NO. 63 FALL 2021
EAT • DRINK • READ • GROW
LIMITED EDITION
edible
SAN DIEGO
SALUD! BOTANICAL BARTENDING • STEEPED • THE REAL MARGARITA SERVING SAN DIEGO COUNTY | MEMBER OF EDIBLE COMMUNITIES | EDIBLESANDIEGO.COM
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Fall 2021
CONTENTS
Issue 63
IN T HIS ISSUE DE PARTMENTS
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Publisher’s Note
LI VING LOCAL
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Hot Dish: Have No Shame in Slurping Liquid Assets: Three Ways to Cope With a Fall Heat Wave Gordon’s Fall Favorites
D R INKING WEL L
10 A Botanical Bartender’s Guide to Fall LOC AL ATTRACTIONS
28 Local Markets Guide TAK E AWAY
30 Would the Real Margarita Please Stand Up? F E AT URES
14 Steeped EDIBLE COMMUNITIES SIGNATURE SECTION 20 Rethinking Hunger: Why Feeding Those in Need Must Focus on Nourishment WHAT TO LOOK FOR O N ED I BLESA N D I EG O. CO M R E AD
• • • •
Kava Tea Bars of San Diego The Story of Water in Southern California Travel Ready Beverages + New Fall Recipes
LI ST E N
Living Local Podcast WAT C H
• • • •
Roasted Apple Fennel Flatbread How to Make Tom Yum Nam Kohn at Home Locals Only White Bean Lemon Tartine Exploring Seafood City Filipino Market in Chula Vista • How to Make Gluten-Free Tahini Swirl Brownies
Cheers to good health with cocktails inspired by the transitional fruits of late summer and early fall from this issue’s guest drink editor, Brianna Wilkerson, owner of The Beverage Botanist. Story on page 10. T H I S IMAGE
Make the most of fall evenings by slipping into a cozy cardigan and sipping on this Pear Spiced Collins. Recipe on page 11.
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HALEY HAZELL
ON T HE COVER
Woof ‘n Rose Winery RAMONA VALLEY
Specializing in red wines made only from estate grown and other Ramona Valley grapes. National and international award-winning wine. Tasting veranda open Sat. and Sun. and by appointment. marilyn@woofnrose.com 760-788-4818 woofnrose.com
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Publisher’s Note |
Keeping Our Spirits Up
EDITORIAL Katie Stokes Editor in Chief Maria Hesse Executive Editor Doresa Banning Copy Editor
Rose Fox
Associate Editor Brianna Wilkerson Guest Beverage Editor
DESIGN Cheryl Angelina Koehler Designer
PUBLISHER Katie Stokes
W
elcome to the fall issue of Edible San Diego. With the hemisphere tilting us ever so slightly towards cooler temperatures and the promise of winter rains, the team here has been gathering unique content to help you settle into the season. Just like autumn combines summer warmth with cozier notions of harvest and the holidays, this issue offers up a range of ideas and experiences that capture the complexity and opportunity of life in San Diego County in 2021. For the second time, we are very proud to present the Edible Communities Signature Section in partnership with dozens of Edible publications around the US and Canada and forward-thinking brands. Grab your favorite beverage and read the entire section, which deepens our understanding of hunger across the country—and in our neighborhoods. Speaking of libations, this is our beverage issue. We hope to please your senses and to get grounded with a very botanical and very local take on things to sip and savor this fall and beyond. The world has been through so much the last year and a half; the pandemic and extreme weather have revealed our interconnectedness more than ever before. Sometimes it’s hard to know what to do to help. Take care of yourself and your circle as you define it. And take heart. If we evolve our awareness and seek new ways of working together*—what we can accomplish is only limited by our imaginations and our hustle.
OPERATIONS Rose Fox
ADVERTISING SALES Deborah Garcia deborah@ediblesandiego.com Katie Stokes katie@ediblesandiego.com
ADVERTISING For more information about rates and deadlines, contact info@ediblesandiego.com or 601-526-1919 No part of this publication may be used without written permission from the publisher. © 2021 All rights reserved. Every effort is made to avoid errors, misspellings, and omissions. If an error comes to your attention, please let us know and accept our sincere apologies.
Cheers! Katie Stokes Publisher and Editor in Chief, Edible San Diego
Thank you for supporting your local food media company.
*Join the San Diego Food System Alliance for the Inaugural Gathering of San Diego County Food Vision 2030 on Friday, October 22, 2021, from 8am–5pm at the Liberty Station Conference Center, 2600 Laning Rd., San Diego. Visit sdfsa.org for more information.
COVER PHOTO BY HALEY HAZELL CONTACT
Edible San Diego 1501 San Elijo Rd. South #104-210 San Marcos, CA 92078 601-526-1919 info@ediblesandiego.com 2017 Updated ediblesandiego.com
Social Media Icons 2017 Updated Social Media Icons Social Media Icons This magazine is made possible thanks to Edible San Diego advertisers, members, and subscribers. Thank you for supporting San Diego’s local, independently owned, food media company. Join today at ediblesandiego.com.
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@ediblesandiego @ediblesandiego
I S A B E L M AT TOX
2017 Updated @ediblesd
MEET PURE PROJECT USING BEER AS A FORCE FOR GOOD Contact us for all your Holiday catering needs!
Catering & Kitchen: 619-546-0650 Hours: Mon–Sun, 8am–2pm www.banyankitchensd.com
Local, Organic, and Pure Local San Diego brewery Pure Project is building a reverence for beer as an agricultural product. With roots in Costa Rica, the brewery has always been inspired by the environment around them, making beers that showcase local and sustainable high-quality ingredients. Tropical Mist, Featuring Organic San Diego Oranges One such beer is Tropical Mist, their citrus blonde ale. This brew is built on a base of California-grown organic barley from Admiral Maltings, and includes unmalted Patwin wheat from Durst Family Farms, a sixth generation farm that practices no-till and soil conservation farming methods in the Sacramento Valley.
100% Estate Grown, 100% Estate Produced andGrown, Bottled Produced and Bottled
SAN DIEGO RAMONA VALLEY WINES Zinfandel | Sangiovese | Malbec COUNTY WINES Cabernet Franc | Dry Rosé Zinfandel | Sangiovese | Malbec Cabernet Franc | Albarino Open for Tasting and Sales Open for tasting and sales Saturdays & Sundays 11-5 Saturdays & Sundays 11–5 910 Gem Lane, Ramona, CA 910 Gem Lane, Ramona, CA chuparosavineyards.com chuparosavineyards.com
Tropical Mist is topped off with local and organic Valencia oranges from Lodge Ranch Organics, a 102-year-old farm in San Diego. The oranges in the beer are complemented by Pure Project’s signature “murky” IPA yeast that produces bright citrus esters and leaves the beer with a misty appearance. Beer as a Force for Good: Pounds for Pints and 1% for the Planet But that’s not all. Pure Project’s Tropical Mist gives back in bigger ways. In collaboration with Plastic Bank, every pint of Tropical Mist produced will prevent an estimated two pounds of ocean-bound plastic. Combine this with the company’s membership in the 1% for the Planet network—meaning 1% of all the company’s sales is donated to environmental non-profits—and they are making good on their word. For Pure Project, it’s all about natural ingredients grown on family farms in ways that give back to the earth. It’s about creating unique, high-quality beers that showcase the local terroir. And it’s about bringing the community together to embrace the To learn more, visit process and elevating the purebrewing.org entire sensory experience or follow along by giving context to the on Instagram @purebrewing beer in your glass.
