This is not a drill, we repeat this is not a drill. Cinco de Mayo is just weeks away and it’s time for you to prepare. Dust off those sombreros and start those glass lifts so you will be ready to party. After all, the last thing you need is to get worn out trying to lift that cold mug to your lips, amateur. You trained during St. Patrick’s Day and with a little more practice you should be ready for the main event. As seasoned Cinco de Mayo veterans, take our advice and you are sure to have the best fiesta ever!
You wouldn’t head to the plate and expect to hit it out of the park without a little warm-up first, would you? You are no Pete Rose, and you need practice. There are 2 approaches you can take here. You can start off strong with the air of responsibility and order a beer. Veteran move right there. You only vaguely remember that Cinco de Mayo from college when straight tequila seemed like the “perfect party starter”. Then there are the margaritas. Packing a sweet yet lethal punch, you are rocking your sombrero and here for a good time. Either way, our advice to you is go big or go home.
Tacos, burritos, fajitas, quesadillas… the list goes on and on. We all know Mexican food is absolutely delish and pairs so well with alcohol. So, take our advice and order some. You will find yourself asleep under the table rather than dancing on it if you don’t enjoy a little snack time. Ask any pro out there, the key to a good night is enjoying some good food while knocking down those margs and cervezas.
Don’t be too busy knocking them back or making regrettable decisions on Snap Chat to join in the fiesta! Save yourself the awkward “I’m sorry” in the morning and get up and be social. Grab your sombrero and shake your maracas to the music. A fiesta is meant for celebrating, not telling your ex how much you miss them!
We highly encourage eating, drinking and fiesta-ing, but it’s only ok to party like it’s your 21st birthday if you have a responsible, sober driver. Enlist your teenage son or daughter, call a pledge, order an Uber, dial a taxi… whatever ride you choose is fine, just don’t drive. We all know that it’s 1 tequila, 2 tequila, 3 tequila, floor anyway.
Get your party pants ready, amigos! It’s time to party like it’s Cinco de Mayo… because it is!!
With Spring Break and St. Patrick’s Day right around the corner, this is the perfect excuse or rather, opportunity, to start training for the main event, Cinco de Mayo. Some may argue that St. Patrick’s Day is the superior holiday, but they are wrong. St. Patrick’s Day does have a few things going for it, mainly that it falls on Tuesday, so it is pretty much guaranteed to add a little spice to your weeknight. Other than that, it just doesn't stack up when compared to the holy grail of drinking holidays and here’s why.
It's the Food!
Reubens, Shepherd’s Pie, Corned Beef and Cabbage will all be making an appearance, but really, who eats that? Party amateurs will, while downing their smelly sauerkraut and cabbage, telling you "OMG, this is so amazing.' Don’t you want to ask them if it's “so amazing” then, why do they only feast on it once a year? Chips & salsa, queso, nachos, quesadillas, jalapeno poppers, the list goes on and on. It’s really so tasty that you crave it at least once a week. We may be a little bias, but we’ll take queso over cabbage any day.
And the Drinks!
We love green beer just as much as the next person. Don’t get us wrong, there is something about those drops of food coloring that leave us feeling festive. However, no one tells you that you are going to look like you dined on a smurf by the end of the night. Then there are Irish Car Bombs. Yeah, they seemed like a good idea about 5 St. Patty’s ago… not so much now. After all, anything that curdles in a glass can’t be that refreshing. That’s why we’ll be sticking to the traditional favorites- beer and tequila, maybe with a little lime. No green tinted evidence, no super heavy dark beers and most importantly, no curdling.
And the Festive Head Gear!
If you're like us, then you are always interested in themed outfits to coordinate your drinking excursions. The 4th of July = American flag attire, Christmas = tacky sweaters, Cinco de Mayo = sombreros. In comparison, a green shirt just seems a little pedestrian. Besides, green is just not a flattering color on everyone. Then there is pinching. Any day that promotes pinching by strangers is a little creepy and sometimes painful.
Whether you’re Mexican, Irish or just looking to have a good time, we are all about using St. Patty’s Day to as a warm up for the main event... for your party hats... Cinco de Mayo!
There are more benefits to tequila than those fantastic dance moves. According to some super scientific research, tequila is good for you. We didn't need someone in a white coat to tell us. It boosts your mood, cures your aliments, helps to get the party started and leaves you feeling on top of the world.
Be prepared to be amazed… the benefits of tequila are numerous:
Lowers Blood Sugar
The agavina, a natural sugar found in the agave plant, prompts insulin production and helps to lower blood sugar.
