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I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1716337520","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. 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"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1716337520","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"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_137076":{"type":"posts","id":"bayareabites_137076","meta":{"index":"posts_1716263798","site":"bayareabites","id":"137076","score":null,"sort":[1588701856000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1588701856,"format":"standard","disqusTitle":"How to Support Local Restaurants this Cinco de Mayo","title":"How to Support Local Restaurants this Cinco de Mayo","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_118885' label='Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco']\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n","disqusIdentifier":"137076 https://ww2.kqed.org/bayareabites/?p=137076","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/05/how-to-support-restaurants-businesses-this-cinco-de-mayo/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":782,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":58},"modified":1588702142,"excerpt":"Our guide to Bay Area Mexican restaurants offering takeout or delivery with tantalizing menu options.","headData":{"twImgId":"","twTitle":"","ogTitle":"This Cinco de Mayo, Order Mexican Food Takeout From These Bay Area Faves","ogImgId":"","twDescription":"","description":"Our guide to Bay Area Mexican restaurants offering takeout or delivery with tantalizing menu options.","title":"16 Bay Area Restaurants to Support this Cinco de Mayo | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Support Local Restaurants this Cinco de Mayo","datePublished":"2020-05-05T11:04:16-07:00","dateModified":"2020-05-05T11:09:02-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"how-to-support-restaurants-businesses-this-cinco-de-mayo","status":"publish","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137076/how-to-support-restaurants-businesses-this-cinco-de-mayo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\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>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_118885","label":"Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137076/how-to-support-restaurants-businesses-this-cinco-de-mayo","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1807"],"tags":["bayareabites_9516","bayareabites_957","bayareabites_2258","bayareabites_16575","bayareabites_16557","bayareabites_13420","bayareabites_758","bayareabites_16191","bayareabites_16578","bayareabites_767","bayareabites_12201"],"featImg":"bayareabites_137102","label":"bayareabites"},"bayareabites_125803":{"type":"posts","id":"bayareabites_125803","meta":{"index":"posts_1716263798","site":"bayareabites","id":"125803","score":null,"sort":[1521216613000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1521216613,"format":"standard","disqusTitle":"When Other Cultures' Holidays Become An Excuse To Party","title":"When Other Cultures' Holidays Become An Excuse To Party","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>In one sense, St. Patrick's Day is a failure.\u003c/p>\n\u003cp>The holiday as we know it in America was \u003ca href=\"http://time.com/3744055/america-invented-st-patricks-day/\">promoted by activists to celebrate Irish culture\u003c/a>, in order to fight prejudice against Irish immigrants. Today, many of us celebrate by going out drinking and acting out the very stereotypes the day was created to combat.\u003c/p>\n\u003cp>On the other hand, 150 years ago nativists in the U.S. were burning Irish Catholic churches to the ground. Today on St. Patrick's Day, Americans of all backgrounds wear green, drink Guinness, and put on pins that say \"Kiss me I'm Irish.\" There's something beautiful about that.\u003c/p>\n\u003cp>In recent years, holidays associated with various other immigrant groups have begun to gain mainstream acceptance, most notably Cinco de Mayo, which has followed a similar path as St. Patrick's Day – started by activists to celebrate Mexican culture, embraced by people just looking for a good time.\u003c/p>\n\u003cp>Lunar New Year and Dia De Los Muertos are also well on their way.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your holiday?\u003c/p>\n\u003cp>To find out, I go to a Chinese New Year party with no Chinese people and a Passover Seder with no Jewish people for this week's episode of \u003ca href=\"http://www.sporkful.com/\">The Sporkful podcast\u003c/a>. Plus, comedian Jenny Yang offers advice for marketing new holidays:\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/af83a051-a51f-44af-b772-2b88fb824f83/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003ch3>\u003cstrong>Gentile Passover\u003c/strong>\u003c/h3>\n\u003cp>\"We're going to read from Exodus tonight,\" explains Tiffany Wang, as she welcomes me to Gentile Passover, an annual gathering she and her sister, Charlene Wang de Chen, host.\u003c/p>\n\u003cp>\"We don't have a Haggada,\" Tiffany continues, referring to the book Jews use as a guide at Passover Seder, or ritual meal, \"but we know the Passover story because we grew up in a Christian household.