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PROUDLY SUPPORTING OUR LOCAL SAN DIEGO CHEFS AND RESTAURANTS • Antibiotic free • No added hormones • 100% Brandt Beef Source Verified • CARE™ certified by Where Food Comes From • California family-owned and operated since 1945
Proud Sponsor of the California Restaurant Association
The Preferred Beef of the Del Mar Thoroughbred Club
LEARN MORE AT: BRANDTBEEF.COM/QR 6
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CALIFORNIA BORN AND RAISED
At Brandt Beef, we’ve been raising cattle for over three generations, and we’re proud to admit that not much has changed. Through our farm to fork operation, we’re able to control every step of the process, enabling us to consistently produce the highest quality, 100% source-verified, natural meat in the market because that’s what we want for our own family, and yours.
ONE FAMILY, ONE RANCH, ONE BREED We’re a family-owned and -operated ranch in Southern California, and have been since 1945. Respect is key to what we do: a major part of that is keeping our beef single-source, single-breed. We maintain an unparalleled commitment to consistency in care, diet, and location to ensure the same delicious products year after year. THE TRUE NATURAL We continue to lead the industry, so we not only provide the best beef on the market, but we’re actively working to positively impact the future of ranching. That means feeding our cattle a 100% vegetarian diet every day for 300 days and never any hormones or beta-agonists. We ensure all our products are free of antibiotics and as pure as possible because that’s what we want for our own family, and yours.
AWARD-WINNING TASTE & TEXTURE Our beef has the marbling that makes for top quality tenderness and flavor. Our products underwent 120 independent tests, such as blind tasting alongside competitive brands, ultimately receiving the distinctive Seal of Excellence from the Master Chefs’ Institute. Today, we are one of only a few producers to achieve this level of recognition for our quality. SUSTAINABILITY THAT MAKES AN IMPACT Brandt Beef is dedicated to sustainable and transparent practices, which has earned it the CARE Certification from Where Food Comes From. We believe in upholding the highest standards of care in everything our family shares with yours. It’s these daily acts of responsibility that ensure both our animals and our environment will be as healthy as possible for our generation—and for generations to come.
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Living Local |
Hot Dish
Have No Shame in Slurping BY MICHELLE STANSBURY
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s the San Diego nights begin to get chilly, warm up with these three soups that tap into seasonal comforts.
Catania chef Ryan Johnston’s homage to fond memories of eating Ribolita in Florence starts with local farmers’ market vegetables like California-grown black kale from Tamai Family Farms, which adds sweetness to his version of this hearty Tuscanstyle vegetable and bread soup. The Cauliflower Bisque at AVANT starts with cauliflower plucked from the chef ’s garden at the Rancho Bernardo Inn. The creamy soup is poured tableside on top of a quenelle of housemade crème fraîche whipped with lemon zest and toasted caraway, finished with a generous scoop of smoked salmon roe, dill oil, and fresh dill. Little Frenchie in Coronado starts its French Onion Soup by roasting beef shank bones and simmering them in aromatics overnight. Then they add onions— caramelized for over six hours—plus garlic, chopped thyme, Port wine, dry sherry, and Madeira wine to the rich beef broth. The soup is topped with bread from local bakery Prager Brothers and Emmental and French-aged Comté cheese.
Liquid Assets
Three Ways to Cope with a Fall Heat Wave BY MICHELLE STANSBURY
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f you’re not ready to give up frozen drinks yet this year, look to some of the region’s most refreshing frosty beverages.
The team at Trattoria Don Pietro heads to the Little Italy farmers’ market for seasonal fruits like strawberries and peaches that are blended with Sicilian rosé, Moscato, and orange vermouth to create The Frozé, a frozen cocktail that is sweet and refreshing. The Cutwater Spirits margarita is now a cocktail you can keep in your freezer. Try their Cocktail Popsicles in classic lime, mango, strawberry, or pineapple, each with no artificial sweeteners and 7% ABV. In collaboration with Kairoa Brewing Company in University Heights, Pretzels & Pints created a San Diego version of Philadelphia’s iconic summer treat. Kairoa’s tart Berliner Weisse is topped with Pretzels & Pints Mango Water Ice for the Mango Wooder Ice Blendini, a treat similar to an Italian Ice with a local beer twist. 8
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Gordon’s Fall Favorites In which the photographer’s dog recommends wines for the season PHOTOGRAPHY BY FELICIA BALLI STORY BY GORDON (AS TOLD TO FELICIA)
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ogs love this time of year—when our humans give themselves permission to regularly eat pie and make messes in the kitchen. While I generally prefer slobberinducing wines with refreshingly high acidity, this season I find myself craving beverages with more body and the same heart-warming flavors that spice up our favorite fall dishes. Skip grocery store finds because this is the time to visit independently owned wine shops and seek out recommendations from the wine lovers working there. Tell them what styles you like, what you’re cooking, and tell them to rub your belly. (Okay, I think only I can get away with that last one.) My hope is that you will get your paws on something memorable, like the following bottles I tracked down locally. First, consider Rococo’s Chenin Blanc Sur-Lie from Santa Barbara County. I like its sweet notes of golden delicious apple and elderflower. This wine provides a subtle bread dough and cheese-rind character that has me begging for someone to drop scalloped potatoes on the floor. From the 2016 vintage, it has developed a rich nutty flavor, making it a rare match for dark leafy greens. Available in a limited quantity at The WineSellar & Brasserie in Sorrento Valley. In Casa Magoni’s Chardonnay / Vermentino from Baja California, I find aromas of guava, ginger, and my favorite honeysuckle bush (before I do my business on it, of course). Bright tropical fruit flavors complement the almond butter finish. This style is Mom’s favorite to pair with fall side dishes: think squash, yams, and honey-glazed carrots. Palafox Pionero’s Tempranillo Blend from Baja California offers juicy flavors of mixed berries dusted with cinnamon. This wine is exceptionally aromatic, even to inferior human noses. The savory complexity and robust tannin structure remind me of the good ol’ puppy days before I learned snacking on leather shoes was considered impolite. Try it with cured meats instead. In the Acri Wine Co. Cabernet Franc from San Diego County, it’s all spicy Luxardo cherry, blood orange peel, and dried guajillo chiles on the palate. Medium body and silky tannins make this a drool-worthy choice to serve alongside pork roast or barbacoa. It is exciting to see Cabernet Franc being produced in such an elegant style locally. It is Mom’s favorite varietal for its bright fruit and deep earthy flavors, and I can tell if she had a tail it would be wagging. Available at Vino Carta.
Gordon recommends Rococo’s 2016 Sur Lie Chenin Blanc.
The perfect fall beverage, Los Pilares, ‘Pie Town’ Cider from San Diego County is a dry cider complete with flavors of spiced apple pie crumbs, dried apricots, and walnuts. Made using wild yeasts and apple varieties sourced from a mountain orchard in Julian, this refreshing juice feels like a special treat on warm autumn evenings, a not-so sobering reminder of how spoiled we are to live in San Diego. Produced in small batches, fetch it online at charlieandecho.com. Disclaimer: While the tasting notes and descriptions are accurately depicted, no dogs were actually served wine for the purposes of this article. Wine is considered toxic to dogs and should never be offered, but we hope you enjoy a laugh or two with us and sniff out a favorite bottle.
