NATIONAL MARGARITA DAY

We’ve been a fan of tequila as it’s so versatile whether you’re sipping it straight or making a dynamic cocktail. We wanted to know more about this spirit and took some time with Jaime Salas, Tequila Expert and Head of Agave Advocacy at Jose Cuervo to talk about National Margarita Day which is Feb 22nd, how we can pair this beverage and what he looks for when it comes to tequila.

ATHLEISURE MAG: What is a Mixologist?

JAIME SALAS: A Mixologist is someone who concocts cocktails and they don’t necessarily have to have had come from bartending if that explains it a bit more. You have a bartender that can be equally as good, but a Mixologist is someone who plays with flavors, liquid form like a cook would, but not necessarily having had that backdrop. So you could be both, but you can be a Mixologist that hasn’t been a bartender.

AM: So you’re the Tequila Expert and the Head of Agave Advocacy at Jose Cuervo, what does that role entail and why do you enjoy it?

JS: Wow, that role entails in short form, me advocating and talking to people – anyone who will listen to information about Tequila and agave. It’s about the culture, the provenance, the heritage – all of those things especially as you can imagine, working with Jose Cuervo which has had over 250 years of Tequila making, experience and know-how. It’s an opportunity for me to be able to spread the joy that is Tequila if you will. More importantly, it’s about engaging in training, bartenders, consumers alike on the benefits of how to mix a drink to your point earlier. Or even looking at the cultural significance behind the production and what and how we do what we do. So advocacy for me is really about spreading the word and getting people to talk and getting people to better understand our products and more importantly, the category that they belong to.

PHOTO CREDIT | Jaime Salas’ IG @jthetequilaguy

AM: That’s fantastic!

What do you look for when you are trying a tequila?

JS: Well the first thing that you mentioned is what I love about it – that’s my favorite part about it by the way. It’s the ability to be able to explore flavors – not just Tequila ha ha. Of course, I love Tequila! But it’s about trying flavors in a cocktail and also the Tequila itself. So when it comes to Tequila as a base spirit for example, in a Margarita or what have you. I want something citrus, something that’s bright and has a lot of agave presence. Something that speaks to me and says that it is clearly Tequila. Something that has a bit of terroir – that salinity, that grittiness, and that sort of Earthiness. Tequila is a very unique spirit that comes from the Asparagaceae (formerly Agavaceae) succulent. There is nothing quite like it. I think that I look for all of those flavors that speak to that.

AM: We love Tequila. Here at Athleisure Mag, we’re always talking about why it’s a great beverage to drink. National Margarita Day is Feb 22nd. As a Tequila fan, what is a great go-to classic that we can enjoy.

JS: Well that’s just it. Part of what we’re doing today is showing folks how they can enjoy National Margarita Day at home or out and about in a ready to drink fashion. One that’s easy to level up, one that’s easy to enjoy when you’re entertaining guests and you want to enjoy the cocktail.

What I have here is Jose Cuervo Authentic Margaritas. We have the world’s #1 Margarita lineup in 3 delectable flavors. I wanted to showcase 3 different ways that you can level up!

We have the authentic Mango Marg, clearly very tropical and if you have ever had a slice of mango with a little chili sauce, so we have this Mango Marg with a chili salt rim over the rocks and it’s a pairing made in heaven. You have the brightness, the citric quality and the tropical note from the mango. It’s comingled with that heat so think of sweet and heat when you think of the Mango Marg with that chili lime rim. Then we have that authentic Lime Margarita. Here it’s more of a sensorial play so we have it with that highball glass. So think of it with a seltzer, but don’t fear, you can use different seltzer flavors if you like. You can use something more tropical if you like. You can add another level of flavor to your classic authentic Lime Margarita and it’s going to make it a sparkly Margarita. Then we have our authentic Pink Lemonade and here we thought that we would showcase how easy it is to pour into a large vessel or a punch bowl and layer in some contrasting lemon wheels which accentuate further that citric note and have your guests serve themselves. That’s more time to celebrate and less time for prepping.

AM: Obviously, you can have Margaritas alone, but they’re better with friends and food pairings. It’s so tasty with chili, tacos and steaks. What would you do in terms of pairings?

