Things to do in Dayton | Restaurants, Theatre, Music and More
It was over a year ago that Elsa’s co-owner Jason Hemmert signed a lease to take over the old Buffalo Wild Wings Space in the Springboro shopping and now it’s finally time to start pouring the Bad Juans. For those not familiar- 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.
We prefer ours frozen and flavored!
While the layout in the 4500 square foot space hasn’t really changed much, accommodations have been made for Covid-19, with less seating, plexiglass dividers between tables and staffs in masks were evident when I visited. This sixth Elsa’s location is heavy on the tv’s, with 32 sets hung all around the restaurant.
We started our meal with some chile con queso and chips and loaded tater tots. Their salsa is pretty mild, so be sure and ask for a little hot sauce or their green chile jalapeno sauce.
The menu represents a lot of the traditional Elsa’s fare- taco’s, burrito’s, quesadillas and fajita’s.
Chicken Burrito
New on this menu – Bowls. Veggie , Buffalo and fajita, which include you choice of Mexican rice or cilantro lime rice, black beans shredded lettuce, cheese and more. And unlike some Elsa’s – no burgers on this menu.
But you will find over a dozen chicken wing choices from smokey bbq, buffalo garlic, to “I’m on fire ready to die” and you have your choice of breading or no breading as well as the option to choose to order all drums or all flaps for a slight upcharge.
You can also order Pedro’s Pizzas in 10″ or 14″ thin crust- make your own selecting from over 20 ingredients or select one of their specialties like the Buffalo chicken pizza or the chicken BLT ranch.
Elsa’s Boro Cantina
774 N. Main St., Springboro
937-790-1800
Mon- Thurs 3 to 10 pm
Fri, Sat & Sun 11am – 9pm
Lunch hours will be added when they hire more cooks, so if you know anyone looking Elsa’s is hiring – paying up to $15 in the kitchen.
Centerville Far Hills
Locally owned restaurant now serving out of 5 locations.
Most Daytonians know Elsa’s Mexican Cantina for eats and drinks. Most do not know they have been around for nearly 3 quarters of a century. That’s a lot of taco shells.
Miami Valley Residents love Elsa’s. What’s not to love? Each location has a sports bar feel, typically a great patio, and the fun atmosphere make it seem like cinco de mayo every day. It is also a GREAT place to catch baseball and football games. It gets noisy sometimes, but hey it is part of he fun and alcohol..
HERE’S THE SKINNY on ELSA’s:
Frozen Blue Juan and Frozen Bad Juan Margarita
—In 1945, Elsa Bonner opened her restaurant.
—In 1979, Elsa’s daughter sold it to 4 business men, 1 whom still owns it. The menu is Americanized Mexican food, and sports bar favorites. Full bar menu highlights include margaritas and Mexican Beers.
— In 2019, they are operating 5 strong locations, and is the consummate place for a happy hour gathering with friends.
Here are the locations:
Elsa’s East Restaurant & Cantina , Linden Ave., Dayton, Ohio
Elsa’s Kettering Sports Grill, E. Stroop, Dayton, Ohio
Elsa’s On The Border, Wilmington Ave., Dayton, Ohio
Elsa’s South Restaurant & Cantina, Far Hills Ave., Dayton, Ohio
Elsa’s Corner Cantina, Wilmington Pike, Dayton, OH
Now- you’re at Elsa’s, what are you gonna order?
MUST EATS at ELSA’S MEXICAN CANTINA:
—THE BAD JUAN MARGARITA:
The first must eat is a “must drink.” This is Dayton’s submission to the Margarita world. Known for its potency the choice is frozen, or on the rocks. You can also choose Strawberry among other flavors. We remain purists here and say “Order a Regular Bad Juan, Frozen.” Warning may cause blurred speech and bad decisions after two of them.
— QUESO BLANCO DIP:
You get free popcorn and chips and salsa, so just take a little more and go first class. This white cheese dip is the sinful deliciousness you are used to. It is the cheese hat remains hot and liquid and after a few minutes it takes a second to become solid.
