okay you want to beat the summer heat
the nice cool cocktail and something
just light and delicious to eat how is
that popsicle it's not a popsicle okay
we've got the cocktails we've got the
appetizers let's start with the
appetizers are you going that way then
I'm going I'm going this way over here
with Anthony Mason from Madurai goes
inside Hotel Valencia afternoon sir they
can have you back
oh you're most welcome and hotel
Valencia and RIT has kind of Argentinean
that influence definitely we got the
Argentine inspired experience throughout
the whole entire hotel from the rooms to
the restaurant to the bars and
definitely the cuisine which is what we
are doing with this episode what we're
doing right here so this is a
traditional Argentine spiro to diesel
mm-hmm that Therese will be a little bit
different than Mexican Teresa Mexican
chorizo is more of a wet type of
trittyes so and very very red to where
this is more of like a Polish type of
sausage and it's got different types of
birds like oregano and not as much of
the paprika that you would find in the
Spanish that Mexican chorizo okay
because you said there's a lot more
direct European influence correct 1902
where you wouldn't find like tortillas
like we have here in San Antonio which I
love filled with breakfast tacos anof
but like our ceviche our traditional
style ceviche is data that we're go
which is the most southern point of
Argentina mm-hmm and we like to serve
that with our spiced popcorn and then
we're also working on like I said our
sausage and peppers so flip this baby
over oh that looks pretty good
okay the peppers peppers what kind of a
pad their own peppers this is where the
money is at right here these are the
this is your traditional Spanish tapas
mm-hmm so we're trying to get trying to
bring in all those cultures together and
try to create this experience that we
could get for our guests that are coming
in from all parts of the world and these
are not a hot pepper by any means it's
almost kind of has a flavor sort of like
a green pepper yeah
so this with some wine and this is
definitely with them with a nice pop
tail would definitely help cool you down
on a nice hot summer a little salt
pepper
once we so salt and pepper these things
on here okay and some of the spices
then to put a little bit of this on top
of it yeah we like to use our
chimichurri this is our fame Kimmy Rojo
it is used throughout the whole entire
restaurant and we like to use some of
the some of the oil here it's also cook
with and also enhance some of our
flavors there oh wow
so just give it a little turn you smell
some of that smokiness you get again all
that yeah good whiff okay well what are
the things besides the ceviche and the
sausage on your appetizer menu over
there
so the fuse a few more items that we've
added on to our menu would be some
steaks we've added on a few different
types of steaks into our dinner menu
that chew docile steak is a skirt steak
served with yucca fries which is very
delicious
nice to have on a nice hot day what
Father's Day is coming up we got a lot
of grilled item the grill is where is
that we love kissing our items with put
some flavor from the flame and on a hot
day as long as somebody else is doing
the grilling and press it back with the
popsicle then you're all set for some
nice spicy so it's spicy popcorn a
little bit of this and then a bite of
the ceviche correct mix them together
like this pardon my fingers now your
great combination all right that's gonna
finish speaking of great cocktails and
top cicles what do you got going on over
there jack
[Music]
Carly Blystone is here to make the pop
tell so we got the nice lovely pop
schools and you know why not spike them
a little right of course so the pop
tales are actually off the popsicle is
sofas and then we put in the cocktail so
one of ours is the Prosecco and it's
gonna be with a blood orange and mango
popsicle so it's just gonna be floated
in there so you can go ahead and pour a
glass of Prosecco now this is only a
summer thing correct yes this is only
during the summer so it goes until
September 15th oh it's just a nice way
to Terrace of course sure it soaks it in
yes folks of that up and then that's
alcoholic as well so you're gonna have a
couple liquors in there okay so it's
kind of like a double there so no so you
guys also have these that you make there
then and and then we float them into all
the cocktails and it keeps you nice and
cool what are we making next well we
have the other popped oh that's gonna be
a margarita and then we float the
watermelon popsicle not one yeah and
what are some of the customer favorites
oh well this one so far has been a huge
customer favorite so we've been doing
this a lot over the summertime
um and all the guests are loving this
one and then we also have a grapefruit
crush which guests really like so you
guys are able to get creative with the
different flavors of course and we just
rolled out a new cocktail menu to go
with our new dinner menu exactly yeah
and then we have another one this is our
signature cocktail so it is actually
going to have fresh-squeezed grapefruit
you know really red
course Texas Mike Mike you want to try
one yeah and then worse is a matzo
infusion that we use also and then a
little bit of smoky bitters so it adds a
little bit of smokiness to the cocktail
do just a couple drops that and what do
people experience when they go out there
I mean they don't obviously you're not
just a tourist people can go locals can
go and enjoy we also do a barrel-aged
Manhattan that's really great that the
dads would love located we're located on
Houston Street downtown on the Riverwalk
it's 150 East Houston okay Durango is
inside Hotel Volant I waited for that
happy dance go to IC live , we've
provided a link what do you think oh wow
mm-hmm oh wow not very tasty thank you
guys
somebody cooked for me why my mouth