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Tequila

FOOD
March 27, 2014 | By S. Irene Virbila
Terroir . Wild yeasts. Elevation. Who knew these terms could apply to mezcal as easily as to wine. In fact, "the vocabulary of mezcal is more like the vocabulary of wine than spirits," explains Ron Cooper, the California artist who founded Del Maguey single-village mezcals 20 years ago when the beverage wasn't on anybody's radar. "We're talking about terroir , about mouth feel," he says. "We're talking about aroma, nose. " He can go on for hours, recounting the long history of mezcal made in remote villages hours off dirt roads.
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FOOD
February 9, 2013 | Noelle Carter
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
ENTERTAINMENT
December 10, 2010 | By Jessica Gelt, Los Angeles Times
Intense about the value of a quality drink, Nikki Sunseri ? director of the cocktail program at the Italian restaurants Little Dom's in Los Feliz and Dominick's in West Hollywood ? measures, stirs and shakes liquor with precision. For winter she's reimagined a variety of classic cocktails from the 1870s to the 1930s including a boozy concoction called Pancho Villa that she describes as both a "Mexican Sazerac" and a "drinker's drink. " Tequila gives it an earthy flavor while Aperol adds depth and sweet sting.
NEWS
February 22, 2014 | By Noelle Carter
If you're like me, you probably don't need an excuse to lift a celebratory margarita. Still, even this classic cocktail gets its own holiday. That would be today. So Happy National Margarita Day! To celebrate, we've compiled 13 of our favorite recipes . If you love a classic margarita, we've got you covered. Of course, we'll also take care of you if you'd like to get creative with a little blood orange, pomegranate or guava. Or perhaps you'd like to add a little jalapeno, horseradish or cilantro to the mix. We include a variety of recipes, including favorites from restaurants known for great drinks: El Coyote, Mas Malo and Border Grill.
FOOD
July 7, 2011 | By Jessica Gelt, Los Angeles Times
The chewy chips at Más Malo will ruin your appetite if you're not careful. Eat one and the blind flirtation of grease and salt on your tongue will cause you to reach for another, and then another. And before you know it you will become a mindless hand-to-basket-to-mouth machine, dipping these intentionally crunchless, deep-fried curiosities into the pillowy depths of the restaurant's housemade guacamole and through the fiery landscape of its five-part salsa flight. That's warning No. 1. Warning No. 2: The cocktails, agave-laced tributes to punk rock aesthetics, will quickly put you down for the count, so stick with two — three, at most.
MAGAZINE
June 5, 2005 | David Lida, David Lida lives in Mexico City.
About five years ago, tequila's titans found themselves caught short. International consumption had risen so precipitously that there wasn't enough supply to meet the demand. Even worse, the shortage couldn't be quickly corrected. The blue agave, the plant from which tequila is produced, takes eight to 12 years to mature. It didn't matter that many were planted quickly, they couldn't be harvested quickly enough.
ENTERTAINMENT
December 17, 2010 | By Jessica Gelt, Los Angeles Times
Awash in cool whites and low lights, the Hungry Cat is the perfect place to toss back a leisurely after-work cocktail or two. Especially on weekdays, when many of the restaurant's alcohol-laced libations are half price from 3 to 6 p.m., leaving you with more money to slurp down a few succulent oysters from the fantastic raw bar. And although you might feel compelled to drink a crisp, white wine with your bivalve bonanza, there is a seasonal cocktail...
ENTERTAINMENT
June 22, 2000 | MARTIN MILLER, TIMES STAFF WRITER
The first thing John Bragg ever collected was rocks. But that's not the subject of his lecture tonight, which was organized by the Natural History Museum of Los Angeles County and the Page Museum at the La Brea Tar Pits. Nope. Instead museum officials were more interested in the 66-year-old's 427 different bottles of tequila. It's probably the world's largest collection of North America's first distilled spirit.
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