—THE MINI-SUPER BURRITO:
A flour tortilla filled with refried beans, and your choice of ground beef, shredded beef, chicken, chorizo, or pork carnitas. We always go for the ground beef. The burrito is topped with a mild sauce, lettuce, pico de gallo, and aged cheddar cheese. It is the perfect size for a happy hour bite.
— CRUNCHY BEEF TACOS:
That greasy beef, with that crispy, crunchy shell. The lettuce and cheese make it a deal. Use the Big Ragu’s “fat kid trick,” and drizzle salsa over the top of the taco,before you take a bite.
— JAMAICA JERK CHICKEN WINGS:
These are some of the most outstanding wings in Dayton. Same with the sweet BBQ sauce. The only problem is you can no longer order them “well done.” What the hell ? Yes it is true, and that is a travesty and affects the wings. Maybe if a glut of us order “well done” wings and complain, they will change the policy. But for now, Elsa’s wont cook their wings well done. But boy are those wings and especially those 2 sauces amazing.
— NACHOS
3 awesome must eat nachos:
1) GROUND BEEF AND CHEESE NACHOS
For the simple, pure nacho lover, ask for sour cream on the side.
2) NACHOS GRANDE DELUXE:
Shredded beef, chicken, refried beans and Monterrey jack cheese. Lettuce , tomatoes, onions, black olives and jalapenos are added. Ask for Sour Cream and Guacamole on the side.
3) FAJITA NACHOS:
Ground beef, bean and/or chicken nachos, topped with cheese, grilled onions and grilled peppers.
There you have it. Our patented must eats. This will get you where you wanna go fast on the large menu.
As we enter the 74th summer of Elsa’s in the Dayton area, we have 5 locations we can ponder visiting. Now you may have discovered a couple of new “must eats.” Good Luck at happy hour !
For more MUST EATS around Dayton – check out Food Adventures on Facebook by clicking HERE
Kettering Location
Centerville Location
Kettering
Beer
Tacos
BAD JUAN on the rocks
inside a mini super burrito
wings – jamaica jerk
Bad Juans
Nachos
Nachos
Beef and cheeses nachos
Tacos
Tacos
BBQ wings
Jamaica Jerk Wings
Feel free to browse the gallery below
How Wings Came to Dayton Ohio
With the passing a couple of weeks ago of a local man, Gerald “Jerry” Paprocki, so goes the quiet passing of a legend. It is how Buffalo Chicken Wings made its way to the Miami Valley. Today the Food Adventures Crew lets you in on a little secret.
Jerry Paprocki (right) with his son David
—THE SKINNY ON HOW DAYTON GOT ITS WINGS:
The year is 1981. Mr. Paprocki and his family have just moved to Centerville from Rochester New York, via a transfer by the L.M. Berry Company. As Jerry sought out a local watering hole he stumbled across Urban’s Suburban Restaurant, (now Kettering Elsa’s), on Marshall Rd.
After checking out the menu he noticed they didn’t have Buffalo wings on the menu. He berated the owner Urban Goeke, and told him he has to start serving them. As the story goes, the next time he came in, Jerry brought the ingredients and went to the kitchen and showed the owners and the staff how to make chicken wings right there in the fryer. The recipe is still used at Elsa’s to this day.
Elsa’s Kettering used to be called “URBAN’S SUBURBAN” in the 1980’s
So next time you are on a Food Adventure try Elsa’s wings, or any in the Dayton area, remember the legend of Jerry Paprocki, the man who brought Buffalo style wings to Dayton. As he would say “honest to God.” Jerry had eight kids, Jeanie, Mary Ellen, Steve, Tom, Matt, Bill, Jon and Dave, so you know he had to have some good food recipes. On a side note, Jerry was also influential on bringing Genessee Beer to Dayton. It was a beer from Jerry’s hometown of Rochester, New York. He talked the Whipp Rd. Kroger Manager into carrying it and soon many other establishments followed suit. So here’s a toast to Jerry with Genny Beer and wings, thank you !
