Margarita

THE BAD JUAN: A Dayton Legend

May 5, 2016 By The Food Adventures Crew Leave a Comment

Outside of the Kettering Elsa’s

Hey Gringo, looking to tie one on during Cinco De Mayo? Then take a sip of a true Food Adventure in a glass. Oh yes, the legendary Bad Juan margarita served exclusively at Elsa’s Mexican Restaurant and Cantinas around town.

Whether on the rocks or frozen, salt or no-salt, every Daytonian has a “Bad Juan” story about themselves or a friend. Hungry Jax, Chef House and The Big Ragu are no different. We have had to push stumbling pals into backseats of cars, or help lift some drunky pants ladies into the back of an SUV after a couple of these drinks. We have felt the wrath of Juan ourselves, having numb lips and the buzz that suddenly creeps up on you with this devilish drink.

Let’s be candid, Bad Juans are a Dayton icon. This badass drink even has its own website, badjuan.com. Here is some more on the man, the myth, the legend.. BAD JUAN !

HERE’S THE SKINNY:

— Since 1981, Bad Juans have been served frozen or on the rocks. They also come in a few flavor variations, but the original Bad Juan remains the most popular.

—Elsa’s has various locations in Centerville, Kettering and Dayton

A Bad Juan on the Rocks: The Legend

— Rumors have swirled about the ingredients. People have been trying to figure out the recipe for years. Food Adventures may have some inside scoop on the recipe, and although we can’t post it here, we can give you some info. Our inside source tells us that the Bad Juan is made up of only 3 secret ingredients: Triple Sec, Tequila and Lime Juice. We cannot tell you the brands used or the amounts. We can, however, confirm that Mountain Dew is NOT an ingredient, so lets finally put that rumor to bed.

— We believe the secret to the great taste is not only in the ingredients, but in the preparation. The Bad Juan’s are constantly mixed in those plastic, see-through drink machines you are used to seeing at convenient stores or food counters. The thorough mixing of ingredients in these machines blend the drink into that perfect drunken mixture.

— Elsa’s does limit the amount of Bad Juans that a customer can consume (usually 2 or 3 depending on your server). However, urban legends and tall tales have surfaced about people drinking a couple mini pitchers of Bad Juans, or somehow downing a half dozen of them unbeknownst to their waiter or waitress.

— You can even buy Bad Juans in the store, bottled. Yes, by the bottle in liquor and grocery stores from as far away as Covington, Kentucky’s famous Party Source. The bottled drink is 21 percent alcohol, or 42 proof. We believe that the in-house version mixed at the restaurants is a little higher than that. Heidelberg Distributors stats confirm that Bad Juans hold the all-time distributor record for the fastest selling new product.

Time for a breakdown of the baddest drink to grace the Gem City… here is our patented.. “Must Drinks”

MUST DRINKS:

— BAD JUAN on THE ROCKS: Simple, pure and lethal. This is for the heavy hitters who like to get down to business and gulp ’em down. They are however served with a tiny straw and a lime wedge for those who like to sip these slowly and savor the experience.

— FROZEN BAD JUAN: The chilled, traditional version of the legend are just as strong as the ones on the rocks. Served with a lime, it is curiously tasty when the mixture begins to melt. If you drink these too fast, beware of ‘brain freeze’ or a condition known as drunky pants.

— STRAWBERRY FROZEN BAD JUAN: Not big on tequila or margaritas? This flavored Bad Juan masks the alcohol taste, and is probably our favorite version of the iconic drink. Give it a try, we bet you like it! It is also available on the rocks for you purists.

— BLUE JUAN: This holiday season is a good time to give one of these a try. You may have a blue Christmas without it. It has a great taste and is available on the rocks only.

Honorable Mention: The Raspberry Bad Juan, the Watermelon Bad Juan and the calorie conscious “Skinny Juan”

THE BIG JUAN DEBATE: FROZEN OR ON THE ROCKS???