Cuts the Calories
Whiskey and vodka both call for chasers, tequila is the shot of champions though. Forget the coke or cranberry juice, all you need is a lime and a little salt. No need to waste those calories on a chaser!
Numbs the Pain
Whether its pain of the physical or emotional variety, tequila always has your back. Medically speaking, tequila minimizes pain levels by dilating blood vessels and increases blood flow. Emotionally, it can make you forget your name, let alone your problems.
Nothing says I’m ready to party like showing up with a bottle of tequila. Wear that crown while you raise that shot glass and bust out a toast, those trendy Fireball drinkers will be coveting your unique and awesome persona.
Long story short, agavins in tequila help to lower triglycerides and cholesterol. Drink tequila, lower your cholesterol… sounds like a win- win situation.
Makes You Skinny
We aren't counting all the calories in the chips and salsa that usually accompany the shots, but tequila it’s self contains components that aid in weight loss. Research conducted by the American Chemical Society suggested that tequila helped overweight mice lose significant weight. Cheers to that!
Cures Whatever Ails
You Ask any Mexican, tequila will cure all you ailments. Got a cold? Take a shot. Relationship drama? Take a shot. You name it and tequila is guaranteed to cure it… if not it will certainly numb the pain.
Banish the Bloat
There is nothing worse than the bloated feeling you have after a night of drinking, except maybe the hangover. The good news is that tequila works to regulate fat absorption in your intestines and doesn't leave you feeling like a bloated mess.
Helps You Sleep
Next time counting sheep aren't doing the trick, sip a little tequila. It will help you to relax and fall asleep faster and doesn’t come with all the crazy side effects that Ambien does.
No Diabetic Drama
Vodka is a diabetic’s worst nightmare. Tequila, however, contains significantly less sugar than most other liquors, making it a tasty treat for everyone, including diabetics.
Hello My Name is The Boss
Forget dainty wines or girly cocktails, ordering tequila tells the world that you came to party and you mean business.
Basically, tequila is the answer to all the world’s problems. It makes you look and feel like a rock star, is actually not that bad for you, and can act as your therapist. Help make the world a better place and drink more tequila! Cheers, amigos!!
Oh yeah, you should always drink your tequila responsibly. That means no drinking and driving, calling ex's at 3am or any other outlandish behavior. By the way, we aren't doctors and you shouldn't listen to us for medical advice, however if you want to talk Mexican food, we are certified experts!
Today we salute you chips and salsa.
Without you what would we fill up on before our entrees arrive?
From that crisp and lightly salted crunch to that spicy salsa finish, no meal would be complete without you.
You are the perfect complement to a Happy Hour margarita and a necessity when watching sporting events.
Move aside boring potato chips and French onion dip, there is a new sheriff in town. One that is crunchy, spicy, savory and oh so delicious.
Tortilla chips and salsa, we salute your fresh baked taste and the occasional bite that sets our mouths ablaze.
Here’s to you and every snack time you make tastier.
Everyone claims their New Year’s Resolution is to eat healthier, go the gym and lose weight… but we are here to say that all those resolutions are overrated. The only resolution you should be making in 2015 is to eat more Mexican food.
We all know you’ve given up on the gym already, take a resolution you’ll actually stick to and eat more Mexican food!
From the flavors to the unique food and drink recipes, it’s hard to beat Mexican food. Italian restaurants have their lasagna, Chinese have their chicken fried rice, but none of those can top your favorite Mexican dish. These are the reasons Mexican food is the very best:
Queso: 2 words… cheese dip. This eww eee gooey cheesy goodness is arguably one of the best aspects of Mexican food. No matter how many recipes you pin and how hard you try, you will never be able to recreate our glorious cheese dip. Our queso is flavorful but not overly spicy and is the perfect pairing with a fresh hot chip… or the entire bowl of them. Skip the Pinterest research and head in for some cheesy relief.
Margaritas: When you think of reasonably priced happy hours, of course you think Mexican restaurants. Happy hour specials at Amigos are unmatched. With 2 for 1 house margaritas and $3.50 32 oz. domestic drafts, we are guaranteed to put a smile on your face.
Yes, wings and beer pair well together, as do pasta and wine, but neither can compare to the relationship between a margarita and Mexican food. The spicy flavor combined with the sweet and sour concoction can’t be matched. Then there is the beer. What better way is there to wash away the stresses and troubles of the day than with refreshments served in a frosty mug? Little hint: there is no better way to end a rough work day than with a drink.
Tortillas: Who wants food served on a plain ole bun when you can have all kinds of tasty deliciousness wrapped into a warm flour tortilla? Forks are so 2013. What you really want is a tortilla. It’s like the soft, warm wrapper you can eat.
