Wakey Whiskey: Familia Partila Reposado Tequila

by Eric Ducote

Yeah, I know... it's not a whiskey.  However, today is Cinco de Mayo, and I'm going to leave the margaritas made with grain alcohol to the amateurs and enjoy some tequila in the way it was meant to be enjoyed, sipped like a fine whiskey. I know to most of us, myself included, tequila is a spirit that traditionally has either been done as a shot or as part of a margarita.  And it's almost always good old Jose Cuervo showing up to the party or if someone was feeling like splurging, then maybe some Patron.  

In brief, tequila comes from a specific region of Mexico that surrounds the city of Tequila, and is made from the blue agave plant.  The plant's leaves are harvested, baked, and pressed to create a juice that is then fermented and distilled.  From there tequila is either bottled as a white "blanco" spirit or aged in wooden barrels to create a rested "reposado" or aged "anejo" variety.  These barrels are almost always second use bourbon barrels, which give color and flavor to the blanco tequila similar to what they do for a white whiskey.  

Familia Partida Reposado Tequila

This particular selection is a reposado tequila from Familia Partida out of the city of Tequila.  It's fermented from estate grown blue agave, then aged for 6 months and bottled at 80 proof.  The 6 months of aging give the spirit a light golden color reminiscent to me of a lighter Irish whiskey or Speyside scotch.  

The aroma is slightly sweet with the trademark tequila smell that comes from the agave plant.  A blend of citrus and oak with an underlying booziness.  The bourbon barrel aging gives off a definite vanilla flavor but the cooked agave is the real star, giving this tequila a bit of a margarita flavor even when drank neat.  Personally, I enjoy tequila a lot when drank neat or over ice, I find that the oak aging gives a pleasant base profile with the trademark agave flavor.

This Familia Partida Reposado makes for a really nice sipping tequila, and an excellent start to this Cinco de Mayo! 

Passport to Shreveport: International Cuisine Rules in the 318

by Sydney Blanchard

Growing up in South Louisiana, there are certain assumptions we make about "Northerners." And by Northerners, we are referring to anyone in Louisiana situated too far north of I-10/12. 

The general theory tossed around as I was growing up is that North Louisiana is essentially Yankee territory, with a disturbing lack of Catholics, culture, and alcoholic beverages. 

Not to say this theory is entirely false, but it's not entirely accurate either, as I discovered on our recent trip to Shreveport. 

As it turns out, Shreveport has quite the budding food scene. Alongside great Southern food, there exists an array of international delicacies that one would be remiss to skip. 

Here's a short list of some of the delicious, multicultural cuisine we enjoyed while visiting the Shreve!

Mexican Fare at Ki' Mexico

What began as a successful farmer's market salsa endeavor has since turned into the restaurant concept Ki' Mexico, owned by Rodrigo Mondragon, his brother Elezear and his mother Lido. Ki' Mexico serves up what they've dubbed "Mexican Soul Food." But this isn't your ordinary Mexican fare – their tacos feature cactus and pickled beets!

Vietnamese Dreams at Jimmy's Seafood and Steak

Jimmy's Seafood and Steak, nestled inside the Margaritaville Casino in Shreveport, serves up menu items you'd expect to see at a nice steak restaurant in a casino. What you wouldn't necessarily expect to see on the menu is Chef Frederick Ngo's Vietnamese clay pot fish dish, or braised fish swimming in a sweet and salty sauce that's unlike anything I've ever tasted before. Shreveport-Bossier Convention and Tourist Bureau's Public Relations and Social Media Manager Chris Jay put it best: it would be a mistake to order a steak at Jimmy's knowing the clay pot fish is an option.

Chinese-American Perfection at Lucky Palace

Lucky Palace boasts some of the best Chinese-American cuisine in the state. I've previously written all about Lucky Palace on the blog. Trust me, this place is more than meets the eye. 

Dominican Realness at Sabores

Dominican flavor bursts through at Sabores. This small hole-in-the-wall joint offers a variety of bold dishes that highlight the best tastes of the region. Spicy meats, crispy fried plantains and surprising sauces are featured on the menu that might be hard to translate if you're not familiar with Spanish.

Latin American Flavor at El Cabo Verde

Gabriel Balderas is doing something major in Shreveport. Cooking with fresh, organic produce, he brings the flavors of Mexico to pop-up restaurants around the Shreveport-Bossier area. You can taste the difference fresh, local produce makes. Gabriel's tamale is out of this world, and we hear the tacos are pretty outstanding, too.

