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You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_125182":{"type":"posts","id":"bayareabites_125182","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125182","score":null,"sort":[1519332823000]},"guestAuthors":[],"slug":"guide-the-19-best-margaritas-in-sonoma","title":"Guide: The 19 Best Margaritas in Sonoma","publishDate":1519332823,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Today is National Margarita Day! Here’s where to celebrate in Sonoma.","status":"publish","parent":0,"modified":1519332823,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1674},"headData":{"title":"Guide: The 19 Best Margaritas in Sonoma | KQED","description":"Today is National Margarita Day! Here’s where to celebrate in Sonoma.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125182 https://ww2.kqed.org/bayareabites/?p=125182","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/22/guide-the-19-best-margaritas-in-sonoma/","disqusTitle":"Guide: The 19 Best Margaritas in Sonoma","nprByline":"\u003ca href=\"http://www.sonomamag.com/author/sarahstierch/\">Sarah Stierch\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/sonomamagazine/\">Sonoma Magazine\u003c/a>","path":"/bayareabites/125182/guide-the-19-best-margaritas-in-sonoma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125182/guide-the-19-best-margaritas-in-sonoma","authors":["byline_bayareabites_125182"],"categories":["bayareabites_1244","bayareabites_11028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_9269","bayareabites_758","bayareabites_16061"],"featImg":"bayareabites_125187","label":"bayareabites"},"bayareabites_101147":{"type":"posts","id":"bayareabites_101147","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101147","score":null,"sort":[1442952797000]},"guestAuthors":[],"slug":"chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco","title":"Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco","publishDate":1442952797,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Mexico culinary star Gabriela Cámara opens her first stateside restaurant in Hayes Valley.","status":"publish","parent":0,"modified":1455746656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":763},"headData":{"title":"Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco | KQED","description":"Mexico culinary star Gabriela Cámara opens her first stateside restaurant in Hayes Valley.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101147 http://ww2.kqed.org/bayareabites/?p=101147","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/","disqusTitle":"Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco","source":"New Restaurant ","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/101147/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101147/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco","authors":["5575"],"categories":["bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_60"],"tags":["bayareabites_14872","bayareabites_14873","bayareabites_9269","bayareabites_180","bayareabites_14874","bayareabites_10597","bayareabites_323","bayareabites_9491"],"featImg":"bayareabites_101154","label":"source_bayareabites_101147"},"bayareabites_87660":{"type":"posts","id":"bayareabites_87660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87660","score":null,"sort":[1411413819000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants","title":"Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants","publishDate":1411413819,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID=\"bayareabites_96981,bayareabites_123808\"]\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87843,87841,87838,87842,87839,87837,87845\"]\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87859,87864,87861,87857,87860,87863,87862\"]\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87871,87869,87866,87872,87867\"]\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87874,87875,87876\"]\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87878,87879,87880,87881\"]\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87886,87883,87884,87885\"]\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87888,87892,87890,87889,87891\"]\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87896,87894,87897,87895\"]\u003cbr>\n[aside postID=\"news_11678823,bayareabites_114118\" align=\"left\"]\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87900,87904,87901,87905,87902\"]\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n","blocks":[],"excerpt":"Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights nine South Bay restaurants worth visiting for their south of the border specialties. ","status":"publish","parent":0,"modified":1554225172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1352},"headData":{"title":"Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants | KQED","description":"Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights nine South Bay restaurants worth visiting for their south of the border specialties. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87660 http://blogs.kqed.org/bayareabites/?p=87660","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/","disqusTitle":"Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants","path":"/bayareabites/87660/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_96981,bayareabites_123808","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87843,87841,87838,87842,87839,87837,87845","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87859,87864,87861,87857,87860,87863,87862","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87871,87869,87866,87872,87867","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87874,87875,87876","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87878,87879,87880,87881","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87886,87883,87884,87885","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87888,87892,87890,87889,87891","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87896,87894,87897,87895","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11678823,bayareabites_114118","align":"left","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87900,87904,87901,87905,87902","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87660/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants","authors":["5580"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_13746","bayareabites_1807","bayareabites_265","bayareabites_91"],"tags":["bayareabites_9516","bayareabites_13419","bayareabites_9269","bayareabites_758","bayareabites_14752","bayareabites_14746","bayareabites_767"],"featImg":"bayareabites_87868","label":"bayareabites"},"bayareabites_55777":{"type":"posts","id":"bayareabites_55777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55777","score":null,"sort":[1359741830000]},"guestAuthors":[],"slug":"roasted-grapefruit-habanero-margarita","title":"Roasted Grapefruit & Habanero Margarita","publishDate":1359741830,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_48283,bayareabites_55238' label='Alternate Margarita Recipes']\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. ","status":"publish","parent":0,"modified":1555432558,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":306},"headData":{"title":"Roasted Grapefruit & Habanero Margarita | KQED","description":"Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55777 http://blogs.kqed.org/bayareabites/?p=55777","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/","disqusTitle":"Roasted