Miami Valley residents have long debated whether Bad Juans are better frozen or on the rocks. For the most part, guys tend to have them on the rocks, while girls seem to prefer the frozen margaritas. But we say…. hell, try them all and get a designated driver.

DO YOU HAVE A GOOD BAD JUAN STORY?? PLEASE COMMENT BELOW!

Have an opinion on Bad Juan? Be heard and post it below !

After more than 30 years Elsa’s is still having fun, and this drink is “Still the Juan.”

ARE YOU A DAYTON FOODIE ?? Then “like” FOOD ADVENTURES on Facebook by clicking HERE !! 6500 fans can’t be wrong !

Blue Juan and a Frozen Bad Juan

The Myth, the Legend – want Juan ?

Watermelon Margarita with all the trimmings

This will spin your mind – Tequila, Lime Juice and Triple Sec

The usual suspects

Blue Juan – hello, lover

Bad Juans make people crazy !

Frozen Strawberry Bad Juan – it is the only way the come…

Saleted or unsalted rim ?

Viva Margarita!

February 21, 2016 By Brian Petro Leave a Comment

The drink that launched a thousand drunken texts…

Each year on February 22 we take some time to celebrate National Margarita Day. We all love a good margarita. They are a staple drink at any Mexican restaurant, and for the most part the only tequila based drink most people can name. Blended with ice or on the rocks, they come in all flavors in a margarita glass, usually with a salted (or in some cases, sugared) rim. If you are a Dayton native, you know that Elsa’s and their Bad Juans are THE margaritas to drink. You may also know that if you live in or near Tampa, Florida. There is an Elsa’s there, and Bad Juans are served in the Tampa Bay Times Forum Arena, home of the Tampa Bay Lightning. The margarita is a drink that every bartender, amateur and professional, knows how to make. It is one of the basics.

What no bartender knows is where the margarita originally came from. In fact, no one knows. But the stories that hover around the origins of the drink are pretty incredible. One of the most told ones is that a wealthy socialite from Texas names Margaret “Margarita” Sames created the drink in 1948 at a party she was throwing at her vacation home in Acapulco. She stepped behind the bar and started to experiment, and had her guests judge the results. The most popular one was the one that went on to bear her name. It is a great story, but it also ignores the fact that in 1945, Jose Cuervo had an advertisement with the phrase “Margarita: it’s more than a girl’s name”. A story that would fit that timeline is the one where it is created in the 1930’s for a woman named Marjorie King by a bartender named Carlos “Danny” Herrera. She was supposedly allergic to all forms of alcohol…except for tequila. This was made as her drink. Or, maybe a rock star bartender named Enrique Bastante Gutierrez made it for a little known actress named Margarita Cansino. Some bartenders think it was not named for a woman at all, but it is a variation of a classic drink named a Daisy, which in Spanish is margarita. The Daisy was a much more complex drink with a brandy base, and added simple syrup and soda water.

The margarita is a cocktail that comes from a much simpler background, probably relating a little closer to the sours popular in the late 19^th century. When we go out, we look to get pitchers, fishbowls, 55 gallon drums, any large container full of a slightly sour, greenish/yellowish beverage. The original recipe is a little closer to this:

Margarita

1.5 oz. tequila (I am a fan of El Espalon Reposado lately)
1 oz. orange liqueur (Triple sec, Grand Marnier, etc.)
.75 oz. lime juice

Combine the ingredients into a mixing glass over ice. Shake well, and then strain into a margarita glass with a salted rim.

To salt a rim, take a lime wedge and run it around the edge of the glass to add moisture. Then dip the edge into a plate with kosher salt covering it, pressing the salt into the edge. Lift the glass and tap the edge gently, knocking off any excess salt. You want the salt to be on the outside and edge of the glass, not the inside where salt may slide into and contaminate the drink.

So simple to change the flavor of your margarita to your personal taste.