Tea Buzz at Rhino Coffee 

It turns out there are just as many tea nerds as there are beer nerds! Tea is similar to beer in a number of ways: there are endless varieties from all over the world, the flavors are distinctly different depending on number of factors, and drinking it results in a slight buzz. No kidding! Shreveport's Rhino Coffee offers a wide selection of teas, and even offers a tea program for tasting and learning about teas from all over. 

A Love Letter to Latin American Food

by Sydney Blanchard

I pretty much never tire of Latin American food. In a way, it reminds me a lot of the Cajun soul food I grew up eating – spicy, atypical cuts of meat and some form of fried/bready form of carbohydrates.

With bright colors and bright flavors to boot, Latin American food makes a food blogger's job easy.

Team Bite and Booze would like to formally express our love for Latin cuisine through imagery. Below you'll find some of the most memorable meals we've had.

Scroll, and enjoy.

Dear Latin American Food,

Ceviche at El Xuco Xicana in Houston, TX

We know you sometimes get a bad wrap.

Pollo en Mole at La Reyna in Baton Rouge, La.

But you're too good for this world.

Mexican street corn

You're more than just your bright colors.

Guacamole at Johnny Sanchez in New Orleans, La.

You're more than your bold flavors.

Green mole at Mestizo in Baton Rouge, La.

You've got us wrapped around your little finger.

Barbecue chicken quesadillas with Jay D's Louisiana Barbecue Sauce

And we wouldn't have it any other way.

Tacos at The Rum House in Baton Rouge, La.

Thanks for being you.

Red snapper ceviche at The Gulf in Gulf Shores, Ala.

Mexico: Street Food Bite and Booze of the World Cup

Shall we make another stop along the street food guide to the FIFA World Cup 2014? Mexican cuisine may be something familiar to your palate, but try something outside of the normal Tex-Mex style restaurant and grab a bite and one of the authentic Latin-American restaurants in town! For today's edition of the street food guide we're going South of the border to Mexico for elotes and "Cocktail on the Attack"!

Elotes translated means, corn. Street corn can be found all over the place in Mexico and it is scrumptious! Grilled or steamed corn topped with salty, crumbled Cotija cheese (or queso fresco if you can't find it) and chili powder makes for a quick, easy-to-eat treat. The saltiness of the cheese goes hand in hand with the sweet, fresh corn. My favorite part about street corn (besides how easy it is to make) is the smoky chili powder, it really takes things to the next level. 

Photo Credit: taylortakesataste.com

Instead of going with the classic margarita, I found a recipe for another tasty tequila libation. The Cocktail on the Attack consists of tequila, vermouth, triple sec, and lime juice. It's what I imagine a Mexican martini to be. The tequila represents the majority and is brightened by the lime juice and triple sec. The vermouth kind of brings the flavor profiles together smoothing over the fiesta going on in your mouth. Give it a try and let me know what you think!

Palo Rojo: 7 Places to get Your South of the Border Fix in the Red Stick

Baton Rouge is home to an extremely varied population. Surrounded by destination food cities that embody Cajun and Creole cuisine, I find that the many faces of that Capital City's culinary landscape to be one of the best parts of our food culture. Most culinary regions share the same influence, but Baton Rouge is home to quite a few cultures that each present their own extraordinary cuisine. We have a strong presence of Cajun, Creole, Southern, Latin American, Western European, Greek and Mediterranean, and East Asian influences. Having that said, in no particular order, these are some of the best, authentic Latin American joints in town. If you're tired of finding that Baton Rouge is slacking on the Mexican Cuisine front only to be stuck in the same rut of casual "Mexican" eateries, then it is time to think again. Don't see your favorite here? Leave me a comment and tell me where you like to grab your favorite south of the border bite or leave me a note on the Bite and Booze Facebook Page!

Lengua Gordita

Taco n Sabor: 3151 College Drive

Fairly new on the scene, Taco n Sabor is tucked away in the small College Creek shopping center. You may have passed it up because you've been caught up in the horrendous College Dr. traffic. I'll let it slide this time, but just know that this place has developed quite the buzz around town and is worth every bit of praise received. Not used to the different kinds of meats and spices behind the counter? No problem!--the staff is very nice and will offer samples upon request or quizzical expression.

