El Jerez va con todo: Fino Tío Pepe con… Serpiente de cascabel

Cuando estábamos estudiando en Phoenix, mi marido Alberto y yo probamos la serpiente de cascabel.  Era un festival y en uno de los  puestos había un señor con  un cuchillo pelando, cortando y friendo  estos bichitos que a mi me dan terror pero que tenía que probar.   ¿A qué sabía? Buena pregunta.  Según el New York Times dice que sabe a un “pez tilapia fibroso y medio muerto de hambre”.  Sí, puede que a un pescado  tendinoso pero interesante.  Creo que iría muy bien con un jerez fino.

A nuestros Sherry Explorers en Texas, Arizona, Nuevo México, y otros sitios donde puedan encontrarse  serpientes cascabel, os recomendamos probarla con una copa de fino Tío Pepe, y por favor enviadnos alguna foto para compartir.

Sherry Wines can be paired with everything: Fino Tío Pepe and… Rattlesnake

When we were studying in Phoeniz, Arizona, my husband Alberto and I tasted rattlesnake meat.  It was at a street festival.  At one of the stands, there was man with a large knife who was skinning, cutting, and frying one of these beasts.  I am terrorized by any type of snake, but I couldn’t resist tasting what was being offered.  What did it taste like?  Good question.

According to the New York Times, rattlesnake meat tastes like “a fibrous, half-starved, tilapia fish strip.”  It’s true, that it tasted like fish, but it had an interesting flavor.  I think that it would pair very well with a fino sherry.  For our Sherry Explorers in Texas, Arizona, New Mexico, and other places where you can find rattlesnake meat, we recommend that you try tasting it with a glass of cold Tio Pepe.  If you do, please send us a photo so that we can share it.

Categories: Aventuras enogastronómicas / Enogastronomical adventures, RecommendationsTags: , , , ,

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