Santiagos Closed For Summer Break

It's that time again, where we do a number of things at Santiagos to maintain the quality of service we strive to provide our customers. This would include a thorough preventive maintenance of our equipment and any repairs needed. Also a time for consideration of any changes to the menu that might be in order. This is just to name a few of our list of thing to do that will keep us busy from June 21 to July 2, when we will reopen our doors to offer you the very best of Bisbee cuisine. See you then!

Taco Builder (for two)

1520 -Bernal Diaz del Castillo (1496-1584), a Spanish soldier who came with Hernán Cortés to the New World, wrote an intriguing and detailed chronicles called A True History of the Conquest of New Spain. He also chronicled the lavish feasts that were held. From the article by Sophie Avernin called Tackling the taco: A guide to the art of taco eating:

The first “taco bash” in the history of New Spain was documented by none other than Bernal Diaz del Castillo. Hernan Cortes organized this memorable banquet in Coyoacan for his captains, with pigs brought all the way from Cuba. It would, however, be a mistake to think that Cortes invented the taco, since anthropologists have discovered evidence that inhabitants of the lake region of the Valley of Mexico ate tacos filled with small fish, such as acosiles and charales.

But at Santiagos we let you build your own tacos at the table with your choice of shredded beef or chicken on a hot iron skillet. Builders include: Cilantro, limes, radish, cotija cheese, Maria's pico de gallo, tomatillo salsa, guacamole and your choice of warm flour or corn tortillas.

Horchata

As a drink process, removing grain and nut oils and tasty nutrients and mixing them with water is nothing new. All cultures have done it like, well, forever. But the Horchata - Chufa style - has its origin in ancient Egypt. The Chufa nut was widely used in Egypt and Sudan. The Arabs imported the concoction to Spain during the time of the Moorish kings (700 B.C. a 1200 A.D.). The eastern Spanish province of Valencia was the best environment for growing Chufa.

This Mexican favorite was originally brought over by the Spaniards. Melon seeds or squash seeds were originally used, but rice became more popular and is the most common type of horchata today. At Santiagos, we have your glass of horchata waiting and ready to be enjoyed, either with the meal or a nice after dinner drink.