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Drinking Well |
A Botanical Bartender’s Guide for Fall Isn’t it clever to ask the Beverage Botanist to be this issue’s guest drink editor? We think so
BY BRIANNA WILKERSON | PHOTOGRAPHY BY HALEY HAZELL
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arden-to-glass mixology is made approachable and easy in San Diego, where the seasonal bounty of fresh produce and locally made products provides delightful ingredients to create cocktails with year-round. While the summer months are a fun time to shake up bright and refreshing sips, the approach of autumn also calls for cozy, grounding beverages. Finding a balance between brightness and warmth is an ideal way to capture the essence of our extended summer and the flavors that thrive during this time. Stone fruit is a star of summer, though its short-lived seasonality requires some resourcefulness in order to sustain these flavors into the fall. Shrubs, or drinking vinegars, date back to the 17th century as a way to preserve fruits in the off-season without refrigeration. Preparing a shrub—which is a relatively simple combo of fruit + sweetener + vinegar—with seasonal fruit like nectarines, peaches, or berries, extends the shelf life of summer flavors and brings balance between acidity and bright, fruity sweetness in cocktails. This Stone Fruit in Session cocktail, which can be easily made ahead of time, also has a low ABV, making it perfect for daytime drinking at a park picnic or backyard gathering. Shrubs are great to use in non-alcoholic drinks as well. For an elevated zero-proof beverage, simply combine with sparkling water or, for an extra probiotic kick, opt for a botanical soda like OLIPOP or a local kombucha from Babe or Superfood & Company. Early autumn is all about pears and apples and it’s almost as if the cool crispness of the changing weather is packed into each bite. Both match nicely with warm spices resemblant of fall, so it’s possible to create a drink that is equally refreshing for late summer with hints of the changing season. The overall medicinal and antioxidant benefits of ginger and cinnamon make this Spiced Pear Collins a satisfying September sipper that will help build up your immunity for the cold season. Oh, glorious figs, here at last! Since seasonal availability is limited, figs are a definite go-to for cocktails. With several varieties and flavor profiles, there are many concoctions to create with them. Black mission figs are readily available, rich with berry-tinged sweetness, making these gems perfect 10
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for creating a drink featuring the earthy warming spices of fall like cloves or cardamom. Figs are packed with healthy minerals like calcium, magnesium, and iron, plus fiber and antioxidants. Paired with the herbal and botanical notes of Amaro Nonino, which has hints of delicate spice, orange, and cinnamon, this spiritforward Figaro, Figaro cocktail (see recipe page 12) makes for a decadently cozy autumnal nightcap. When it comes to selecting spirits to mix with, San Diego is fast becoming a great area for sustainably produced options made with locally sourced botanicals. Two of the most progressive sustainable distilleries to come on the scene in the last few years, Misadventure & Co. and ReBru Spirits, offer quality gin and vodka options that are better for the planet and taste delicious! Other local distilleries to check out include Old Harbor, Seven Caves, and Malahat, which all produce excellent quality spirits.
SPICED PEAR COLLINS Serves 1
1 ½ ounces gin 1 ounce pear purée 1 ounce Julian apple cider ¾ ounce ginger tea (infuse overnight with a few sprigs of thyme) ¼ ounce lemon Sparkling water Add all ingredients to a shaker tin with ice and shake until chilled. Strain into a Collins glass over ice. Top with sparkling water. Garnish with a nutmeg and cinnamon sugar rim and a pear slice.
S T O N E F RU I T I N S E S S I O N Serves 1
1 ounce Lillet blanc* ¾ ounce vodka 1 ounce Stone Fruit Shrub (recipe below) ¼ ounce honey, warmed (optional) ½ ounce lemon juice ¾ ounce chamomile tea Sparkling water like Topo Chico Add all ingredients to a shaker tin with ice and shake until chilled. Pour into a Collins glass over ice. Top with sparkling water. Garnish with a dehydrated peach or nectarine slice. *Can’t find Lillet blanc? Switch out club soda for sparkling wine instead.
Make a Stone Fruit Shrub Slice 1 each peach and nectarine into 1-inch cubes. Heat 1 cup of water with ½ cup of cane sugar and 2 tablespoons of honey to combine. Add the fruit and simmer until soft. Macerate the fruit into the mixture, strain, and allow liquid to cool. Add 1 tablespoon champagne vinegar and 1 teaspoon apple cider vinegar and shake to combine. Store and refrigerate in an airtight container to use for up to 6 months. FA L L 2 0 2 1 |
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Drinking Well |
Mission Hills Nursery
F I G A RO, F I G A RO Serves 1
1 ounce bourbon ¾ ounce Amaro Nonino ½ ounce Roasted Mission Figs Syrup (recipe below) 2 dashes Angostura bitters Add all ingredients to a mixing glass with ice and stir until chilled. Strain into an old fashioned glass over a large ice cube. Garnish with a pinch of ground cardamom.
Roasted Mission Figs Syrup
Grower to Garden
Preheat oven to 350°. Cut 5 figs in half and place in a baking dish. Sprinkle with 1 tablespoon of brown sugar and a pinch of cinnamon. Roast for 40 minutes, saving the released juices and syrup. Blend figs and juices into a purée and strain. Use within 1 week for optimal taste and freshness.
Providing San Diego Gardeners with Edibles Grown in San Diego County Since 1910 Selection of o Quality Herbs, Fruits and Vegetables Organic and Natural Fertilizers, Insect Controls and Weed Suppressants
619-295-2808
www.missionhillsnursery.com
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Born and raised in San Diego, Brianna Wilkerson is a nature girl at heart. The flora, culture, and traditions of the Pacific inspired her to earn degrees in environmental science and ecology. After supporting herself through graduate school while bartending and 15 years of industry experience, she started The Beverage Botanist, a progressive garden to glass craft beverage and mixology company rooted in plant medicine, ethnobotany, and sustainability. Follow @thebeveragebotanist on Instagram to keep up with her.