The Anchor Bar, Buffalo NY
But where did Jerry get his Buffalo Wing Recipe? From the Anchor Bar in Buffalo, NY of course !
—THE SKINNY ON THE ORIGINS OF BUFFALO STYLE CHICKEN WINGS.
The Anchor Bar in Buffalo, New York is largely accredited with inventing the hot wings we enjoy today in many sports bars. On March 4th, 1964, Dominic Bellissimo was tending bar and late that evening, a group of Dominic’s friends arrived at the bar with insatiable appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat.
The wings at The Anchor Bar resembles Elsa’s wings as you can see
Teressa had some chicken wings, a part of the chicken that usually went into the stock pot for soup. Teressa deep-fried them and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience their new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.
The phenomenon has spread across the globe. Although many have tried to duplicate the Buffalo wing, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World”. But Food Adventures has the recipe right here….
THE ORIGINAL BUFFALO STYLE WINGS RECIPE FROM ANCHOR BAR, in BUFFALO, NY.
INGREDIENTS:
DIRECTIONS:
1) Sprinkle the chicken wings lightly with garlic salt and black pepper
2) Deep Fry the wings at 400 °F for 14 min. until crispy.
3) Combine Frank’s RedHot Sauce and butter in bowl.
4) Toss wings in sauce to coat completely. Serve with blue cheese dressing and celery sticks.
Serves 6 people
Thanks for checking out this week’s feature and now you know how Dayton got its wings !
Jamaica Jerk wings from Elsa’s
Jerry brought Genessee Beer to Dayton too..
Buffalo wings at Elsa’s
The original recipe at Elsa’s was Urban Goeke’s old menu item
Maybe BBQ instead of hot ?
mini wings on the free bar
The original wings
The location today
Always indulge with bleu cheese and celery
Mild Wings
Thank you Jerry Paprocki !
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 ?
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”
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 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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Ladder 11 was the People’s Choice Winner (served with a jalapeno muffin) Click to Enlarge
The people have spoken at the 27th Annual Charity Chili cookoff and Casino Night for AMBUCS. And they were tooting more than their horns the next day!
For the 2nd year in a row, JIMMIES LADDER 11 was the people’s choice for best chili. BUT NOT SO FAST MY FRIENDS ….. THE FOOD ADVENTURES CREW with THE BIG RAGU have their takes on the chili contest and it may surprise you.
Your humble Food Adventurers were asked to be special celebrity guest judges and we ate every station, every bowl and left no pot unturned. We also had hot dogs, coney dogs, wine, beer and soft drinks. The frigid evening was PERFECT for chili tasting.
There was spicy chili, mild chili, chicken chili, no bean chili, .. there was even a gumbo ! Topping options were cheese, onions, hot sauce some had sour cream ! … So Poopsie, how do you like your chili ?
THE BIG RAGU’S WINNER: Tie between THE BRUNCH CLUB and THE TROPICS
The Brunch Club had an amazingly sweet chili that was delicious. The Tropics entry was just as addicting. It was a with a hearty, traditional chili with great flavors.
Honorable Mention to the other great chili’s: Longhorn Steakhouses’ Brisket chili, and of course the chili from Jimmie’s Ladder 11. The Spiciest chili was Harrigan’s chili. Other great, hearty traditional chili’s included Elsa’s Restaurant and Slyder’s Tavern. Buckin Donkey Grille’s traditional chili was great, and they even served chicken sausage gumbo that was to die for. Even amateur entries like Chef Daddy’s Firehouse won hearts with their chicken chili.
The real winner here was the AMBUCS charity who raises money to help disabled children and adults in the Miami Valley. It is a local chapter and the funds stay local to help those in need in the Dayton area. If you have never attended this event, it is a complete blast. There was chili, beer, hot dogs, wine and pop (all you can eat). There were casino games like blackjack, showdown, dice games and spin the wheel games. The upstairs area even had a Bingo area !
