Sammy Hagar shares his secrets for making a primo Margarita: the Cabo Waborita, named after his restaurant. Ingredients:
1 oz. Cabo Wabo tequila
1/2 oz. Damiana liquor (or triple sec) for sweetness
1/2 oz. lime juice
Lots of ice - To prepare glasses, rub half a lime around the rims, then dip in a saucer of salt (figure A).
- Fill a cocktail shaker with ice and pour in equal amounts of lime juice and sweetener; add tequila. Shake thoroughly, then pour into prepared glasses (figure B). Enjoy!
Now that you have the Margaritas mixed, it's time to assemble the tacos. You'll need tortillas or taco shells, shredded red cabbage and additional limes. Sprinkle cabbage on a tortilla, squeeze on a dash of lime juice and add a generous amount of the lobster mixture. Delicioso! Cuitlacoche Sauce for Lobster Tacos Culinary expert Eric Greenspan, executive chef at Patina in Los Angeles, trained at le Cordon Bleu in Paris. Here he turns his talents to creating a sauce that will go well with Sammy Hagar's lobster tacos: Cuitlacoche Sauce. Ingredients: 6 oz. smoky bacon
2 c. sliced white mushrooms
1/2 c. chopped Spanish onions
1/4 cup cilantro stems
One lime
1/4 c. cuitlacoche
1-1/2 shots tequila
1/2 c. mushroom stock - Combine bacon, mushrooms, chopped onions and cilantro in a cooking pot on high heat (figure C). Add cuitlacoche.
- Pour in a shot of tequila and 1/2 cup of mushroom stock into the cooking pot as well. Reduce heat and simmer 30 minutes.
- Remove cooking pot from stove. Remove bacon, pour remaining cuitlacoche sauce into a blender and blend.
- Put through a chinois (strainer) back into cooking pot (figure D), stir and serve.
RESOURCES :
Mexico One Plate At A Time
Model: 068484186X
Author: Rick Bayless with Deann Green Bayless
(2000)
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
Matt Makes a Run for the Border: Recipes and Tales from a Tex-Mex Chef
Model: 0867307684
Author: Matt Martinez, Jr. and Steve Pate
(2000)
Lebhar-Friedman, Inc.
New York, NY 10022-3556
Phone: 212-756-5204
Fax: 212-756-5128
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