Chips and salsa: Why would you want bread and butter when you can have fresh tortilla chips and homemade salsa? You can eat chips and salsa at home, but they won’t taste nearly as good as ours. There’s just something about that delicious combination that makes waiting on food so much more bearable. If you are really looking to wow your taste buds, do yourself a favor and shake a little salt on them and pair them with an icy cold beverage and a little dip. Our chips are so good, we understand why you fill up on them before the meal arrives!
Spicy: Some like it hot, and some like it hotter. What other type restaurant provides such a plethora of salsa and hot sauces? We’ve got salsa, salsa verde, pico de gallo, on top of a variety of hot sauces. Whether you like tongue torching hot or just a little kick of flavor, Amigo’s has the perfect condiment to add a little zest to your meal.
From gooey queso goodness, kickin’ margaritas, warm tortillas, fresh chips and salsa, Mexican food just can’t be beat! Stop in today to satisfy that craving, but warning we may be habit forming!
Not that you ever need a reason to enjoy a tall, frosty beverage, but here are 21 reasons you deserve Happy Hour tonight:
While the exact origin of the taco isn’t known, it is believed to date back as far as the 18th century in the silver mines of Mexico. The word taco itself referred to the small wrapped explosives used to extract the ore in the mines. Others debate this founding claim citing that tacos originated when the Spanish came to Mexico in the 16th century. Whatever their exact date and place of origin is we can all agree we are sure glad someone came up with this idea!
Tacos are as unique a dish as their origin. This Mexican sandwich of sorts is comprised of a tortilla that contains a spiced protein filling. The contents of the tortilla can vary greatly by restaurant and region. For example, in the lake region of Mexico tacos were filled with small fish, small insects and ants were once the filling in Morelos and Guerrero, while locusts and snails were favorites of Puebla and Ozxaca.
In the United States, tacos are not only popular in the southwest, but from coast to coast everyone enjoys a good taco! From ground beef, steak or chicken to shrimp, fish, pork and BBQ there isn’t much you couldn’t find tucked into a tortilla. At Amigos, we offer several different varieties of tortilla filled goodness:
A healthier take on our Mexican- style steak tacos. Strips of grilled steak topped with fresh cilantro and onions in three lettuce wraps. Served with a side of salsa verde.
Grilled tilapia with a little pico de gallo mixed in. We wrap it in two layers of tortillas- the first layer is a soft shell flour tortilla with melted cheese, the second on is a crunchy corn tortilla and finally we top it with a little chipotle cream sauce and lettuce. Served with a side of rice and beans.
Traditional Style Tacos
Soft corn tortilla with grilled steak topped with cilantro and onions. Served with tomatillo sauce.
Grilled Chicken and Chorizo Tacos
Soft corn tortillas with grilled chicken and chorizo, onions, and cilantro. Served with tomatillo sauce.
Hard Shell Tacos
Ground beef or shredded chicken with lettuce and cheese. Shredded chicken is sautéed with tomatoes, onions and bell peppers.
Soft Shell Tacos
Ground beef or shredded chicken with lettuce and cheese. Shredded chicken is sautéed with tomatoes, onions and bell peppers.
Whatever your taco preference may be, Amigos is sure to have the perfect taco to satisfy your craving!
Celebrations, parades, and fireworks fill the air throughout Mexico on September 16th. This date commemorates Mexico’s independence from Spain. In Mexico City the President recites the famous Grito de Delores while reenactments, festivals and flags are proudly displayed throughout the country.
Until 1821, Mexico was sternly ruled by the Spanish. With Spaniards, as appose to native Creoles, controlling posts and limited trade opportunities, many Mexicans began to seek independence just like the United States decades earlier. When Napoleon invaded Spain, imprisoning Ferdinand VII, Mexico and other South American rebels created their own governments while still pledging loyalty to Spain.
With many prominent citizens, including Father Hidalgo serving as leaders, plans were made to seek independence. On September 16, 1810 Father Hidalgo stood at his pulpit in Delores and announced that they would take arms against the Spanish and all parishioners were invited to join him. Though his army was poorly armed, they were large in number and united for the cause. Marching towards Mexico City the rebels were able to siege Guanajuato and continue their fight to Mexico City. However, the rebel leaders fled and the army disbanded after reaching the capital city. Through many of Hidalgo’s successors and year of battle, an agreement was reached in September of 1821 granting Mexico independence from its mother country.
What better way to celebrate Mexican Independence day on September 16th than with dinner at Amigos!
Mexican brewed beers have reached an all-time popularity high in the United States. “The Mexican beer is growing while the rest of the beer business is drying up or being siphoned off by new small- batch brewers,” says Bloomberg Business. In fact, Mexican beers now account for well over half of the beer imported to the American market.