Bite and Booze Bonus: Try the Ellotes Preparados. The Mexican Street Corn is cheesy, spicy, and delicious!

Pollo en Mole

La Reyna: 13213 Perkins Rd.

It is time to check out this hole in the wall Honduran place on Perkins near Siegen. One of my top dishes to get at La Reyna is the Pollo en Mole, chicken meat braised down in a spicy chocolate sauce. It is absolutely the best mole I've had in Baton Rouge! The flavors of the sauce balance nicely with the rice and beans while a side of fried plantains supplies a nice crunchy textural contrast. La Reyna definitely represents more of the Central America region rather than straight up Mexican, which is just fine by me.

Bite and Booze Bonus: Don't shy away from one of their tropical fruit drinks. The Tamarindo offers a nice sweetness to compliment the spices in their dishes.

Torta Carnitas

La Tiendita: 6031 Siegen Ln.

While every eatery in this post represents authentic Latin American cuisine, La Tiendita is my go to Mexican craving fix. The tacos are superbly simple yet phenomenal and their other menu items shine too. I highly suggest a torta, which is close to the Mexican equivalent of a poboy. If you're looking for a bold and zesty authentic Mexican menu, you'll want to check out La Tiendita for sure!

Bite and Booze Bonus: Try the Queso Fundido... the not skillet of molten cheese brings right the right flavor to the warm tortilla chips.

Pork with Cactus

La Michoacana:103 W. Jeansonne St., Gonzales, LA 70737

Half restaurant, half Latin American Market, La Michoacana proved worthy of the drive for me. Who doesn't love a place where you can get authentic Latin American cuisine, a Mexican Coke, some cowboy boots, and blocks of queso fresco? I skipped past the fajitas and enchiladas and headed straight for the lengua burrito and tacos. A friend of mine had their special of the day, pork and stewed cactus. I would recommend this tangy, spicy, and savory pork lovers out there. My dishes were excellent as well. I'm a big fan of lengua because it's tender, juicy and goes well with some crumbled queso fresco and cilantro. With impeccable service and a delightfully fresh, mild salsa, La Michocana is worth the stop if you're in the neighborhood.

Bite and Booze Bonus: Shop through the store on your way out, they have good looking tortillas, hard to find ingredients and produce available.

La Morinita: 7981 Florida Blvd.

If you cook a lot of Mexican food at home or like to try new recipes that call for specialized Latin American ingredients, skip hopping around to 2-3 different grocery stores and check out La Morinita. It's a huge market full of everything from specialized beverages, a fresh meat market, and tons of produce and dry goods. They have an array of spices, some of which I haven't even heard of, so chances are you'll be able to find what you're looking for. It's easy to get hungry while shopping so La Morinita has a great little in-store Taqueria to cure your fix. I had a couple of carnitas tacos and made my way through the store.

Bite and Booze Bonus: Go here to buy your Mexican Coke. I always keep my office stocked with it and they sell it in 24 bottle flats at La Morinita.

El Rio Grande: 8334 Airline Hwy.

The Rio Grande is the river that forms the border between Mexico and Texas, thus, making a great name for a quality Tex-Mex restaurant. While this post is mostly about authentic Latin American restaurants, there is such a thing as authentic Tex-Mex. It's nice to have to have a place where tamales, tacos, burritos, enchiladas, and guacamole reign supreme...and did I mention margaritas? In addition to their slammin' chips, salsa, and queso, El Rio Grande has fantastic drinks and house infused tequilas. They have kind of a funky atmosphere going on, and their dishes represent what you would mostly expect to see in a Tex-Mex restaurant, but they do it right.

Bite and Booze Bonus: Don't skip on the guacamole...it's some of the best I've had in town.

Beef Quesadillas with Grilled Onions

El Paste Durado Panaderia Bakery: 6166 Florida Blvd.

The store part of this eatery is rather small. What's more unique is their bakery. Behind a little wall you can find cases of baked Latin American pastries which looked mighty tasty! I sat down to a crunchy basket of chips and fresh salsa. I had the Carne Asada while my Chief Confusion Coordinator, Blair, had the Beef Quesadillas with grilled onions at the recommendation of our server. The creaminess of the cheese contrasted the slight crunch of the grilled onions and crispy tortilla. Blair told me that is easily one of the most delightful quesadillas she's found.

