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Martyman
Super Nomad
Posts: 1904
Registered: 9-10-2004
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xoloti-thanks for the etymology of maggie. Think I'll relax and have one.
I believe the salt is to hide the lipstick from the previous customer.
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fdt
Ultra Nomad
Posts: 4059
Registered: 9-7-2003
Location: Tijuana, Baja California
Member Is Offline
Mood: Yeah, what if it all goes right
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| Quote: | Originally posted by xolotl_tj
By the way, SoB is definitely La Baja. "The Baja" si quieres hablar en gringo pero siempre "La Baja" a secas.
Saludos.
X |
Key words "Si quieres hablar en gringo"
[Edited on 9-25-2008 by fdt]
A well informed Baja California traveler is a smart Baja California traveler!
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fdt
Ultra Nomad
Posts: 4059
Registered: 9-7-2003
Location: Tijuana, Baja California
Member Is Offline
Mood: Yeah, what if it all goes right
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| Quote: | Originally posted by elizabeth
¡Una margarita sin sal es como un amor sin besos! |
O frijoles sin queso
A well informed Baja California traveler is a smart Baja California traveler!
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woody with a view
PITA Nomad
Posts: 15939
Registered: 11-8-2004
Location: Looking at the Coronado Islands
Member Is Offline
Mood: Everchangin'
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| Quote: | Originally posted by Martyman
I believe the salt is to hide the lipstick from the previous customer. |
hmmm.........
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Osprey
Ultra Nomad
Posts: 3694
Registered: 5-23-2004
Location: Baja Ca. Sur
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I researched the salt lick thing. It was invented by the Mormons. In Salt Lick City.
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Ford
Junior Nomad
Posts: 87
Registered: 1-2-2007
Location: Northern California
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This is one of the best margaritas I have ever tasted! The first place I ever tasted it is in a little dive place in San Francisco named Tommy's. It
is such a great marg that Sammy Haggar commisioned Tommy to bring his Marg. to a new resturant he opened in SF named Tres Agaves....
Enjoy if you can find agave nectar!!!
Nectar Margarita
* 2 ounces of your favorite 100% blue agave tequila (Blanco or Reposado)
* 1 ounce fresh squeezed lime juice (juice of 1 whole lime)
* 1 ounce of Azul agave nectar
* 1 ounce pure spring water
Directions
Mix all ingredients with ice in a c-cktail shaker.
Taste.
If you prefer more tartness, add additional lime juice.
If you prefer more sweetness, add more Azul nectar.
Pour over in glass over ice. No salt.
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boe4fun
Super Nomad
Posts: 1040
Registered: 1-22-2006
Location: Margaritaville
Member Is Offline
Mood: Circling the drain........
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Here's another recipe: 6 limes juiced, mix with carmalized (SP?) brown sugar, add tequila, triple sec, club soda (all to taste) and blend. Place a
slice of lime on top and float some Grand Manier over it. Bon apetite!
Two dirt roads diverged in Baja and I, I took the one less graveled by......
Soy ignorante, apático y ambivalente. No lo sé y no me importa, ni modo.
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SteveD
Nomad
Posts: 106
Registered: 11-29-2007
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I don't know the recipe but around 1966 at La Fondas the margaritas were mixed with ice in a c-cktail shaker and strained into a glass with salt on
the rim.
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Sallysouth
Super Nomad
Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
Member Is Offline
Mood: missing Baja...
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Yes Steve, and several years after.They were served in the smallish margarita glasses(with stem) and were really good and potent!Now they are served
in a "bucket". I believe, and are not quite the same. Per chance, did you ever order the Quail off the chalkboard? Ta die for.Dmitri (Joe) has a ranch
where he raised the little buggers, so he said, along with other poultry and meats he would serve at La Fonda.(Black Bean Soup was awesome also, back
then)Wow Steve, 1966???!!! How about telling us about your experiences way back then, even if it is just Baja Norte?
[Edited on 9-30-2008 by Sallysouth]
Happiness is just a Baja memory away...
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elgatoloco
Ultra Nomad
Posts: 4332
Registered: 11-19-2002
Location: Yes
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Agave nectar is the secret, along with good tequila. We do not even have sugar in our house anymore. You can find it at your local health food store.
We always get to Tommy's when we are in town for at least one drink or a shot and a beer. Julio has made an industry out of tequila. Tommy's does not
have a blender so you know they are serious. The first time we went there about 10-12 years ago the house tequila was Herradura and they were squezing
the limes by hand, reminded me of the maggies at Serinidad the way they made them.
Julio was the guy who told me about my now favorite liqour store in TJ, La Playa. The first time I went there it was wholesale only, you had to buy at
least six bottles at a time. Now you can get em one at a time if you want. I got a bottle of my everyday drinker Gran Centeñario Añejo there two
weekends ago for $24.00! $63.00 from BevMO!
Viva Tequila!!
MAGA
Making Attorneys Get Attorneys
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Gadget
Senior Nomad
Posts: 851
Registered: 9-10-2006
Location: Point Loma CA
Member Is Offline
Mood: Blessed with another day
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Have Ricardo make you one of his at Rice and Beans in San Ignacio. Try to pay attention, but he always manages to distract you so you don't get all
the ingredients.
This of course, gets much easier for him and harder for you as each beverage is consumed, but it is mighty fun and tasty too.
"Mankind will not be judged by their faults, but by the direction of their lives." Leo Giovinetti
See you in Baja
http://www.LocosMocos.com
Gadget |
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psmith
Junior Nomad
Posts: 26
Registered: 7-25-2005
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Rice & Beans in San Felipe gets my vote!
best, paul
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gnukid
Ultra Nomad
Posts: 4411
Registered: 7-2-2006
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Rice and Beans San Ignacio es lo mejore, claro y obvio. But, please, Nomads, the rule is have only one Magarita if you are going to drive even the
next day, otherwise enjoy los dos, solo. Rice and Beans San Ignacio is the finest restaurant and motel you will ever find in the whole world
especially for Nomads who want to leave early, coffee, breakfast all is ready to go.
For travelers note: Every parking spot has electrical hook-up to recharge batteries, wi-fi is always ready for gamers, emailers and ip phone. You can
order shrimp and steak platters plus margaritas at the bar or to be delivered to the parking lot crew (and kids)! It only gets better, since rooms are
great for seniors, the nearby yurts and saunas are awesome too space for campers. The restaurant has everything you could ever want and always perfect
food. Actually I base my entire trip on arriving in the evening at Rice and Beans San Ignacio--though usually the group wants to get going early
too-not me. I like to wave goodbye to the early risers and enjoy the morning coffee with the staff and friends until about 10am and then take off.
When the dune buggys fired up to leave and I looked at the cook and asked, "who wants to leave San Ignacio?" We nodded in agreement. "y por que?"
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