Cinco de Mayo today demands a change in programming this week…
From 1980-84 She Who Must Be Obeyed and I lived in San Antonio while I ground through med school; we lived as poor as proverbial church mice on my $5K student loan and her $7800 annual salary as a teacher in struggling private girl’s high school. That said, we seemed to have everything we needed back in the day and life was a lot simpler then…
San Antonio was more or less safe to wander at all hours back in that day and we saved nickels and dimes (and enjoyed the generosity of some great friends) to dip our toes into the amazing food culture SA offers.
It took awhile, but when we finally realized the ubiquitous restaurant mix-based, blended margaritas can’t hold a candle to handcrafted tequila treasures, a whole new world of dining adventure opened up.
We tasted our first La Paloma down at the old original Mi Tierra in the Mercado, made with genuine grapefruit soda from Mexico (you need to find the Mexican Jarritos brand) and it’s been a favorite ever since.
A friend (from day one on my gross anatomy team) who chucked medical school when she married an area business tycoon taught us to add a pinch of salt to the glass instead of salting the rim – she was right, it’s better (and essential – don’t skip it).
Enjoy your Cinco de Mayo.
2 ounces tequila
1/2 ounce lime juice
Pinch of kosher salt
Grapefruit soda
Hefty lime slice
Mix the tequila (reposado my compadre), lime juice, salt in a respectably tall glass. Add ice to 2/3’s full, drop in that lime slice, top with grapefruit soda and stir.
Enjoy.