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Steeped
Whether you want to drink the finest leaves and botanicals straight from the source or plant your own tea-themed garden, San Diego has more than a fair share of offerings to make for perfect tea party moments every day BY H A N N A H W E N T E | P H OTO G R A P H Y BY B H A D R I K U B E N D R A N
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my Truong and Lani Gobaleza bonded over tea while studying abroad in Japan. When they moved back to the US, they missed the quiet, unassuming tea shops located on nearly every corner in Japan. The couple started Paru in May 2017, naming it after Japanese pronunciations of the words pearl and pal. The brick-and-mortar Paru Tea Bar opened on Cañon Street in Point Loma in 2019, with Truong serving as tea educator and master blender, and Gobaleza as creative director. Paru serves specialty teas with a focus on Asian teas, all inspired by Truong and Gobaleza’s travels and family roots. Truong’s parents are originally from Vietnam and she was born in Los Angeles. The family moved to Paris when she was young, inspiring the Europeanstyle herbal blends that the store offers today. There are two approaches to tea-making at Paru: first, working with smaller, family-owned tea gardens to customize roasts, and second, blending teas to build and enhance their unique flavor profiles. The honey orchid oolong, a tea style only produced in the southern Guandong province north of Hong Kong, is Truong’s favorite. It’s the relationships built with tea farmers that result in unique twists on teas that have been grown, roasted, and steeped for generations. “Sometimes I have an idea and I bring it to the tea master,” Truong says, “and he either says ‘Oh, no, that might taste horrible,’ or it’s a new idea that they’ve actually never thought about and they’ll try it and then he’s like, ‘Ooh, that tastes really good.’” The second approach is blending teas and flavors. Truong thinks of an inspiring food dish and builds layers of flavor, like for the signature Pandan Waffle tea. The roasted toasty note simulates a waffle fresh out of an iron, and Truong uses sticky rice, dried coconut chips, and dates to sweeten it and mimic the Vietnamese dessert. Truong and the Paru team do not use artificial sweeteners. “Most of the challenge is getting a great natural sweetness,” says Truong. “A lot of people love sweetened teas and we try to bring in other elements to do it in a dried form. That’s a challenging and fun part of the job.” Chamomile was her favorite tea as a child, but it gets pigeonholed as a tea for when one is sick. She wanted to make it more exciting and fun, so she blends chamomile flowers with butterfly pea flowers that turn it a vibrant blue hue in the cup. Lavender and rose add additional flower power to create Blue Chamomile, a tea that is a far cry from its subtle forefather. 14
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Making an iced ceremonial matcha is an easy art for Amy Truong and Lani Gobaleza. Paru Tea Bar recently celebrated it’s fourth anniversary and expects to announce the opening of a second location in La Jolla later this year.
Blue Chamomile Adds a Modern Twist to a Classic Beverage Paru did a takeover at An’s Dry Cleaning and Blue Chamomile is still on the gelateria’s menu as a stand-out flavor. “A lot of tea blends mask the flavor of the tea,” Truong says. “For us, we want to highlight it and accentuate a lot of the notes. It’s a lot of [research and development] and process and scribbles in my notebook, but that’s my favorite part of the job.” Throughout the pandemic, she was grateful to have the support of the San Diego community. Tea served as a comfort for many during the lockdown. Paru offered virtual shopping appointments, a monthly tea subscription ($25–30 per month), and virtual tastings for individuals, parties, and corporate get-togethers. “We love getting to know our customers and want to make everyone feel welcome as an LGBTQ+ and minority-owned business,” Truong says of her relationships with farmers and customers. “(It’s the) people that matter most.”
Did you know? Camellia sinensis, the plant used to make white, yellow, green, oolong, and black teas, originated in north Burma and southwest China. Tea was used as a medicinal beverage in the Yunnan province of China, where the oldest cultivated tea tree (3,200 years) lives to this day. Tea was carried by Portuguese priests and merchants from China to Europe in the 1500s and was popularized in England in the 1600s. Today, tea is the second most consumed beverage after water, solidifying its place above coffee and craft beer.
H O N E Y O RC H I D C L O U D Hot Tea Latte Celebrate the fall harvest with this recipe by Paru Tea Bar. It highlights the roasted flavors of stone fruit and dark plum and makes for a simple latte-inspired drink to enjoy at home. 6 ounces filtered water 6 grams loose leaf Honey Orchid Oolong 2 ounces milk or milk substitute (oat milk recommended) ½ teaspoon dark maple syrup 1 cinnamon stick
Tools Milk frother (handheld) Loose leaf tea strainer 8-ounce cup Boil 6 ounces of water up to 210°, add tea, and steep the tea for 5 minutes. Heat milk until small bubbles start to foam around the edges. Froth the milk with a frother for 15 seconds. Strain tea from water and stir in maple syrup. Pour frothed milk on top of the tea latte. Use a cinnamon stick to swirl the froth into the brewed Honey Orchid Oolong tea, then use it as a garnish on top. Enjoy! FA L L 2 0 2 1 |
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How To Plant Your Own Tea Garden with City Farmers Nursery Situated in the diverse neighborhood of City Heights, City Farmers Nursery specializes in herbs, vegetables, and methods that other stores in the area don’t offer. Sam and Rebecca Tall are second-generation owners, picking up the reins from their dad, legendary Bill Tall, who started the business in 1972. The educational nursery features goats, chickens, a cow, made-from-scratch soils, succulents, fruit trees, and more. Each year, City Farmers Nursery showcases a tea plant section so San Diegans can build the tea gardens of their dreams. “Just about everything will grow here,” says Sam Tall. “There’s such an overall huge list of plants you can grow.” Most of the plants listed here need full sun unless specified and grow well in San Diego. *Grows well in containers.
Mark Your Calendar February through March Find starters at local nurseries to plant. “If it’s too hot to dig a hole, it’s too hot to plant,” Sam Tall says. He recommends planting when it’s less than 90° out to prevent the starters from drying out. “Plant for the space that you have,” says Sam Tall. “Look at how big plants will be when they mature or how small you can keep them.”
April through September Harvest and dry leaves and berries in a food dehydrator or spread on a baking sheet in the oven under the pilot light for a few days. Store teas in dry tins or sealed glass jars.
Betony*
Betonica officinalus This hardy perennial grows well in rock gardens and can be used in place of black tea.
Camellia
Camellia sinensis Makes green tea and grows well in San Diego (note: Los Angeles is too cold of a climate for this plant).
Comfrey*
Symphytum officinale This versatile plant doesn’t need a lot of space—it does well in containers or in the ground. The flower is pretty so it’s a great addition to any garden.
Corsican mint*
Mentha requienii This aromatic variety only grows a quarter-inch tall and the leaves are the size of a lentil so you don’t need to break it up to make tea. It grows well in the shade and the leaves taste great atop vanilla ice cream.
Echinacea*
Echinacea purpurea This herb is commonly used as a cold and flu remedy. Steep ¼ cup of dried or ½ cup fresh Echinacea leaves and flowers in 8 ounces of hot water.
Ginger
Zingiber officinale Used to combat nausea and decrease pain and inflammation.
Gotu kola
Make your own tea gifts using personal blends.
Centella asiatica This large-flowered herb can be used for upset stomach and many other ailments. It’s low-growing, can be used as a ground cover, and grows well in the shade.
Bergamot
Lavender*
October through December
Monarda fistulosa Combine with Betony to make Earl Grey tea.
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Lavandula Lavender itself has long been used to relieve headaches and soothe bites and cuts. The tea is often used to calm and aid sleep.
Lemon verbena
Aloysia citriodora Can be used as a substitute for lemongrass and doesn’t add bitterness. It is traditionally used for indigestion, gas, constipation, and joint pain.
Mexican elderberry
Sambucus nigra Be careful to use only the ripened blue-black berries in teas made from this plant. They have a sour and tart flavor so add honey.
Mushrooms
Agaricus bisporus Sam Tall recommends trying mushroom kits to make teas, like MUD/WTR’s hen-of-the-woods pack.
Rose*
Rosa “It’s nice to have a few rose petals to add to teas,” says Sam Tall. Miniature roses only grow to a foot tall by two feet wide.
San Miguel Savory
Clinopodium chandleri This shrub of the mint family has small white flowers in spring and summer and grows well in containers and in the shade.
Stevia
Stevia rebaudiana Dry its leaves or use them fresh to sweeten tea.