\"\u003c/p>\n\u003cp>This Gentile Passover tradition began 10 years ago. Charlene was living in Beijing and read about how President Obama was hosting a Passover in the White House. She decided she'd host one, too, which is no surprise if you know how she and Tiffany were raised.\u003c/p>\n\u003cp>They're Chinese-American, but every St. Patrick's Day their mom made corned beef, potatoes and cabbage.\u003c/p>\n\u003cp>\"We love eating,\" says Charlene, \"and we just love learning more about cultures through their food traditions. That's obviously the funnest way to learn about it.\"\u003c/p>\n\u003cp>Charlene scrambled around Beijing to gather the symbolic foods needed for a Passover Seder – salt water for tears, bitter herbs for the bitterness of slavery, and of course, matzo (unleavened bread), because Jews were fleeing the Egyptians and didn't have time for our bread to rise. (That last item required a few phone calls to obtain.)\u003c/p>\n\u003cp>The first Gentile Passover was a big success.\u003c/p>\n\u003cp>\"Everyone was so down for it, on an occasion none of them traditionally celebrate, which I thought was awesome,\" Charlene recalls. \"Everyone was bringing this openness.\"\u003c/p>\n\u003cp>When I joined last year's Gentile Passover, I was the only Jewish person in the room. We were joined by Charlene's husband, Tony Chen, Tiffany's fiancé, and two friends, Tim Cotton and Anne-Laure Py. \u003c/p>\n\u003cp>They proudly showed me the two different types of matzo they had purchased, and served me a delicious cocktail made with Campari and Manischewitz, the latter being a Jewish ceremonial wine that is the best wine because it's filled with sugar.\u003c/p>\n\u003cp>The cocktail was fantastic, and the menu looked promising. Tiffany and Charlene had prepared matzo ball soup and short ribs, which made me very happy, because I've long advocated replacing the more traditional brisket with short ribs at Passover and all year round.\u003c/p>\n\u003cp>There was a beautiful Seder plate, and even though I'm not especially religious myself, I was very impressed with the research and work they had done to respect the holiday's customs.\u003c/p>\n\u003cfigure id=\"attachment_125805\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe\" alt='A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year.' width=\"1279\" height=\"959\" class=\"size-full wp-image-125805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe 1279w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-520x390.jpe 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year. \u003ccite>(Dan Pashman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I did cringe a bit when they told me they had rugelach, a Jewish pastry, for dessert. Most Jews would not serve rugelach at Passover because it contains leavened bread. Charlene and Tiffany knew that, but, they said, rugelach is delicious. I couldn't argue with that.\u003c/p>\n\u003cp>We read the story of the Jews being freed from slavery in Egypt, as recounted in Exodus, and dinner was served. We skipped rituals like dipping parsley in salt water and putting bitter herbs on matzo. And that felt strange.\u003c/p>\n\u003cp>At my family's Passover Seder, we use a Haggada written by my wife, Janie, that I love very much. But the part of it I know best is page 21. Because page 21 is where it says, \"Dinner is served.\" From the time we open that book I keep thinking, \"Please get me to page 21!\"\u003c/p>\n\u003cp>In other words, I'm often eager to rush through the rituals. At Gentile Passover, I found myself missing them. It turns out those traditions mean more to me than I realized.\u003c/p>\n\u003cp>And while the experience of watching people who aren't Jewish observe their version of customs I grew up with was in some ways strange and unsettling, it was also beautiful.\u003c/p>\n\u003cp>I wondered about what my great-grandparents, who came to America from Eastern Europe, would think if they saw me celebrating Passover with two Chinese-American Christians, a Chinese-born Muslim, a Sri Lankan-American, and two white European Christians.\u003c/p>\n\u003cp>The meal itself was fantastic. The matzo balls were just the right combo of soft on the outside and firm inside, and the \u003ca href=\"https://www.marthastewart.com/968091/haroset-braised-short-ribs\">short ribs braised in charoset\u003c/a> were savory and sweet, reaffirming my belief in their superiority over brisket.\u003c/p>\n\u003cp>One key Passover tradition is that you're supposed to ask questions – big questions like \"What's the point of all this?\" After the meal I asked everyone, when we celebrate other people's holidays, what's gained and what's lost?\u003c/p>\n\u003cp>\"We're trying to understand other cultures, but in doing that and changing it, you dilute them,\" says Charlene and Tiffany's friend Tim. \"A more pure and authentic Seder would be less accessible to me, who's not Jewish. So this is more accessible to me, but it also does change it. So there's a tension there. While it's very positive that we learn all these things, I can see why some people get worried that if you do that to the final degree, it ceases to exist as its own tradition and it becomes this amorphous globalized thing that doesn't really mean anything.\"\u003c/p>\n\u003cp>\"Something I've thought about for a long time is, How Chinese are my kids going to be?