Opening Porfirio’s cocktail menu is a bit like opening a map. There are no fanciful names: there are states. The section is called Mexolog\u00eda, and each cocktail takes something recognizable from a region and turns it into a drink. Picking the one for your favorite state is fair game; picking it knowing what’s in the glass is even better.<\/p>\n
Sonora:<\/strong> Mezcal Uni\u00f3n\u00ae 45 ml, Campari\u00ae 15 ml, orange marmalade, passion fruit pulp, a basil crown and dehydrated orange. Smoky, with a measured bitterness and tropical acidity. It opens the appetite and pairs well with steaks.<\/p>\n Chihuahua:<\/strong> Tequila Don Julio\u00ae Blanco 45 ml, lime, cranberry, apple, a mint crown and dehydrated apple. Chihuahua is the country’s top apple producer, and here the apple is the star. It’s one of the lightest on the menu.<\/p>\n Jalisco:<\/strong> Tequila Don Julio\u00ae Blanco 45 ml, Chinch\u00f3n Dulce\u00ae 10 ml, strawberry concentrate, cucumber, lime, dehydrated grapefruit and Selz\u00ae powder. The fizzy finish recalls childhood candy. It’s the cocktail for a toast, especially when the mariachi walks in.<\/p>\n Michoac\u00e1n:<\/strong> Tequila Don Julio\u00ae Blanco 45 ml, pineapple, lime, mango vinegar, banana leaf and dehydrated pineapple. Tropical fruit and fruit vinegar, two hallmarks of Michoac\u00e1n cooking. Its acidity cleanses the palate after intense dishes.<\/p>\n Puebla:<\/strong> Buchanan’s\u00ae Pineapple Whisky 45 ml, Flamingo\u00ae banana liqueur 15 ml, pineapple, lemon, simple syrup and colorful wafers. The wafers are a nod to Puebla’s sweets. It’s ideal for lingering at the table after the meal.<\/p>\n Oaxaca:<\/strong> Mezcal Uni\u00f3n\u00ae Joven 45 ml, lime, ginger beer, mole, hoja santa and chapulines. It’s the boldest and the most faithful to its state. It naturally accompanies the Filete in Mole Negro or the Ca\u00f1a de Filete.<\/p>\n Chiapas:<\/strong> Ketel One\u00ae Vodka 45 ml, brewed coffee, piloncillo syrup, spices, Angostura bitters and dehydrated orange. It’s built around the coffee of one of the great coffee-growing states. It works at the end of the meal, alongside the Ancestral Chocolate Bread.<\/p>\n Yucat\u00e1n:<\/strong> Tanqueray Ten\u00ae Gin 45 ml, Kalani\u00ae coconut liqueur 30 ml, cucumber, lime, a mint crown and cucumber. It’s the most refreshing, almost a response to the climate of the peninsula. It goes very well with seafood.<\/p>\n With a group, it works for everyone to pick a different state and taste them all around the table.<\/p>\n Naming cocktails after states could have stayed a decorative gimmick. It works because the ingredients back up the name: the apples of Chihuahua, the coffee of Chiapas, the mole of Oaxaca. That way, between one dish and the next, the table travels across half the country without leaving the chair.<\/p>\n","protected":false},"excerpt":{"rendered":" Opening Porfirio’s cocktail menu is a bit like opening a map. There are no fanciful names: there are states. The section is called Mexolog\u00eda, and each cocktail takes something recognizable from a region and turns it into a drink. Picking the one for your favorite state is fair game; picking it knowing what’s in the […]<\/p>\n","protected":false},"author":7,"featured_media":10175,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"\nThe West: Tequila and Orchard<\/h2>\n
The Center and South: Cooking in a Glass<\/h2>\n
How to Choose If You Don’t Know Where to Start<\/h2>\n
\n