they recognize. After awhile, most premium tequila drinkers develop a palate for the distinct agave flavor and switch to Reposado.

Below are several of my favorite tequila recipes. Give them a try. They will add a new dimension to your cooking

Buttermilk Tequila Salad Dressing

For the show, we poured this over a Garden Salad mix. Try this on your favorite greens.

6 TBL Buttermilk

2 TBL Mayonnaise

1/2 C Crème Fraiche or sour cream

1/4 C Plain yogurt

2 TBL Tequila Repesado

1 Roasted Poblano Chile, Seeds and veins removed, chopped very fine

1/2 TBL Finely chopped Italian Parsley

2 CLOVES Garlic, minced

2 TSP Key lime juice

1/2 TSP Salt

1/2 TSP White pepper

1/2 TSP Brown sugar

1. Whisk together the buttermilk, mayonnaise, crème fraiche, yogurt and tequila. Stir in all other ingredients.

2. Set aside in the refrigerator for 1 hour for flavors to marry.

3. Makes two cups.

Tequila Shrimp

My friends Ryan And Claire live in Houston. They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne. They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe. It takes about 15 minutes to make. I think it tastes even better with a cold Margarita while I’m wearing that Shirt.

1 Tbl. olive oil

2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, deveined
1/3 cup tequila reposado
3 Plum tomatoes, diced

2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro
1 ripe Hass avocado, peeled, pitted, diced
Salt and fresh ground black pepper

Directions
Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan. When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the limejuice, Serrano, cilantro and avocado. Season with salt and pepper and serve immediately with white rice

Serves 4

Chipotle Tequila Butter with Sun Dried Tomatoes

Excellent on grilled chicken or fish.

1 Stick Sweet butter

2 Sun-dried tomatoes, chopped fine

1 Tbl. Premium dark tequila

juice of 1 key lime

2 Cloves Garlic, minced

2 tsp. Ground chipotle chile

1 tsp. Mexican oregano

1 tsp. salt

1 tsp. Fresh-ground black pepper

1/2 tsp. Dark brown sugar

Whip all ingredients together in a blender or food processor, then roll mixture into a log waxed paper and chill. Cut into slices wrap and freeze. Then pop a few slices out of the freezer whenever you want to add a Sonoran taste to your grilled chicken or fish

Soften a little before serving.

Grill-baked Flourless Chocolate Espresso Cake, with Sauza Tres Generations Aenjo Tequila

We have received a lot of e-mails for this one. Fans of our show on that certain diet, (you know the one), wanted a recipe for a cake without flour. Try using any favorite liqueur instead of tequila.

1 LB Semi-sweet chocolate

1 LB Butter

6 OZ Water

2 OZ Sauza Tres Generations Aenjo Tequila, cognac or your favorite liqueur (Please note that regular tequila will not work in this recipe)

1 TBL Espresso powder (you may replace this and the water with brewed coffee)

1 C Sugar

8 Eggs

1. Melt butter and chocolate in double boiler. Slowly stir in espresso powder, then set aside.

2. Beat eggs thoroughly. Mix sugar and eggs together, then stir in Tequila and water.

3. Slowly stir in chocolate mixture. Pour batter into an oiled 9-inch baking pan

4. Grill-bake indirectly at 335∫ for 1 hour in warm water bath. Halfway through cooking, rotate cake to insure even baking.

5. Allow to cool before serving. Serves 8.

Sangrita Mexicana

This drink is very popular in Mexico. There are many different recipes. I put this one together by talking to several bartenders in Guadalajara over a four-day visit. Sure, I got a headache, but that's the price I pay for giving you a great new drink recipe to enjoy!

1-1/2 C Tomato juice

1/2 C Clamato

3/4 C Orange juice

2 TSP Grenadine

1 TSP Salt

1/2 TSP Black pepper

1 DASH Worcestershire sauce

1 DASH A-1 Steak Sauce

1 DASH Tabasco

Juice of 4 key limes

Tequila

Key lime wedges

premium quality Reposado

1. Stir together all Sangrita ingredients. You will need two three-inch goblets per serving. Put about one shot of Sangrita in one and about one shot of tequila in the other. Sip a little tequila, sip a little Sangrita, and every now and then take a little bite of the lime wedge. Oh, and one more thing... slow down a little, life is good.

