It’s not the big things. It’s the thousand trivial cuts that erode the soul. However, parsing woes, unless you are Larry David, has never gotten anyone anywhere. The only choice is to push through, to do the work.
HORCHATA If your jaw is wired shut, Nuevo Léon’s horchata, the popular milky rice drink sweetened with sugar and dusted with cinnamon, is the perfect straw-friendly fix. 1515 W. 18th St.; 312-421-1517 $1.75 AGUA FRESCA Typically, agua fresca, a mix of water and fruit available at almost every taquería, tastes like diluted Kool-Aid. The one at La Lagartija Taquería is a juicy elixir rife with sweet watermelon cubes and plump strawberry hunks. 132 S. Ashland Ave.; 312-733-7772 $2.25 MARGARITA A good margarita starts with 100 percent blue agave tequila and real lime juice. By that standard, the margarita at Salud Tequila Lounge, made with peppery pear-noted Herradura Silver, agave syrup, and fresh-squeezed lime is great. 1471 N. Milwaukee Ave.; 773-235-5577 $8 CHAMPURRADO Mexican hot chocolate often means thin reconstituted powder mix. Rick Bayless’s sandwich emporium, Xoco, serves a thick brew of champurrado (bean-to-cup chocolate) made with fresh-roasted ground cacao beans that display bright acidity and nuanced coffeelike flavors. 449 N. Clark St.; 312-334-3688 $2.50 to $4.25 MICHELADA Start with beer and mix in any number of items, such as salt, hot sauce, or honey, and you’ve got yourself a hot cocktail. Maiz’s tart rum, lime, and Mexican beer mix, a.k.a.…
There may be no better time in our history to hit the bottle. Certainly we are not lacking for motivation, what with all the layoffs, pay reductions, bankruptcies and mortgage adjustments. But, more importantly, even with thinner wallets, because of the over-production of wine, the growth in negociants (folks who often capitalize on that over-production by buying great wines for a song and selling them for a comparably low price at retail), and increases in manufacturing efficiencies, we’ve never had greater opportunity to buy relatively low-priced wine.
It’s hard to resist the allure of Champagne that’s been poured all over some hip hop groupie’s booty. But, if you find yourself in a wine store contemplating a bottle of Cristal this weekend, I got a better bottle that’ll save you some Benjamins.
Some of you may remember I interviewed Cameron Hughes about a year and a half ago. Hughes owns no vineyards, makes no wine, but he has an inside connection to some of the best wineries that do. The way the model works is many top wineries produce wine that either doesn’t fit in to their profile or they make too much of a wine. That’s where Hughes steps in. He buys up the excess lots and then markets them under his own label and sells them direct on his website or through Costco. Because Hughes bypasses traditional middle men and marketing fees, he’s able to offer incredible wines for a value.