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Tag Archive | "mezcal"

Culinaria Invites You to Experience Agave Oct. 24-25


If you live in San Antonio, you probably have more than a passing acquaintance with tequila, thanks to our unofficial cocktail, the margarita.

Experience Agave runs Oct. 24-25.

Experience Agave runs Oct. 24-25.

But how much do you really know about tequila and the plant that it comes from, the agave?

The folks at Culinaria are hoping to broaden your education Oct. 24-25 as they present the first Experience Agave celebration.

The fun begins with the Essence of Mexico, which runs 6:30-8:30 p.m. at Mana House, 1160 E. Commerce St.

The event is presented by the Tequila Interchange Project, a non-profit advocacy group that promotes agave-distilled spirits. Explore the origins and trajectory of tequila and the burgeoning spirits category, mezcal. Learn about the Denominations of Origin in Mexico, what types of tequila exist and how they are produced. Get acquainted with mezcal, a broader category of agave distillates. Examine the cultivation of agave, which dates back 10,000 years and the history of human use. The rise of tequila as a globally recognized spirit category and the recent rise of mezcal will be discussed.

Tickets are $35 apiece.

The Oct. 25 lineup begins with Maestros of Mexico from 1:30-3:30 p.m. at Mana House, 1160 E. Commerce St.

Discuss the range of challenges faced by the tequila industry. Explore the social, economic and environmental impact of these industries. Discuss strategies for responsible growth with a heartfelt appreciation of these spirits and their cultural heritage. Discuss the opportunities the mezcal industry has to be different. Discover ways to lead the industry we love into a sustainable future based on human relationships.

What if distillation technology was in Meso-America before Spanish conquest? Hear from the world’s leading expert of the history of fermented and distilled beverages, Dr. Patrick E. McGovern, and learn about his work with the Instituto Nacional de Antropología e Historia in Colima, Mexico.

Tickets are $35 apiece.

Tequila makes margaritas and more.

Tequila makes margaritas and more.

After all that information, it’s time to party. So, Pachanga ¡Party! is set for 6-9 p.m. at Mana House, 1160 E. Commerce St.

Take a stroll around and sample the bountiful varieties of agave spirits and food pairings as some of San Antonio’s best bartenders shake their creative agave-infused cocktails just for you. With San Antonio’s culinary geniuses in tow, you’re bound to find your ultimate dish to complement the agave – whether it’s a fountain of queso you crave or a more modern and sophisticated fare, we’ll have it there to help you find your happiness.

Tickets are $60 a person.

To get tickets for these events, click here.

And don’t forget to drive responsibly.

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Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes


mixtli“It has been a really exciting day for everybody at Mixtli,” the folks at the Mexican restaurant on McCullough Avenue posted Thursday on their Facebook page. “It is with great joy that we announce the opening of Mezcaleria Mixtli early 2015. It will have a heavy focus on mezcal, Mexican craft beer and mezcal cocktails, along with other Mexican spirits like sotol, charanda and tequila.

“Food will also play a big role as we will focus on some traditional botanas. All with the same impeccable attention to detail and respect to our Mexican heritage that has made Mixtli unique. It has been a fantastic year for us and can’t wait to see our new project in action. Stay tuned for more details!”

If all goes well, the city’s first mezcal bar will be up and running by the 2015 San Antonio Cocktail Conference.

Burger and fries, anyone?

Burger and fries, anyone?

A new Big Bob’s is on the way

Big Bob’s Burgers is opening its third location in a few weeks. It will be at 4553 N. Loop 1604 W. in the space that recently housed Old West Burgers.

The menu will be the same as the other two locations of Big Bob’s, owner Bob Riddle says. But the new place will have a full bar as well as a spruced-up playground for the kids.

Except the new Big Bob’s to be open by the beginning of December.

Nao celebrates Puerto Rico

Nao, 312 Pearl Parkway, shines a spotlight on the foods of Puerto Rico in its next culinary adventure, which runs Oct. 21 through Dec. 1.

