Xochitl

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In the midst of Philadelphia’s summer heatwave, we heated things up live on set with Xochitl Restaurant and Tequila Bar.  Manager Adam Solomon brought some authentic mexican cuisine cooked in a spicy green salsa.  It’s known as a Molcajete Bowl, which is large disb of volcanic rock filled with every kind of filling you’d ever want in a taco.  You can fill your tortilla with everything from chicken to cactus to chorizo.

Adam also shook up some spicy El Pepino margaritas.  Here’s how you can make one.

Jalapeño infusion 
Use 8-10 jalapeños per bottle you infuse
Start by cutting jalapeños in half
Scoop out seeds and veins
Cut in half again to make quarters
Place jalapeños in a jar/container (Tupperware might be best)
Pour blanco tequila over jalapeños
Put lid on or cover with plastic wrap
(You can use hornitos or el jimador)
Place on the counter for 10-14 days
Strain out jalapeños
Cucumber purée
Peal a cucumber
Put in food processor on high to purée
Add a small amount of water if it is to chunky of thick
Simple syrup
1/2 cup sugar
1/2 cup hot water
Place in small pot over high heat
Stir till sugar dissolves (about one min)
Remove from pot into a container and place container in refrigerator
To make the drink
1.5 oz of jalapeño tequila
1 oz of simple syrup
3/4 oz of cucumber purée
1 oz of fresh squeezed lime juice
1.5 basil leaves (rip into about 4-5 pieces)
Place all ingredients in a shaker with ice. Shake well (1-2 mins)

 

By Ashley Johnson @AshleyNJohnson3

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