Chef Daddy’s Firehouse White Chicken Chili (click to enlarge)
It was a true Food Adventure and Gamblers paradise! You have 12 month to get your gastro-intestinal tract in shape for this one. Don’t miss this event next year, it truly was a gas !
Want more photos and tongue in cheek fun from the one and only FOOD ADVENTURES CREW? Then “like” us on FACEBOOK by clicking HERE.
We are not food critics, we are two “foodies in our forties” who love to eat ! This is not our job, this is our hobby, so we don’t have an agenda ! That’s why our stuff is original! Often imitated, but never duplicated you can find us every week right here on Dayton Most Metro !
As always, check out our gallery photos below for some amazing food shots !
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Cold beer and hot chili is a recipe for a Food Adventure. Last Friday night, a large crowd enjoyed all the chili, adult beverages and gambling action they wanted at the 26th Annual AMBUCS Chili Cookoff and Casino night at the Montgomery County Fairgrounds. All the proceeds went to benefit Dayton AMBUCS, a charity service organization that is creating mobility and independence for people with disabilities. The Big Ragu and the Food Adventures Crew was lucky enough to be asked to be “Special Judge” for the event. We had a blast, hung out with Dayton Mayor Gary Leitzel, and ate some terrific chili.
First off, we tried each and every chili offered. We loved the traditional chili from Flannigans, Atrium Grille, Buckin Donkey Grille, Miami Valley Golf Club, Jimmie’s Ladder 11, Elsa’s and Slyder’s. Our taste buds enjoyed unique meat twists on chili from Smokin BBQ, Vinny’s Bar & Grill, Christopher’s, and Longhorn Steakhouse . Things heated up with the spicy chili from Scratch Catering and Harrigans Tavern. Unique tasting chili from The Tropics and Cafe Mexico were nice surprises, too. There were even great entries from individual cooks like “Deer Slayer” and “Chef Daddy’s Firehouse Chili!”
We loved and finished them all, from white bean chili, to every piece of venison, and every jalapeno. But, we had to pick our favorites, and here were our choices:
Food Adventure’s Top 3:
1) Deer Slayer
2) Jimmie’s Ladder 11
3) Smokin’ BBQ
After trying all of the chili we ate some hot dogs then tried our luck at Bingo, Blackjack and Dice games. Most importantly, we donated to a great organization, AMBUCS. It was great to see local people helping a charity that reaches out to all sorts of people with physical disabilities. We were honored to be a part of this special event and this was a Food Adventure that will always remain close to our heart. See you next year !
If you were not there, but want to help out a great cause, visit ambucs.com, and see how you can get involved.
“Like” Food Adventures on Facebook by clicking HERE !
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Not yet, but the day is young...
Most people have one of two reactions when they think about tequila. The first reaction is “You mean that delicious nectar that is grown and distilled in Mexico? Bring me a shot of it on the rocks, my good man!” The second reaction is a feeling of nausea, a tentative look towards the restroom, and blurry memories of a night on the town. The last thing you remember is someone shouting “Hey, let’s shoot some tequila!”
It is Cinco de Mayo, and we are going to celebrate all things Mexican. And as far as liquors go, it does not get any more Mexican than tequila. Tequila is the first distilled spirit on the North American continent, and we have the Spaniards to thank for that. When the conquistadors invaded Mexico in the 16th century, they had more pressing problems than making nice with the natives and establishing a place to stay: it is a long trip across the Atlantic, and they needed a stiff drink. The stuff the natives had, called pulque, tasted awful. The Spaniards applied some distilling techniques they used to create brandy and turned the stuff drinkable, developing what we know as mescal.
