Eat this Word: Sangrita

by jbfauthor on August 03, 2010

WHAT? A bloody chaser. Not to be confused with fruity sangria, this fiery combination of citrus and chili sauce is the traditional chaser for tequila in Mexico, particularly in Oaxaca and Jalisco. Literally "little bloody thing," sangrita is a red concoction made from the juice of freshly squeezed sour oranges, sweet grenadine, spicy puya chile salsa, and salt. According to Lucinda Hutson, author of ¡Tequila! (Ten Speed), the red color should come from the grenadine and chile sauce, not from tomato juice, but alas, most of the sangritas served in the United States and increasingly in Mexico are little more than doctored bloody mary mix. In Authentic Mexican (William Morrow and Company), James Beard Foundation Award-winning chef and Mexican food authority Rick Bayless notes that the better the tequila, the less important the chaser. WHERE? Rene Ortiz,

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News Feed: May 7

by jbfauthor on May 07, 2010

Marc Forgione recounts his work at the JBF Awards. [NY Mag] Brooklyn Bridge Park's Pier names its food vendors. [WSJ] The San Francisco Chronicle puts tequilas to the test. [SF Gate] NOLA residents stock up on seafood as oil spill threat grows. [NYT] Show Mom you care with this picnic from Chow. [Chow]

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