A National Virtual Trip
Introduction by Berenice Dichi
With the impossibility of traveling to our beloved Mexico, we decided to take a national virtual trip, to be able to transport ourselves for a few moments through the city of the pink quarry, the beautiful Morelia, strolling through its old cobbled streets and admiring the beauty of its colonial architecture. We could see with nostalgia the store that was our "rebocería" for many years, now turned into a technological product outlet.
After walking for a while we got hungry and we took out some snacks to talk with our friends from those areas, among them Mane, who is a teacher at two universities in this city: the Latin University and the Basque University of Quiroga. In addition, our friend is the General Director of the Pecados y Milagros Bar Restaurant, located in the heart of the city.
Mane shares with us part of his experience in Mexican cocktails and how much he would like the world to learn more about the artisan work produced by the producers of various national drinks. After a pleasant chat, he makes us a very valuable gift for all the friends of Chiles y Maíz. Aware of the distance that exists, he wants us to taste a cocktail of his creation, so that when it passes through our palate, it can evoke pleasant memories of our Mexico.
With a good taste in our mouth, our tour of the capital of Michoacán ends, bringing with us the gift of Mane Maldonado for all of you. We leave you here the text that you did us the enormous favor of giving us and of course the cocktail recipe so that you can prepare it wherever you are:
By Master Mane Maldonado
Molcajete, molinillo, ingredients for a taquera sauce and pasta for mole are to be expected in any Mexican kitchen, but in a cocktail bar?
Flavors that are reminiscent of typically Mexican dishes and spicy notes are the hallmark of the drinks created from this trend.
Preparing cocktails with national liquors is key to surprising your customers and friends, complementing the proposal of your consumption center and supporting the local and national industry.
It may seem audacious, however it is fair to say that there is a Mexican cocktail school.
They must be considered Mexican if at least one of the ingredients in the combination has its origin in this country and in that sense tequila is the head of the national distillates, therefore there is no doubt about which is our most famous product, although in the country we have 6 drinks with designation of origin.
Although currently there are other products that are beginning to have relevance such as Mezcal that is in its boom, Sotol, Bacanora, Raicilla and Charanda that will surely soon reach its peak, speaking of distillates on the side of drinks fermented, we find pulque, tejuino, balché and tepache among others. However, it is not very typical to find cocktails with equally national ingredients such as vanilla, chocolate, corn, pinole, ate, nieves, chapulines, chicatanas and a really long list of local and national products.
The use of ingredients of this type, in addition to helping the region economically, generates identity.
With all my affection I leave you the recipe for one of our cocktails that we have at the Pecados y Milagros Restaurant, in Morelia Michoacán. It will remind you of the fruit punch that is served in cold weather in our beloved Mexico.
1 oz. Charanda *
1 oz. Amaretto liquor
½ Oz. Cinnamon Syrup *
½ Oz. Lemon juice
3 oz. Peach tea*
Guava in cubes.
Put ice in the glass or cup of your choice, add the ingredients in the order on the list, stir and add the chopped guava at the end.
Preparations or substitutions
* Charanda: It is a regional Mexican alcoholic drink, previously called brandy based on sugar cane, typical of the state of Michoacán. You can supply it with some white rum or agricultural rum.
* Cinnamon Syrup: It is made with two equal parts, one part sugar and one part water. I recommend making 1 liter, but if you want to make less, be sure to respect proportions: 1 liter and 1 kilo, ½ liter and ½ kilo. Bring this mixture to a boil with some cinnamon sticks to taste until the sugar dissolves and the cinnamon is infused. Let it cool, empty it into a glass or plastic container and keep it in a cool place.
* Peach tea: We use these teas that are already canned and / or bottle ready to drink. If you cannot find peach, it can be black or some other fruit flavor or make the infusion yourself with an envelope (I recommend using 2 sachets) and let it cool to use it in the cocktail.
Surely you know of at least one national cocktail. Take a virtual trip of yours to remember and tell us about your favorite.
If you want to know more about Mane Maldonado, visit his page Facebook. If you want to meet him live, come to his Pecados y Milagros Restaurant, Dr. Miguel Silva #525, in the center of Morelia, Michoacán.