When was your last memorable meal? We have many, but a recent meal that sticks out in my mind is one we enjoyed in Las Vegas a few months ago. At China Poblano, a Chinese and Mexican small plates restaurant by one of our favorite chefs, the exuberant Jose Andres, we enjoyed imaginative dishes like tuna ceviche with crispy amaranth (which actually inspired the crispy topping on this soup), dancing eggplant (with bonito flakes that “danced” in the breeze), and margaritas with salt air.
Yes, salt air — a layer of salty foam on the top of the margarita, providing just the right amount of saltiness with each tangy margarita sip. Upon our return, Alex was hot to recreate salt air. Some internet research showed it called for an interesting ingredient called texturas sucro. (Maybe not the most natural of products, but hey, fits into our “everything in moderation” philosophy.)
The salt foam was just as fun at home as in the restaurant. It’s quite easy to make (as long as you have an immersion blender). And if you’re not into texturas sucro, these grapefruit margaritas are mighty tasty. They’re the perfect amount of tang, sweetened naturally with honey.
We’ve included a few of our favorite Instagram shots from our Vegas trip below. Enjoy!
Right to left, top to bottom:
View from the strip, Bellagio water show, our niece Julia, inside the Venetian
Hoover dam (times 2), palm trees at the Hoover dam, Lake Mead
Inside the Venetian, our meal at Otto, Mario Batali and Joe Bastianich’s restaurant, outside Caesar’s Palace, Chihuly glass in the Bellagio lobby
Bellagio water show, outside the Venetian, game time in the hotel, the Venetian
Gravalax at Bouchon, Bouchon dining room, French bread at Bouchon, our sweet niece and nephew
Caesar’s Palace (times 2), view from the plane, the strip at night
Inside China Poblano, nephew Colby ready to party, inside the Cosmopolitan, Vegas lights
- 1 cup tequila
- 1 cup fresh red ruby grapefruit juice (about 2 grapefruits, depending on size)
- ¼ cup fresh lime juice
- ¼ cup honey
- ¼ water
- Cut the grapefruit in half and squeeze the juice into a large bowl. Strain out any pulp and seeds.
- Combine all ingredients in a cocktail mixer with ice. Shake, and serve immediately (with salt foam on top).
- ½ cup water
- ¼ cup fresh lime juice
- 1 ½ teaspoons Texturas Sucro
- 1 ½ teaspoons kosher salt
- Combine all ingredients and blend with an immersion blender until foam forms and volume is about doubled. Allow the foam to sit for about 2 minutes, and then carefully scoop out the foam and spoon over margarita.
From Jose Andres via Food and Wine
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.