{"id":21719,"date":"2019-01-30T07:25:16","date_gmt":"2019-01-30T15:25:16","guid":{"rendered":"https:\/\/archives.csusm.edu\/westcoastersd\/?p=21719"},"modified":"2019-01-30T07:25:16","modified_gmt":"2019-01-30T15:25:16","slug":"plates-pints-puesto-x-agua-mala","status":"publish","type":"post","link":"https:\/\/archives.csusm.edu\/westcoastersd\/2019\/01\/30\/plates-pints-puesto-x-agua-mala\/","title":{"rendered":"Plates & Pints: Puesto x Agua Mala"},"content":{"rendered":"

One Baja brewery with a more prominent presence on our side of the border is Cerveceria Agua Mala, and one of the spots where you\u2019re guaranteed to find their liquid wares is Puesto. A recent trip to the California upscale taco chain\u2019s location at The Headquarters in San Diego\u2019s Marina District turned up a trio of beers from the Ensenada operation: Sierna Pilsner, the World Beer Cup award-winning Astillero IPA, and 811 Pale Ale. The latter is a rarity that can only be found at Puesto\u2019s San Diego eateries.<\/p>\n

811 Pale Ale is the first in a line of collaboration beers presented under the heading \u201cPuesto x Agua Mala.\u201d Though such cross-border fraternization is commonplace these days, the roots of this beer stretch back five years to the first time Puesto\u2019s beverage director, Lucien Conner, put Agua Mala\u2019s beer on tap. From the get-go, there was a deep-seeded, mutual respect between Conner and Agua Mala owner and brewmaster Nathaniel Schmidt. Conner was so impressed by the quality of Schmidt\u2019s beers that when Puesto held its first beer pairing dinner, Agua Mala was the featured brewery. Later on, Conner started taking his staff on educational excursions to Baja, and made Agua Mala his go-to brewery stop.<\/p>\n

Brewing a beer together represents the next phase of an ever-evolving relationship built on trust and friendship, one made possible by Agua Mala recent opening of a larger production facility. In crafting 811 Pale Ale, the duo sought to create a flavor profile that drew off ingredients indigenous to Baja as well as San Diego brewers. For the latter, they went with hops that are big on citrus flavors and aromas. From there, the recipe reads like a dish off Puesto\u2019s menu care of nopales (cactus paddles), epazote (an earthy herb), cilantro, and Morita chiles (lightly smoked red jalape\u00f1o peppers).<\/p>\n

Its culinary semblance isn\u2019t surprising considering Puesto at the Headquarters\u2019 chef de cuisine, Edgar Chong, helped conceive it. The resulting beer comes in at 4.5% alcohol-by-volume, possesses a piquant earthiness that meshes well with light toast and caramel notes from the grain bill, and pairs exceptionally with various items off Puesto\u2019s menu.<\/p>\n

Conner and Schmidt plan to continue crafting collaboration beers, then bring favorite varieties as permanent menu offerings. 811 Pale Ale is an inventive, encouraging start to a program that shows the brilliant ways beer can bring people\u2014and cultures\u2014together.<\/p>\n

# # #<\/p>\n

Puesto\u2019s Ceviche Acapulco
\nYield: 6 to 8 servings<\/p>\n

1 pound Mexican white shrimp, peeled, deveined and cut into \u00bd-inch cubes
\n3\u00bc cups fresh-squeezed lime juice
\nkosher salt
\n3 Roma tomatoes, diced into \u00bc-inch cubes
\n\u00bd red onion, diced into \u00bc-inch cubes
\n1 or 2 Serrano chiles, minced (per personal preference)
\n1 avocado, peeled, seeded and diced
\n1 radish, thinly sliced
\nextra virgin olive oil
\ntortilla chips or tostada rounds
\nlime wedges, for garnish<\/p>\n

Place the shrimp in a glass bowl. Add 3 cups of the lime juice and 1 teaspoon of salt. Toss to coat, then cover the bowl with plastic wrap and refrigerate for 45 minutes. Remove from the refrigerator and drain the shrimp. Place the shrimp in a bowl and add tomatoes, onion, chiles and the remaining lime juice. Toss gently to combine. Season with salt to taste.<\/p>\n

To serve, transfer the ceviche to a serving platter. Dot the ceviche with avocado and radishes, and drizzle generously with olive oil. Serve immediately with tortilla chips or tostada rounds and lime wedges.<\/p>\n

