Appetizers
September 11, 2007
An Agave Blooms Along 20th Street

Enough with all the wine bars in midtown Sacramento. Let's talk tequila bar. The Ulloa brothers - Jose and Carlos - hope to do that on or about Dec. 1. That's when they aim to open their Azul Mexican Food and Tequila Bar in the MARRS building (for Midtown Arts, Retail, Restaurant Scene) along 20th Street between J and K. Construction is to start next week, says family spokeswoman Raquel Gomez.

The Ulloa brothers come from a dairy-farming family in the Mexican state of Jalisco, home to the best tequilas. Azul will be their first restaurant and bar. The restaurant, to seat about 45, will be designed as a taqueria, says Gomez. Several of the dishes will be based on traditional family recipes.

Azul could mean that Sacramentans will have one more place to savor the paloma, which in Jalisco is the tequila-based cocktail of choice, not the margarita. A paloma generally is made by filling a tall tumbler with ice, adding 2 ounces of silver tequila (also called blanco), putting in a pinch of salt, squeezing in an ounce of lime juice, tossing in a wedge of lime, and filling the glass with around 6 ounces of a citrus soda, usually Fresca or Squirt, though sometimes grapefruit juice is used. In contrast to the typically sweet and slushy margarita, with a paloma you actually can taste the tequila. The only other Mexican restaurant in Sacramento where I've been able to find a paloma is Centro Cocina Mexicana.

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