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Aug 31, 2015
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Mission Taco Joint’

Drink This Weekend Edition: Caipirinhas, 2 ways

Friday, July 31st, 2015

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I believe no home bar is complete without Brazil’s national spirit, cachaça. Unlike most rums made with molasses, cachaça is made with young sugar cane juice for an earthier, sour funkiness that is unmistakable. These flavors take beautifully to citrus, so it makes sense that Brazil’s national cocktail, the Caipirinha, is a simple mix of sugar and fresh lime. The recipe originates from an old apothecary remedy that called for lime, garlic and honey. Over time, rum was added and the garlic and honey were replaced with sugar to cut the lime’s acidity.

This cocktail is versatile, too. Don’t have limes? Try a cucumber or a more exotic fruit like cherimoya. You don’t even to use cachaça or rum; swap the spirit for vodka and you have a caipiroska. Try these recipes for a traditional Caipirinha and a riff on the classic with refreshing strawberry and cucumber – both perfect for a hot summer weekend.

 

Caipirinha
1 serving

½ cup turbinado sugar
¼ cup water
1 lime, quartered, divided
2 oz. cachaça
1 oz. fresh lime juice

• Combine the sugar and water in a saucepot and heat until sugar is dissolved to make a simple syrup.
• Place 3 lime quarters and ½ ounce simple syrup in a cocktail shaker and muddle. Add cachaça and lime juice, fill with ice and shake a few seconds to combine. Strain into a rocks glass over fresh ice and garnish with muddled fruit and the remaining lime quarter.

Strawberry Cucumber Caipirinha
1 serving

½ cup turbinado sugar
¼ cup water
2 strawberries, stemmed
1 1-inch cucumber slice
1½ oz. cachaça
½ oz. fresh lime juice

• Combine the sugar and water in a saucepot and heat until sugar is dissolved to make a simple syrup.
• Place the strawberries, cucumber and ½ ounce simple syrup in a cocktail shaker and muddle. Add cachaça and lime juice, fill with ice and shake a few seconds to combine. Strain into a rocks glass over fresh ice and garnish with the muddled fruit.

Kyle Harlan is bar manager at Mission Taco Joint and a member of the St. Louis USBG chapter.

The Scoop: Mission Taco Joint adds a food truck to its ranks

Wednesday, July 29th, 2015

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Adam Tilford knows how to take a hint. Enough people asked the co-owner of Mission Taco Joint how to rent the restaurant’s food truck – and were surprised when he told them there wasn’t one – that he figured it was time to hit the road. The new Mission Taco Joint food truck debuted yesterday, July 28, at the restaurant’s Soulard location.

The Tilford Restaurant Group opened Cater Al Fresco commissary kitchen last summer, and the availability of the new food-preparation space also prompted the food truck’s launch. Tilford said he anticipates that much of the truck’s business will come from complementing the company’s catering services at events, while street vending will be secondary.

There’s no set menu, Tilford said, but expect to see favorites from Mission Taco Joint, including three or four tacos, plus possibly a torta or burrito option and carne asada fries.

The truck may also serve as a test kitchen. “Jason and the team can try out new tacos and ideas,” Tilford said, referring to his brother and co-owner, Jason Tilford. “You’ll see some surprises we might run in a month (in the restaurant).”

Follow the truck’s whereabouts on Twitter at @mtj_mobile and on Facebook.

The Scoop: Tilfords sell Barrister’s in Clayton

Monday, July 6th, 2015

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Jason Tilford, co-owner and executive chef of Tilford Restaurant Group, and his wife, Colleen Tilford, have sold their interest in Barrister’s in Clayton. The new proprietors, Sam and Kristie Boctor, assumed ownership of the popular soccer pub, located at 7923 Forsyth Blvd., on July 1.

Tilford explained the sale means he can focus on growing the dining concepts that he owns with brother Adam Tilford. Those include Mission Taco Joint, Milagro Modern Mexican, Tortillaria Mexican Kitchen and Cater Al Fresco. Barrister’s was the only non-Mexican concept among the bunch, and Tilford felt the neighborhood bar “needs an owner-operator on-site,” which his busy schedule did not permit.