\"\"
Puesto\u2019s Ceviche Acapulco<\/figcaption><\/figure>\n

# # #<\/p>\n

Puesto\u2019s Spicy At\u00fan Taco
\nYield: 8 tacos<\/p>\n

2 ounces fresh-squeezed orange juice
\n1 ounce fresh-squeezed grapefruit juice
\n1 ounce fresh-squeezed lime juice
\n\u00bd tsp Jugo Maggi seasoning sauce (or Worcestershire sauce, to substitute)
\n1 pound sashimi-grade tuna, cut into 8 2-ounce pieces
\n2 tsp olive oil
\n8 corn tortillas, warm
\ncucumbers,diced
\n1 avocado, diced
\nCreamy Jalape\u00f1o Salsa (recipe follows)
\nChipotle Cr\u00e8ma (recipe follows)
\ncilantro leaves
\nlime wedges, for garnish<\/p>\n

Combine the orange, grapefruit and lime juices with the Jugo Maggi sauce in a shallow dish. Whisk together and add the tuna pieces to the marinade. Leave submerged for 30 seconds, then flip the tuna over and leave submerged another 30 seconds. Remove the tuna from the dish and set aside.<\/p>\n

Heat the oil in a nonstick skillet over medium-high heat. Place the tuna in the pan and cook for 45 seconds on each side. The objective is to sear the outside while allowing the middle to remain raw. Remove the tuna from the skillet and set aside.<\/p>\n

To serve, place the tuna inside the tortillas and top each with cucumber and avocado. Garnish each with salsa, cr\u00e8ma and cilantro. Serve immediately with lime wedges.<\/p>\n

# # #<\/p>\n

Creamy Jalape\u00f1o Salsa
\nYield: 1 cup<\/p>\n

1 quart water
\n\u00bd pound jalape\u00f1os peppers
\n3 cloves garlic
\n1 bunch cilantro leaves
\n2 ounces fresh-squeezed lime juice
\n\u00bd tsp kosher salt
\n4 ounces olive oil<\/p>\n

Bring the water to a boil in a large pot. Lower heat to a simmer and add the jalape\u00f1os. Cook for 15 minutes, making sure to flip the peppers over halfway through the cooking process. Add the garlic and cook for 3 minutes. Strain the vegetables and let cool to room temperature.<\/p>\n

Discard the stems from the peppers and use the back of a knife to scrape out the seeds. Transfer the jalape\u00f1os, garlic, cilantro, lime juice and salt to a blender. Turn the blender on and slowly stream in the olive oil until the mixture emulsifies and is thoroughly blended. Season with additional salt, if necessary. Transfer to a squeeze bottle or condiment cup to serve.<\/p>\n

# # #<\/p>\n

Chipotle Cr\u00e8ma
\nYield: 1\u00bd cups<\/p>\n

2 to 3 tablespoons canned chipotle peppers in adobo (per personal preference)
\n1 cup mayonnaise
\n\u00bd pound cream cheese, at room temperature<\/p>\n

Combine all of the ingredients in a blender. Blend until a homogenous mixture is achieved. Season with salt, if necessary. Transfer to a squeeze bottle or condiment cup to serve.<\/p>\n

\u2014Recipes courtesy Chef Katy Smith, Puesto<\/p>\n

\"\"
Puesto La Jolla<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

One Baja brewery with a more prominent presence on our side of the border is Cerveceria Agua Mala, and one of the spots where you\u2019re guaranteed to find their liquid wares is Puesto. A recent trip to the California upscale taco chain\u2019s location at The Headquarters in San Diego\u2019s Marina District turned up a trio […]<\/p>\n","protected":false},"author":7,"featured_media":21721,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4906,1],"tags":[],"class_list":{"0":"post-21719","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-plates-and-pints","8":"category-san-diego-beer-beverage-news","9":"entry"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/archives.csusm.edu\/westcoastersd\/wp-content\/uploads\/2019\/01\/IMG_2780.jpg?fit=1024%2C655&ssl=1","wps_subtitle":"SD taco titan Puesto kicks off line of cross-border collaborations with Ensenada\u2019s Cerveceria Agua Mala","jetpack_shortlink":"https:\/\/wp.me\/pdtr4y-5Ej","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/21719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/comments?post=21719"}],"version-history":[{"count":1,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/21719\/revisions"}],"predecessor-version":[{"id":21724,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/21719\/revisions\/21724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/media\/21721"}],"wp:attachment":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/media?parent=21719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/categories?post=21719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/tags?post=21719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}