\" adds Tiffany. \"And the answer is, less than me. And I'm less than my parents. I'm going to marry a Sri Lankan man. My children are going to be Chinese and Sri Lankan, and very American at the same time. So there will be a dilution of our culture. That can feel like something you can mourn. But then whatever we create from that may also be something new and exciting.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman hosts the James Beard Award-nominated food podcast \u003c/em>\u003ca href=\"http://www.sporkful.com/\">\u003cem>The Sporkful\u003c/em>\u003c/a>\u003cem>, which this week features the episode \"Other People's Holidays.\" It's available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you listen.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n","disqusIdentifier":"125803 https://ww2.kqed.org/bayareabites/?p=125803","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/16/when-other-cultures-holidays-become-an-excuse-to-party/","stats":{"hasVideo":false,"hasChartOrMap":true,"hasAudio":false,"hasPolis":false,"wordCount":1242,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":["https://art19.com/shows/the-sporkful/episodes/af83a051-a51f-44af-b772-2b88fb824f83/embed"],"paragraphCount":34},"modified":1521317684,"excerpt":"From St. Patrick's Day to Cinco de Mayo, holidays from specific cultures and religions have been embraced by people looking for a reason to celebrate. What's gained and what's lost?","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"From St. Patrick's Day to Cinco de Mayo, holidays from specific cultures and religions have been embraced by people looking for a reason to celebrate. What's gained and what's lost?","title":"When Other Cultures' Holidays Become An Excuse To Party | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Other Cultures' Holidays Become An Excuse To Party","datePublished":"2018-03-16T09:10:13-07:00","dateModified":"2018-03-17T13:14:44-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"when-other-cultures-holidays-become-an-excuse-to-party","status":"publish","sourceUrl":"https://www.kqed.org/bayareabites/category/holidays-and-traditions","nprApiLink":"http://api.npr.org/query?id=593654801&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprByline":"Dan Pashman, NPR","nprStoryDate":"Fri, 16 Mar 2018 08:00:10 -0400","nprLastModifiedDate":"Fri, 16 Mar 2018 08:00:10 -0400","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/16/593654801/when-other-cultures-holidays-become-an-excuse-to-party?ft=nprml&f=593654801","nprImageAgency":"Denver Post via Getty Images","nprImageCredit":"RJ Sangosti","source":"Holidays and Traditions","nprStoryId":"593654801","nprRetrievedStory":"1","nprPubDate":"Fri, 16 Mar 2018 08:00:00 -0400","path":"/bayareabites/125803/when-other-cultures-holidays-become-an-excuse-to-party","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In one sense, St. Patrick's Day is a failure.\u003c/p>\n\u003cp>The holiday as we know it in America was \u003ca href=\"http://time.com/3744055/america-invented-st-patricks-day/\">promoted by activists to celebrate Irish culture\u003c/a>, in order to fight prejudice against Irish immigrants. Today, many of us celebrate by going out drinking and acting out the very stereotypes the day was created to combat.\u003c/p>\n\u003cp>On the other hand, 150 years ago nativists in the U.S. were burning Irish Catholic churches to the ground. Today on St. Patrick's Day, Americans of all backgrounds wear green, drink Guinness, and put on pins that say \"Kiss me I'm Irish.\" There's something beautiful about that.\u003c/p>\n\u003cp>In recent years, holidays associated with various other immigrant groups have begun to gain mainstream acceptance, most notably Cinco de Mayo, which has followed a similar path as St. Patrick's Day – started by activists to celebrate Mexican culture, embraced by people just looking for a good time.\u003c/p>\n\u003cp>Lunar New Year and Dia De Los Muertos are also well on their way.\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>When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your holiday?\u003c/p>\n\u003cp>To find out, I go to a Chinese New Year party with no Chinese people and a Passover Seder with no Jewish people for this week's episode of \u003ca href=\"http://www.sporkful.com/\">The Sporkful podcast\u003c/a>. Plus, comedian Jenny Yang offers advice for marketing new holidays:\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/af83a051-a51f-44af-b772-2b88fb824f83/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003ch3>\u003cstrong>Gentile Passover\u003c/strong>\u003c/h3>\n\u003cp>\"We're going to read from Exodus tonight,\" explains Tiffany Wang, as she welcomes me to Gentile Passover, an annual gathering she and her sister, Charlene Wang de Chen, host.\u003c/p>\n\u003cp>\"We don't have a Haggada,\" Tiffany continues, referring to the book Jews use as a guide at Passover Seder, or ritual meal, \"but we know the Passover story because we grew up in a Christian household.\"\u003c/p>\n\u003cp>This Gentile Passover tradition began 10 years ago. Charlene was living in Beijing and read about how President Obama was hosting a Passover in the White House. She decided she'd host one, too, which is no surprise if you know how she and Tiffany were raised.\u003c/p>\n\u003cp>They're Chinese-American, but every St. Patrick's Day their mom made corned beef, potatoes and cabbage.