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Mar 27, 2002 03:17 PM

Tequila-related question

  • j

Hey guys, there's something I've long wondered about and realized today that one of you guys might know the answer:

One of the things I remember fondly from when I lived in Mexico many, many years ago is something called "Sangrita." It was served in a little glass as a chaser to tequila, and (I think) had some fruit juices in it, maybe pomegranite juice. It was definitely red, hence the blood reference. I have never seen it in a bar here in the boonies (Reno), even those connected to a Mexican restaurant. Most of the bartenders look at me like I'm crazy when I mention it. I figure if its anywhere to be found, it might be in SF...maybe in one of the Mission restaurants. Since my sister is about to move to the Mission, I figure I'll be visiting from time to time....would love to down a few (I promise not to drive afterwards....)

Anyone familiar with this?

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  1. r
    Rochelle "Tequila" McCune

    Yes. I know all about Sangrita. It is not widely available in San Francisco so when you find a bar that serves it, you know they are serious about their tequila. I ask for it at every bar I go to that serves tequila and when they look at me like I'm crazy or try to correct me "you mean, sangia?", I tell them that it is the traditionally accompanies straight tequila in most of Mexico. Its not on the menu but you can get it at Maya and Tommy's Mexican, maybe Left at Albuquerque as well but I'm not sure. Since I'm in Tommy's Tequila Tasting club, I pretty much only drink tequila there or at home so I don't know who in the Mission serves sangrita, but by all means ask and let us know!

    The ingredients vary substantially - but every one that I have had is tomato juice based, some are more fruity than others and some are closer to Bloody Mary mix than others. I got a recipe from a place in Mexico a while ago and have been working creating a "my personal sangrita" for maybe two years now. I've had a couple of tequila and sangrita tasting parties to get objective opinions. Its a fun project.

    3 Replies
    1. re: Rochelle "Tequila" McCune
      Janet A. Zimmerman

      Rochelle, next time you plan on a tasting, let me know. I'll volunteer.

      1. re: Janet A. Zimmerman
        Rochelle McCune

        Ya' know, I'm about to finish the first tier of tastings (one year's worth of "study"), get my "diploma" and start the next tier in my tequila tasting education.

        I was thinking of having some sort of celebratory event at Tommy's (on a Sunday in April, maybe the 7th?). I could bring a couple of samples of my sangrita and we could compare it to Julio's sangrita and we can get Julio to give his History of Tequila lecture and taste some tequilas. Oh, and eat Mexican food too.

        Would anyone be interested?? Email me and let me know.

        1. re: Rochelle McCune

          Gee...I would love to come...the only problem being that a Sunday is impossible for me, as I would have to return to Reno that night and I'm not making the drive over Donner summit after tequila....

          Hey, maybe you could post some of those sangrita recipes.....

    2. something called "Sangrita.">>
      You can get it at the Grand Central Market between Hill & Broadway in Downtown LA. It's good.

      1. I first had sangrita at the Buena Vista, (of Irish Coffee fame). This was way back in the '60's. There was a shot of tequila, and the sangrita came in a chaser glass on the side. It was was muy, muy picante, and made from tomato, hot sauce and probably some lime. Or was the lime on the side. I don't remember. Actually, I don't remember very much from that night. I had several of them.

        1 Reply
        1. re: Sharuf
          Vanessa On The Town

          My sweet introduced me to Sangrita when she returned from a month-long stay in San Miguel Allende. Definitely the perfect tequila chaser. We have found variations on the recipe but most contain tomato juice, orange juice, lime juice, tabasco sauce, a bit of grenadine for sweetness and salt. Unfortunately, most people don't know what it is here, except at some Mexican bars or restaurants. Yummy!