From light and refreshing to rich and full bodied, all Mexican beers have a unique flavor. Here is a short taste profile of a few of our favorite Mexican beers:
Tecate: Named after the small city near Tijuana where it is brewed, Tecate is a pale ale with a smooth yet bitter taste. The sweet malt taste combines with a low hop bitterness to create a light and refreshing flavor. Tecate tastes best when served ice cold with a lime.
Dos Equis: Created by a German that moved to Mexico, Dos Equis has two popular varieties. The “double x” lager, found in the green bottle, is similar to a pilsner and the ambar is a classic Vienna- style lager. The Dos Equis Lager is a crisp, light- bodied malt- flavored beer with a well-balanced finish. In contrast, Dos Equis Ambar is robust with a full body. According to the brewery, it is “a beer with brawn from Germany, swagger from Mexico and the finest North American pale and roasted malts”.
Modelo: Originally brewed in Mexico in 1925, this “model beer” did not reach the United States until the 1990’s, but is now the #2 imported beer. Made with filtered water, malted barley, hops, corn and yeast, Modelo Especial is a rich and full flavored pilsner with a sweet crisp finish.
Pacifico: Crafted in Mazatlan, Mexico, Pacifico’s distinctive packaging and taste became popular with American surfers. It was founded in 1900 but was not exported to the United States until 1985. This crisp and refreshing beer is easy to drink and pairs well with a variety of foods, in particular many seafood dishes.
Corona: Brewed and bottled in Mexico in 1925, Corona Extra became the fastest growing imported beer in the United States after its introduction in 1981. The balance between European imports and light domestic flavors is what gives this beer its unique smooth taste. Corona is the #1 selling imported beer in the United States and the #5 selling beer overall.
No matter your taste preference our Chattanooga Mexican restaurant has a beer that is sure to please your palate. In the words of someone famous, “I got 99 problems and beer solves all of them”, so come in and enjoy happy hour with us today!
Tortilla chips and guacamole are staples in the diets of most Tex-Mex loving Americans. Like peanut butter and jelly, chips and guac’ are a time honored pair. For many, it is unheard of to sit down for dinner or happy hour without this tasty combination.
Since the time of the Aztecs, guacamole has been a staple of ethnic cuisine. The avocado became very popular among Spaniards due to the high protein and fat content. Believed to be an aphrodisiac, the fruit was typically eaten with sugar or salt or some cases with a combination of the two. Guacamole recipes began gaining popularity shortly after the Spaniards discovered this super fruit of sorts.
While there are many variations, traditional guacamole is based on only a few ingredients.
Avocado: As the main ingredient, the avocado is the key and one of the most flavorful ingredients. There are several varieties of avocados grown throughout the United States. The Hass avocado, is the most popular variety and regarded by many as the best choice for making guacamole.
Chiles: Based on its wide availability in Mexico, serrano chills or jalapenos are the first choice to spice up your guacamole. If you prefer flavor to spice, finely chop the pepper before adding them.
Onions: Most traditional recipes call for the white onion. Unlike the yellow, red or purple varieties the white onion has a pure hot flavor rather than a sweet taste. The onion should not overpower the other flavors in the guacamole.
Tomatoes: The tomatoes should be ripe but firm to maximize flavor. If tomatoes are not in season, try using Italian or plum style tomatoes.
Cilantro: This staple seasoning of Mexican cuisine has a pungent odor and distinct taste. Cilantro will add a nice hint to your guacamole.
Check out this easy recipe for homemade guacamole, or better yet, come see us tonight for fresh chips and guacamole!
3 tablespoons finely chopped white onion
4 serranos chills
2 rounded tablespoons cilantro
1/2 teaspoon sea salt
3 large avocados
2/3 cup tomatoes, finely chopped, not peeled
2 tablespoons white onion, finely chopped
1 tablespoons heaped, finely chopped cilantro
2 tablespoons finely chopped tomatoes
If possible use a molcajete to prepare your guacamole. Grind the onions, fresh chilies, cilantro, and salt to a rough paste. Cut the avacados in half, remove pits and scoop out the flesh. Mash the flesh roughly into the chili mixture, turning the mixture over so that the seasoning is well distributed. Serve with chips or warm tortillas.
When ordering a margarita or a shot, many do not give much thought into the type of spirit they are ordering. Beyond silver or gold, top shelf or house there are many different classifications and types of tequila.