\u003c/p>\n\u003cp>\"We love eating,\" says Charlene, \"and we just love learning more about cultures through their food traditions. That's obviously the funnest way to learn about it.\"\u003c/p>\n\u003cp>Charlene scrambled around Beijing to gather the symbolic foods needed for a Passover Seder – salt water for tears, bitter herbs for the bitterness of slavery, and of course, matzo (unleavened bread), because Jews were fleeing the Egyptians and didn't have time for our bread to rise. (That last item required a few phone calls to obtain.)\u003c/p>\n\u003cp>The first Gentile Passover was a big success.\u003c/p>\n\u003cp>\"Everyone was so down for it, on an occasion none of them traditionally celebrate, which I thought was awesome,\" Charlene recalls. \"Everyone was bringing this openness.\"\u003c/p>\n\u003cp>When I joined last year's Gentile Passover, I was the only Jewish person in the room. We were joined by Charlene's husband, Tony Chen, Tiffany's fiancé, and two friends, Tim Cotton and Anne-Laure Py. \u003c/p>\n\u003cp>They proudly showed me the two different types of matzo they had purchased, and served me a delicious cocktail made with Campari and Manischewitz, the latter being a Jewish ceremonial wine that is the best wine because it's filled with sugar.\u003c/p>\n\u003cp>The cocktail was fantastic, and the menu looked promising. Tiffany and Charlene had prepared matzo ball soup and short ribs, which made me very happy, because I've long advocated replacing the more traditional brisket with short ribs at Passover and all year round.\u003c/p>\n\u003cp>There was a beautiful Seder plate, and even though I'm not especially religious myself, I was very impressed with the research and work they had done to respect the holiday's customs.\u003c/p>\n\u003cfigure id=\"attachment_125805\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe\" alt='A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year.' width=\"1279\" height=\"959\" class=\"size-full wp-image-125805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe 1279w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-520x390.jpe 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year. \u003ccite>(Dan Pashman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I did cringe a bit when they told me they had rugelach, a Jewish pastry, for dessert. Most Jews would not serve rugelach at Passover because it contains leavened bread. Charlene and Tiffany knew that, but, they said, rugelach is delicious. I couldn't argue with that.\u003c/p>\n\u003cp>We read the story of the Jews being freed from slavery in Egypt, as recounted in Exodus, and dinner was served. We skipped rituals like dipping parsley in salt water and putting bitter herbs on matzo. And that felt strange.\u003c/p>\n\u003cp>At my family's Passover Seder, we use a Haggada written by my wife, Janie, that I love very much. But the part of it I know best is page 21. Because page 21 is where it says, \"Dinner is served.\" From the time we open that book I keep thinking, \"Please get me to page 21!\"\u003c/p>\n\u003cp>In other words, I'm often eager to rush through the rituals. At Gentile Passover, I found myself missing them. It turns out those traditions mean more to me than I realized.\u003c/p>\n\u003cp>And while the experience of watching people who aren't Jewish observe their version of customs I grew up with was in some ways strange and unsettling, it was also beautiful.\u003c/p>\n\u003cp>I wondered about what my great-grandparents, who came to America from Eastern Europe, would think if they saw me celebrating Passover with two Chinese-American Christians, a Chinese-born Muslim, a Sri Lankan-American, and two white European Christians.\u003c/p>\n\u003cp>The meal itself was fantastic. The matzo balls were just the right combo of soft on the outside and firm inside, and the \u003ca href=\"https://www.marthastewart.com/968091/haroset-braised-short-ribs\">short ribs braised in charoset\u003c/a> were savory and sweet, reaffirming my belief in their superiority over brisket.\u003c/p>\n\u003cp>One key Passover tradition is that you're supposed to ask questions – big questions like \"What's the point of all this?\" After the meal I asked everyone, when we celebrate other people's holidays, what's gained and what's lost?\u003c/p>\n\u003cp>\"We're trying to understand other cultures, but in doing that and changing it, you dilute them,\" says Charlene and Tiffany's friend Tim. \"A more pure and authentic Seder would be less accessible to me, who's not Jewish. So this is more accessible to me, but it also does change it. So there's a tension there. While it's very positive that we learn all these things, I can see why some people get worried that if you do that to the final degree, it ceases to exist as its own tradition and it becomes this amorphous globalized thing that doesn't really mean anything.\"\u003c/p>\n\u003cp>\"Something I've thought about for a long time is, How Chinese are my kids going to be?\" adds Tiffany. \"And the answer is, less than me. And I'm less than my parents. I'm going to marry a Sri Lankan man. My children are going to be Chinese and Sri Lankan, and very American at the same time. So there will be a dilution of our culture. That can feel like something you can mourn. But then whatever we create from that may also be something new and exciting.