Mosto's blended margarita (Shot by Ed Anderson)
San Francisco, as I often say, is like a terrible boyfriend. Or girlfriend, for that matter. And just about now, our so called “summer,” is when the city starts to behave like a real jerk. First it socks us in with fog, turns on the wind machines, and makes me break out my wool coat. Then just as I’m getting used to its cold shoulder, it opens up the sky, lets the sun in, puts its arm around me, and says, “Aw, I love you.”
Every year come June, I think we should break up. I think I’m moving to Stockton, where today it’s warming up to be a pleasant 102. But for the moment, I’m still taken. Today it’s supposed to be lovely, though non-commital, 70. (Hey, we take what we can get.) Yesterday was even hotter and after work, I stopped by Mosto, our tequila bar next door to Tacolicious, and ordered the blended margarita, which is made in a very expensive, very quiet ninja blender that we purchased just for it. Should you think this is some kind of American idea of a margarita, Joe and I have had many a blended margarita on our trips to Mexico. But the best one ever was at Contamar, the Mexico City restaurant we like to obsess over. The restaurant whose excellent tuna tostada we serve. We went as far as to send Telmo down there to do a few days work in their kitchen and learn all their secrets which they wouldn’t tell him.
Contramar blends their margarita and then serves it with class in a small martini glass. No massive, heavy, bubbly glass Cost-Plus thing. Our blended margarita is only available at Mosto. The other thing you can only get at Mosto is our al pastor tacos. These two things make a perfect Friday. I recommend it.