The original margarita recipe is very simple. Just three ingredients and you have a delicious cocktail ready to go. Such simplicity has inspired a wide variety of creativity in the margarita realm, much like it has in the martini realm. The core of the drink sill revolves around the tequila, and adding something sweet to it. Some of the variations are very subtle, like the Blue Margarita, Mango Margarita, or a Sour Apple Margarita. Some of them are a little more complicated:

Spicy Cucumber Margarita (via Examiner)

Half a cucumber, peeled and cubed
1 slice jalapeno pepper, minced, no seeds
1 oz. reposado tequila
.5 oz. lime juice (about half a medium lime)
.5 oz. orange liqueur

Muddle the cucumber and jalapeno in the bottom of a shaker, and then add ice. Pour all of the liquid ingredients into the shaker, and then shake. You want to shake it about ten or so times. Strain the drink into the margarita glass, filled with ice and rimmed with salt. You can mix some pepper flakes in the salt as well for some extra kick.

Catalina Margarita (via About.com)

1.5 oz. silver tequila
1 oz. peach schnapps
1 oz. blue curacao
.5 oz. sour mix

Add ice into a shaker. Pour all of the liquid ingredients into the shaker, and shake well. Pour into a margarita glass, rimmed with sugar and filled with ice. For fruitier or sweeter margaritas, a sugar rim is recommended.

Baha Margarita (via The Beer Lady Speaks)

1.5 oz. silver tequila
1 oz. coconut rum (Malibu is an excellent choice)
1.5 oz. lime juice
1 tbsp. simple syrup (optional)

Add ice into a shaker. Pour all of the liquid ingredients into the shaker, and shake well. Pour into a margarita glass, rimmed with salt and filled with ice. The interesting thing here is the use of coconut rum as the sweet element, which marries well with the lime juice.

As mentioned earlier, Elsa’s is the undisputed champion of the margarita in Dayton. However, that is not to say there is not competition for the crown. Pepito’s in Kettering has been known to serve a delicious margarita or two. El Toro can also throw its hat in the ring, offering a wide variety of tequilas as well as variations on classic. El Meson will be celebrating the day with tapas specials as well as Meson Margaritas. Abuelo’s will also be celebrating the day with specials on their premium margaritas. There are plenty of places to go to celebrate National Margarita Day. Just remember this article if you have to work the next day. Cheers!

El Herradura Restaurant: Great Mexican Seafood Dishes & More

October 9, 2014 By The Food Adventures Crew 1 Comment

Seafood Dishes like “Mariscos Acapulco” are ‘Must Eats’ at El Herradura Restaurant

Whether you like the authentic Taqueira style Mexican food, or the somewhat Americanized Tex-Mex food found around town, you can find both options at El Herradura Restaurant.

Food Adventures with Big Ragu and the Crew have visited this spot on Upper Valley Pike in Springfield a couple of times. We have been there when it is packed, been there when they had Mariachi Bands, and been there on a quiet Sunday afternoon. One night Dayton Most Metro’s own Lisa Grigsby from Dayton Dining even joined us! So this article takes all angles into account.

The menu is extensive, and we’ve tried many dishes. Sure, we can give honorable mention to their delicious queso and salsa, but let’s dig deeper. We discovered some secret offerings that you can take advantage of everyday. But, in our opinion, when it comes to this menu, seafood is king !

HERE’S THE SKINNY:

— Located at 1236 Upper Valley Pike in Springfield and open 7 days a week for lunch and dinner.

— They have a large outdoor patio deck with decorative umbrella tables, and a fun atmosphere

If you get a Taco, get it “Paul’s Way”

— Mom and Pop Restaurant owned by husband and wife Paul and Yadira DePuy. Yadira is a native of Mexico, while Paul grew up in Springfield. The menu reflects some of Yadira’s family recipes and some of Paul’s food loves.

— Large Bar area that is perfect for happy hour or “just drinks” nights.

— HD TV’s throughout the Dining Room for Sporting Events !

