Love animals? Buy meat that is Certified
Humane Raised & Handled.

Look for meat with the Certified Humane Raised & Handled logo.

Humane Farm Animal Care is a national non-profit organization created to improve the lives of farm animals. It does so by setting rigorous standards, conducting annual inspections and certifying humane treatment of animals.

The Certified Humane Raised & Handled program was developed to ensure animal welfare. Producers, processors and transporters verify that their livestock and poultry meet high quality humane animal care standards.

A consumer benefit is that happy livestock tastes better.

 
Some restaurants specialize in Certified Humane Raised & Handled animals. They don’t have to be fancy restaurants: the New York Burger Company is an example.

A Ruby Margarita is made with pomegranate
juice. Photo courtesy Tequila Herradura.

Most tequila cocktails are made with unaged blanco or silver tequila, the least complex expression.

Yet, the folks at Tequila Herradura hope that you will enjoy cocktails made with their Reposado tequila.

Herradura invented the Reposado category, and other tequila producers followed suit.

By law, to be classified as Reposado, a tequila must be aged a minimum of two months. Herradura Reposado is aged for 11 months, to create the perfect balance of wood, fruity notes, vanilla and spices.

Try these Margarita recipes, made with Herradura Reposado.
 
 
CLASSIC MARGARITA RECIPE

Ingredients For One Drink

1. SALT the rim of a rocks glass by moistening rim and dipping into a plate of kosher salt.

2. COMBINE the ingredients in a shaker with ice, shake vigorously and strain into glass.
 
 
RUBY MARGARITA RECIPE

Ingredients For One Drink

 
Preparation

1. SALT the rim of a rocks glass by moistening rim and dipping into a plate of kosher salt.

2. COMBINE the ingredients in a shaker with ice, shake vigorously and strain into glass.
 
 
VARIATION

To make a Chambord Margarita Royale, add 3/4 ounce Chambord (raspberry liqueur).

 
*Simple syrup can be substituted for agave nectar.

Tip Part 1: Season meat with salt by sprinkling it from a height of roughly 6 to 8 inches.

This ensures an even layer of salt, with no bland spots. Salt the meat right before or after you remove it from the heat. Otherwise, salt leaches moisture (juiciness) from the meat.

Sprinkling at the end also preserves the delicate flavor of kosher salt or sea salt, which would dissipate in the cooking process.

Rather than sprinkling from a salt shaker, take pinches of salt from a salt server (shown in the photo), or use a small, Tupperware-type container (or repurpose a plastic container from prepared food).

Tip Part 2: Use kosher salt or coarse sea salt instead of table salt. These salts are no different nutritionally from table salt,* but chefs prefer them for their texture. The larger, irregular grains add a bit of crunch and hint of briny flavor.

You also need less kosher or sea salt than table salt. Because table salt is processed into a very fine grain, a teaspoon of table salt contains as much salt as 1.5 teaspoons of kosher salt or sea salt.

*All salt is at least 97.5% sodium chloride. The remainder comprises natural minerals found in the salt deposit (or sea water, if sea salt), or added minerals such as iodine in iodized salt. Table salt also includes a small amount of calcium silicate, an anti-caking agent that prevents clumping.
See the many different types of salt in our Salt Glossary.