More Tequila... The Bloody Maria

On a warm, lazy Sunday morning out by the pool, a Bloody Maria is just the thing to get the day started. Vodka is for Russians!

1 1/2 ounces white tequila

4 ounces tomato juice

2 teaspoons Worcestershire sauce

Juice of 1 key lime

1/2 serrano chile, seeds removed and finely minced

1 teaspoon prepared horseradish

Sprinkle of freshly ground black pepper

Scallion or lime wedge for garnish

Stir together tequila, tomato juice, Worcestershire sauce, lime juice, chile pepper, and horseradish. Pour into a glass filled with ice, sprinkle with pepper, and garnish.

Makes 1 cocktail

West Texas Tequila Slammer

West Texas Tequila Slammer

Around my house we keep the Tequila in the freezer, the bottom 1/3 of the bottle, frozen in a block of ice. The tequila comes out of the bottle thick and viscous. It’s so much sweeter than out of a hot cupboard. I learned this trick while I was a guest of the Cuervo Company in Mexico. If you are going to make West Texas Slammers it’s best to use tequila that is as cold as you can get it… and give someone your car keys.

1 ½ oz. Jose Cuervo Traditional tequila, ice cold

a dash of Tabasco Habanero sauce

a Splash of soda

Pour the tequila and Tabasco in a small bar glass. Pour in a little club soda. Put one hand over the top of the glass and then slam it down on the bar. Then slam it down your throat while its still fizzing. So the order is slam the slammer, then slam the slammer. A process, which, by the way, when repeated, has landed many a Texan in the local slammer.

Prickly Pear-Margarita Sorbet

Prickly Pear-Margarita

Sorbet

I came up with this wonderful sorbet years ago, it’s still a family favorite.

Juice and pulp from 6 key limes (remove seeds)

zest of 1 lime

1 cup sugar

2 Tbl. 100% Agave Tequila

1/4 cup corn syrup

2 1/2 cups very cold water (use bottled)

1 Tbl prickly pear syrup

Stir the tequila, water, sugar, and corn syrup, until sugar dissolves. Stir in lime juice, lime zest, and prickly pear syrup.

Transfer ingredients to an ice-cream maker and follow manufacturer's instructions.

Put the sorbet in the freezer for 10 minutes before serving. Sorbet will be hard enough to scoop into servings. Garnish with mint leaf and wedge of lime.

Tequila and Magic In a Mexican Garden

Tequila and Magic

In a Mexican Garden

By Mad Coyote Joe

Looking over at the kitchen window, making sure that his wife Norma isn’t watching, Santiago reaches into the big burlap bag and produces a half empty bottle of tequila. He slowly takes a generous gulp of the golden brown liquid. Smacking his lips together, he utters, “Madre de dios, I needed that.”

We are in the garden collecting hibiscus flowers for Norma. After they dry she will use them to make Jamaica tea. I am thirteen years old and spending the summer in Guadalajara, Mexico with Santiago and Norma. Years ago they worked on my grandfather’s avocado farm in Escondido, California. They are both in their late seventies.

“ Now you want to be careful to pinch the stem just below the base, like this,” Santiago said, carefully removing the flower from the bush. “Turn the flower facing up and gently slide your fingers inside without crushing the flesh of the flower or disturbing the delicate core.” The old vaquero gets a little smile on his sun darkened face and continues, “Trust me mijo, one day, when you have a senorita, she will be very happy that you know how to do this.” He reaches over messing up my hair, while patting me on the head and then goes on. “Pinch this part, called the pestle, at the base and carefully remove it. Then take off the green cup that surrounds the flower, make sure there are no little bugs and then drop the flower into this burlap bag.”

As he drops the deep red blossom into the bag, he gestures with his calloused hand, suggesting that I start picking. “Be gentle, and do me a favor, hurry up every chance you get. I don’t pay you nothing for nothing.” He says with a grin. “Every time you pick one of these flowers a new one will grow back the next day.”

Checking over and then dropping one of the flowers in the bag, I look up and ask “Why?”

