Tonight’s dinner was Pollo Real Label Rouge whole chicken legs braised with an organic sweet onion, cut into twelfths; six cloves of garlic; and six green chiles (two medium and four hot). With the spicy stew we had margaritas - made with Alma de Agave Reposada Tequila, Cointreau, and lime juice, in a 2:1:1 ratio. The margaritas were very good with the spicy stew.
Then for dessert we each had two small scoops of Tahitian Vanilla and Dark Chocolate Gelati, with organic hazlenut-chocolate sauce. the sauce was a bit hard, but tasty on the gelati. Next time I’ll heat the sauce.