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman hosts the James Beard Award-nominated food podcast \u003c/em>\u003ca href=\"http://www.sporkful.com/\">\u003cem>The Sporkful\u003c/em>\u003c/a>\u003cem>, which this week features the episode \"Other People's Holidays.\" It's available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you listen.\u003c/em>\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>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125803/when-other-cultures-holidays-become-an-excuse-to-party","authors":["byline_bayareabites_125803"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1763","bayareabites_2035"],"tags":["bayareabites_957","bayareabites_2041","bayareabites_123"],"featImg":"bayareabites_125804","label":"source_bayareabites_125803"},"bayareabites_117196":{"type":"posts","id":"bayareabites_117196","meta":{"index":"posts_1716263798","site":"bayareabites","id":"117196","score":null,"sort":[1494117670000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1494117670,"format":"aside","disqusTitle":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","title":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","headTitle":"Bay Area Bites | KQED Food","content":"\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n","disqusIdentifier":"117196 https://ww2.kqed.org/bayareabites/?p=117196","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/06/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":542,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":10},"modified":1494283615,"excerpt":"Bar manager Lachlan Bray brings back the classic blended-tequila cocktail to the new Dogpatch taco outpost.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bar manager Lachlan Bray brings back the classic blended-tequila cocktail to the new Dogpatch taco outpost.","title":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend","datePublished":"2017-05-06T17:41:10-07:00","dateModified":"2017-05-08T15:46:55-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","status":"publish","path":"/bayareabites/117196/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \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>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117196/glenas-tacos-margaritas-launches-the-blended-margarita-just-in-time-for-cinco-de-mayo-weekend","authors":["5575"],"categories":["bayareabites_11028","bayareabites_1763","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_957","bayareabites_2804","bayareabites_15845","bayareabites_758","bayareabites_767","bayareabites_9268"],"featImg":"bayareabites_117201","label":"bayareabites"},"bayareabites_55777":{"type":"posts","id":"bayareabites_55777","meta":{"index":"posts_1716263798","site":"bayareabites","id":"55777","score":null,"sort":[1359741830000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1359741830,"format":"video","disqusTitle":"Roasted Grapefruit & Habanero Margarita","title":"Roasted Grapefruit & Habanero Margarita","headTitle":"Bay Area Bites | KQED Food","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","disqusIdentifier":"55777 http://blogs.kqed.org/bayareabites/?p=55777","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":306,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":18},"modified":1555432558,"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. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","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. ","title":"Roasted Grapefruit & Habanero Margarita | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Grapefruit & Habanero Margarita","datePublished":"2013-02-01T10:03:50-08:00","dateModified":"2019-04-16T09:35:58-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"roasted-grapefruit-habanero-margarita","status":"publish","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_1716263798","site":"bayareabites","id":"55238","score":null,"sort":[1359137047000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1359137047,"format":"video","disqusTitle":"Frosty Mexican Bulldog Margarita","title":"Frosty Mexican Bulldog Margarita","headTitle":"Bay Area Bites | KQED Food","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","disqusIdentifier":"55238 http://blogs.kqed.org/bayareabites/?p=55238","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":334,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":17},"modified":1555432506,"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. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","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. ","title":"Frosty Mexican Bulldog Margarita | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Frosty Mexican Bulldog Margarita","datePublished":"2013-01-25T10:04:07-08:00","dateModified":"2019-04-16T09:35:06-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"frosty-mexican-bulldog-margarita","status":"publish","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_42205":{"type":"posts","id":"bayareabites_42205","meta":{"index":"posts_1716263798","site":"bayareabites","id":"42205","score":null,"sort":[1335976891000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1335976891,"format":"aside","disqusTitle":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes","title":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\" alt=\"fruit salsa\" title=\"fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42209\">\u003c/a>\u003cbr>\nHaving people over in the spring and summer months makes up for the gloomy weekends that February and March bring. You can smell the outdoor barbeques and hear neighbors sitting outside with friends. Kids are skating down city streets, and it's light past 6 p.m. All good things. Also good is finding a few recipes that are simple to throw together, just a little unexpected in their flavor profiles, and appeal to even the pickiest of eaters. I think fruit salsas do the trick.