We’re always hot on the heels of current affairs and it’s become apparent that there’s a bit of a wedding on this Friday.

Now in Mexico, we don’t have such strict rules about guest lists, we say the more the merrier – It’s a fiesta after all. So we’ve decided that everyone who hasn’t had an invitation to the shindig at Buckingham Palace can come and celebrate round at ours. The margaritas will be flowing and there will be street food a-plenty – It’s not a street party without some street food now is it?

But it’s the special bond of marriage that we’re really celebrating, so exclusively on Friday we’re also offering free food and a round of margaritas to anyone who comes in with their loved one wearing their wedding dress or wedding suit! You heard it, free food and drinks on us – You just have to come wearing what you got hitched in.

To avoid any confusion with people who’ve just got a bit glammed up and are looking for a freebie, we are insisting that you bring along a photo of you and your loved one on your big day, to prove to our managers that it is actually your wedding attire.

As a special note to Wills and Kate – We’ll also happily pick up your bill for your lunch or dinner on Friday. Let’s face it, our Covent Garden restaurant is only at the other end of The Mall and it’s the perfect way to avoid all of those scary relatives. Come on down. We’re open til 11pm.

There’s a lot going on around London this week. Not only is it The London Restaurant Festival (Don’t forget to come along and try out our award winning menu before Monday 18th), but it’s also London Cocktail Week – A Celebration of London’s mixology heritage and a tribute to the world’s capital of cocktail culture.

So to mark this momentous occasion in the discerning drinker’s calendar we thought we’d give you a sneak preview of one of the new cocktails that will be hitting our menus in the next couple of weeks – The sublime Cacao Margarita.

Seldom has such a wonderful match of flavours been left undiscovered for so long, than that of tequila and chocolate, and the Cacao Margarita is the perfect way to indulge in this mystical pairing. Think velvety spice, with undertones of agave alongside the subtle kick that this slow burn margarita gives.

And here’s how you make it:

Be sure to use a good quality 100% agave tequila, any cheaper imitations just won’t do it justice.  We’ve used a blanco tequila in this recipe, but it works very well with the slightly sweeter reposado and añejo too.

35ml measure of 100% Agave Blanco Tequila
10ml cinnamon syrup
35ml milk
60gr chilli chocolate

First make your cinnamon syrup by melting 100g of sugar with 100ml of water and a stick of cinnamon. Once the sugar has completely melted, bring to a boil and simmer for about 5 minutes until it becomes a syrup. You can use the remainder to sweeten hot chocolate, or in your coffee.
In a saucepan, warm the milk and add the chocolate. Stir and continue to heat gently until completely melted.
Add all of the ingredients to a shaker with cubed ice. Shake well and strain the liquid into a chilled glass. Serve with a sprinkle of chocolate and a cinnamon stick. 

If you have a go at making the Cacao Margarita for yourself, we’d love to hear about it. Post a comment below, or why not whack a photo up on our facebook page.

On Wednesday night Bibendum Wines & Wahaca got together a group of wine experts for a food and wine pairing with Thomasina Miers of Wahaca and Hugo D’Acosta – a Mexican wine pioneer.

Mexican wine to most people is a new discovery and for me it was an incredibly enjoyable one. I am not a “wino” at all and whether a bottle is good is measured by me wanting another glass or not but I found it very interesting to match it with food and enjoyed combining the flavours.

I am also very interested in anything mexican (obviously!) and the whole history of wine and the culture around it I found fascinating.

Hugo gave Wahaca a book on The Wine Valleys of Mexico which are based in Baja California – a very beautiful dramatic region of Mexico just near the border to the US. I am actually planning to go there in February so will definitely have a lot more to say and show on it while out there.

This book gives a little history of the origin of Wine in Mexico with it starting back in the 16th Century when the vines were brought over by the Spaniards and renewed themselves – achieving their own personality and essence. But some grapes did actually already exist in Mexico before the Spaniards arrived – a wild or Cimarron grape from which a juice was extracted and which the Aztecs mixed with honey and fruits to make a beverage called acachul which can still be found in Mexico using the traditional recipe. These grapes were not able to be made into wine though so the Spaniards quickly planted the European grapes Vitis vinifera and due to unbeatable conditions the vines were to be found in many different regions.