“It’s bittersweet,” he said. “It was my baby.” The Tilfords opened Barrister’s in 2004 at 15 N. Meramec Ave. They relocated it to its current location in 2013.

Soccer fans needn’t worry, though. The bar will still continue to show their favorite matches on TV. “There’s no need to change. We kept the staff. It’s just new management,” said Kristie Boctor, who was looking to purchase a turnkey bar operation with her husband. “After meeting Colleen and Jason, we knew we had similar styles. We loved what they’d done with the place. That’s the kind of place we wanted. Jason and Colleen had an image of a gastropub, and we really want to see that through.”

The Boctors both have experience in the hospitality industry. Sam Boctor’s 20-year career, primarily at the front of the house, includes stints at Algonquin Golf Club, Cardwell’s, Busch’s Grove, Monarch and Mosaic in Des Peres. Kristie Boctor has worked for several years as a meeting planner for an insurance company.

Barely a week into their new role as owners of Barrister’s, Boctor said they couldn’t be happier. Fans packed the house yesterday, July 5, to watch the U.S. Women’s National Team take home the World Cup. “There are passionate soccer people who know this bar. The intention is to keep it the same,” she said.

 

Drink This Weekend Edition: The Mission Paloma, featuring Stiegl Radler at Mission Taco Joint

Friday, May 30th, 2014

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The first radler I ever drank was poured into a humongous one-liter glass and passed across the table to me at a biergarten in Bavaria by my late cousin Otto. He spoke sparse English and had cycled some 40 kilometers from Munich to sit with me in his Lycra jersey and graying, mussed-up helmet hair. I mention this last part because “radler” – a half-half mix of beer and German lemonade, not unlike a shandy – actually means “cyclist,” owing doubtlessly to the beer’s aptness as a thirst quencher after long rides. I was there on a get-to-know-the-family visit, exhibiting my clumsy German and trying to keep the conversation fluid. Mostly we just sipped in silence. But weltering there in the August heat, contending with the discomfort of all things lost in translation, there was no better refreshment for us.

Here in St. Louis, Stiegl’s Radler (Goldbrau and grapefruit soda) now has a tap handle at Mission Taco Joint on the Loop, and with a $5 price tag, is an easy way to squelch the impending oppression of summer. You might also try it in the Mission Paloma, one addition to the new summer cocktail menu the bar program is rolling out Tuesday, June 2. (A few change-ups to the food menu are also in store.)

Replacing pure grapefruit soda for sweet, citrus-inflected beer, Mission’s twist on the familiar cocktail is subtle, and a bit revelatory.  The recipe combines two ounces of Sauza Blue Reposado tequila and half-ounce of agave simple syrup over ice in a salt-rimmed pint glass, which is then filled with Stiegl Radler. The result is a pale yellow, frothy libation that begins with a trace of smoke and skims onward to its bright, citrusy denouement – a little like a margarita, only cheerier.

“This was almost a gimme from our distributor (of Stiegl),” said Jimmy Menousek, bar manager at Mission. “We heard ‘grapefruit’ and ‘beer’ and instantly thought, Paloma!

The Mission Paloma is quick to assemble and a worthy antidote to muggy afternoons in June, so don’t be shy about ordering a sneak peek for yourself this weekend, before the official unveiling. We’ve got it on good authority that the bartenders will happily oblige.

“Radler’s taking baby steps here (in St. Louis),” Menousek said. “But I’m confident once people start trying it, it will catch on.” I’ll raise my glass to that, and to Otto, peace be with him.

 

 

Beer Et Al.: 8 more reasons we love beer

Sunday, March 30th, 2014

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Matt Berkley’s Top 5 Cocktails of 2013

Tuesday, December 31st, 2013

Matt Berkley works some odd hours as Sauce’s Nightlife critic. In 2013, he spent many a late night] sipping crafted cocktails around St Louis on a hunt for the very best. Here, Berkley names his top five cocktails of the year: 

 

No. 5: Smoke and Fire from Mission Taco Joint
Hellfire bitters set off hints of peach and serrano syrup in this refreshing, mezcal-laden masterpiece.

