Drinking With El Diablo
Chef Richard Sandoval reveals the secret to his pineapple and serrano chile-infused Diablo Margarita
First things first, get well soon Chris Bianco. If Scoop Factory was stranded on an uncharted desert isle, we’d bring along your antipasto plate and margherita pizza. That, and a boat.
Last night, Scoop Factory was invited to a preview dinner at the new-and-improved La Hacienda inside the Fairmont Scottsdale. Now run by famed chef and modern Mexican maestro, Richard Sandoval, the space has a more casual vibe and a handsome outdoor patio lit by firepits. The food, meanwhile, is spectacular—fresh, bold and flavorful, but never spicy just for the sake of being spicy. Plus we’re hog wild for the weekend pig roasts, coming to the outdoor courtyard in spring.
Sip & Savor: 7575 E. Princess Dr., 480-585-4848
El Pino Diablo Margarita
1 ½ oz pineapple and serrano chile-infused tequila (see below)
½ oz agave nectar (available at Bevmo)
Fill with sour mix (1 part fresh lime juice, ¾ part fresh lemon juice, ½ part simple syrup, 1 part water)
Dash of pineapple juice
Garnish with sliced serrano chiles
Pineapple and Serrano Chile-infused Tequila
Pour one bottle of silver Cruz tequila into an airtight container and add one serrano chile, diced. Add ½ medium pineapple, diced, and refrigerate for two days.