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\" alt=\"cilantro\" title=\"cilantro\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42207\">\u003c/a>\u003cbr>\n\u003cem>Washing and Spinning Fresh Cilantro for Salsa\u003c/em>\u003c/p>\n\u003cp>Entertaining means different things to different people. Whether it means having a few buddies over for some beer or planning a more structured dinner party, you get to see people you enjoy and hopefully eat something delicious. In our house lately, this involves good salty tortilla chips and fruity salsas. Typically you'll see tomato-based salsas when you go out to eat, or you've likely seen mango salsas at higher-end grocery stores and Mexican restaurants. While I love pico de gallo and tomato salsas, there's something really special about seasonal fruit salsas. They're bright, fragrant, and add a welcome balance to the more typically savory foods that tomato salsas accompany. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42206\">\u003c/a>\u003cbr>\n\u003cem>Market Fresh Strawberries!\u003cbr>\n\u003c/em>\u003cbr>\nThe nice thing about both of these recipes is that the fruit is in season right now. Go and get yourself some strawberries and an ataulfo mango! Because most of the ingredients are the same in each recipe, you can make a mental note when you're at the store to grab some cilantro, a few jalapenos and limes and you're going to be in pretty good shape. This is one of those appetizers you can actually throw together at the last minute if unexpected folks arrive or you run out of time to make something more complicated. There's a bit of chopping involved which I love when I'm having people over because you can put them to work! This obviously saves you time, but I find that people end up gathering in the kitchen anyway, and right when folks arrive at a party it can be nice to have a task to take the pressure off of standing around and making small talk right away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\" alt=\"fruit salsa\" title=\"Fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42208\">\u003c/a>\u003cbr>\n\u003cem>Salsa Duo: Ready to Party.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>May, in particular, is a great month to entertain and make fresh salsa at home. Obviously, we have \u003ca href=\"http://www.sfcincodemayo.com/\">Cinco de Mayo\u003c/a> and it's also National Salsa Month. So there's a lot of salsa going on. If I were you, I'd stray from the norm just a bit with fresh fruit instead of tomato. Both the Strawberry and Mango/Cucumber Salsas are wonderful with just tortilla chips, but if you have leftovers, they're also great on top of grilled fish or chicken. Or stirred into leftover rice with some chopped parsley for a quick lunch. A soft-boiled egg on top makes a heartier meal. You'll see: the uses are endless. Happy spring, and happy salsa making. \u003c/p>\n\u003cp>\u003cstrong>Spring Strawberry Salsa\u003c/strong>\u003cbr>\nAs with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. I call to discard them here just because I think a milder salsa is really nice with both of these fruits, but feel free to adapt to suit your spice threshold.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n16 ounces strawberries (2 1/2 cups), rinsed, hulled, and finely diced\u003cbr>\n1 jalapeno, minced; ribs and seeds discarded\u003cbr>\n2 tablespoons cilantro, chopped\u003cbr>\n1 shallot, sliced thin\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\n2 tablespoons fresh parsley, chopped\u003cbr>\n1 teaspoon balsamic vinegar\u003cbr>\nDrizzle of extra virgin olive oil\u003cbr>\nKosher salt and black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nSelect your favorite serving bowl, and combine all of the ingredients inside the bowl. Stir carefully but thoroughly to combine. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003cstrong>Mango, Cucumber, Avocado Salsa\u003c/strong>\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>For this recipe, I use ataulfo mangoes because they're readily available right now and don't have the characteristic stringiness or fibrousness that some other mangoes have. Ataulfo mangoes are also called honey, champagne or manilla mangoes -- look for them. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ripe mangos, peeled, pitted, and diced (about 2 1/2 cups)\u003cbr>\n1/2 small yellow onion, finely chopped\u003cbr>\n1 jalapeño pepper, minced; ribs and seeds discarded\u003cbr>\n1/2 of a small cucumber, peeled and diced (about 1/2 cup)\u003cbr>\n3 tablespoons fresh cilantro, chopped\u003cbr>\n3 tablespoons fresh lime juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nChoose your favorite medium serving bowl, and combine all of the ingredients inside the bowl. Taste and season with salt and pepper. