Thursday, April 29, 2010
Why wait for Wednesday to celebrate? We will be enjoying Cinco de Mayo all this weekend on up to the official day of Wednesday, 5th of May. Come and partake of our authentic Mexican dishes, along with sampling our largest variety of Tequila in Bisbee. It's time for a blow-out Fiesta before the summer gets too far along, so dust off those requisite sombreros and huaraches, amigos! Cinco de Mayo is upon us and—with frosty cervezas in hand—we toast to the victorious Santiagos for providing a historically sanctioned excuse to party hardy.
Thursday, April 22, 2010
Continuing on our topic that does not get enough attention, that being our choice of sides, brings us to black beans. The history of black beans is ancient. They were first domesticated over 7,000 years ago in the region of South America now known as Peru. Since the beans grew readily in warm weather and preserved well, they quickly became an integral part of the South American diet.
The flavor of black beans is hearty and rich, and sometimes compared to mushrooms. When combined with whole grains such as Santiagos other side, Spanish rice, black beans make a complete protein; more importantly, these two sides complement each others flavors as well. So the next time you come to Santiagos, order the side of black beans to enhance your dining experience.
Thursday, April 15, 2010
Not much is mentioned about our sides which accompany much of our dishes. But it is the unnoticed area that is actually the most important part of the meal. Our sides consist of refried beans, black beans, roasted corn or spanish rice. It is the latter that takes our attention, meaning that it is the most challenging task for Chef Karina Franco-Batty. "I have to baby-sit 22 quarts of rice every day to even fry to perfection", she relates.
Such attention to detail is just breaking the surface of what goes into the cuisine at Santiagos; an eye to detail that separates itself from all of the Southwest Mexican restaurants in Arizona, in presenting the best in authentic Mexican delicacies.
Friday, April 9, 2010
click on photo
The black raspberry margarita is an excellent choice after a long day, and it tastes a lot like raspberry lemonade, which is always a good thing.
This elixir is made with the following:
1/4 oz Black Raspberry liquer
1 1/2 oz Choice of Tequila
And a squirt of key lime followed by a generous splash of lemonade.