Bite and Booze Bonus: Ask your server for the "Hot Sauce." It's essentially a salsa verde, but this one has a ton of jalapeño... spicy, but more flavorful than anything.

Mexico - The 2010 FIFA World Cup Bites and Boozes

Mexico


The 2010 FIFA World Cup kicked off with Mexico playing to a 1-1 draw against the host nation, South Africa.  While it might be a difficult draw to pull the opening day match against the home team, it is not difficult to draw up a vivid picture in my mind about great Mexican food and drinks.  And I'm not talking about Americanized Tex-Mex or putting a lime in your cerveza.  I'm talking about real, authentic, Mexican culture.  Today I will explore traditional bites and boozes from Mexico!  So prepare my friends, Bite and Booze is going south of the border for posole and agave tequila!

Posole (poh-SOH-lay) is a quintessential Mexican comfort food that would equate to the likes of gumbo for those of us in Louisiana.  It equates to a hearty meat broth, traditionally made from pork.  The preferred meat for most authentic posoles is pig's head because it contains the most flavor, but any meat with bones could work.  Posole also contains chili and hominy (corn) that has been soaked in lime juice to add flavor and soften the kernels.  Posole is usually enjoyed at homes in Mexico, posolerias (restaurants devoted to crafting delicious posole), and at markets or from street vendors.  Much like any soup, there are regional differences all over Mexico, with most popular being from the Jalisco and Michoacán states.

Agave (uh-GAH-vee) is the plant that tequila comes from and is mostly grown in select area of Mexico, with one of the most famous being the state of Jalisco.  Contrary to popular belief, agave is not a cactus.  Rather, it is a member of the lily family.  Of all the types of agave plants, only the blue agave may be used to produce tequila.  Any other variety of agave makes mezcal, which is tequila's cousin that is prepared differently and has a smoky bite in its flavor.  Tequila is made from the juices of the pineapple-like core of the blue agave plant.  After roasting or steaming the massive (up to 300 lbs.) cores, or "pinas," they are pressed to release the juices or aguamiel (honey water).  The aguamiel is then fermented and at least double distilled before being bottled and sent to your shot glasses.   If you drinking tequila that is "100% de agave," then that's exactly what you are getting.  If it is not 100%, it has to at least be 51% made from agave, with water and sugars taking up the rest, to still be considered tequila.  Most commercially available tequilas are 80 proof or in that ranger, though some can range up to 100 proof.  A few other words you might see on tequila bottles are:

• Blanco ("white") or plata ("silver"): white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels;
• Joven ("young") or oro ("gold"): is the result of blending Silver Tequila with Reposado and/or Añejo and/or extra Añejo Tequila;
• Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels;
• Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in oak barrels;
• Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels. 

Make sure to check out the BR Beer Scene for his thoughts on Cerveza con Lime!

Credits and Thanks:

http://www.flickr.com/photos/bootsintheoven/3060122318/

http://tequiladonweber.com/

http://i207.photobucket.com/albums/bb276/ccerna/tequila.jpg

http://goodfoodmexicocity.blogspot.com/2009/06/pozole-mexican-comfort-food.html

http://www.blueagaverestaurant.com/tequila.html

http://en.wikipedia.org/wiki/Tequila

First Post

Top o' the morning friendly readers.  Well, actually it is late at night.  This being the first post, I thought I should give a little explanation about what I'm doing here.  The purpose of this blog is to chronicle the many adventures that I have with food and drink.  It will hopefully serve at least two purposes.  First, it will be an excellent way for me to keep up with, and remember, all the meals and beverages that I consume over time.  This will be good for recommending places to eat, thinking about what to cook, and recalling good times spent with good friends around a table or bar.  Secondly, it is meant to be a source for the readers to use to get ideas of their own.  Looking for a review on a restaurant?  Maybe I've been there... and I'll at least tell you what I thought about what I ate.  Most of the culinary and indulgent experiences will come from home, which is Baton Rouge, La.  However, I am a man of travel.  I have been to over 40 of the 50 states, Canada, Mexico, Ireland, Portugal, Belgium, Germany, and The Netherlands, with hopefully many, many more locations all around the world to come.  I hope you enjoy the blog.  Come hungry, start off with a drink to whet your palate, and when you wake up the next day and try to wipe something off your face, don't be surprised if it is the floor!