The lines around the old man’s face tighten a little, as his smile grows and I can almost see the story coming into focus behind his eyes, “Well… a long time ago, a beautiful woman lived in a little Casita, that eventually was added onto and finally became our big house that you see before you. Her husband got hurt and could no longer work.

“How did he get hurt?” I ask.

“How the fuck do I know? Maybe he worked in the circus washing the elephant’s balls and the elephant sat on him. Whatever happened he couldn’t work.” The old man pauses, taking another slow sip of the tequila, “Ahh! Que bueno… Soon the couple had no money, not even for food. The woman was very worried and would cry every night right here, on this very spot. One night a little fairy was out collecting moonlight and he heard her and asked why she was crying. She said that she needed work, anything to feed her family. The fairy, feeling sorry for her, said he would try to help. He touched the earth and said something in a secret language that only fairies know, and then he disappeared.

I break in, going along with the story, “A fairy… really abuelito, did you ever see a fairy?”

“Gordito hush!” Santiago says, as he sharpens his focus on me raising his index finger, in an attempt to look serious. “Pay attention. The next morning the very first one these bushes, popped up right here where her tears hit the ground, and the bush had one perfect red flower. It was so beautiful that the woman thought it must be a sign of good luck. She put it in her hair and went to town to look for work. Times were hard and there was no work to be had, but richest man in the town was having café’ on his terrace. The wonderful scent of the flower intoxicated him. Looking up he saw the beautiful woman with the flower in her hair, and had to have her. He offered her money to spend the night with him. She was so desperate that she agreed.

The next day, when she left the rich man’s home, she was overwhelmed with guilt, and went to the church to pray for forgiveness. As she looked into the font of holy water, in her reflection, the shame of what she had done was as clear on her face as the perfection of the flower that was still in her hair. And then it happened, as she touched the surface of the holy water, the flower shriveled and died… her shame left. She could feel her sins disappear. Then the dried up flower fell from her hair, into the holy water, which instantly turned dark red, like the blood of Christo.”

“Was it blood?” I asked.

“No, the holy water just turned the color of blood. The woman went to the confessional and told the Padre about the rich man and the magic flower and the blood red holy water. He thought it must be a sign from god, so he absolved her of her sins. She went home with food and told her husband that she had paid all the bills. She was free of guilt and her husband had no suspicions.

After she left the Padre went to look at the holy water that looked like blood. He worried it would scare away his flock, coming to confession. He had a big problem… he couldn’t just throw it out, so he blessed himself and drank it.”

“What did it taste like?” I ask?

“I don’t know, but it looked like blood and that padre had the cajones to drink it! Well the next morning when the woman went outside, the bush had grown a new flower, just as beautiful. The woman, thinking that it might be a good idea to make a little more money to put aside in case of hard times, put the flower in her hair and went to town. Another rich man fell under the flower’s spell and this time they went to a hotel. Again she felt the guilt and again she went to church and again the flower shriveled and died along with her sin, but this time, not wanting the Padre to know what she had been doing, she caught the flower before it fell into the holy font. She went home and tossed the dried flower into a big empty vase. This went on for a while; every day a new flower, everyday more money and her husband never suspected a thing. And their little shack soon turned into this big beautiful hacienda.”

Santiago takes the flower I am working on out of my hand and inspects it, “Good, make sure the center is all gone, it can make the tea bitter.” He drops my flower into the bag and pulls out the bottle taking another sip. As he savors the tequila he thinks about the story, then he continues. “I tell you Mijo, living a lie is a funny thing, it eats away at you. Finally the woman could take it no longer. She went and told the Padre what she was doing. The Padre made her promise to quit. Then he told her about drinking the holy water.”

“Did she keep her promise?” I asked.

“Yes, she did, but every morning the bush kept making the flowers. She would pick them, but she was afraid to just throw them out so she put them in the vase, which was filling up very fast. She decided to get rid of the flowers before they caused any more trouble. Remembering the Padre’s story, she made a tea with them and served it to her husband… and this is the same Jamaica tea we drink today.

Now maybe it was the holy water and maybe it was the miracle of her forgiven sin… the tea she made at home was delicious and it truly quenched her husband’s thirst; but not like the Padre who after the first drink of the magic tea, was never thirsty again, and the people around here say that he never took a drink of anything except the wine at communion, as long as he lived.”