JS: You hit it spot on! For me, it’s all about flavor profiles. I think that Mexican in general works really well right? It’s a great cultural pairing. These 2 things were brought up together if you will. That savoriness that we look for in Mexican cooking – there’s a little bit of zestiness, brightness depending on the dish, fattiness depending on the type of taco - for example you get the meat that you fill it with. Clearly, avocado and guacamole can be done in 50 million different ways. So the idea is, getting something that is equally as bright or rich or savory so that the Margarita can be either a contrast or a compliment. But you want an ice-cold Margarita in hand, perhaps a Mango one that is going to go really great with a Brisket Taco or a taco that is on the fattier side. Those are all very complimentary flavors. My general rule of thumb would be, get something bright and zesty. Mexican is a great go-to, but always along the lines of something that is either going to contrast or compliment the very thing that you are sipping alongside that.

AM: With National Margarita Day coming up, what are you guys doing?

JS: You can visit us at Cuervo Margarita Shake-Up and you’ll learn more about our authentic Margarita flavors, you’ll learn more about how to host with them and clearly how to celebrate National Margarita Day. More interestingly, you’ll have the opportunity to submit your own recipe and flavor profile for a chance to win up to $100,000 in cash and prizes. The idea is that here we have our Tropical Paradise Margarita which launched last year. You or I next year could be celebrating one of our friend’s submissions assuming that they win. That I think is a point of pride that I think that anybody would be happy to be able to share!

AM: So fun! As an aside, if we were able to go home with you, how many Tequila bottles do you have in terms of items that you have samples? I’m assuming you have something that is the equivalent of a wine room.

JS: Yeah, more then I care to really admit to! Probably too many that should really be cohabitating with me right now. I think that I’m upwards right now of about 600 bottles –

AM: Oh wow!

JS: As an enthusiast you know, I love to play around with cocktails and more importantly, I like to collect and share those Tequilas with my friends.

Read the latest issue of Athleisure Mag.

HOLA MEZQUILA

Sammy Hagar has a wide range of achievements from being a member of Van Halen (as well as a number of other bands), a Rock and Roll Hall of Fame inductee, an advisor on The Voice and
having one of the most successful tequilas - Cabo Wabo.

It was a dinner out in Cabo San Lucas with his fellow The Voice co-star and friend, Maroon 5's Adam Levine and Jack Daniels (no relation to the whiskey brand, but he is the Co-Founder of Wilson Daniels a wine and spirits marketing company that at one time distributed Cabo Wabo prior to its sale to Gruppo Campari). Upon enjoying various tequilas, the restaurant owner suggested they try a mezcal (the younger Mexican cousin to tequila). The group found it to be too smoky; however, when they paired it with a tequila, a lightbulb moment took place which resulted in over 2 years of development and this produced the world's first Mezquila! Santo
Mezquila is a premium blend of two distillates 100% Blue Agave (tequila) and Espadin Agave (which produces Mezcal) - an entirely new spirit category was born.

"When Adam and I started tasting the different blends, I knew we had something special that people would love. It was only right to get the team back together and share Santo with the world," states Hagar. This "spirit band" that was united included those that were involved with the creation of Cabo Wabo.

As we noted earlier this year, Mezcal has definitely been an upcoming trend within the wellness industry in 2017. Levine describes Santo as a spirit, "that has a smooth, full agave, rich tequila flavor with a touch of smoky-sweetness that you can only find with Mezcal." This balance makes it perfect for sipping.

Read more from the May Issue and see Hola Mezquila in mag

ATHLEISURE KITCHEN | DOS CAMINOS

We're only a few weeks away from the official start of Spring. Restaurants are the perfect seasonless escape as our favorite dishes, beverages and ambiance awaits us. Dos Caminos, a popular Mexican restaurant with locations in NYC is part of the BR Guest Hospitality group, and is known as a place to enjy savory and sweet options along with an array of cocktails that are always perfect to enjoy for lunch, happy hour, dinner or late night drinks.

