{"id":17037,"date":"2021-11-04T02:19:37","date_gmt":"2021-11-04T02:19:37","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=17037"},"modified":"2021-11-19T21:48:47","modified_gmt":"2021-11-19T21:48:47","slug":"aysias-mezcal-paloma-with-chamoy","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/aysias-mezcal-paloma-with-chamoy\/","title":{"rendered":"Mezcal Paloma De Aysia Con Chamoy"},"content":{"rendered":"\n

This smoky mezcal paloma with the spicy-sweet Mexican condiment chamoy was a surprise gift for one of our favorite cocineras Anjie Villalobos. One Sunday morning, the doorbell rang, says Anjie, and there stood her oldest daughter, Aysia, holding a glass jar filled with the beautiful pale-pink cocktail. <\/p>\n\n\n\n

Aysia knew her mother would love it, and Anjie did. <\/p>\n\n\n\n

So much so, Anjie says she\u2019s \u201cbeen on a paloma wave\u201d ever since.<\/p>\n\n\n\n

\u201dI was having a friend over for lunch that Sunday and was asking Aysia about the recipe to make this. She was texting me how and I was getting a little confused. So she ended up whipping it up in a jar and brought it over.\u201d<\/p>\n\n\n\n

Anjie had never had a paloma made with mezcal before. It was love at first sip, because palomas are \u201dsweet\u2014but not too sweet. And the smokiness of mezcal.\u201d <\/p>\n\n\n\n

When making this cocktail, Aysia first rims the glass with a mix of chamoy, an orangey-red condiment popular in Mexico (think: spicy-chile ketchup), and taj\u00edn. Chamoy is made with dried chiles, lime, salt, sugar and pickled fruit. It adds a colorful kick to many Mexican dishes, and you’ll often see it drizzled over fruits and vegetables like fresh-cut mango and j\u00edcama.<\/p>\n\n\n\n

\u201dIt was perfect,\u201d says Anjie of the day Aysia brought over the homemade palomas. \u201dI was having a girlfriend over for brunch, and we had made huevos rancheros. We finished it off with palomas. It was delicious.\u201d<\/p>\n\n\n\n

\u201dPalomas Are Kind of New to Me\u201d<\/h3>\n\n\n\n

Blame Santa Fe. Anjie tasted her first-ever paloma earlier this year, when she and her mother, Zelma<\/a>, took a trip to New Mexico. Zelma grew up there and her mother\u2019s family goes back many generations, since they arrived in the southwestern U.S. state from Spain in the 16th century. <\/p>\n\n\n\n

\u201dMom and I were visiting Santa Fe, and we happened upon this beautiful hotel with a restaurant. We started perusing the drinks menu and saw they had this thing called a paloma on the menu. It was new to me and her\u2014although I\u2018ve since learned it\u2019s a hip, happening drink. My mom and I are like, \u2018Let\u2019s try it.\u2018\u201d<\/p>\n\n\n\n

\u201dAnd we loved it,\u201d reports Anjie. <\/p>\n\n\n\n

\u201dPalomas are kind of new to me,\u201d she adds. \u201dMom and I came home and we were going on and on about this drink, and my daughter Aysia is like, \u2019Oh my gosh, Mom, how have you not heard of a paloma before?\u2019 She told me about her recipe, which uses mezcal, and then she brought it over for me. I love hers even more.<\/p>\n\n\n\n

\u201dEver since I have been all about the palomas,\u201d Anjie smiles. <\/p>\n\n\n\n

Is it safe to assume this paloma is an official addition to the Villalobos list of favorite recipes? (Note: the bar is high on what makes a recipe family-famous in their family. Anjie is one of the best Mexican-food cooks we know.)<\/p>\n\n\n\n

\u201dOh, yes,\u201d says Anjie. \u201dI love it. In fact, I just went to the store to buy mezcal to get ready to make a new batch. I always have grapefruit juice in my fridge. It is just so good.\u201d<\/p>\n\n\n\n

We recommend serving this mezcal paloma with Anjie’s family-famous guacamole<\/a>. And if you are really hungry, her garlicky shrimp tacos<\/a> and carne asado tacos<\/a>, both made with homemade tortillas<\/a> (see Anjie\u2019s step-by-step instructions here<\/a>). For more of their favorite family recipes, check out Anjie\u2019s avocado serrano salsa<\/a>, refried beans<\/a> or frijoles de olla<\/a>, tacos de papa and rajas<\/a>, and fill-you-up green chile chicken pozole<\/a>. <\/p>\n\n\n\n

Thirsty for a Smoky Mezcal Paloma With Chamoy?<\/h2>\n\n\n
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\n\t\t\t\t\"Aysia\u2019s\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Aysia\u2019s Mezcal Paloma With Chamoy<\/h2>\n\n
\n \t\t \t\t\tRecipe by Aysia Villalobos<\/span>\n \t\t\n
\n\t\t\t\t
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.6<\/small> from<\/small> 10<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
    \n\t\t\t
    <\/span>Servings<\/span>

    1<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      1.5<\/span> oz<\/span> tequila blanco<\/span><\/p><\/li>

    • <\/span>

      .5<\/span> oz<\/span> mezcal blanco<\/span><\/p><\/li>

    • <\/span>

      1<\/span> oz<\/span> grapefruit juice<\/span><\/p><\/li>

    • <\/span>

      1 <\/span> Tbsp<\/span> chamoy condiment<\/span><\/p><\/li>

    • <\/span>

      2 to 3<\/span> dashes<\/span> taj\u00edn<\/span><\/p><\/li>

    • <\/span>

      ice<\/span><\/p><\/li>

    • <\/span>

      grapefruit soda, to top off drink<\/span><\/p><\/li>

    • <\/span>

      1<\/span> grapefruit slice, for garnish<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Mix the chamoy and taj\u00edn together. Spoon into a small flat dish. <\/li>
      • Rub a slice of grapefruit (or lime, if you prefer) around the rim of a highball or tall glass. Dip the rim into the chamoy-taj\u00edn mixture, as you would rim a margarita glass with salt.<\/li>
      • Add the tequila, mezcal and grapefruit juice to your glass. Stir gently, careful not to disturb the chamoy-taj\u00edn coated edge.<\/li>
      • Add 3 to 4 pieces of ice. Top off with grapefruit soda.<\/li>
      • Garnish with a slice of grapefruit and, if you wish, a last dusting of taj\u00edn. Est\u00e1 listo. Salud!<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • Anjie and Aysia recommend using fresh-squeezed grapefruit juice\u2014it will be that much more refreshing.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t