Recipe: A Spicy Spring Cocktail With West Texas Roots
The first time Jerram Rojo encountered a radish was in the dirt. The bartender, who grew up in Marfa, was five years old and completely enamored of the vegetables growing in his grandfather’s garden—so much so that he decided to uproot every plant he could wrap his tiny fingers around. “The garden was thriving,” he says. “There were carrots and radishes and all sorts of things like that. I remember pulling them all out. As a kid, you like the soil, and getting dirty, and tugging on the stems.” Rojo doesn’t recall returning to the garden after that incident. (His overeager plucking may have played a part in that.) But radishes were always present in the ground around him. It wasn’t uncommon to spot the…View Original Post
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Source: Texas Monthly