sangria

March 2, 2012




One of the many things I love about New York are the vast amounts of Cuban restaurants.  Cuban is one of my all-time favorite cuisines and I've settled on the fact that little in life is better than coconut rice and sangria.  There.  I said it.   Fancy-schmancy foods, step aside.  Set a gal up with rice made with coconut milk and connect a straw from her mouth to a pitcher of sangria & she'll be tickled pink.

So, fast forward to today's connection... (if you happen to follow me on Twitter), you may have seen that Cuban food has been on the brain as of late.


And then, as if God, Himself ordained it, right before my very eyes on Pinterest appeared a lovely photo (by a lovely 'Mochachocolata Rita') and then the rest was history.

There's no true "recipe" for sangria, which is fun.  I just chopped pears and strawberries, added it to ice with my favorite red wine mixed with my favorite ginger ale.

And now I've concluded that I can make sangria just as well as my beloved Cubanos...if not better.   So Austin, Texas, step up your Cuban game or don't.  I don't even have to go to New York for my sangria anymore.
Oh, and since you didn't ask, my favorite of all favorite Cuban restaurants lies (far out of the way) 
at E 12 St & Avenue C.  
It's a teeny-tiny, (website-less) hole-in-the-wall Cuban nook called Cafecito.  
You should go.