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Easy Spring Entertaining Recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/spring-appetizer-pea-pods-stuffed-with-herbed-cream-cheese-169315\">Pea Pods Stuffed with Herbed Cream Cheese\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?czone=holiday/sixty-days-of-summer/recipes-ideas&czone=holiday/sixty-days-of-summer/recipes-ideas¢er=276964&gallery=274311&slide=222777\">Smoked Salmon Dip with Bagel Chips\u003c/a> - Martha Stewart\u003c/li>\n\u003cli>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/01/simple-hummus-recipe-with-toasted-cumin.html\">Toasted Cumin Hummus\u003c/a> - 5 Second Rule\u003c/li>\n\u003cli>\u003ca href=\"http://leitesculinaria.com/73244/recipes-herbed-ricotta-dip-vegetables.html\">Herbed Ricotta Dip with Vegetables\u003c/a> - Leite's Culinaria\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/truffled-popcorn-recipe/index.html\">Truffled Popcorn \u003c/a>- Ina Garten\u003c/li>\n\u003cli>\u003ca href=\"http://www.turntablekitchen.com/2008/05/the-bounty-of-spring/\">Market Roasted Carrots \u003c/a>- Turntable Kitchen\n\u003c/li>\u003cli>\u003ca href=\"http://www.shutterbean.com/2012/baked-artichoke-squares/\">Baked Artichoke Squares\u003c/a> - Shutterbean\u003c/li>\n\u003c/ul>\n\n\n","disqusIdentifier":"42205 http://blogs.kqed.org/bayareabites/?p=42205","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":873,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":19},"modified":1550267712,"excerpt":"Megan Gordon shares her two favorite fruit salsas: simple strawberry salsa and mango cucumber salsa. Both are perfect for easy spring entertaining: they're wonderful with simple tortilla chips or on top of grilled fish or chicken. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Megan Gordon shares her two favorite fruit salsas: simple strawberry salsa and mango cucumber salsa. Both are perfect for easy spring entertaining: they're wonderful with simple tortilla chips or on top of grilled fish or chicken. ","title":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes","datePublished":"2012-05-02T09:41:31-07:00","dateModified":"2019-02-15T13:55:12-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"spring-entertaining-made-easy-two-simple-fruit-salsa-recipes","status":"publish","path":"/bayareabites/42205/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\" alt=\"fruit salsa\" title=\"fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42209\">\u003c/a>\u003cbr>\nHaving people over in the spring and summer months makes up for the gloomy weekends that February and March bring. You can smell the outdoor barbeques and hear neighbors sitting outside with friends. Kids are skating down city streets, and it's light past 6 p.m. All good things. Also good is finding a few recipes that are simple to throw together, just a little unexpected in their flavor profiles, and appeal to even the pickiest of eaters. I think fruit salsas do the trick.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\" alt=\"cilantro\" title=\"cilantro\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42207\">\u003c/a>\u003cbr>\n\u003cem>Washing and Spinning Fresh Cilantro for Salsa\u003c/em>\u003c/p>\n\u003cp>Entertaining means different things to different people. Whether it means having a few buddies over for some beer or planning a more structured dinner party, you get to see people you enjoy and hopefully eat something delicious. In our house lately, this involves good salty tortilla chips and fruity salsas. Typically you'll see tomato-based salsas when you go out to eat, or you've likely seen mango salsas at higher-end grocery stores and Mexican restaurants. While I love pico de gallo and tomato salsas, there's something really special about seasonal fruit salsas. They're bright, fragrant, and add a welcome balance to the more typically savory foods that tomato salsas accompany. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42206\">\u003c/a>\u003cbr>\n\u003cem>Market Fresh Strawberries!\u003cbr>\n\u003c/em>\u003cbr>\nThe nice thing about both of these recipes is that the fruit is in season right now. Go and get yourself some strawberries and an ataulfo mango! Because most of the ingredients are the same in each recipe, you can make a mental note when you're at the store to grab some cilantro, a few jalapenos and limes and you're going to be in pretty good shape. This is one of those appetizers you can actually throw together at the last minute if unexpected folks arrive or you run out of time to make something more complicated. There's a bit of chopping involved which I love when I'm having people over because you can put them to work! This obviously saves you time, but I find that people end up gathering in the kitchen anyway, and right when folks arrive at a party it can be nice to have a task to take the pressure off of standing around and making small talk right away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\" alt=\"fruit salsa\" title=\"Fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42208\">\u003c/a>\u003cbr>\n\u003cem>Salsa Duo: Ready to Party.