We made our way through the literally hundred options on the El Herradura menu and now we point you toward the best stuff on the menu ..

Get ready Dayton foodies, here is your “Must Eats!”

MUST EATS:

— BLUE CADILLAC MARGARITA: This is actually a “must drink,” that packs a powerful punch. We found this to be our favorite margarita. In fact “The King” loved it. His expertise in Margaritas goes back to his Air Force days in Texas! The berry flavor is delicious. Beware: this potent potion is a served in a big margarita glass. Make sure if you order it, that you eat something, or you will be run over by the Blue Cadillac !

“Tilapia Cancun” at El Herradura Restaurant: You gotta try it !

—CANCUN TILAPIA: Grilled, Whole Tilapia served with rice, beans. One of the Big Ragu’s favorite’s. Exotic, delicious and the fish is very tender and delicate. The filet meat slides right off the bone. Sure, you have a whole fish on your plate, but are you a Food Adventurer or not ? Impress your amigos, by ordering this eye catching plate. The taste will have you hooked, pun intended.

— MARISCOS ACAPULCO: Grilled scallops, grilled shrimp, and pan seared imitation crab served on a hot fajita plate with mango, Mexican rice, lettuce, pico de gallo and guacamole. It is creamy and delicious. One of those meals you can’t stop eating, even when you are full.

— TACO’ S PAUL’S WAY: This is a little known secret that is not on the menu. It is how many of the employees and owners eat their tacos.. the authentic way. Paul’s Way Taco’s are served on soft corn tortillas, with your choice of meat, chopped onions, cilantro and fresh limes. There is no cheese on this one. Listen Gringo, these tacos are the real deal, and it is how they serve ’em up South of the border. We suggest the chorizo meat or chicken meat in the tacos. Get an authentic taste of Mexico City, and you don’t need a passport.

— SEAFOOD CHIMICHANGA: Pan seared scallops, shrimp, and a cheese sauce, rolled inside a tortilla. The Chimichanga is not huge, we could have ordered two of them. Your friends will have a fork in your plate looking for a taste, but tell them to scram, Vamoose ! They can get their own. This seafood chimichanga ranks among the top of all time.

Owners Yadira and Paul, DePuy, a true “Mom and Pop” Restaurant !

— SEAFOOD MOLCAJETE: Fish, Scallops, and shrimp served in a bowl with red, yellow and green bell peppers. onions, cheese, rice, tomato, lettuce and sour cream. The pile of seafood is delicious and they’re tagline is “more shrimp than you can eat.” This is a Food Adventure dish for sure !

— FRIED BANANA BURRITO: Banana lovers will crave this sweet dessert. It is like bananas foster in a blanket. Pan seared bananas, wrapped in a tortilla then fried. It is finished with drizzles of chocolate, caramel and cinnamon. Not a large burrito, the size is just perfect for a delicious end to your meal, muchacho.

Springfield has a new El Hefe (boss) in town. Take our lead, hit up the seafood dishes and the Paul’s way Taco’s. Our list of Must Eat’s won’t disappoint. Whether you live in the Springfield area, or are passing through, make El Herradura your destination for a meal, soon. Have a cold Dos Equis on tap for us!

As we leave Springfield and get back on the road, we say to you .. ADIOS AMIGOS, see you next week…

Want more food photos and insight on Dayton’s best Food Adventures?? Then shake your maracas, and “like” Food Adventures with Big Ragu and the Crew HERE !

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The Bad Juan: A Dayton Legend

December 26, 2013 By The Food Adventures Crew 3 Comments

Click to enlarge: Mr. Bad Juan

Hey Gringo, looking to tie one on during the holidays? Then take a sip of a true Food Adventure in a glass. Oh yes, the legendary Bad Juan margarita served exclusively at Elsa’s Mexican Restaurant and Cantinas around town. Whether on the rocks or frozen, salt or no-salt, every Daytonian has a “Bad Juan” story about themselves or a friend. The Food Adventures Crew are no different. We have had to push stumbling pals into backseats of cars, or help lift some hotties into the back of an SUV after a couple of these drinks. We have felt the wrath of Juan ourselves, having numb lips and the buzz that suddenly creeps up on you with this devilish drink.