Grapefruit & Habanero Margarita","videoEmbed":"http://www.youtube.com/embed/7YmxZZ5TPlE","path":"/bayareabites/55777/roasted-grapefruit-habanero-margarita","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_48283,bayareabites_55238","label":"Alternate Margarita Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55777/roasted-grapefruit-habanero-margarita","authors":["5362"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10097","bayareabites_504","bayareabites_957","bayareabites_89","bayareabites_2080","bayareabites_11126","bayareabites_9269","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_55780","label":"bayareabites"},"bayareabites_55238":{"type":"posts","id":"bayareabites_55238","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55238","score":null,"sort":[1359137047000]},"guestAuthors":[],"slug":"frosty-mexican-bulldog-margarita","title":"Frosty Mexican Bulldog Margarita","publishDate":1359137047,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_48283,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"One of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do. ","status":"publish","parent":0,"modified":1555432506,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":334},"headData":{"title":"Frosty Mexican Bulldog Margarita | KQED","description":"One of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55238 http://blogs.kqed.org/bayareabites/?p=55238","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/","disqusTitle":"Frosty Mexican Bulldog Margarita","videoEmbed":"http://www.youtube.com/embed/4RSe_WEHV5s","path":"/bayareabites/55238/frosty-mexican-bulldog-margarita","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_48283,bayareabites_55777","label":"Alternate Margarita Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55238/frosty-mexican-bulldog-margarita","authors":["5362"],"categories":["bayareabites_752","bayareabites_301","bayareabites_1244","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_1873","bayareabites_316"],"tags":["bayareabites_10097","bayareabites_504","bayareabites_957","bayareabites_89","bayareabites_11094","bayareabites_9269","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_55270","label":"bayareabites"},"bayareabites_54890":{"type":"posts","id":"bayareabites_54890","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54890","score":null,"sort":[1358971250000]},"guestAuthors":[],"slug":"mazatlan-throws-an-endless-seafood-fiesta","title":"Mazatlán Throws an Endless Seafood Fiesta ","publishDate":1358971250,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n","blocks":[],"excerpt":"Anna Mindess discovered the world's freshest oysters and a street lined with shrimp sellers in Mazatlán.","status":"publish","parent":0,"modified":1359480260,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1200},"headData":{"title":"Mazatlán Throws an Endless Seafood Fiesta | KQED","description":"Anna Mindess discovered the world's freshest oysters and a street lined with shrimp sellers in Mazatlán.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54890 http://blogs.kqed.org/bayareabites/?p=54890","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/23/mazatlan-throws-an-endless-seafood-fiesta/","disqusTitle":"Mazatlán Throws an Endless Seafood Fiesta ","path":"/bayareabites/54890/mazatlan-throws-an-endless-seafood-fiesta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54890/mazatlan-throws-an-endless-seafood-fiesta","authors":["5283"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_181","bayareabites_61"],"tags":["bayareabites_11079","bayareabites_9269","bayareabites_11068","bayareabites_2561","bayareabites_1021","bayareabites_323","bayareabites_864"],"featImg":"bayareabites_55038","label":"bayareabites"},"bayareabites_48283":{"type":"posts","id":"bayareabites_48283","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48283","score":null,"sort":[1346943646000]},"guestAuthors":[],"slug":"spicy-margarita-with-jalapeno-and-cilantro","title":"Spicy Margarita with Jalapeño and Cilantro","publishDate":1346943646,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48288\">\u003c/a>\u003cbr>\n[aside postID='bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\n\u003cp>http://www.youtube.com/embed/mdpOA8xEwVc\u003c/p>\n\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Garden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, plus keeps it feeling fresh and crisp so you can drink many more than you should! ","status":"publish","parent":0,"modified":1555432450,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":270},"headData":{"title":"Spicy Margarita with Jalapeño and Cilantro | KQED","description":"Garden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, plus keeps it feeling fresh and crisp so you can drink many more than you should! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48283 http://blogs.kqed.org/bayareabites/?p=48283","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/06/spicy-margarita-with-jalapeno-and-cilantro/","disqusTitle":"Spicy Margarita with Jalapeño and Cilantro","path":"/bayareabites/48283/spicy-margarita-with-jalapeno-and-cilantro","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48288\">\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_55238,bayareabites_55777","label":"Alternate Margarita Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mdpOA8xEwVc'\n title='//www.youtube.com/embed/mdpOA8xEwVc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48283/spicy-margarita-with-jalapeno-and-cilantro","authors":["5362"],"categories":["bayareabites_1244","bayareabites_12","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_10720","bayareabites_9269","bayareabites_10575"],"featImg":"bayareabites_48287","label":"bayareabites"},"bayareabites_27209":{"type":"posts","id":"bayareabites_27209","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27209","score":null,"sort":[1304607627000]},"guestAuthors":[],"slug":"a-short-guide-to-tequila-and-making-a-great-margarita","title":"A Short Guide to Tequila and Making a Great Margarita","publishDate":1304607627,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n[aside postID='bayareabites_48283,bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"In the United States, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.","status":"publish","parent":0,"modified":1555432399,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1341},"headData":{"title":"A Short Guide to Tequila and Making a Great Margarita | KQED","description":"In the United States, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"27209 http://blogs.kqed.org/bayareabites/?p=27209","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/05/a-short-guide-to-tequila-and-making-a-great-margarita/","disqusTitle":"A Short Guide to Tequila and Making a Great Margarita","path":"/bayareabites/27209/a-short-guide-to-tequila-and-making-a-great-margarita","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_48283,bayareabites_55238,bayareabites_55777","label":"Alternate Margarita Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27209/a-short-guide-to-tequila-and-making-a-great-margarita","authors":["5016"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9270","bayareabites_957","bayareabites_89","bayareabites_9269","bayareabites_180","bayareabites_9268"],"featImg":"bayareabites_27226","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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