Woolly Blue Curls
Trichostema lanatum This native California plant has been used for thousands of years for colds, flus, and headaches. It tastes good as a tea on its own or combined with lemon verbena, rose, and other flowers. Sam Tall says it tastes like berry mint, with a little sweetness. If planting in a container, use a lighter potting soil because it needs more drainage. “We’re here for all kinds of growers,” Sam Tall says. “You don’t need a lot of space. If you have a small patio or a stoop, you can have a tea garden.”
Heading Out for Tea? Here are Three More Must-Try Spots Coffee & Tea Collective
704 J St., San Diego and 2911 El Cajon Blvd., San Diego This place is perfect if someone in your crew wants a pour-over and another wants an herbal tea. In addition to teas on tap, they offer about five varieties of loose leaf teas at a time from Taiwan, including Red Peony. Try a sparkling tea of chamomile, spearmint, berry leaf, and Cascade hops.
Mad Monk Tea
4966 Santa Monica Ave., Suite C, San Diego Seasonal teas are the name of the game here. Best-sellers are GABA Oolong, with notes of apricot and dried berries, and Wild Mountain Red, a mix of sugar cane, honey, and strawberry fruit leather flavors. Try Qi Yun GABA Oolong, the latest tea from two- to three-year-old trees, handpicked in spring 2021. Each tea purchase at Mad Monk supports artisan farmers and sustainable growing practices around the world.
Point Loma Tea
2770 Historic Decatur Rd., Suite 103, San Diego Owner Cheryl Graf ’s first job as a teenager was serving afternoon tea at an English-style guesthouse and gardens in Orange County. Today, she sells over 100 organic, handpicked teas in various styles and flavors at her shop in Liberty Station. Get the Garden Spa Blend with rose, chamomile, and lavender.
RISTORANTEITALIANOBARLOUNGE
Award-winning Italian Cuisine, Service, and Wine List Michelin Guide Bib Gourmand Restaurant Open 7 days a week in Liberty Station for Indoor & Heated Patio Dining and Take-Out/Delivery 2820 Roosevelt Rd., San Diego | 619-270-9670 | solarelounge.com FA L L 2 0 2 1 |
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Hunger Relief Guide
Thousands of children and adults in San Diego County live without regular access to nutritious food every day. We’ve gathered a list of hard-working local nonprofits making a difference. There are lots of ways of helping all year round so let’s rise to the challenge. 2-1-1 SAN DIEGO 211sandiego.org/resources/food-assistance Connects locals to programs that help them stay healthy and well-nourished. BACKYARD PRODUCE PROJECT backyardproduceproject.org Shares backyard produce with families in need. BREAD OF LIFE bolrescue.org Serves warm evening meals, sack lunches, food boxes, and other services. BROTHER BENNO’S Brotherbenno.org Services strive to ensure that no one goes hungry and help guests attain self-sufficiency. COMMUNITY CHRISTIAN SERVICE AGENCY ccsasandiego.org Provides emergency services, including food for families and meals for the homeless. COMMUNITY RESOURCE CENTER crcncc.org Food distribution center, meal prep and nutrition classes, and annual holiday events. FALLBROOK FOOD PANTRY fallbrookfoodpantry.org Providing food to low income and disadvantaged families since 1991. FATHER JOE’S VILLAGES: FRANKLIN ANTONIO PUBLIC LUNCH PROGRAM my.neighbor.org/community-lunch-line Lunch programs provide an average of 1 million meals each year. FEEDING SAN DIEGO feedingsandiego.org A community leader in providing access to food and nutritious meals.
C O U RT E S Y O F S A N D I EG O FO O D B A N K
HELPING HAND WORLDWIDE thehelpinghandworldwide.org Relieves daily hunger and improves health and quality through food distribution programs and advocacy. I LOVE TO GLEAN ilovetoglean.org Food recovery and distribution of otherwise wasted food to agencies serving those in need. INTERFAITH COMMUNITY SERVICES interfaithservices.org Nutrition programs include emergency food assistance and hot morning meals for homeless and low-income community members. INTERNATIONAL RESCUE COMMITTEE: NEW ROOTS rescue.org/united-states/san-diego-ca Helps refugees reestablish their ties to the land, celebrate their heritage, and nourish themselves and their neighbors.
JEWISH FAMILY SERVICE OF SAN DIEGO (HAND UP FOOD PANTRY) jfssd.org Home-delivered meals, a food pantry, and teen leadership development. KITCHENS FOR GOOD kitchensforgood.org Innovative programs in workforce training, healthy food production, and social enterprise. LEAH’S PANTRY leahspantrysf.org Catalyzes healthy food choices Food Smarts curricula, Eatfresh.org online tools, and training for staff. LOAVES & FISHES sdloavesfishes.org Provides bags of food and toiletries to the working poor, unemployed, and homeless in the Ocean Beach and surrounding areas. MAMA’S KITCHEN mamaskitchen.org Provides nutrition services to individuals vulnerable to hunger due to HIV, cancer, or other critical illnesses. MEALS ON WHEELS meals-on-wheels.org Delivers nutritious meals to seniors seven days a week. OUTSIDE THE BOWL outsidethebowl.org Works with community partners to serve hot, nutritious meals. PRODUCE GOOD producegood.org Reclaims and repurposes waste and promotes the health and well-being of all. PROJECT NEW VILLAGE projectnewvillage.org Strengthens communities through the development of beautiful, beneficial, and bountiful neighborhood food options. SAN DIEGO FOOD BANK sandiegofoodbank.org The largest hunger-relief organization in San Diego County. SAN DIEGO HUNGER COALITION sandiegohungercoalition.org Leads coordinated action to end hunger, supported by research, education, and advocacy. SAN DIEGO RESCUE MISSION: PARTNERS FOR HUNGER RELIEF sdrescue.org/our-programs/partners-for-hunger-relief Collects and distributes millions of pounds of nutritious food that would otherwise be wasted. SANTEE FOOD BANK thesanteefoodbank.org Neighbors helping neighbors committed to ensuring that no one in the community goes hungry.
San Diego Food Bank volunteer loads food staples into a trunk during a 2020 Super Pantry Program distribution event.
SENIOR GLEANERS OF SAN DIEGO COUNTY seniorgleanerssdco.org Volunteers over the age of 55 glean excess food and deliver the surplus to nonprofit food agencies. SERRA MESA FOOD PANTRY serramesa.org/smcc/food-pantry Providing food and basic necessities to those experiencing illness, unemployment, or other crises. SO OTHERS MAY EAT someinc.org Provides food and advocacy for the homeless and disabled in the coastal communities. SPECIAL DELIVERY SD specialdeliverysandiego.org Meals for medically homebound people living with critical illnesses. THE COMMUNITY FOOD CONNECTION thecommunityfoodconnection.com Serves over 800 local families every month. THE GLEANING FIELD FOUNDATION gleaningfield.com Serves homeless, poor, and low income families and individuals. TRITON FOOD PANTRY basicneeds.ucsd.edu/triton-food-pantry Provides a discreet service to UCSD students in need of food and builds a network of resources and awareness about food insecurity. URBAN ANGELS urban-angels.com Nourishes and provides food for the homeless of San Diego. URBANLIFE urbanlifesd.org/farms Provides thousands of meals, and job skills and training to youth.
Have we missed any? Email info@ediblesandiego.com with updates. Want to do more? Find the complete guide to San Diego County food-based nonprofit organizations at ediblesandiego.com.