 

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No. 4: The Rattlesnake King at The Fortune Teller Bar
Smooth-drinking W.L. Weller Special Reserve 7-year-old bourbon is reinforced with a hit of apple brandy and fresh orange.

No. 3: House Manhattan at Gamlin Whiskey House
Robust oak and sweet vanilla flavors mingle in the Knob Creek Single Barrel whiskey that was handpicked for this standout take on a classic Manhattan.

 

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No. 2: Pimm’s Cup at Bar Les Frères
This easy sipping, warm-weather drink is fashioned with fresh cucumber and sprigs of mint.

 

And my No. 1 cocktail of 2013 is…

 

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Beetnik Margarita at Atomic Cowboy
Fresh beet juice substitutes for lime juice in this potent little drink. My exact words in September: “Though I’m indifferent to beets, beet juice and actual beatniks, I love this drink. It’s a savory-sweet monster of a cocktail with a surprisingly tangy kick and a healthy wallop of tequila.”

And an honorable mention goes to moonshine cocktails from Hendricks BBQ. Subtle and smooth at first, these white whiskeys cocktails serve delightful a knockout punch of rich flavor.

-Bar Les Frères and Atomic Cowboy photos by Jonathan Gayman

 

 

Drink This Weekend Edition: Mission Taco Joint’s cocktail overhaul

Friday, November 22nd, 2013

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{Pisco Burro – Mission’s take on a Moscow Mule}

Mission Taco Joint released its new winter cocktail menu a few weeks ago, so once we sent our December issue to the printer, we headed over to celebrate –er, check it out … for work. While there is still a margarita on the menu (although the recipe has been tweaked), the rest of the menu, featuring 12 cocktails in total, is completely new. In regards to the changes, bar manager Jimmy Menousek said, “The entire bar staff helped with this.”

“We wanted every person on staff to have their own thing on the menu,” added Kyle Harlan, assistant bar manager.

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From tequila to mezcal to gin to bourbon, there’s a little of everything on the new menu, and it’s not limited to Mexican-style cocktails. For fans of bloody mary’s, try a michelada (pictured above), a beer cocktail that features bartender Jorge Vazquez Jr.’s michelada mix. The chipotle paste in the mix adds a deep spice that hits you in the back of the throat, and the use of Negro Modelo adds more depth than a lager, typically used in this type of drink.

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Winter in Brazil (pictured above, left) contains cachaça, house-made serrano syrup, lime juice and cilantro. Although I love cilantro, the non-cilantro eaters at the table were still pleased with the taste. If you think you have that cilantro-hating gene, try this; it might be your gateway drink. On the sweeter side, there’s La Flor de Borracha (pictured above, right), which features London Dry gin, hibiscus agua fresca, lemon juice and The Big O ginger liquor.

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For a show, order the Red Square, Mission’s twist on the Manhattan. Angostura bitters are sprayed and then flamed in the glass, which makes the bitters taste a bit sweeter. Barrel-aged Samogon (a Russian grappa) is added to the glass (post-flame) with a bit of sweet vermouth. The cocktail is stirred, and then served in a coupe glass.

As for the other seven drinks on the menu? This weekend, you’ll just have to go and try them yourself.

– photo by Michelle Volansky

The Scoop: Mission Taco Joint to expand in The Loop and Soulard

Friday, November 22nd, 2013

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While Adam and Jason Tilford are currently in San Francisco gathering inspiration for their newest restaurant venture, this afternoon they took a moment to catch up with The Scoop.

The brothers announced that this coming January, the space next to Mission Taco Joint will open as an overflow bar, designed for people who are waiting for a table or waiting to pick up food.

Why more space?

When Mission first opened less than a year ago, the brothers weren’t quite expecting the level of success the restaurant has been experiencing. “We didn’t think we would have much use for this little space,” Adam said. “Our plan was to have a little bodega, a Mexican market with milk, tortillas and staples, but two things changed that.” He explained that with the new Washington University housing development going up across the street from Mission and a giant Global Foods going under it, there really wasn’t a need for the bodega concept.