Let’s be candid, Bad Juans are a Dayton icon. This badass drink even has its own website, badjuan.com. Here is some more on the man, the myth, the legend.. BAD JUAN !

HERE’S THE SKINNY:

— Since 1981, Bad Juans have been served frozen or on the rocks. They also come in a few flavor variations, but the original Bad Juan remains the most popular.

Elsa’s has various locations in Centerville, Kettering and Dayton

— Rumors have swirled about the ingredients. People have been trying to figure out the recipe for years. Food Adventures believes they have some inside scoop on the recipe, and although we can’t post it here, we can give you some info. Our inside source tells us that the Bad Juan is made up of only 3 secret ingredients: Triple Sec, Tequila and Lime Juice. We cannot tell you the brands used or the amounts. We can, however, confirm that Mountain Dew is NOT an ingredient, so lets finally put that rumor to bed.

— We believe the secret to the great taste is not only in the ingredients, but in the preparation. The Bad Juan’s are constantly mixed in those plastic, see-through drink machines you are used to seeing at convenient stores or food counters. The thorough mixing of ingredients in these machines blend the drink into that perfect drunken mixture.

— Elsa’s does limit the amount of Bad Juans that a customer can consume (usually 2 or 3 depending on your server). However, urban legends and tall tales have surfaced about people drinking a couple mini pitchers of Bad Juans, or somehow downing a half dozen of them unbeknownst to their waiter or waitress.

— You can even buy them by the bottle in liquor stores from as far away as Covington, Kentucky’s famous Party Source store. The bottled drink is 21 percent alcohol, or 42 proof. We believe that the in-house version mixed at the restaurants is a little higher than that. Heidelberg Distributors stats confirm that Bad Juans hold the all-time distributor record for the fastest selling new product.

Blue Juan – Tasty Twist on an Iconic Drink

MUST DRINKS:

— BAD JUAN on THE ROCKS: Simple, pure and lethal. This is for the heavy hitters who like to get down to business and gulp ’em down. They are however served with a tiny straw and a lime wedge for those who like to sip these slowly and savor the experience.

— FROZEN BAD JUAN: The chilled, traditional version of the legend are just as strong as the ones on the rocks. Served with a lime, it is curiously tasty when the mixture begins to melt. If you drink these too fast, beware of ‘brain freeze’ or a condition known as drunky pants.

— STRAWBERRY FROZEN BAD JUAN: Not big on tequila or margaritas? This flavored Bad Juan masks the alcohol taste, and is probably our favorite version of the iconic drink. Give it a try, we bet you like it! It is also available on the rocks for you purists.

Strawberry Frozen Bad Juan – Delicious !

— BLUE JUAN: This holiday season is a good time to give one of these a try. You may have a blue Christmas without it. It has a great taste and is available on the rocks only.

Honorable Mention: The Raspberry Bad Juan, the Watermelon Bad Juan and the calorie conscious “Skinny Juan”

DO YOU HAVE A GOD BAD JUAN STORY?? PLEASE COMMENT BELOW! Have an opinion on Bad Juan? Be heard and post it below !

After more than 30 years Elsa’s is still having fun, and this drink is “Still the Juan.”

ARE YOU A DAYTON FOODIE ?? Then “like” FOOD ADVENTURES on Facebook by clicking HERE !! Over 2200 fans can’t be wrong !

Don’t forget to browse our photo album below for some incredible pics of Dayton’s legendary drink !