Another great way to drink Tequila

I made this wonderful drink for my TV show about 12years ago and used it in my first book “The Sonoran Grill” We make these for dinner parties and they are always a big hit, but there seems to be an issue… they affect your wrist. I notice that every time they get close to my mouth my wrist seems to turn further than I wanted and the whole drink magically disappears down my throat. So just to make sure I try another and viola gone again. In short these are way too easy to drink.

Stevie Ray

I made this excellent drink in honor of the great American Blues legend Stevie Ray Vaughn. They are both hard and smooth at the same time!

2 OZ Silver Tequila

1/2 OZ Blue Curacao

1/2 OZ Mandarin Napoleon or Grand Mariner

Juice of 1 Key lime

Give your car keys to someone else. Shake all ingredients with ice, strain and serve in a martini glass. Repeat as needed!

Bandera Mexicana the authentic way to drink Tequila!

The other day I was sitting on the patio of The Cave Creek Coffee Company, as I do most mornings, drinking my coffee. I was chatting with a few old friends, and as the weather was starting to turn hot, we were discussing tequila. I reminded them that in Mexico Margaritas are for touristas. Mexicans drink either Tequila con Sangrita or Bandera Mexicana (The Mexican Flag). Tequila is served in a block of ice wrapped in a towel. The Tequila is thick and sweet and really gives off a true Agave flavor. This authentic drink is great for those hot lazy days when you want to eat light and sit around the pool taking it easy. Once you’ve tried this you’ll say goodbye to Margaritas forever!

Bandera Mexicana

Mexican Flag

Forget the Margaritas. This is the way to drink tequila.

1 shot tequila reposado

1 shot sangrita, recipe below

1 shot key lime juice (or one part lime juice and one part Squirt Grapefruit Soda)

Serve in three separate little, baby brandy snifters. Sip a little, talk a little, smile a little. Ahhh . . . Mexico.

Serves 1

Sangrita Mexicana

Because this drink is so popular in Mexico, there are many different recipes. I put this one together by talking to several different bartenders in Guadalajara over a four-day visit. Sure, I got a headache, but that's just me, working hard for you!

Sangrita:

1 1/2 cups tomato juice

1/2 cup clamato juice (very popular in Mexico)

3/4 cup orange juice

Juice of 4 key limes

2 teaspoons grenadine

1 teaspoon salt

1/2 teaspoon black pepper

Dash Worcestershire sauce

Dash A-1 steak sauce (yes, A-1; they love the stuff)

Dash Tabasco

Premium quality tequila reposado

16 key lime wedges

Stir together all sangrita ingredients. You will need two 3-inch tall brandy snifters per serving. Fill one half full of sangrita and the other half full of tequila (about 1 shot in each) and top each with a wedge of lime. Sip a little tequila, sip a little sangrita, and now and then, take a little bite of the lime wedge. Oh, and one more thing, slow down a little: Life is good.

Serves 6 to 8

Charro Beans

I’ve been cooking private parties for the past 35 years, more or less. In that time we’ve come up with some bullet proof recipes. What I mean by that is they are always welcome as far as flavor, they hold extremely well, so if there is a time crunch and we need to wait to serve they will still be delicious and they go well with grill roasted meats. We finished the recipe for our Charro Beans about 20 years ago and I will see people that I cooked for way back then and they will say, “I loved those Charro beans!” The trick to any beans is slow and low. Allow them to become soft before adding salt or anything else except a little vinegar. And always have a second pot of hot water on the stove to add as the water cooks down. And the big secret to great beans that was taught to me by my daughter Katie and was taught to her by her inlaws; COLD WATER ADDED TO BEANS THAT ARE COOKING CAUSES THEM TO TIGHTEN UP AND MAKES THEM TOUGH.

This recipe will amaze your friends and family. I love good fresh bread with a little butter and an ice cold beer with a big bowl of Charro Beans. Mmmmmm!

