A Fresh Shot

Last night, the husband and I were cordially invited to a Partida Tequila Dinner at Yelapa Playa Mexicana. I'd been there previously for lunch, and absolutely fell in love with the uniquely refreshing dishes created by Chef LJ Wiley. Like the barbacoa sopes, which come on a sope with house smoked brisket, "Ghost Pepper" mayo (only the hottest pepper in the world!!), and pickled red onions. DELISH!

For the tequila dinner, Wiley outdid himself once again. His play on Pacific Coastal fare often turns up genius dishes like the cebiche of white tuna with roasted corn, mango and agave nectar that we enjoyed with our first cocktail, the Agave Margarita. (Also know as the "Skinny Margarita" with only 60 calories! Stay tuned, recipe's at the end. Trust me, you'll want to make these!)

The second course was a, ahem, sure-fire winner. We dug into Wiley's Remmington Quail, complete with cornbread stuffing, guaijillo glaze and a honey-and-nectar "loaded" 6mm rifle round! There's nothing fresher when you're plate still has a bullet in it, right!?

Our next course were those barbacoa sopes I was raving about: big heaping piles of tender brisket on a thick, slightly crunchy sope, loaded with red jalapeno peppers, cilantro and pickled red onions with grilled scallions. I wish I had a picture of 'em, but I was too busy eating!! The ghost chile mayo that comes on the edge of the plate isn't for the faint of heart. Eat sparingly and have some water or a 'rita handy! It'll put some fire in your step for sure.

The final course was a delicious Cinnamon flan complemented with spiced pineapple jus. Yum-o. It was creamy, mouthwatering and gone from my plate in a matter of seconds. And apparently the husband has a soft spot for flan, too? Suppose I'll have to learn to make the yummy dessert one day.

Yelapa photo by Kimberly Park.

And now for that drink recipe I promised ya.

Though it graciously comes from Partida Tequila, you can use any tequila or brand you want. Blanco (clear or silver) tequila works quite well in this instance.

Agave Nectar Margarita
1.5 oz Tequila
1 oz fresh squeezed lime juice (or juice of one whole lime)
3/4 oz Agave Nectar (to taste)
3/4 oz pure water

Shake all ingredients with ice and taste. Add additional lime juice for more tartness, or more agave nectar for more sweetness. Serve in glass on the rocks. No garnish, no salt.

"Tequila. Straight. There's a real polite drink. You keep drinking until you finally take one more and it just won't go down. Then you know you've reached your limit."

~Lee Marvin


  1. That recipe sounds delicious!! Will have to try those for a party someday. I LOVE the quote by Lee Marvin! Already looking forward to your next blog post! Have a great week!!

  2. I so glad to hear the barbacoa you had was Brisket...some places in Fort Worth use Cheek Meat...if you don't know it's OK...but one of the guys I work with had to make sure we all saw
    what Cheek Meat and Beef Lips (YEA) looked like.
    Not all barbacoa is Brisket be sure to only eat it at a high end restaurant. I like a quote from Frank Sinatra...I feel sorry for people who don't drink cause when they wake up in the morning thats the best their going to feel!


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