If you’re looking forward to the grand opening of Heights Taco & Tamale Company half as much as we are, then you’ll love to try out these recipes from our menu preview entertaining story. Read the entire article and see more photos at the September article, “Prep School.” For today, we’re bringing you the recipes for the HT&TCo. Arkansas Heirloom Tomato Pico de Gallo and a Paloma cocktail made with Stiegl Radler. Next week, in Part 2, we’ll be sharing the recepie for pulled-pork tamales. Yum! Enjoy.
ARKANSAS HEIRLOOM TOMATO PICO DE GALLO
2 1/2 cups carefully diced Arkansas heirloom tomatoes (in season only)
1/4 cup finely diced red onion
2 tablespoons finely diced jalapeno (with seeds for spicier, without for less)
1 teaspoon minced fresh garlic
Juice of 2 medium limes
3 tablespoons cilantro, plus extra for garnish
Salt and pepper to taste
Mix all ingredients very carefully so as not to release the seeds from the tomatoes.
PALOMA COCKTAIL, MADE WITH STIGEL RADLER
1.5 to 2oz Tequila (Blanco or Reposado)
Small pinch kosher salt
0.5oz orange liqueur or simple syrup (optional, based on desired sweetness level)
Shake and Strain over ice in 12oz Collins Glass
Fill with Stiegl Grapefruit Radler
Stir gently with long barspoon or swizzle stick
Garnish with slice of fresh grapefruit
To learn more about the new Heights restaurant, to see more images from this exciting menu preview meal, and to read our interview with Executive Chef Scott McGehee, click here. Next week: PULLED-PORK TAMALES!