So they came up with a better idea. “We go on a wait every night, but there’s nowhere to wait, so we had the idea to change the bodega to a waiting bar,” Adam said. At the waiting bar, there will be 10 to 12 beers available by the can and bottle and a handful of cocktails. The bar, with the look of a beach taco stand with its corrugated tin roof, will also be a drink lab, of sorts – a place for the bartenders to experiment with new ideas. “Jimmy and Kyle [Mission’s bar manager and assistant bar manager] are really excited about it,” Adam said.

In addition to expanding next door, Mission Taco will also be expanding across town with another location at 908 Lafayette Ave., in Soulard.

As first reported by Ian Froeb of the Post-Dispatch, Adam signed the lease for the new space on Monday.

The Tilfords told The Scoop that the concept will pretty much be the same as the existing Mission. There will not be a take-out window though, and no patio seating. “It will have about 120 or 130 seats inside,” Adam said. “It also has a big garage door – a faux four seasons patio, and the door can go up.”

Along with the space and the location, the Tilfords are excited to be so close to iTap, where patrons will be able to order and carry-in Mission food. “We are right around the corner. Our back doors meet,” Jason said.

Look for the new Mission location to open in late spring.

— photo by Michelle Volansky

In This Issue: Trendwatch – A look at what’s on the plate, in the glass and atop our wish list right now

Wednesday, July 17th, 2013

{The High Rise at Mike Shannon’s Steaks and Seafood and Mike Shannon’s Grill}

 

Thank You for Smoking: Barbecue spots may be spreading like wildfire around these parts, but it’s the smoke in our glasses that really has us talking. After a cold-smoke infusion of the bartenders’ wood chips of choice, the liquor becomes a sort of paintbrush, casting its smoky stroke on everything it touches. Dive right in with the smoked-vermouth-laden High on the Hog at Hendricks BBQ or the cold-smoked aperol at Cielo. For a milder entry to this smoker-to-sipper trend, try the High Rise at Mike Shannon’s Steaks and Seafood and Mike Shannon’s Grill, where a flicker of smoke deepens as the cold-smoked ice melts.

Less Is More: When Niche opened the doors to its new Clayton home with a tasting menu-only format, the shift was met with both excitement and frustration. But the renowned fine-dining restaurant isn’t the only one testing the local waters with limited options. Diners at nearby Little Country Gentleman must opt for either the 3-course menu or the grand tasting menu (The latter, numbering around 16 courses, has dropped in price to $78 a head.), while Anthony Devoti is offering a 5-course taster at Five Bistro on The Hill. Will we see more fine-dining spots move in this direction? Considering the creative license such a pared-down approach lends the chef, we sure hope so.

Head, Shoulders, Ears and Toes: You’ve had pig’s face and feet, butt and belly. The latest body part to benefit from the nose-to-tail trend: pig’s ears. We had ‘em deep-fried as a rich counter to hearty kale in a sprightly salad this spring at pop-up restaurant A Good Man Is Hard to Find, and we’ve sliced into the naturally chewy meat rendered silken in a terrine at Farmhaus.

Ingredient Alert: Umami in a Bottle: Considering folks are aging just about everything these days and the fact that so many chefs covet fish sauce as their secret weapon, we should’ve seen this one coming. Sneak into the kitchens everywhere from Blood and Sand to the here-now-gone A Good Man is Hard to Find to newly opened The Libertine, and you’ll find a bottle of BLiS Barrel-Aged Fish Sauce. For this wax-sealed condiment, Red Boat Fish Sauce gets aged for seven months in bourbon barrels that have already worked their magic on BLiS maple syrup. The result: a rich sauce with slight sweetness and subtle smokiness that lets chefs infuse umami into just about anything.

White Out: When YellowTree Farm’s Justin Leszcz grows it, the chefs will come. The latest crop making its way onto menus? Japanese white sweet potatoes. Find them stuffed – along with house-made chorizo – into a taco at Mission Taco Joint or head to Mission’s sister restaurant Milagro Modern Mexican where chorizo and sweet potato are the filling for empanadas or turned into a tasty hash. At Farmhaus, the veggie is cozying up to house-smoked ham and scallops at Farmhaus, and embracing its Asian roots with curried rice at The Agrarian.

