Food for Thought

Look Better Naked on National Margarita Day — that's just one of many ways to celebrate classic drink

Let us all raise a glass of tequila on Sunday for that is National Margarita Day.

A day to celebrate the classic drink of Tex-Mex and Mexican food, a concoction made with tequila and … well lots of other things today but we’ll get to that in a minute. Most early recipes called for just tequila, limejuice and triple sec but now you can get all sorts of “margaritas.”

Most early recipes called for just tequila, limejuice and triple sec but now you can get all sorts of “margaritas.”

And speaking of the history, it’s a mystery.

There are several oft told tales of who invented the drink, from a Mexican bartender to a Dallas socialite. But one thing is certain, the version on the rocks has been around since the 1930's while the frozen cocktail most Texans sip with their nachos today was perfected by a Texan in 1971. That was when Dallas restaurateur Mariano Martinez tinkered with a used soft-serve ice cream machine to create the prototype of the churning frozen margarita machine found in almost every Tex-Mex joint in the world today.

That original machine can be seen in the Smithsonian’s National Museum of American History today.

But frozen or over ice, the key ingredient is the tequila. Preferably a quality version of 100-percent blue agave from the state of Jalisco in Mexico. When buying tequila you’ll find that there are three types based primarily on age. Blanco is generally clear as it is bottled early after pressing, reposado is darker and aged for several months to a year and añejo is a dark liquid aged for one to three or more years.

Tequila and margaritas are as personal as what you prefer on your nachos. Beans or no beans, frozen or rocks?

Currently the only bottle of tequila in my house is a KAA Tequila Reposado, which I actually don’t drink but the bottle is a Day of the Dead skull that’s really cool. If you’re not sure what kind of tequila you like, a fun way to learn is to head over to Anvil Bar & Refuge or Hugo’s, cozy up to the bartender and pony up for a flight of the brands they recommend.

And don’t take it personally if others don’t share your tastes. Tequila and margaritas are as personal as what you prefer on your nachos. Beans or no beans, frozen or rocks?

Personally, with the exception of Arnaldo Richards’ tableside shaken The Perfect margarita, I’ve pretty much laid off the lime juice-based concoctions as being too acidic for my tastes. Lately I enjoy the pomegranate margarita at Maria Selma Restaurant. After all, pomegranate juice makes it a healthy cocktail. Right? Right?

And here’s a recipe for another “healthy” margarita for the holiday:

Look Better Naked Margarita
Courtesy Partida Tequila
Keep your 2015 diet on track and mix up this health-conscious margarita incorporating acai, egg white, rosemary and organic agave nectar.

1 1/2 oz Partida Reposado Tequila
1/2 oz Samazon Pure Organic Acai
3/4 oz Partida Organic Agave Nectar
1/2 oz egg white
2 sprigs rosemary
1 lime, freshly squeezed
salt & green peppercorn for garnish

Rim a chilled cocktail glass with equal parts salt and fresh cracked green peppercorns. Remove rosemary leaves from stem and muddle in mixing glass until aromatic. Add liquid ingredients and ice, shake vigorously. Strain in to prepared cocktail class and garnish with rosemary sprig.

And, while you fix yourself a drink, enjoy this classic version of Pee-Wee Herman dancing to “Tequila” from the 1985 film Pee Wee’s Big Adventure.

While you fix yourself a drink, enjoy Pee Wee’s Big Adventure , which includes a classic version of Pee-Wee Herman dancing to “Tequila.” [https: /www.youtube.com/watch?v=UVKsd8z6scw&preview=1]

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What's Eric Eating Episodes 518 and 519

Meet the men behind River Oaks' new destination for bowls and broth

Photo by Becca Wright

Find Honest Mary's in the River Oaks Shopping Center.

On this week’s episode of “What’s Eric Eating,” Honest Mary’s founder Nelson Monteith and COO Andrew Wiseheart joined CultureMap editor Eric Sandler to discuss the Austin-based restaurant that just opened its first Houston location in the River Oaks Shopping Center (2047-A West Gray St).

Monteith shares that he started the restaurant in 2017 in order to fulfill his vision of a restaurant which could serve food that’s fast, fresh, and affordable. A trained chef who operated pioneering Austin restaurant Contigo, Wiseheart joined the group to bring both culinary expertise and operational acumen to the grouping company.

Part of what sets Honest Mary’s apart is that diners can add cooked vegetables to the rice and proteins at the heart of every bowl. The “Market Sides” section includes an array of roasted vegetables — including sweet potatoes, cauliflower, broccoli, beets, and Brussels sprouts — as well as black beans, maple-glazed carrots, and green lentils. Bowls can be further enhanced with toppings such as Texas pecans, crispy chickpeas, goat cheese, avocado, and apples as well as sauces such as creamy poblano, cashew lime crema, sesame vinaigrette, spicy peanut, chimichurri and apple cider vinaigrette

Monteith explains that looking at the ingredients on display usually inspires him when he’s deciding what to eat at Honest Mary’s.

“I will almost always look at the line and see what looks fresh and good,” Monteith says. “Today, I got the salted kale with white rice. Then, I got garlic-pepper steak. I added on lentils — they’re my go-to in the winter. They blend everything together, and I love it Then Brussels sprouts looked green. I got some jalapenos. Avocados, cause that’s healthy. Then I got the chimichurri sauce.”

Honest Mary’s is also known for its hearty broths, a classic chicken and a vegetarian option made with seaweed and mushroom. Sandler raves about the chicken broth to Wiseheart, who shares how it’s made.

“We spent six or seven months testing recipes and drinking it ourselves to see if it’s a good idea,” Wiseheart says. “I talk about it as a great complement to the menu. It’s healthy. It’s really simple. Most of the kitchens I came up with were rooted in French cuisine. This is just chicken stock with salt in it.”

Listen to the full episode to hear more about Honest Mary’s plans for additional locations in Houston and Dallas. Then Monteith asks a Sandler a few questions about the Houston dining scene.

In this week’s other episode, Sandler and co-host Mary Clarkson discuss the news of the week. Their topics include Home Slice Pizza opening a new location in the Heights; the closures of Brett’s BBQ Shop in Katy and Killen’s Barbecue in The Woodlands; and Esquire including ChòpnBlok on its list of America’s best new restaurants.

In the restaurant of the week segment, the two friends discuss their recent meal at Hypsi, the Italian restaurant in the newly-opened Hotel Daphne. Listen to the episode to hear their favorite dishes and other thoughts on the meal.

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Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

Photo by Becca Wright

Find Honest Mary's in the River Oaks Shopping Center.

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