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“Come for a meal – experience a culture”
~ Sr. Ernesto Delgado
Mexico has brought so many foods to the world – Corn, chocolate, vanilla, a variety of beans, squash, peanuts, cashews, tomatoes and many types of chiles are just a few. Each region has creatively produced dishes from those foods that grew plentifully. (See our article on Read more
~ Sr. Ernesto Delgado
Mexican food has such a rich history – many of the dishes we serve have been a part of our culture for centuries. The food differs widely from region to region, and in some cases even village to village. At local celebrations, proud villagers each bring their version of a dish to share with others.
This month, we’re going to explore Carnitas. This dish originates from the State of Michoacán, México. Some of the..
We’re going to México in a Bottle SF! On Sunday, November 11, Mezcalistas founders Susan Coss and Max Garrone will celebrate their fifth annual celebration of Mezcal.
This year’s event features over 100 artisan Mezcales to experience, educational events about the production and distillation of small batch Agave spirits (including one covering some of the finest Charanda Rums), art by Jhovany Rodriguez, and a tiendita with beautiful craft products.
Restaurants such as..
The first annual Fire, Smoke & Legend event is now history. It was successful beyond my imagination – with 50+ brands of the finest Tequilas, Mezcales, Bacanoras, Sotols, Oaxacan Rums and other Mexican Spirits, it became the iconic event of its kind for Sacramento.
I’ve always wanted to bring an event such as this to my community – after having many successful food and spirit events at each of my restaurants, I felt that Sacramento was ready to join me in celebration of the..
Last month, I shared some of my thoughts on the Small Business Administration’s ‘Emerging Leaders Program’ I’m participating in.
Emerging Leaders is a ‘hands-on’ program. Our group is on a fast-track curriculum, with reading and writing assignments, discussions, and lectures. We’re covering an advanced course that’s been compared to an MBA in just seven..
As many of you know, I’m passionate about my restaurants. It’s about the food and drinks, sure – but even more about the creation of something special, the challenges of running a business, the creativity and art I can showcase to share the love I have for my culture.
Because I am fueled by the excitement of running a business, I’m always seeking ways to learn more and improve upon my knowledge. Studying successful business owners has long been a necessary part of my daily..
Prior to the arrival of the Spaniards to México, a plant-based diet was typical. For centuries, Mexican families made use of seeds, dried herbs, and plants to create meals. Corn originated in México, as did chocolate and a variety of other foods we now enjoy worldwide. The Aztecs, known for their bravery and..
Part of the fun in sharing my Agave picks with you each month is getting to try (or try again) some great spirits.
One of the lesser-known but still amazing spirits from México is Sotol. Sotol is not made with the Agave plant, but the process is similar to the production of Mezcal.
Sotol is made with the Dasylirion Wheeleri plant, commonly called the desert spoon, or spoonflower plant. This plant is in the Asparagaceae, or Asparagus family. It’s considered a..
It’s been a pleasure sharing my Agave picks with you – those I love and think you’ll want to experience as well. Some I’m quite familiar with; others I have tasted but revisit for this article.
Don Amado Espadin Rustico represents the culmination of eleven generations of Master Distillers making fine Mezcal. The label truly takes me back to the México of my childhood – the traditional artwork hints at the generations of meticulous care that goes into each..
Every month, I’ve been sharing a special Agave spirit with you – one I love and think you’ll enjoy.
Tequila aficionados love the anticipation of that first taste. We wonder if the spirit will live up to our expectations or – if we’re lucky – exceed them. As a Designer, I also love taking the time before that first sip to admire the bottle and label. It heightens my anticipation if they’re artistic and pleasing to behold.