This is a simple tapa to serve for Cinco de Mayo. The trick is to make your own tostada chips. You may never want to buy them again!
Use a cookie cutter to cut them out of store-bought corn tortillas and then fry them in hot corn oil. Watch them because they'll turn from brown to burn in seconds. As they come out of the oil.... sprinkle Sal del Mar on them.
I couldn't resist this one!
We love the idea for the Gourmet Mother on Mother's Day that one of our retailers, Bon Boutique, came up with.... pairing our Sal del Mar together with wooden spoons from France and Fog Linen kitchen cloths.
Endearing Corn-on-the-Cob
Ravishing Radish
Plump and Juicy Tomato
Spring is here and we can't wait to show off our new Sal del Mar hand-embroidered bags. The designs are inspired by the irresistible display of vegetables soon to be seen in our Farmer's Markets and in our local grocers. We have in fact named them: There is our Ravishing Radish, our "Cover Girl" Plump and Juicy Tomato and our Endearing Corn-on-the Cob.
Each design is truly a work of art that our embroiderers have painted with thread. Of course, Our Very Veggie Gourmet Sea Salt is the same salt we are known for and use in everyday cooking or for crusting the rim of a cocktail glass. We just wanted to show off Sal del Mar and how it is ideal for sprinkling on fresh vegetables to enhance the flavor of their natural goodness. You'll want one for your own kitchen or for giving as gifts to your gourmet friends (Our Very Veggie Gourmet Sea Salt makes a great Mother's Day gift - tie up our embroidered bag with twine on top of a new cookbook!)
April is almost over and that means Cinco de Mayo is just days away. We know that there are a lot of Margarita recipes out there but we think you should try one that our friend, David Haynes, served us recently. It is also a perfect recipe for a crowd because you can make up large batches in advance and then just have the guests serve themselves by adding the tequila to the shaker to make up their individual drinks.
David Haynes
Osvaldo Vazquez Campa
We caught David sipping his Naranja Margarita at our local Coco stand in San Carlos, Sonora, Mexico. He was served one of Osvaldo Vazquez Campa's famous Marisco y Coco. It is a thrilling event to watch Valdo chop the top of the coconut with his huge machete, pour the water into a plastic bag, tie with a rubber band and add a straw to drink it. He then adds your choice of fresh fish to the hollowed out coconut. We had a shrimp coco made with Clamato juice, shrimp, lime juice, shreds of coconut and what Valdo called black salsa (better known to us as soy sauce!)
If you can't find a coco stand, try David's Naranja Margarita with homemade tortilla chips sprinkled with Sal del Mar and salsa.
David's Naranja Margarita (recipe for one cocktail)
Sal de Margarita
l lime wedge
1 1/2 oz. of white tequila
1/2 oz. Cointreau
2 oz. fresh orange juice
1 oz. lime juice
Grand Marnier (optional)
6 to 10 ice cubes
Spread Sal de Margarita on a small plate. Moisten half the rim of a martini glass with lime and then dip into the Sal de Margarita to crust just half the rim.
In a cocktail shaker, combine the tequila, Cointreau, orange juice and lime juice. Cover and shake it a lot (tiny ice crystals should appear) until frothy and cold. Strain into the Sal de Margarita-crusted glass. Add a "floater" of Grand Marnier to top and serve.
David's Naranja Margarita (recipe for a pitcher of Margaritas)
2 cups fresh squeezed orange juice
1 cup lime juice
1 1/2 cups white tequila
1/2 cup Cointreau
Grand Marnier (optional)
Use Sal de Margarita to crust the rims of martini glasses. Make the pitcher of the ingredients. When ready to serve stir and add to a cocktail shaker half full of ice. Shake and strain into the Sal de Margarita rimmed glasses. Add a "floater" of Grand Marnier. Repeat for remaining margaritas.
Sal de Margarita
It's Earth Day and I have been thinking a lot about Sal del Mar and our impact on our environment. We have been proud of the fact that our product does not cause pollution. When we started our business, it was important to find a product that not only was a gourmet sea salt that would enhance the taste of food, but also didn't cause pollution. We found such a sea salt "farm" on the Sea of Cortez and the sea salt is harvested using traditional, non-mechanical means.
Our "packaging" for Sal del Mar's hand-embroidered bags is made of natural muslin and linen and is hand-embroidered by the women in Sabinito, Mexico. We enjoy a partnership that doesn't disrupt the traditional lifestyle of the village but, in fact, provides additional income to the women embroiders to help support their families.
We are getting ready for Cinco de Mayo and are thinking back almost 3 years ago when we presented our first Sal del Margarita gourmet sea salt design to our customers. We are really proud of the design and the intricate hand-embroidered bags, made by the women of Sabinito, a small village in the Sierra Madre Occidental. They help support their families with the money they receive and take such pride in their work.
Sal del Mar and our embroiders have developed a fantastic partnership.
The salt inside is perfect for crusting the rim of a margarita glass and the salt and packaging make it a unique gift to take to a Cinco de Mayo party as a hostess gift this timeof year.
We can't resist suggesting a margarita for St. Patrick's day. And.... after all, there is a bit of green with a lime as a garnish.
Here is Rick Bayless's (he recommends Sal del Mar!) recipe for his Easy Margarita
You only need four ingredients:
fresh squeezed lime juice
100% silver tequila
Cointreau
and Sal del Mar
Mix equal portions of lime juice, tequila and Cointreau in a pitcher.
Fill a shaker half full of ice cubes.
Add enough margarita mixture for a couple of drinks and shake to chill the mixture and properly dilute it with the melted ice.. about 15 seconds.
Strain into a Sal del Mar rimmed glass.
And enjoy!
I love this photograph. My photographer friend, Brad Torum, photographed this setting for me to feature coffee and Sal del Mar. He captured that moment all of us who drink coffee relish... a quiet moment before the day begins with the morning paper, a cup of hot coffee and yes, even a bite or two of a muffin.
Sal del Mar is part of the setting too because It is considered a "must" by many coffee connoisseurs who know that a pinch of Sal del Mar takes away any bitterness.
Here is Alton Brown's (of Food Network) recipe for coffee:
24 fluid ounces filtered water
1/2 cup freshly ground coffee
Pinch (Sal del Mar) gourmet sea salt
Directions:
Bring water to a boil in an electric kettle or in the microwave. Meanwhile place the ground coffee and Sal del Mar into a French press carafe. Pour the boiling water over the grounds. Place the plunger in the carafe but do not press down. Brew for 4 minutes, then slowly push the plunger down. Drink immediately or hold in a thermos for up to 3 hours.