Mexico

In 1993 I discovered margaritas. One week later my boyfriend, my gay travel-mate and I were spilling a pitcher of margaritas on a pool table in a crappy bar in the middle of a Colorado Winter. A few hours later I found out that my boyfriend was curious about kissing my gay friend and were I not retching I might have cared. That was the one and only week of the margaritas.

One tequila, two tequila, three tequila floor…. as the saying goes.

Almost twenty years later I was able to enjoy a margarita again. During my trip to Gran Velas Riviera Nayarit we sampled dozens of margaritas (sampled folks… it was like one sip of each) and learned to make a few dishes. Chef Claudio Hotter is the executive Chef at Grand Velas Riviera Nayarit, he spent a day cooking with all of us and shared these recipes.

Scallops with Bacon Beurre Blanc de Tocino and Cilantro

4 portions

Ingredients

12 pieces Scallops (vieras)
150 gr. Champignons (mushrooms) (approx 1/3 pound)
Olive oil
Salt, pepper

Beurre Blanc

200 gr. Butter (1 3/4 sticks)
60 gr. Shallot (2 oz)
200 ml. red wine vinegar (3/4 cup)
Salt, pepper
100 gr. Smoked bacon (3.5 ounces)
30 gr. Fine chopped parsley (a sprinkling)

Décor
05 gr. coriander
02 gr. chives
02 gr. Dill
Olive oil
Salt, pepper

Preparation:
Clean all ingredients
Cut the champignons into quarters sauté them in olive oil and season with salt and
pepper.
Sautee the shallot and smoked bacon then add the red wine vinegar and the butter.
Fine chopped parley in our sauce.

Grill the scallops on both sides and season with salt and pepper.
Heat up the champignon and serve it with scallops over it and lastly add the buerre blanc over the grilled scallops.

Garnish with fresh coriander and chives, drop some olive oil over it and
Bon appetite

And to accompany it try this amazing margarita.

Tamarind Mint Margarita

1.5 oz Tamarind Concentrate
4 Fresh Mint Leaves
1.5 oz Tequila
½ oz Controy (Mexican Orange Liqueur)
Dash of Lemon Juice
Dash of Simple Syrup

Preparation:
Mix all ingredients in a shaker filled with ice, shake vigorously and serve in salt-rimmed frosted glass.

I did notice that all the fine dining restaurants in Riviera Nayarit the salts were complex and the margaritas were served in martini glasses. Some of the salts were sweet, others were tart (I loved those) and still others were spicy. I’m not sure where to get all those fabulous salts here in the US, but I’m going to figure it out.