Dishes include a Piñones sampler, Sorullitos, Chillo Frito, Beef Steak Enccebollado, and a Bacardi Añejo Braised Pineapple.

The regular menu is also available. For reservations, call 210-554-6484.

pollo tropicalPollo Tropical opens

Pollo Tropical, Taco Cabana’s sister restaurant, has opened its first San Antonio location. It’s at 6819 N. Loop 1604 W. and is open 10:30 a.m. to midnight daily.

“We are really looking forward to bringing a taste of the islands to a new city, particularly our sister restaurant Taco Cabana’s hometown,” said Pollo Tropical COO Danny Meisenheimer. “Pollo Tropical offers a uniquely tropical twist on fresh, healthy, hand-prepared foods, giving families the convenience and variety of meal choices they can feel good about eating every day.”

Pollo Tropical’s menu has a Caribbean flavor, blending savory island spices, mixed herbs and citrus into rubs and marinades used on vegetables, pork, beef and, as the name implies,  chicken dishes.

In addition to its signature bone-in chicken, Pollo Tropical offers boneless, skinless grilled chicken breasts, Mojo Roast Pork, Calypso Beef and Grilled Tropical Wings as well as sandwiches, salads, wraps, kids meals and family meals. Made-from-scratch sides include rice, beans, yuca with garlic sauce, sweet plantains and many more.

A new Taco Cabana has opened next door.

A second Pollo Tropical will open later this year at 838 Bitters Road.

For more information, visit www.pollotropical.com.

Mike’s in the Village changes hours

Mike’s in the Village, 2355-3 Bulverde Road in Bulverde, has changed its hours. The restaurant with a Cajun flair is now open Wednesday through Saturday from 5 to 9 p.m. while Sunday brings a brunch buffet from 10 a.m. to 2 p.m.

For information, call 830-438-2747.

 

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Cocktail Conference Shakes It Up for a Good Cause


Rob Gourley of San Antonio makes a Philly Smash with rye, lime, Averna, simple syrup, berries and mezcal at the Esquire Tavern.

By the time the last drop of vodka had been poured, the last cube of ice chipped and the last mint garnish bruised, the inaugural San Antonio Cocktail Conference could be classified a success.

Adrian Sarabia of San Antonio uses Ranger Creek White in his White and Red.

The four-day event, which included everything from what could affectionately be dubbed “booze cruises” along the river to Sunday brunch, attracted hundreds. Several of the seminars, on topic ranging from ice to making cocktails at home, sold out, all offering the promise of a great future for the event.

The best news of all was the event, planned as a fundraiser for the San Antonio charity HeartGift, raised enough money to pay for the costs associated with the heart surgeries of two children from countries where the proper treatment is either unavailable or inaccessible. The surgical fees are donated by the doctors, but there are costs associated with flying the children in and taking care for them during their recuperation.

Houston Eaves of Austin makes a 3-Piece Suit with Fernet, Campari and Punt e Mes.

Saturday brought a cocktail competition in which more than 30 contestants had to prepare an original cocktail that was judged on taste, presentation and execution. The grand prize winner was John Lermayer from the Florida Room in Miami, followed by Jake Corney of Bohanan’s, which is where the contest was held, and Charles Shelton of Austin.

Lermayer named his winning cocktail Have a Heart and promised HeartGift executive director Cathy Siegel that he would be donating some of his winnings to the charity.

Saturday evening brought a crowd of cocktail lovers to the Esquire Tavern. Along the longest bar in Texas, mixologists whipped up specialty drinks that featured drinks such as Texas spirits, including Ranger Creek White and Tito’s Vodka as well as absinthe, mezcal, the Italian vermouth Punt e Mes, and digestifs such as Averna and Campari. Spray cans of bitters were also used by several to finish off their cocktails.

Wonderful flavors, all, and a great reason to raise a toast to a successful launch of the San Antonio Cocktail Conference.

 

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