This month's food editorial, shot at the Park Ave location, shares key dishes that can be enjoyed on your next visit. We chatted with Executive Chef Ivy Stark about how she came to work at the restaurant and why this is a haven for New Yorkers and tourists!

ATHLEISURE MAG: Tell us about your background and what led to you become a chef.

IVY STARK: I grew up in Colorado and loved to cook from the time I was a young child. My father was a hotelier so I sort of grew up in the business. I remember loving going to the restaurant shows and seeing the displays of chaud-froid and ice carvings and being enthralled. After studying history in college, an eating tour of Europe convinced me that I wanted to wanted to be a chef. I  returned to the U.S. and started cooking school in New York.

AM: Prior to being the Executive Chef at Dos Caminos, where else have you been and how long have you been at Dos Caminos?
 
IS: I've been at Dos Caminos for 14 years, before that I worked at the Border Grill and Ciudad in Los Angeles, and then moved back to New York and worked at some great fine dining restaurants such as Sign of the Dove, Cena and Amalia.

AM: What is it like being a chef at Dos Caminos and what is a day in the life like being there?

IS: It is amazing being the chef here. I have a wonderful brand to work with and a great staff that's my second family. Typically, I spend the day in the kitchens overseeing the food going out to the dining rooms. I will spend some time in the test kitchen doing research and development for new menu items and specials, and then I do have to do some administrative work, reviewing schedules, food costs, working with vendors to ensure we get the best products.

AM: What elements of your cooking style have influenced the menu? 

IS: My style is to be creative, but to respect authenticity, and the foundation of Mexican cuisine I have learned from great traditional cooks in my travels through Mexico and my ongoing study of the ever-evolving Mexican kitchen. I love bold flavors, and beautiful colors presented simply and naturally. 

AM: How does the Dos Caminos menu reflect the seasons?

IS: We are dedicated to keeping our menu seasonal and change it four times a year to reflect that, only using in-season produce. In addition, we look at the seasons in terms of textures, temperatures and flavors - lighter, cooler fare in the summer and heartier fare in the winter.

AM: During the winter and early spring, what can we look forward to on the menu? 

IS: We are in the process of working on our spring menu right now, we will be looking at what we can do with ramps, asparagus, spring radishes and onions, fava beans, pineapples, and strawberries. New York weather is fickle, sometimes spring comes around in March and sometimes we have to wait until June.

| LEFT Prickly Pear Margarita | RIGHT El Camino Margarita | 

AM: What classics are mainstays on the menu and which ones get updated from time to time?
 
IS: The Dos Enchiladas - roast chicken enchiladas with mole poblano is a longtime crowd pleaser, as is our Shrimp Quesadilla; guests come in to order these specific items so we leave them alone. We are always looking at ways to items to reflect dining trends, but we listen to our guests' feedback. If they want us to leave something alone, we leave it alone. We have a seasonal guacamole that is updated four times a year based on the best available produce. We always have a rotating assortment of amazing seasonal ice creams and sorbets. Those are a couple of items that you can count on changing.

| Cazuela de Camarones | 

AM: What are your favorite dishes on the menu - from appetizer, main dish, sides and dessert?
 
IS: I am asked that question all the time and it's really a bit cruel - it's like asking who is my favorite friend! With that said, today if I were dining at Dos Caminos I would have the guacamole, persimmon salad, grilled Mahi Mahi tacos, Mexican street corn, and the sweet corn flan to finish; tomorrow I might choose a different menu. 
 
AM: Is there a secret menu at Dos Caminos?
 
IS: There is - we have a secret shrimp guacamole, a chicken quesadilla, and a very special brunch item - the quesadilla benedict.
 
AM: One of our favorite times to swing by is during Happy Hour - what are key beverages that we should try on our next visit?
 
IS: You can't go wrong with our El Camino margarita, we use freshly squeezed juice for our sour mix and there is no substitute. I like mine up, very cold, with salt. We also make a killer red and white sangria.

| LEFT Persimmon Salad | RIGHT  Elote de Calle | 

| Mahi Mahi Tacos | 

| Sweet Corn Flan | 

Read more from the Feb Issue as well as see Athleisure Kitchen's Dos Caminos in mag here.