Tequila can be divided into 2 main categories, 100% Blue Agave and Tequila Mixto or mixed tequila. Tequila Mixto is comprised of a minimum of 51% Blue Agave and 49% other sugars. The other sugars can include caramel coloring, oak extract flavoring, cane sugars and glycerin. While Blue Agave is only bottled in the Tequila Region of Mexico, Mixto Tequila is unique in that it can be bottled outside of the traditional Tequila territory.
After the division between 100% Blue Agave and Mixto, tequila can be divided into several different classifications based on its Agave content, color and aging process. Each variety has its own unique color and flavoring.
Blanco tequila is the purest form of Blue Agave. This form is clear, un-aged and showcases the natural sweetness and intensity of the spirit. After distillation, the product can either be bottled or stored in stainless steel tanks for up to 4 weeks.
Typically a Mixto, colors and flavors are added to Gold Tequila prior to bottling. This blend is less expensive and usually used in mixed drinks at restaurants and bars. However, there are a few exceptions. Some types of Gold Tequila result from blending Silver, Reposado or Anejo and still maintain the 100% Agave classification.
This type of tequila is “rested and aged”. After distillation, the spirit is stored in wood barrels for anywhere between 2- 11 months to properly age. The wooden barrels will cause the liquid to take on a golden tint, while the Agave and wood flavors create a unique balance. The most common barrels are American or French oak, but some varieties are aged in bourbon, whiskey, cognac or wine barrels to add hints of the previous spirit.
Tequila can only be considered Anejo or extra aged if it is stored for at least a year. Anejo Tequila requires that the barrels may not exceed 600 liters. The aging process results in tequila that is Amber in color with a smoother, richer and more complex flavor.
Tequila Extra Anejo
This classification of “ultra- aged” came into existence during the summer of 2006. This particular variety is distilled similarly to Tequila Anejo, but is aged more than 3 years. This extended aging process gives the spirit a Mahogany coloring and rich flavoring. The alcohol content of the Extra Anejo must be diluted with distilled water after aging. The final product has a smooth yet complex taste.
Grab your favorite variety and let's toast to that delicious kick in a glass!
Salsa is topping ketchup as the condiment of choice, tortillas are more popular than hot dog and hamburger buns, and tortilla chips are outselling potato chips. There is no question that the popularity of Mexican food is on the rise north of the border. What can we attribute this rise in growth and popularity to?
Mexican style cuisine has become a staple in many American diets. From Tex-Mex to more authentic cuisine, tacos and other fair are appearing everywhere and appealing to more than just the Hispanic population. After soda and popcorn, nachos are the third- largest concession seller in NFL and MLB stadiums coast to coast. According to columnist and foodie, Gustavo Arellano, nachos are as American as apple pie.
Main stream marketing and more adventurous palates can be credited to the rise of Mexican food popularity. Tacos and nachos are hardly the same in different regions and restaurants. While tacos and tortillas are synonymous, the “filling” can be very unique. From fish tacos, to BBQ, chicken, pork, shrimp, steak or Caribbean jerk, flavor and ingredient combinations are endless.
We see the same trends at our family owned restaurants! Amigos Mexican Restaurant serves popular items such as tacos and nachos – and a lot of them, but it is our unique specialties that reign king. We use the freshest ingredients and family recipes to cook up the perfect taste combination. The crisp peppers and onions of our Texas fajitas and spice of the Pollo Picoso make these two entrees among the most popular on our menu.
Maybe it’s the creamy queso or the refreshing margarita that keeps you coming back time and time again. Whatever your favorite dish, Amigos is sure to hit the spot. We must warn you, we can be habit forming!
Despite many myths, Cinco de Mayo, or the fifth of May, is not a celebration of Mexican Independence Day. Rather the holiday commemorates the Battle of Puebla. On May 5, 1862 the Mexican army defeated the French at the Battle of Puebla during the Franco- Mexican War.
The Battle of Puebla happened during a hostile time in Mexican History. 50 years prior Mexico declared their Independence from Spain and their economy was still in turmoil from both the Mexican American War and the Mexican Civil War. Since the country had many outstanding debts to other nations and France saw this as the perfect opportunity to collect their repayment and invade the country.
It was in Puebla that the much smaller and less equipped Mexican army was able to defeat the French and keep them from invading Mexico City. For Mexicans, this victory caused a surge in patriotism and pride. Ultimately, Cinco de Mayo became a regional holiday to remember the unlikely triumph.
Cinco de Mayo is not recognized as a national holiday in Mexico and is usually celebrated near the state of Puebla. In more recent years the holiday has become a celebration of Mexican heritage and culture in the United States. The holiday has become a much bigger celebration north of the boarder than south of it. Like Irish restaurants on St. Patrick’s Day, Mexican restaurants will be full of people looking to celebrate Cinco de Mayo with a margarita and a taco!