Viva Mexico! Viva la Día de la Independencia

Happy Mexican Independence Day!

I bet some of you just checked your calendar.

Many Americans believe that Cinco de Mayo (May 5) is Mexican Independence Day. It is not. May 5th is the celebration of a victory in 1862 during Mexico’s war against the French, a war they lost initially, which led to the second Empire of Mexico with the Hapsburg prince Maximillian as Emperor.

Wednesday is the universally acclaimed and nationally celebrated Día de la Independencia, the official Mexican holiday celebrating the “cry of independence” on Sept. 16, 1810, which started a revolt against the Spanish. It took Mexico 10 years to win its independence from Spain and its reward was the First Mexican Empire led by Agustin I — for 10 months — before another revolt resulted in the first United Mexican States.

The first European settlers came to California in 1776. In fact, the Spanish, Mexican, Californian and American descendants of those first settlers still own the Pacheco Vineyards winery in Novato, where they make a fabulous cabernet sauvignon. And the first Independence Day that would have been celebrated in Marin County, then Alta California, was Sept. 16, 1822, when Mexican Independence Day was declared an official holiday. The celebration of the United States’ Independence Day would have to wait until after July 9, 1846, when the United States annexed the so-called California Republic, which had only existed for 25 days, and fought its only battle at Olompali in Novato.

All this history certainly makes one thirsty. And what better way is there to celebrate Mexican, Californian and United States history than with a margarita? A drink that was either invented in the United States (in the state of California) or in Mexico (in the state of Baja California) or both. Luckily for us, margaritas go equally well with Cinco de Mayo, Sept. 16 or even the Fourth of July.

This week, we are including a recipe from Sean Saylor, chef and owner of Sausalito’s Saylor’s Restaurant and Bar, a taste of Cabo in Marin, which is celebrating this month 14 years at the Bridgeway location and 21 years in Sausalito altogether, making it one of the oldest continuously owned and continuously operated Mexican restaurants in the county.

Salut!

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II,” the host of the Barfly Podcast on iTunes and an award-winning bartender at a local restaurant. Follow him at jeffburkhart.net and contact him at jeffbarflyIJ@outlook.com.

RECIPE

Sean Saylor’s el santo diablo

2 ounces Santo Tequila Blanco

1½ ounces fresh lime juice (the juice of one whole lime)

2 orange wheel segments

½ ounce agave nectar

½ ounce Ancho Reyes chili liqueur

½ ounce Naranja orange liqueur

1 jalapeno slice

Tajín Clásico chili lime seasoning

Rim a serving glass with Tajín seasoning by first dampening the rim with lime juice and then dipping it in the Tajín, shaking off the excess.

Combine the first five ingredients in a mixing glass (reserving one orange segment for garnish) with ice. Shake until cold, strain over fresh ice into the Tajín-rimmed glass and top with Naranja liqueur.

Garnish with the remaining orange segment and the jalapeno slice.

This drink is also available to-go for $12.50 (single) or a quart for $35 from saylorsrestaurantandbar.com.

Note: Santo Blanco is the new tequila being marketed by Marin’s Sammy Hagar (who had previously made and marketed Cabo Wabo tequila) and his partner, Sonoma local, restaurateur and TV show host Guy Fieri. Santo also makes a “mezquila,” which is a proprietary combination of blue agave and mescal agave distillates.