Vida Cantina's Bloody Maria
Chef David Vargas is the real deal. A son of Mexican immigrants, he is creating a modern version of authentic dishes packed with flavor and presented with a flair and local sourcing. It’s all here. Tacos come on house-made tortillas, including the local fish marinated in mezcal and tempura fried for a Baja taco. Try the marinated carne asada with two eggs, kale salad and potato cake for a Mexican version of steak and eggs for brunch. Find enchiladas with black mole or local braised beef on the dinner menu, as well as a 30-hour sous vide carne al pastor. Even the sides on the menu are interesting — blue corn bread, jicama slaw, sweet potato fries soaked in buttermilk, pork refried black beans with pork fat and cotija cheese and sautéed greens with garlic and white wine. Chef Vargas’ favorite drink is mezcal, which is a smoky tequila. It’s used in a number of cocktails on the menu, including their version of an Old Fashioned.
Bloody Maria
Recipe courtesy of Vida Cantina. Makes two drinks
Garnish: Lime wedges, green olives
8 ounces Sacramento tomato juice
4 ounces tequila (Herradura Double
Reposado #1224 or el Jimador)
2 ounces freshly squeezed lime juice
2 ounces freshly squeezed lemon juice
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco or other hot sauce to taste (Vida Cantina bartenders use the house hot sauce made with ghost chili.)
Rub a lemon wedge around the rim and then dip the rim of the glass in a mix of salt and pepper.
Add ingredients to a shaker and fill with ice.
Shake lightly to mix the ingredients without melting too much of the ice and pour (unstrained) into the prepared glass.
Garnish with a skewer of green olives, lemon wedge and bacon or pork belly if desired.
About the Restaurant
Courtesy photo
Vida Cantina was formerly a Friendly's Ice Cream location. The cupola remains on top, and Inside the cozy booths are the perfect place to share a platter.
Vida Cantina
2456 Lafayette Rd.
Portsmouth, NH
(603) 501-0648
vidacantinanh.com
Open for dinner nightly, lunch and dinner on Friday and Saturday, brunch and dinner on Sunday.
