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Executive Chef Rogelio Garcia of Auro at Four Seasons Resort and Residences Napa Valley, California, reflects on his immigrant story from Mexico to Napa in Convivir: Modern Mexican Cuisine In California's Wine Country, a new cookbook that features more than 150 recipes celebrating traditional Mexican cuisine.
“Your Social Security number has been denied, and you need to call the Social Security office.” The book opens with that short but telling story of what propelled Garcia’s unlikely rise in the culinary world, and to share the story of his journey.
“This is my first memory of being rejected for a job at a high-end restaurant where I really wanted to work. I felt a knot in my stomach. As I walked out, my eyes filled with tears,” he recalls in the book’s preface. “This memory, albeit painful, is at the heart of what has inspired me to write this cookbook. At some point, I felt compelled to tell my story and share my immigrant experience through food—the journey of what it means to be born in Mexico and grow up in Northern California.”
Among the recipes is the Red Beet Sangria, a beet juice and red wine libation Garcia describes as “almost bloodred, making it the perfect beverage for your Day of the Dead —or Halloween celebration.” See recipe below.
Convivir is set for national release through Abrams Books on Tuesday, September 17, 2024; available for pre-order now.
Red Beet Sangria
Recipe and photo from Convivir: Modern Mexican Cuisine In California's Wine Count by Chef Rogelio Garcia
Makes 6 to 8 servings
1 apple, halved, cored, and cut into eighths
John Troxell ©John Troxell
Red Beet Sangria from the cookbook Convivir
1 orange, cut into eighths
½ c. plus 2 T. (140 g total) grated piloncillo or packed dark brown sugar, plus more if needed
1 c. (240 ml) red beet juice, homemade in a juicer (from 4 large beets) or store-bought
¼ c. (60 ml) apple juice
¼ c. (60 ml) fresh orange juice
¼ c.(60 ml) fresh lime juice
¼ c. (60 ml) brandy, or more if needed
2 T. Aperol
1 bottle (750 ml) dry red wine, preferably Ceja Vineyards Vino de Casa Red Blend
2 cinnamon sticks (3 inches/7.5 cm), preferably Mexican cinnamon
Ice cubes
6 to 8 strawberries, hulled and cut into quarters, for garnish
2 c. (290 g) blueberries, for garnish
In a large pitcher, combine the apple and orange pieces and piloncillo and muddle with a wooden spoon for 45 seconds. Add the beet juice, apple juice, orange juice, lime juice, brandy, and Aperol and muddle for another 45 seconds. Pour in the wine and add the cinnamon sticks. Taste and adjust the flavor to your liking: If you like your sangria more on the sweet side, stir in more piloncillo. If you prefer a stronger sangria, add more brandy. Cover and refrigerate until well chilled.
To serve: Fill each glass about ⅔ full of ice cubes, then top the ice with the strawberries and blueberries, dividing them evenly. Give the sangria a good stir, pour over the ice and fruit, and serve at once.
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