At 13 Cuna de Allende, tell them Rick Bayless sent you.
Honestly, this was one of the few places he did recommend for great
Mexican food in San Miguel. This was of course before San Miguel got a whole
slew of celebrated restaurants and chefs.
4 oz tequila blanco
3 oz tamarind concentrate
1 oz simple syrup
chili powder for rimming
1 cup ice
Pour the ice, tequila, tamarind concentrate and simple
syrup into a blender.
Blend until smooth.
Rim a chilled margarita glass
with chili
powder.
Pour the blended contents into
the glass and serve.
I didn’t just drink my lunch –
although I was tempted. I enjoyed the Queso Fundido natural, one of my all time
favorites. The dish is a combination of Manchego, Chihuahua and Holandes
cheese. I would try this blend again because it had a lot more flavor than the
Chihuahua that I typically use solo to make this.
Remember, good Queso Fundido is so easy. Just melt the cheese in the oven and
serve with a basket of hot fresh flour tortillas and homemade green chili
sauce.
Oh, and don’t
forget the salt shaker.
Buen Apetito!