New England
 By Heather Burke
Spring skiing means
sunscreen, softening snow and salt on your rim, right? Time to break
out the tequila along with those sunglasses to celebrate March
madness on the slopes.
I can’t think of a better après ski drink than a salty yet sweet margarita, in a miniature hot tub-shaped glass. Whether you like your ‘rita frozen, fruity, strong and straight, or coated with enough salt to de-ice your windshield, here are some Mexican joints in the mountains serving up this specialty cocktail.  In
Vermont,
The Cactus Café is located on The Mountain Road in
Stowe. The Cactus
Café’s mantra, “Life’s too short to drink cheap tequila!” is your
first indication that this place takes its below the border
beverages very seriously. With the self-proclaimed largest selection
of Tequila in Vermont, the Cactus Café is worth its weight in Cuervo
Gold. The après ski atmosphere inside the brick farmhouse is
southwest adobe complete with spicy aromas wafting through the air.
Their trademark drink is the “Mansfield Margarita,” but all their margaritas are handmade and generous at 16 ounces. If you’re a purist, the list of tequila shots served will make you studder, or stagger in your ski boots. Chef owners Monique and Doehne Duckworth have created an extensive southwestern menu to accompany your cocktails. You’ll find classic fajitas, chimichangas, along with unique Cactus kabobs. I have been conducting my own global salad tasting tour, and the Cactus Café’s Chicken Chalupa salad remains on my top ten list. Okemo has a new mountainside Mexican lounge called Amigos, located in the loft above the base lodge’s Sitting Bull. Okemo is known for its focus on culinary (not to be confused with “ski area food”), and their handmade, hand shaken margaritas are exceptional. The raspberry flavored “Marg Razz” is a popular après ski choice for those straying from the classic Margarita. Amigos serves staples like nachos and chili, or burritos and fajitas to compliment your salty drink. And from this lofty setting, you can enjoy the live bands playing downstairs in The Bull.  In
Maine, Gringo Harry’s is now in its second year of margarita making
at Sunday
River. Located slopeside in the Fall Line condominiums, Gringo
Harry’s is only open for dinner, since the staff (seen on the
mountain wearing their Gringo Harry’s Boarder Patrol jackets) loves
to ski and snowboard all day. Gringo Harry’s margaritas are all made with fresh lime and shaken, whether you choose “Traditional,” “Gringo” made with Quantro, or “Grande” with Grand Marnier. Harry also recommends the “Horny Gringo” made with Hornitos tequila. Gringo Harry says, “Margaritas are a great après ski drink, they’re not too pretentious, perfect for relaxing and blowing off steam with like-minded people, other skiers and riders, after a day on the slopes.” For dinner at Gringo Harry’s, Chef Jeffrey Stewart creates rather high-end and healthy entrees with a southwest flair. Nothing is deep-fried according to Harry - except the tortilla chips. If fancy Mexican sounds like an oxymoron, Harry describes his food as upscale South American. After a candlelight dinner, and a few margaritas by the fireplace, you may want to lodge in one of the Fall Line condos just steps away. In Conway, New Hampshire, Café Noche on Main Street is the best little Mexican watering hole in the Mount Washington Valley. After skiing at Cranmore, Attitash, Wildcat, or Black, slide up to the bar for a “Horny Margarita”. Owner Tom Kugel says the key to a good marg is good tequila, so he recommends Hornitos 100% Agave tequila for those who don’t have a special tequila preference. The Café has over 25 varieties of margaritas on the menu to peruse.  The
Mexican food served at Café Noche is good quality at a very good
price, suited to the casual but warm environment. Kugel said Café
Noche appeals to skiers, “Skiers are relaxed but adventurous, so
they like to try special drinks, and spicy food, and even unusual
items like buffalo. Skiers are fun, happy people, and when they come
in to Café Noche after a day on the slopes - that is what they
experience here.” |