One of the newer meals fads is the tasty Prickly Pear Margarita served by trendy dining establishments across the Southwest.
The margarita was invented to act as a coping mechanism that both tasted great and made people feed awesome in the hot climate of the region. A single reason for the margarita’s rise in popularity is that it is a very versatile recipe that lends itself to variations in fruit flavorings. Considering that it original creation, several variations of the conventional margarita have been produced with fresh flavors like mango and prickly pear. Regardless of whether plain, salted, straight up, on the rocks, or frozen, margaritas are created in an array of flavors and colours.
My brother and his wife, Jerry and Laura Stewart, of Tucson, Arizona d > “The Prickly Pear Margaritas have been great! We could not stop drinking them. We especially like the shade of the prickly pear juice, and we are margarita snobs!”
Historical past of Prickly Pear Margarita:
This intriguing cocktail was developed at The Fort restaurant in Morrison, CO, 17 miles southwest of Denver. The restaurant is a replica of Bent’s Fort, typically visited by Kit Carson. Here’s how co-owner Samuel P. Arnold describes the origins of this drink in The Fort Cookbook: “Stubby prickly pear cacti with their flat, pear-shaped lobes are a familiar sight during the Southwest. In the days of Bent’s Fort, traders sometimes came up from New Mexico bearing syrup created from prickly pear juice. In the 1830s, references had been created to cold prickly pear drinks at the South Platte River fur trade forts: Lupton, Jackson, Vasquez and St. Vrain.”
About Prickly Pears: Prickly pear cactus has been a staple food of Native Americans for numerous centuries, with several varieties of prickly pear cacti expanding wild all through the deserts of the southwest. In the 1500s, Cabeza de Vaca, and early explorer of the American Southwest, reported that the Native Americans celebrated the prickly pear harvest with festivities equivalent to today’s Mardi Gras in New Orleans.
Only lately has the fruit turn out to be popular in western cuisines. The fruits, or tunas, of prickly pears are commonly offered in the markets of Mexico and in the Southwest. They can be eaten fresh, dried, or utilised for making juices and syrups.