Charro Beans

Frijoles a la Charra

3 cups (about 1 pound) dried pink beans

1 tablespoon white vinegar

6 cups water

1 bottle of Negro Modelo Mexican beer

3/4 pound bacon, fried, crumbled, and drained (reserve 2 tablespoons of the drippings for finish)

1 white onion, finely chopped

2 cloves garlic, minced

1-tablespoon corn oil

4 poblano chiles, roasted, peeled, and chopped

2 dried chipotle chiles

2 teaspoons kosher salt

1-teaspoon ground cumin

1-teaspoon whole Mexican oregano

1 1/2 tablespoons chopped cilantro

Finishing ingredients:

2 tablespoons bacon drippings

4 cloves garlic, minced

1 white onion, finely chopped

4 Roma tomatoes, chopped

1 jalapeño, finely chopped

1/2 teaspoon Mexican oregano

1/3 cup Tequila

Sort beans, removing any foreign material, and rinse well. Place beans in a large pot filled with water and white vinegar. Bring to a simmer and slow cook until tender. If extra water is needed add but be sure to use boiling water. Add beer, bacon, onion, garlic, oil, chiles, salt, cumin, oregano and cilantro and simmer for 20 minutes for flavors to blend.

To finish:

In a skillet over medium heat, sauté the onion and garlic in the reserved bacon drippings for about 5 minutes or until lightly browned. Add all other finishing ingredients and simmer for about 5 minutes; add to pot of beans. Simmer for 1/2 hour more. Adjust seasoning. Serve .

Carne Asada Tacos

Carne Asada Tacos

When the kids were young I worked with an intercultural exchange program based in a small village about 60 miles below the Mexican border at Nogales. Over the years we became good friends with several of the families in the sleepy little village of Terrenate’ Mexico. Due to this relationship, we were invited to a wedding. One of the town’s leading fathers, was hosting the marriage of his oldest daughter. He owned a small farm with a few cattle. I was lucky enough to be invited to be a part of the wedding preparation, which included butchering and cooking a whole cow.

The town’s “Matador” (literally, “Killer”), with no silly hat or sequined vest, came and killed and then butchered a cow. This was amazing, it was a quick process that rendered about 400 lbs of beef mostly in large cuts that were cooked over night in five-gallon tin cans, under ground in a deep pit that contained a layer of mesquite coals. The beef was mixed with whole bulbs of garlic, dark Mexican beer, little chiles, mint and *Mexican oregano. After the men butchered the cow, the women took over putting the big cans of beef together. While they were doing that, the men worked on the pit and fire. The only meat that was not used for the wedding feast was the skirt steak, which one of the men cooked, over a few shovels full of the hot mesquite coals, set in a little homemade grill. The Carne Asada, meaning grilled meat was served with fresh, hand made corn tortillas cooked on a little Comal. A few of the mothers, put the tacos together, each taco was made with two of the tortillas, about three tablespoons of the Carne Asada, along with chopped white onion, fresh cilantro and crumbled cotija, a white Mexican cheese. On the side they offered a fiery Salsa Cruda (raw salsa,) a slice of lime and a few chile tepins, which are little dried chiles smaller than a dried green pea that pack a red hot punch.

Being a guest I was served first, This simple plate also had a few grilled spring onions which are scallions that have been allowed to grow to about the size of a ping pong ball but still containing the green tails, they are charred and softened and of course an ice cold can of Tecate’ beer. This was one of the defining moments of life as a cook. The tacos were made of simple ingredients, prepared by someone who cared, about both the food and the people they were serving. The food, said something about who these simple people were, it was an act of love and an act of friendship and as good as it gets.

Pure mesquite chunk charcoal (not briquettes)

1-1 Lb. skirt Steak

Salt and pepper

1/2 TSP *Mexican oregano

Place the charcoal in the grill and light. Once the coals are glowing red, toss the skirt steak on the grill, and lightly salt and pepper the side that is up. Turn the steak when the first side is nice and brown and salt, pepper and lightly sprinkle the oregano on the browned side, Grill to medium. Remove from grill. Let the meat rest about five minutes, cut into little strips across the grain. Makes a little less than 1 LB.

* Mexican oregano can be found in any Mexican grocery store. It is integral in authentic Mexican cooking and has a curt, flatter flavor than Greek or Mediterranean oregano, which will produce more of a sweet and ‘Italian’ flavor, (think spaghetti sauce).