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E A T. D R I N K . T H I N K . On the following pages, we bring you the second in a series of thought leadership stories that span topics of sustainability, access to healthy foods and
local communities who are tireless champions in the battle against nutrition insecurity and hunger.
nutrition, restaurant revitalization and regenerative agriculture. These are
Dr. Frank says “the power of one can be huge,” and we could not agree
the values that Edible Communities, as an organization, has been devoted
more. One person, one organization, one community—each purpose driven,
to for the past two decades. Our work lends itself to the singular notion that
can massively impact our food system. We believe that every person should
excellent storytelling has the power to change lives, and that by exploring and
have access to a high-quality diet that is filled with nutritious foods that
elevating important conversations like these, we can effect everlasting change
are raised and grown using sustainable practices. As consumer advocates we
in our communities too.
all play a critical role in reshaping the demand for this, and we all must be
Please join us in supporting the work of our featured subjects—Michel
diligent in advancing this agenda if we are to ensure that no one is left behind.
Nischan, sustainable food advocate and co-founder of Wholesome Wave; and
Tracey Ryder
native food historian and chef, Dr. Lois Ellen Frank—two heroes from our
Co-Founder, Edible Communities
Chef Michel Nischan Photo courtesy of Wholesome Wave
20 e d i bCommunities lesandiego.com edible |
S IG N AT U RE
S E C T ION
R ET H I N K I N G H U N G E R Why Feeding Those in Need Must Focus on Nourishment
STORY
BY
Joy Manning
When anyone in a community struggles with food
equality. Communities of color and those living in poverty
insecurity, it’s everybody’s problem. In the United States
in the U.S. got sick from COVID-19 at a rate two to three
alone, an estimated $90 billion in excess healthcare costs
times higher than the rest of the country, according to the
annually are associated with food insecurity, according to
2020 Wholesome Wave impact report. The underlying rea-
research from the Sodexo Stop Hunger Foundation’s study
sons why aren’t specific to the pandemic. “Four of the Top
conducted by researchers affiliated with Harvard’s School
5 drivers of this disparity are obesity, diabetes, hyperten-
of Public Health, Brandeis University and Loyola Univer-
sion and heart disease,” says Nischan. These are all chronic
sity. The social and emotional toll hunger takes on commu-
conditions that can be prevented and often reversed by in-
nities is harder to quantify, but no less deeply felt.
creasing access to nutritious food.
But of course, for those personally experiencing food
Yet, when the foremost experts in hunger talk about
insecurity, the problems are impossible to ignore. For
hunger in terms of food security, it drives a cultural con-
those receiving SNAP (Supplemental Nutrition Assistance
versation that leads food banks to be well-stocked, but of-
Program) benefits, getting the most calories for their dollar
ten it’s with ultra-processed food. “It has to be about more
is likely at the forefront of their mind, and sometimes that
than getting meals on the table,” Nischan says.
means families eat more processed foods than they’d like.
To that end, Nischan and Wholesome Wave co-found-
Michel Nischan, a four-time James Beard Award-winning
er Gus Schumacher worked on a SNAP “doubling” pro-
chef and sustainable food movement leader, is working to
gram that makes every $1 a participant spends worth $2
change that. And for Wholesome Wave, the nonprofit he
when they buy produce. What began as a nascent pilot
founded in 2007, it is a primary goal.
program in Columbia, Md., in 2005 has since grown into
Wholesome Wave recently reset its priorities, in fact, and
a federally funded program started by Wholesome Wave
will now squarely focus on nutrition—not food—insecurity.
that helps more than 40 million people eat more greens
The goal is to change the way people think about hunger.
and less instant ramen.
The distinction between food security and nutrition
As part of Nischan’s shift to nutrition security, Whole-
security is a critical one, according to Nischan. Most
some Wave is also ramping up its Produce Prescription
North Americans have access to enough calories to avoid
Program. It’s an umbrella program that partners with lo-
hunger thanks to government programs, food banks and
cal organizations, such as hospitals and health clinics, to
hunger relief organizations. “This makes them technical-
empower doctors to write prescriptions for nutrient-dense
ly ‘food secure,’ but they’re still not getting the nutrition
fruits and vegetables, often local, that patients pick up
they need to be healthy,” says Nischan. “We aren’t solving
weekly, free of charge.
the real problem. “It’s about people having the kind of diet that promotes good health and prevents disease,” he says. It’s also about
“Many people visit the doctor and hear, ‘If you don’t eat better, the next time I see you you’ll have type 2 diabetes,” says Nischan. His next big goal is securing Medicaid and
FA L L 2 0 2for 1 | more edible SAN and DIEGO 21 Visit ediblecommunities.com photos podcasts
Medicare funding for these programs so they become as common as prescriptions are for drugs. “Your insurance company will pay for a kidney transplant, but not the vegetables that can prevent the disease,” he says. Piloted in 2010, the Produce Prescription Program is ambitious, but peer-reviewed research shows that it works. A 2017 study published in Preventive Medicine Reports showed that participation in the program helped
HUNGER BY THE NUMBERS The problem of food and nutrition insecurity across North America is incalculable, but these sobering statistics show that work still must be done to ensure everyone gets the nourishment they need to live a full life and prevent disease.
bring down participants’ A1C (a number that indicates one’s average blood sugar level). A 2012 study in the journal Public Health Nutrition showed produce prescriptions improve overall well-being.
I N T H E U N I T E D S TAT E S :
35 million Americans live in households that struggle with food and nutrition insecurity. 84 percent of households served by Feeding America, a network of food banks, say they buy cheap food instead of fresh food to ensure they’ll have enough to eat. 27.5 percent of households with kids are food and nutrition insecure. 19.1 percent of Black households and 15.6% of Hispanic households experience food and nutrition insecurity. 1 in 19 Americans relies on SNAP benefits.
Image courtesy of Wholesome Wave
This is not to say that Nischan believes Wholesome Wave has all the answers. From the beginning, Wholesome Wave has partnered with local organizations to bring ideas and funding to a collaboration that fits the specific needs of its community. “We don’t want to be the organization that rides into your town with our solution to your problem. Addressing nutrition insecurity is different in every community,” he says. And, as we know, paying attention to those differences is critical to finding solutions. Continued...
22 e d i bCommunities lesandiego.com edible |
S IG N AT U RE
S E C T ION
I N CA N A DA :
1 in 8 Canadian households faces food and nutrition insecurity. 1 in 6 Canadian children experiences food and nutrition insecurity. In Ontario, 3,282,514 visits were made to food banks in 2019-2020. Black and Indigenous people are 3 times more likely to be food and nutrition insecure than white people.
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MA RK E T P L AC E
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S IG N AT U RE
S E C T IO N
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Dr. Lois Ellen Frank | Photo by Daphne Hougard
Indigenous communities, for example, live with some of
sauce. “These are ancestral foods that promote wellness,”
the highest rates of food and nutrition insecurity in North
she says. After the training, 32 families received the pre-
America. A study published in 2017 in the Journal of Hunger
pared dish, plus the recipe and the ingredients they’d need
& Environmental Nutrition found that from 2000 to 2010,
to make it themselves. “You think you aren’t teaching that
25% of American Indians and Alaska Natives were consis-
many people, but it’s a ripple effect,” she says. One family
tently food insecure. It’s a daunting statistic.
passes the information to another.
