Mi mojito en La Bodeguita, mi daiquiri en El Floridita.
Sorry for the español, but you'll get it in a second...
Mi mojito en La Bodeguita, mi daiquiri en El Floridita.
“My mojito in La Bodeguita, my daiquiri in El Floridita.” —Ernest Hemingway (apocryphal)
Hemingway liked his daiquiris and he was a known barfly at Havana’s El Floridita.
The famous writer, interestingly, was not a fan of added sugar in his cocktails, thus his daiquiris were typically sweetened with fruit juice.
On the other hand, there is no getting away from sugar in the mojito—this minty-sweet refreshment has tons of it.
And the mojito also experienced a bit of a revival in the last couple of decades, especially in the years following the "Hemingway Centennial" (July 21, 1999).
The story behind the mojito's popularity is that it was a favorite of Hemingway's.
But it wasn't. 'Twas propaganda.
Cool quote, but the Hemingway-mojito relationship story only became popular after the commies took over Cuba.
Hemingway-mania taken advantage of. Nothing new.
Mojitos—which are delicious by the way—are astronomically more popular than a daiquiri, at least in the umbrella-drink circles I used to run with.
A couple of our own boys really like the “virgin” strawberry daquiris. I’ve never been much of a fan of any kind of daquiri. But I guess that's neither here nor there.
Point is, it doesn’t matter who drank what, it’s how you can tell the story.
But today is not really about breaking down stories or crafting propaganda. I’m here to spill my guts.
Restaurants, for instance.
I have no problem dividing my loyalties between restaurants or regions.
Like a lot of Americans, I am a fan of regional cuisine.
New Jersey is where I turn for my ("submarine"-style) sandwiches. This is a new development in the last couple of years.
Jersey Mike’s…I love these things. The #13 “Original Italian” Mike’s Way, add banana peppers, is perhaps the best chain restaurant cold-cut sandwich I’ve ever had. I am able—on occasion—to plow through all four pieces of a “Giant” when all I was expecting to do was eat one or two of the pieces. I don’t know what this says about me…probably nothing virtuous, however.
My pies are Tennessee through-and-through. Friend of the show (Sportlanders the Podcast) Chad Collier is the proprietor of Papa C Pies. I buy no other pies than from Papa C Pies. True story. Flat-out delicious.
Chess pie is my favorite all-time pie an Chad makes a great one, but I also love their apple and cherry pies from Papa C. The Ghirardelli chocolate pie is amazing too.
My brother—a great baker in his own right—is nothing if not heavily-influenced by our family’s Tennessee heritage when making his pies.
My burritos are California or…Massachusetts. California-style can be a wildcard, however. There are so many people and burrito joints in California, that you really have to be particular in who and where you buy from.
Never fear…there is a sleeper in the burrito game, and it comes in the form of the small chain called Anna’s Taqueria which only exists in the Boston-area. Tactically brilliant burrito makers. They do some things so incredibly well…I’ll leave it at that.
Oregon wrote the book on filberts and raspberries, too, as far as I’m concerned. Underrated as a seafood state, but we have a lot of coast line and a lot of good stuff in those waters.
The best sushi I’ve ever eaten is in Japan, naturally. Same goes for hibachi-style wagyu beef. I’ve had great sushi and great wagyu elsewhere, but the gap between what I had in Japan and what I’ve had stateside is remarkable. I wish I could tell you the names of those places, but I don't understand how to write in Japanese.
Cold lager. St. Louis, Missouri.
A proper stout. St. James Gate, Dublin.
Houston or Central Texas for pit-roasted meats. But now, you don’t have to step foot in the Lone Star State anymore to enjoy Authentic Texas Barbecue.
Our friends at Southside Market and Barbecue deliver Authentic Texas Barbecue right to your front door.
Southside Market & Barbecue
Don’t forget: the Original Beef Value Package (available through Sunday 7/3 as an add-on item to any perishable goods order) is only $10.
Regularly $35. Practically free.
Also get 10% off sitewide at southsidemarket.com when you enter code TXBBQ10 at checkout.
For your dessert:
Papa C Pies.
As Mando says, “This is The Way.”
If you are anywhere near the Nashville area, pick up an apple pie at Papa C on Friday or Saturday for the July 4th holiday. Ordering one to arrive later is no shame, either.
Plus, you get 10% off for signing up for their email list, too. Everybody wins.
Eat now, thank me later.
Brian O’Leary