Riding the Third Wave: When Scott Carey first opened the doors to his third-wave coffee bar Sump Coffee, he wasn’t sure anyone would be willing to wait for his hand-brewed methods and precisely pulled espresso shots. Two years later, the South City spot is the watering hole of choice for the city’s coffee-loving cognoscenti. And with local coffee chain Kaldi’s launching a renewed focus on hand-brew techniques at all of its cafes, it’s easier than ever to get a taste of coffee’s third wave no matter where you live. Stop by Picasso’s Coffee House in St. Charles, Comet Coffee in Dogtown, VB Chocolate Bar in Cottleville and soon-to-open Rise Coffee House in The Grove for a hand-brewed cup.

Meals on Wheels: Why go to dinner at one restaurant when you can eat an appetizer at one, enjoy an entree at another, nibble dessert at the one next door and have a night cap just down the street? That’s the idea behind STL Culinary Tours, Dishcrawl and Savor Saint Louis, three new businesses offering food tours of our city’s most food-filled streets and neighborhoods, complete with behind-the-scenes tables, chats with the chef and strolls from one hot spot to the next.

–Photo by Jonathan Gayman

Drink This Weekend Edition: Classic Couples Cocktail Competition should be a ginger good time

Friday, April 12th, 2013



The Big O ginger liqueur has found a happy home on bar shelves in St. Louis and around the country since hitting the marketplace less than two years ago. This weekend, The Big O will be poured big time as bartenders battle it out with Boston shakers at the Classic Couples Cocktail Competition.

St. Louisans Bill Foster and Kathy Kuper, makers of the ginger liqueur and sponsors of the competition, have challenged bartenders to create a drink worthy of becoming a signature cocktail for their sweet-yet-sprightly, rhizome-laden liqueur. To add playfulness to what is shaping up as an entertaining afternoon, the drink must be named after a classic couple, real or fictional.

The event takes place at Salt, located at 4356 Lindell Blvd., on Sunday at 3 p.m., and will showcase the talents of 10 finalists who hail not only from St. Louis, but also Kansas City, Mo., Chicago, and Grand Rapids, Mich. Local names (and their affiliations) include: Nicholas Crow (Mission Taco Joint and Milagro Modern Mexican), Nathan Doyle (Hendricks BBQ), Joe Duepner (Sanctuaria), Mandi Kowalski (Sanctuaria) Todd Levy (Demun Oyster Bar), Hilary Lewis (member, USBG-St. Louis chapter) and Layla Linehan (Brasserie). Driving the distance to compete are: Kenny Cohrs (Cafe Trio, Kansas City, Mo.), Carol Donovan (The Hearty Boys New Old Bar, Chicago) and Torrence O’Haire (SpeakEZ Lounge and The Starving Artist, Grand Rapids, Mich.). A panel of judges will determine the winning cocktail based on creativity, ability to replicate, drinkability, sustainability and marketability.

What’s in it for you? Besides a front-row seat at the shake and stir show, you get to sample all 10 of the ginger-centric cocktails and cast a vote for the people’s choice winner. You’re going to get hungry, and Salt’s exec chef (and member of the Sauce Ones to Watch class of 2013) Bradley Hoffmann has you covered with hors d’oeuvres, which are included in the ticket price. And then there’s the do-gooder element: A portion of the proceeds will benefit local food bank Operation Food Search. Bring along a canned food item and you’ll not only give OFS a boost, but your name will be entered into a raffle for prizes that will get any boozehound excited. (How about a bottle of The Big O and a 1-liter cask to age it in?) More information is available on The Big O’s website.

Tickets can be purchased in advance for $15, here. Tickets will also be sold at the door for $20. Or even better, enter to win two tickets, here. Our ticket giveaway will end at 3:30 p.m., and then this afternoon, we will email you to let you know that your name has been put on the events guest list.

***This giveaway has ended. Allie Ammons, you are our winner! Thanks for playing! Look for an email from the Sauce crew!***

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