Dr. Lois Ellen Frank is a Santa Fe, N.M.-based chef
This passing of knowledge from one person to the next
and native food historian. She believes that the health and
can help keep food traditions alive. “It takes only one gen-
nutrition security of Indigenous communities (and all
eration for a recipe or a method of agriculture to disappear.”
communities for that matter) can best be served by put-
And preserving these recipes and traditions matters
ting attention and energy into solutions and not focusing
when it comes to solving the problem of food insecurity. A
on the problems. Frank would rather focus on concrete
2019 study published in the journal Food Security suggests
tasks she can do to help. “I’m a big advocate of the power
that tribal communities can achieve increased food secu-
of one person,” she says. She provides culinary training to
rity and better health outcomes if they have greater access
those who cook in community centers and schools to help
to their traditional foods and the ability to hunt, fish and
people reconnect with traditional foodways through native
preserve native foods.
plants and recipes. Recently, she taught cooks in one school to make refried bean enchiladas with corn and zucchini in a red chili
For some, starting a nonprofit organization is a great way to make a difference. But, as Dr. Frank also reminds us, helping just one person can have an impact too. e
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edible san diego Local Monday
Escondido—Welk Resort √† 8860 Lawrence Welk Dr. 3–7pm 760-651-3630
Tuesday Coronado √
1st St. & B Ave., Ferry Landing 2:30–6pm 760-741-3763
Escondido √*
262 E. Grand Ave. 2:30–sunset 760-480-4101
The Farmstand NEW
(formerly People’s Produce Night Market) 4261 Market St. 5–8pm 619-813-9148
Mira Mesa √*
10510 Marauder Way 2:30–7pm (3–6pm fall-winter) 858-272-7054
Otay Ranch—Chula Vista √
2015 Birch Rd. and Eastlake Blvd. 4–8pm 619-279-0032
Enjoy the Open Air Wednesday
Thursday
600 W. Date St. 9am–1pm 619-233-3901
2885 Lemon Grove Ave. 3:30–6:30pm 619-813-9148
Little Italy Wednesday Mercato √*†
Ocean Beach √
Linda Vista √*†
Santee *†
North Park Thursday √*†
South Bay √
Oceanside Morning √*
State Street in Carlsbad Village √
Rancho Bernardo √
4900 block of Newport Ave. 4–8pm (4–7pm winter) 619-279-0032 Carlton Hills Blvd. & Mast Blvd. 3–7pm (2:30–6:30pm winter) 619-449-8427 4475 Bonita Rd. 3–7pm 619-550-7180 State St. & Carlsbad Village Dr. 2:30–7pm (3–6pm fall-winter) 760-453-7076
40820 Winchester Rd. by Macy’s 9am–1pm 760-728-7343
901 Hornblend St. 2–7pm 208-922-8900
32115 Temecula Pkwy. 9am–1pm 760-728-7343
UCSD Town Square √
UCSD Campus, Town Square 10am–2pm, Sept to June 858-534-4248
28
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2900 North Park Way at 30th 3–7:30pm 208-922-8900
401 Pier View Way & Hwy. 101 9am–1pm 760-791-3241 16535 Via Esprillo 11am–1:30pm 619-279-0032
Friday
Borrego Springs √ 700 Palm Canyon Dr. 8am–noon, Oct to Apr 760-767-5555
San Marcos √
Temecula—Vail Headquarters √*
6939 Linda Vista Rd. 3–7pm (2–6pm winter) 760-504-4363
Temecula—Promenade √*
Pacific Beach Tuesday à
251 North City Dr. 3–7pm (3–6pm fall-winter) 760-744-1270
Lemon Grove √*
Imperial Beach √*†
EAT the most delicious californiagrown fruits and vegGIES 7 days a week
10 Evergreen Ave. 2–7pm (2–6pm winter) info@imperialbeachfarmersmarket.org
La Mesa Village √*
La Mesa Blvd. btwn Palm & 4th St. 3–6pm, year-round 619-795-3363
Rancho Bernardo √
13330 Paseo del Verano Norte 9am–1pm 760-500-1709
Markets Guide
Saturday
find the freshest local catch
City Heights √*†!
Pacific Beach √
Temecula—Old Town √*
Del Mar √
Poway √*
Tuna Harbor Dockside Market
Fallbrook Main Street √
Rancho Penasquitos
Vista √*†
Little Italy Mercato à
Santa Ysabel √
Wightman St. btwn Fairmount & 43rd St. 9am–1pm 760-504-4363 1050 Camino Del Mar 1–4pm 858-465-0013
600 W. Date St. 8am–2pm 619-233-3901
598 Harbor Ln. Port of San Diego 8am–3pm 325 Melrose Dr. 8am–noon 760-945-7425
9400 Fairgrove Ln. 9am–1pm 858-484-8788
21887 Washington St. 11am–4pm 760-782-9202
Support local growers and businesses
Sunday
Murrieta √*
Hillcrest √*
3960 Normal St. 9am–2pm 619-237-1632
24480 Village Walk Plaza I-15, exit west on Calif. Oaks & Kalmia 9am–1pm 760-728-7343
7335 Girard Ave. & Genter 9am–1pm 858-454-1699
Leucadia √*
Sixth & Front St. 8am–12:30pm 760-728-7343
14134 Midland Rd. 8am–1pm 619-249-9395
111 S. Main Ave. btwn Hawthorne & Fig 9am–1:30pm 760-728-5845
La Jolla Open Aire √
4150 Mission Blvd. 8am–noon 760-741-3763
Rancho Santa Fe—Del Rayo Village √ 16079 San Dieguito Rd. 9:30am–2pm 619-743-4263
Santa Ysabel √
21887 Washington St. 11am–4pm 760-782-9202
Solana Beach √ 410 S. Cedros Ave. Noon–4pm 858-755-0444
185 Union St. 10am–2pm 858-272-7054
cultivate community Due to Covid-19: Markets shown in gray are temporarily closed and all listings are subject to change. Please contact markets directly to confirm hours of operation and locations.
Visit ediblesandiego.com for more complete information and links to market websites.
* Market vendors accept WIC (Women, Infants, Children) Farmers’ Market checks. † Market vendors accept EBT (Electronic Benefit Transfer). ! Market vendors accept WIC Fruit and Vegetable checks. √ Markets certified by the San Diego County Agricultural Commissioner, ensuring that the produce is grown by the seller or another certified farmer in California, and meets all state quality standards. Temecula markets and the Murrieta market are certified by the Riverside County Agricultural Commissioner.
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Takeaway |
The lore, origin, and disputed history of America’s favorite “Mexican” cocktail
Would the Real Margarita Please Stand Up? By Michael Gardiner Illustrations and Design by Scott Koenig
1940 to 1950
Bar Andaluz Margarita
“It’s just like a Daisy only in Spanish!” Perhaps the most common origin story is that Carlos (Danny) Herrera of Tijuana’s Rancho La Gloria restaurant invented it for Ziegfeld showgirl Marjorie King because she said tequila was the only hard liquor she could abide. He mixed her tequila with lime juice and named the cocktail after her. Another version of the story is set not in Tijuana but in Ensenada’s Bar Andaluz with King cast as the owner. The star of another popular story is Hollywood actress Rita Rita Hayworth Hayworth (whose real name was Margarita Casino) for whom the first Margarita was both mixed and named during a Tijuana gig at the Agua Caliente racetrack in the 1940s.
