Aguachile is an unbelievably delicious dish that comes from the state of Sinaloa in western México. Legend has it, the people of Sierra Madre Occidental would boil water and chiltepín (a very small, very spicy native chile) and simply eat the broth with corn tortillas. The term “Aguachile” became a derogatory term for Sierreños, who only ate “water and chile”. Eventually the star of the dish, shrimp, was added. Modern interpretations include tons of variations like Aguachile verde, rojo, or negro using the freshest ingredients like cucumber, herbs, chiles and even tequilas and mezcals.
Seemed like the perfect dish to mash up with a drink from just across the border; The West Texas classic - Ranch Water.
So here it is, Aguachile Ranch Water.
FULL BLOGPOST HERE 👇
verygooddrinks.co/aguachile-ranch-water/
(Aguachile is normally served with fresh seafood that is served raw. The acids in the citrus juice denatures or “cooks” the proteins in the fish or shrimp. I just grilled mine because it sounded good and my shrimp are from the frozen foods aisle of Walmart.)
AGUACHILE MIX
2.5 oz or 75 ml Super Lime Juice
2.5 oz or 75 ml Water
1 garlic clove
1/2 Serrano pepper (seeds removed)
1/4 - 1/2 Jalapeño pepper (seeds removed)
1/4 - 1/2 Cucumber (peeled)
1 small bunch of Cilantro
Pinch of salt
Blend well (strain and reserve some for drinks!)
🌶️💦🌶️💦🌶️💦
AGUACHILE RANCH WATER
1.5 - 2 oz Mezcal, tequila, or sotol
1 oz Aguachile mix
Top with sparkling mineral water
Garnish with cilantro and shrimp
Негізгі бет AGUACHILE 2 WAYS | Makin’ & Shakin’ - Aguachile Ranch Water
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