Mescal is the broader liquor category that tequila falls into. Think sparkling wine and champagne. Tequila, however, has some pretty strict standards that must be adhered to before the liquid inside can be called tequila. First, the agave used to make the tequila must be the Weber’s blue agave, a plant that can get over 6 feet high. Secondly, that plant must be grown in the Jalisco state in Western Mexico. Third, at least 51% of the liquor in the bottle has to come from the agave; the rest can be from other plants. The best tequilas are 100% blue agave, and most will announce that on the label. All of this is regulated and inspected by the Norma Oficial Mexicana (NOM), which controls whether or not the bottle you buy is full of tequila or mescal. If you do not see NOM on the label, usually with a number near it, you do not have real tequila. These are all standards that are enforced by international law.
And before we move along, let us address the worm. The worm is never, ever, ever in tequila. If you find a worm in your bottle, you have a mescal, and a poor one at that. Some distilleries will add the worm (a larval form of a moth), to the bottle as a gimmick, but generally it is a bad sign if it slips into your bottle unannounced. Fortunately, they do not drink much while they are in there, and if you choose to eat it, you add some protein to your diet.
Decisions, decisions...
What type of tequila do you like to drink? Were you aware there were types? If not, here is a list of the officially recognized types of tequila:
Most bars tend to carry blanco, oro, and reposado for your drinking pleasure. The more aged the tequila, the more the agave taste becomes mellowed by the contact with the wood. You will only find anejo and up in better Mexican restaurants and better restaurants in general.
When you mention sipping tequila on the rocks, as I prefer to do, most people will make a horrible face and look at you oddly. Because we all know how to drink tequila: you lick your hand between the thumb and forefinger, put some salt on it, lick the salt, shoot the tequila, and slam a lime wedge (or a lemon wedge, depending on where you are from). This is also known as using training wheels. You read that right, training wheels. And most of us, when we began drinking it, were trying to kill the awful taste of cheap tequila. But over the last few decades tequila has really matured. Brands like Patron, Cabo Wabo, 1800, Don Julio, and Jose Cuervo among many others have brought the reputation of tequila up from a hard party drink to a sophisticated sipping drink. Other lesser known (and well rated) brands include el Espolon, Tezon, Herradura, and Partida. Finding them in restaurants may be more difficult, but well worth the search.
Everyone in Dayton knows where to get the best margarita: Elsa’s Bad Juan rises head and shoulders above all other margaritas around these parts. Pepito’s in Kettering also makes a strong run at the top, at least according to activedayton.com’s latest “Best of” polls. And speaking of Best of be sure and check out some of these great Cinco de Mayo deals around the city. If you are going to stay home and party, here are two tequila drinks you can mix for you and your guests.
The Traditional Margarita
1.5 oz. tequila
1 oz. triple sec
.5 oz. lime juice
Salt
Lime wedge
Using the lime wedge, wet the edge of the margarita glass you will be drinking from. On a plate, spread out a layer of salt, then run the outside of the wetted rim through the salt to create a rim. In a cocktail shaker, combine the tequila, triple sec, and lime juice with ice and shake well. Strain the shaken ingredients into the glass over ice. Enjoy.
This recipe puts a great deal of emphasis on the flavor of the tequila. If you want something with a little less of that flavor, add 2 to 4 oz. sweet and sour mix, depending on your tastes.
Now, if we are really celebrating Mexico and her heritage, how about trying the most popular tequila based drink south of the border, the Paloma.
The Paloma
2 oz. tequila
.5 oz. lime juice
Grapefruit soda (go with Jarritos for the holiday)
In a tall glass, combine the tequila and lime juice. Add your ice, then top it off with the grapefruit soda. Jarritos is available at Kroger, so finding it should not be difficult. Some recipes call for a pinch of salt as well, or a salt rimmed glass.
Do you know a place that secretly has amazing margaritas? Or has an exceptional selection of tequilas to try? Leave a comment down below and share the wisdom with the rest of us. After all, when Cinco de Mayo is all said and done, this may be the only way we can remember where we ended the evening. Enjoy!
