La Fogata, 2427 Vance Jackson Road, is featuring a free tequila tasting from 7 to 8:30 p.m. Saturday. The star will be Cabo Wabo Tequila and will include the distillery’s blanco, reposado and añejo, served straight up and in margaritas.
You can stop by the tasting table in the main patio on your way to your dinner and discover how different tequilas can affect your margarita. Several types of margarita will be served, including one made with Cabo Wabo Silver Tequila, Solemo Blood Orange liqueur and fresh lime juice. The skinny skinny margarita is made with Cabo Wabo Silver Tequila, fresh lime juice and agave nectar. And the Fresca margarita uses Cabo Wabo Silver Tequila, premium orange liqueur and fresh lime juice.
Though several types of margaritas are being poured, La Fogata is not changing its recipe. “We’re not going to change our margaritas; our recipe has been perfected over time and offers a flavor we feel can’t be beat. And if we tinkered with that, our guests would be upset with us,” says David Dominguez, general manager of La Fogata. ”The tequila tastings let our guests explore different tequilas and learn more about tequila in general.”
Cabo Wabo Tequila was born in 1996 by musician and tequila aficionado Sammy Hagar. After searching for a tequila exceptional enough to serve inside his cantina in Cabo San Lucas, Sammy partnered with a tequila-making family with more than 80 years of experience. Today, the agave used to make Cabo Wabo Tequila is grown, cultivated and harvested by this same family.
Cabo Wabo Tequila is La Fogata’s featured tequila for the month of June. La Fogata’s featured tequila in July will be Olmeca Altos. The July tequila tasting date will be announced next month. For more information, call (210) 340-1337.
For the rest of the month, La Fogata has an appetizer they are introducing, Campechana, which s a combination of La Fogatas own fish ceviche recipe and shrimp cocktail.
Here’s the recipe if you want to try your own version at home:
6 ounces medium shrimp
6 ounces fish marinated in lime juice
Boil the shrimp until tender. Let cool and peel.
In a bowl with the marinated fish, add the chopped onion, tomatoes, cilantro and tomato sauce, all to taste. Add salt or a dash of hot sauce. Stir.
Serve with shrimp ringing the bowl and chips on the side.
Makes 4 appetizer servings.
Adapted from La Fogata