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Hussong’s Cantina in Ensenada also claims the Margarita. In 1941, Hussong’s bartender Don Carlos Orozco supposedly mixed it for Margarita Henkel, daughter of the German Ambassador to Mexico. There are various versions of this same story set elsewhere.
Hussong’s Margarita
Perhaps the most likely story is that the Margarita was created as a variation of a preexisting cocktail— the Brandy Daisy—with tequila replacing the brandy in the original. The English word daisy translates to Spanish as margarita and other than the liquor, the two recipes are nearly identical.
Original Hussong’s Cantina Margarita
Brandy Daisy 1 ounce fresh lemon juice
¾ cup Oaxacan Mezcal
Salt
1 teaspoon simple syrup
¼ cup lime juice
1 key lime, quartered
2 ounces brandy
Hussong’s Cantina
⅓ ounce grenadine
1 ounce good quality white tequila
Seasonal fruit garnish
1 ounce Damiana liqueur (or, if you must, Controy, Cointreau, or other orange liqueur)
Combine the brandy, lemon juice, simple syrup, and grenadine in a shaker. Fill the shaker with ice cubes and shake until the liquid is ice cold, about ½ minute. Garnish the rim of the glass with lime peel.
1 ounce freshly squeezed key lime juice Ice cubes Lime peel for garnish Pour salt onto a small plate. Moisten the rim of a large margarita glass with a quarter of lime and dip the edge into the salt. Pour the tequila, liqueur, and lime juice into a shaker, fill with ice cubes and cover to shake until the liquid is ice cold, about ½ minute. Pour in glass and garnish the rim with lime peel.
1950s to 1970s
Mezcal and Mango Margarita ¾ cup mango juice ¼ cup Cointreau Kosher salt 1 mango, sliced Lime peel, julienned Combine the mezcal, juices, and Cointreau in a shaker. Fill the shaker with ice cubes and cover to shake until the liquid is ice cold, about ½ minute. Rub glass rim with used, squeezed limes and dip into a plate of salt. Garnish the glass with a slice of mango and 1 or more strips of lime peel.
Today
“It’s just like a real Margarita only frozen!” Much like the origin of the Margarita itself, no one knows who first put a Margarita and ice in a blender. Most guesses place that origin squarely in the 1950s.
“It’s just like a Margarita but all grown up!” The Margarita is the face that launched a thousand variations even if we don’t know whose face inspired the drink. Modern mixologists use different liquors (like smoky mezcal in the place of tequila), sweeteners (like agave syrup, fruit juices, or even grilled fruit), rim salts (perhaps including chiles), and create even more exotic variations.
But the story of when the Frozen Margarita became Frozen Margarita a thing is much clearer: 1971 in Dallas. Afraid of losing his bartender—or customers due to inconsistent Margaritas and inspired by the 7-Eleven Slurpee—Mariano Martinez created the first Frozen Margarita machine. Problems solved. In 2005 the Smithsonian National Museum of American History in Washington, DC acquired Martinez’s original Frozen Margarita Machine. It remains in the Museum’s collection today.
Mezcal and Mango Margarita
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Presenting the
edible SAN DIEGO Winter Issue
Don’t miss your chance to reach an affluent audience just in time for the Holidays! Our audience is your customer 128K 82% 84% 70% 68% 88% 95%
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COMMUNITY ORGANIZATIONS
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FARMS, FARMERS’ MARKETS, & PRODUCE DELIVERY
SPECIALTY PRODUCE 1929 Hancock St., #150, San Diego • 800-221-9730 • specialtyproduce.com SPICEBREEZE spicebreeze.com HOME, GARDENING, FLORISTS, & R ANCH SUPPLY GRANGETTO’S FARM & GARDEN 1105 W. Mission Ave., Escondido • 760-745-4671 • grangettos.com MISSION HILLS NURSERY 1525 Fort Stockton Dr., San Diego • 619-295-2808 • missionhillsnursery.com LIFESTYLE
SAN DIEGO COUNTY VINTNERS ASSOCIATION sandiegowineries.org
COLLINS & COUPE 2876 El Cajon Blvd., #100, San Diego • 619-727-4971 • collinsandcoupe.com
SAN DIEGO RESTAURANT WEEK sandiegorestaurantweek.com
GOLDEN DOOR 777 Deer Springs Rd., San Marcos • 760-744-5777 • goldendoor.com
REVESSEL 1150 Garden View Rd., #231975, Encinitas • revessel.com RESTAUR ANTS BANYAN KITCHEN & CAFE 2690 Historic Decatur Rd., San Diego • 619-546-0650 • banyankitchensd.com LIONFISH 435 Fifth Ave., San Diego • 619-738-7200 • lionfishsd.com LUCKYBOLT 10920 Roselle St., #104, San Diego • 619-940-7191 • luckybolt.com MITCH’S SEAFOOD 1403 Scott St., San Diego • 619-222-8787 • mitchsseafood.com SOLARE 2820 Roosevelt Rd., San Diego • 619-270-9670 • solarelounge.com SPLIT BAKEHOUSE 5550 Grossmont Center Dr., #219, La Mesa • splitbakehouse.com SERVICES EPIK WORK 5600 Avenida Encinas, Carlsbad • 858-354-8858 • epikwork.com MATT YUNKER, REALTOR 858-997-6414 • huntermaddox.com/agent/ Matthew_Yunker/8304393
These businesses participate in Edible San Diego’s Local Business Builder Program. Learn more at ediblesandiego. com/advertise/marketingmemberships Our readers are dedicated to supporting businesses that align with their values. Connect with them by becoming an advertiser or magazine distribution partner today. Contact deborah@ediblesandiego.com.
The Specialty Produce App is a virtual buffet of fresh foods, a live encyclopedia, a pocket cookbook, and a global directory of specialty markets all in one. Like an apple, it fits in the palm of your hand, ready for you to sink your teeth in. With each bite comes a taste of history, culture, and culinary tradition that encourages diversity for our planet and our plate—this is why we share the stories of fruits and vegetables, and can’t help but dish out the juicy details to help expand your appetite! Our research is persistent, and we go to the ends of the earth—literally— to keep our content fresh. With a hunger for knowledge, our team travels around the globe foraging for new, unique produce items, local folklore, and cooking customs in order to cultivate education around our food’s vital role in this world, both inside and out of the kitchen. We serve up information that will keep you craving more, but don’t
worry, we would never leave you with an empty plate—with thousands of article entries in our ever-growing library, there’s plenty to digest! Indulge in the rich history and current affairs of your favorite foods, or acquire a taste for rare, exotic produce items through eyecandy photos and mouth-watering descriptions that manifest flavor and texture on the tip of your tongue. Tempt your taste buds as you explore thousands of recipes to sprout ideas for your next culinary quest, and easily save your favorites to your personal in-app cookbook for future kitchen endeavors. Ready to sink your teeth into something new? Branch out beyond the bleak monotony of mainstream agriculture with the help of our global in-app Share Market, where you will find local specialty marketplaces and discover seasonal items available near you.
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Join us for a feast as we bring the freshest and fullest information to the table, and download the Specialty Produce App today!
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