By 1595, the enormous production of grapes in Mexico became a big problem for the Spanish winemakers and also the owners and managers of the merchant fleets in Cadiz saw their wine producing business diminish so pressure was put on the King to pass a law which forbade more vines to be planted in Mexico. Many vineyards were burnt down as well.

This led later on in 1848 to Baja California being the centre for wine growing in Mexico as it was at this time not part of Mexico due to the war between the USA and Mexico and therefore enabled the missionaries to plant their vines without the threat of the law.

Can’t wait to find out more about this when I meet up with Hugo in Baja in a months time.

The wine experts at Bibendum have written a more detailed tasting blog on the wines which has got a couple of awesome videos in it as well.

It was a really great evening with Tommi creating dishes such as this delicous fresh ceviche and Hugo providing a wonderful selection of interesting and enjoyable wines.

To taste a very good example of Mexican wines come to Wahaca where Estacion Porvenir is served at the moment which is the only one of these wines available in the UK at the moment.

Here is the menu for the evening – we hope to see many of these wines over in the UK soon.

Guacamole and Tortilla Chips

Emblema 2008

~

Scallops ceviche with tortilla chips

Piedra de Sol 2008

~

Tostada

Black Bean

Herring

Kerubiel 2007

~

Tacos

Mole Taco

Steak Taco w. cheese

Estacion Porvenir 2007

~

Huitlacoche Quesadilla

Chorizo cheese Quesadilla

Ensamble Arenal 2007

~

Churros

Maat 2007

If you want to read more about Mexican wine have a look at these great posts:

Bibendum’s Mexican Wine Night at Wahaca
Mexico’s Valley of Wine
A Toast to Mexico’s Undiscovered Wine Country
Trailblazers named Mexican Wine Persons of the Year

Like

Unlike

We went to Bibendum Wine to enjoy one of the many perks of our job – wine training! Dan from Bibendum has written a post about the day, including a video where our very own Pedro and Robin describe a fantastic addition to our list:

It’s probably not your average common or garden wine. “Oh yeah, I’ll have your Cabernet/Zin/Barbera/Petite Sirah blend from Baja California please” is not a phrase you’re likely to hear down the local pub. But that is the point of it – this wine is so unique! Estapor Venir is a voluptuous, sinful and downright sexy wine that burst all over your tastebuds like spicy, fruity depth charge. But it’s not something that many diners will have heard about before they sit down so education is key.

Last week Bibendum was very excited to welcome Wahaca staff into our office for a day of wine training. Amanda and Liz took the guys through all the wines on the list, with one eye on the menu and possible food matches. The Estapor Venir has just gone onto the Wahaca wine list and is rich and packed with red and black fruit and hints of chocolate. I think it would work well with a hearty, meaty dish like Pork Pibil or Mole. It has good fruit sweetness which means that it can stand up to chilli and spicier dishes. But don’t listen to me! Why don’t you listen to what the Wahaca guys thought?

Not only is it a great wine that celebrates Mexican produce, but it also has a great story. Produced using sustainable viticulture in the Guadalupe Valley in Baja California, Winemaker Hugo d’Acosta favours Zinfandel and Grenache which are particularly well adapted to the climate and need little intervention. With minimum use of chemicals and only natural fertilisers the vines are encouraged to form long roots and in some vineyards no irrigation is needed at all.

At the “Escuelita” winery, where Estapor is produced, Hugo has set up a non-profit winemaking school. His aim is to promote small-scale winemaking in the area by educating local people about winemaking traditions and teaching them winemaking skills, thereby providing a means of supporting themselves. Built on the site of a former olive oil production plant Hugo and Alejandro have tried to set an example by their own recycling. They have made extensive use of old bed and boxsprings, barrels, wine bottles, vineyard poles, irrigation hoses and plastic bottles by turning these into an art form. Old PET bottles are heated and pressed into layers to use as insulation in the walls and ceilings of new buildings. In time there are plans to make use of solar energy.

And if you’d like to hear what one of the wine trade’s most respected tasters had to say about it, here’s a quick interview with Steven Spurrier (of Decanter Magazine) at our Winestock Festival last year.

Thanks Dan, we’re looking forward to the next training already and look out for Estapor Venir on the menu.

Like

Unlike

We love the way whisky pairs with cheese and chocolate can pair with wine… so we’re going to explore the different ways that Mexican food can pair with tequila, beer, wine, music, art and all sorts of other themes. It’s going to be a lot of fun. If you’ve got an idea, let us know.

Like

Unlike