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Bringing Sour Back

August 23, 2013 By Brian Petro Leave a Comment

This is the bottle that sank a thousand cocktails…

I was eating lunch with a couple other bartenders this week, and I told them that I was working on an article about sour mix. Both of them cringed, no doubt with bottles of sickly yellow, highly processed liquid floating through their head. This has been what most of our parents, and many of us, were used to getting when we asked for a drink that required sour mix at a bar. Long Island Ice Teas, margaritas, Lynchburg Lemonades, so many cocktails that were drenched in this stuff. August 25^th is National Whiskey Sour Day, and the story of sour mix plays into the story of the cocktail quite nicely. It was not always something people would raise their nose at.

“Sours” are a class of cocktails that was been revived with the craft cocktail movement. The first sours were introduced in a book that is on every serious bartender’s bookshelf, How to Mix Drinks, or the Bon Vivant’s Companion, by Jerry Thomas. These cocktails started simply, using only a base spirit (like whiskey), lemon, and simple or “gumme” syrup. This basic recipe was so popular it spawned a wide variety of other cocktails, switching ingredients in and out but maintaining the same basic formula. It became the work horse of the late 19^th century, spawning classics like the sidecar, margarita and daiquiri are all examples of cocktails that are part of this group. Cocktail historian David Wondrich notes it was one of the most popular cocktail types for over a century, especially the whiskey version, from the 1860’s to the Mad Men era of the 1960’s.

Through the 20^th century, two major events happened that sullied the reputation of these fine cocktails. The first was Prohibition, which drove out all of the professional bartenders in the country, and with it all of their knowledge. The second is the development of prepackaged and premade food and drink. We developed into a society that was not going to wait, as well as one that was thrilled with anything new that science could invent. During the 50’s and 60’s, fresh squeezed juices were falling by the wayside in favor of premade juices that would last longer on the shelf. This included cocktail mixers that were easy to pour over a single liquor to make a drink. Who needs all of that tedious squeezing and mixing when you can just pour it out of a bottle? It was faster for bartenders, but it did not taste as good or as fresh. Combine that with a distilling industry that was just getting back into the swing of things, and you had a rough time for cocktails.

THAT…is a lovely whiskey cocktail.

At the beginning of the craft cocktail boom, a seed of hatred was planted into cocktails that used premade mixers. This seed grew, with sour mix and all cocktails made with sour mix: the focus of mixologist’s ire. Their simplicity was disregarded for more complex and exotic flavors. But that simplicity is what originally made this cocktail category, and the whiskey sour itself, so popular. You did not need many ingredients to make it, and the ingredients you did need were easy to get. Because many bars and restaurants are not making cocktails with fresh juices, it is far easier to enjoy these cocktail as they were envisioned about 140 years ago: liquor, some lemon juice, and some simple syrup.

When you are making a sour cocktail, you should keep in mind that the lemon and the simple syrup are going to overpower the liquor you choose. I would never recommend using something like Old Dan Tucker or Kentucky Gentleman, but there is no need to break out the Pappy Van Winkle. A nice Jim Beam or Maker’s Mark would do nicely. If you want a little more spice, you can use a rye whiskey as well.

Whiskey Sour

2 oz. bourbon
.75 oz. lemon juice
1 tsp. simple syrup

Pour all of the ingredients into a cocktail shaker and shake it well. Pour into a chilled cocktail glass and garnish with a cherry. You can make it look fancier by adding a lemon wedge. You can also enjoy it, as many people do, over ice in a non-chilled glass.

For any bartenders reading, or other cocktail enthusiasts, you may ask “Where is the egg white?” Many people will argue that a tablespoon or two of egg white should go into it, which would give the cocktail a smoother, thicker mouthfeel and add some foam when you shook it with the other ingredients. It is also a potential health hazard. It is disputed whether or not that ingredient should be added, but you may if you wish. Jerry Thomas did not add it, so neither will I.

Whiskey sours, and sours in general, are light and refreshing drinks that are about due for a major comeback. Simpler cocktails are making a comeback, and this is one of the simplest there is. Combine that with the bourbon boom that is happening, and soon the whiskey sour could be back among the most popular cocktails in the country. Ready to start the trend?