\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>May, in particular, is a great month to entertain and make fresh salsa at home. Obviously, we have \u003ca href=\"http://www.sfcincodemayo.com/\">Cinco de Mayo\u003c/a> and it's also National Salsa Month. So there's a lot of salsa going on. If I were you, I'd stray from the norm just a bit with fresh fruit instead of tomato. Both the Strawberry and Mango/Cucumber Salsas are wonderful with just tortilla chips, but if you have leftovers, they're also great on top of grilled fish or chicken. Or stirred into leftover rice with some chopped parsley for a quick lunch. A soft-boiled egg on top makes a heartier meal. You'll see: the uses are endless. Happy spring, and happy salsa making. \u003c/p>\n\u003cp>\u003cstrong>Spring Strawberry Salsa\u003c/strong>\u003cbr>\nAs with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. I call to discard them here just because I think a milder salsa is really nice with both of these fruits, but feel free to adapt to suit your spice threshold.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n16 ounces strawberries (2 1/2 cups), rinsed, hulled, and finely diced\u003cbr>\n1 jalapeno, minced; ribs and seeds discarded\u003cbr>\n2 tablespoons cilantro, chopped\u003cbr>\n1 shallot, sliced thin\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\n2 tablespoons fresh parsley, chopped\u003cbr>\n1 teaspoon balsamic vinegar\u003cbr>\nDrizzle of extra virgin olive oil\u003cbr>\nKosher salt and black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nSelect your favorite serving bowl, and combine all of the ingredients inside the bowl. Stir carefully but thoroughly to combine. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003cstrong>Mango, Cucumber, Avocado Salsa\u003c/strong>\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>For this recipe, I use ataulfo mangoes because they're readily available right now and don't have the characteristic stringiness or fibrousness that some other mangoes have. Ataulfo mangoes are also called honey, champagne or manilla mangoes -- look for them. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ripe mangos, peeled, pitted, and diced (about 2 1/2 cups)\u003cbr>\n1/2 small yellow onion, finely chopped\u003cbr>\n1 jalapeño pepper, minced; ribs and seeds discarded\u003cbr>\n1/2 of a small cucumber, peeled and diced (about 1/2 cup)\u003cbr>\n3 tablespoons fresh cilantro, chopped\u003cbr>\n3 tablespoons fresh lime juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nChoose your favorite medium serving bowl, and combine all of the ingredients inside the bowl. Taste and season with salt and pepper. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Easy Spring Entertaining Recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/spring-appetizer-pea-pods-stuffed-with-herbed-cream-cheese-169315\">Pea Pods Stuffed with Herbed Cream Cheese\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?czone=holiday/sixty-days-of-summer/recipes-ideas&czone=holiday/sixty-days-of-summer/recipes-ideas¢er=276964&gallery=274311&slide=222777\">Smoked Salmon Dip with Bagel Chips\u003c/a> - Martha Stewart\u003c/li>\n\u003cli>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/01/simple-hummus-recipe-with-toasted-cumin.html\">Toasted Cumin Hummus\u003c/a> - 5 Second Rule\u003c/li>\n\u003cli>\u003ca href=\"http://leitesculinaria.com/73244/recipes-herbed-ricotta-dip-vegetables.html\">Herbed Ricotta Dip with Vegetables\u003c/a> - Leite's Culinaria\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/truffled-popcorn-recipe/index.html\">Truffled Popcorn \u003c/a>- Ina Garten\u003c/li>\n\u003cli>\u003ca href=\"http://www.turntablekitchen.com/2008/05/the-bounty-of-spring/\">Market Roasted Carrots \u003c/a>- Turntable Kitchen\n\u003c/li>\u003cli>\u003ca href=\"http://www.shutterbean.com/2012/baked-artichoke-squares/\">Baked Artichoke Squares\u003c/a> - Shutterbean\u003c/li>\n\u003c/ul>\n\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42205/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes","authors":["5072"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_957","bayareabites_1213","bayareabites_10398","bayareabites_8376","bayareabites_10399","bayareabites_8377","bayareabites_8986","bayareabites_1012"],"featImg":"bayareabites_42209","label":"bayareabites"},"bayareabites_27209":{"type":"posts","id":"bayareabites_27209","meta":{"index":"posts_1716263798","site":"bayareabites","id":"27209","score":null,"sort":[1304607627000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1304607627,"format":"standard","disqusTitle":"A Short Guide to Tequila and Making a Great Margarita","title":"A Short Guide to Tequila and Making a Great Margarita","headTitle":"Bay Area Bites | KQED Food","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","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/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1341,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":24},"modified":1555432399,"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.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","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.","title":"A Short Guide to Tequila and Making a Great Margarita | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Short Guide to Tequila and Making a Great Margarita","datePublished":"2011-05-05T08:00:27-07:00","dateModified":"2019-04-16T09:33:19-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"a-short-guide-to-tequila-and-making-a-great-margarita","status":"publish","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. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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