Have Fun With Blue Adobe Grille’s Live Acoustic Music

Live Acoustic Music is very similar to the ultimate piece of furniture that draws attention to the whole living room area. I believe so ardently in live music at the Blue Adobe “Santa Fe” Grille, that we devote approximately $20,000 a year on live local acoustical talents, except in cases where it is your voice and guitar for which 100% of the music is manufactured. You wouldn't believe the number for musicians that fiddle with refined instrumentals or back up vocals via the synthesizer. I had one man who had an 18 piece band from the back ground, but you only see him.

On Thursday, Friday and Saturday Nights, we arrange outstanding acoustical performers that cover from the 50's to today with emphasis on entertaining and not simply overpowering the dining experience. We segmented off the destination to raise our standard of exhibiting the dining experience by using Live Acoustical Entertainment. We realize through our feedback that live music is a needed amenity, but only if you can have a talk while dining on the best mexican food in Scottsdale.

Our musical performers are Ivan Harshman, Al & Vaughn, Bob Villa, Mike “The Blues Man” Anderson & Sugar Bear and Matt Tener. Matt is a Fountain Hills product that has performed all over the valley. He brings a more contemporary Pop Alternative Sound, alongside classics from Pink Floyd and U2. Mike “The Bluesman” Anderson and Sugar Bear play simple blues. You may prefer to get yourself a seat at the bar, just for this once a month gig, to take in all their live emotion. By the way…Nobody actually leaves the Blue Adobe while not singing the blues.

Bob Villa isn't just proficient, but is familiar with over 600 songs that he has outlined for your requests. I have been blessed to have reserved Bob over 10 years. He puts the bar singing in a rush. Al & Vaughn, everybody loves Al & Vaughn. This tandem consumes time and effort from the 50's - 80's, but their bebopp, margaritaville sounds is very pleasing to various generations. Last but not least, there certainly is Ivan Harshman. I absolutely adore all our musicians for several reasons, but Ivan is wonderful. His passage from Men at Work to the Beatles, and U2 to The Outfield is unparalleled. We are very fortunate to experience his skills at the Blue.

Live Music is in the neighborhood, where you can settle down and be home.  - Chef/Owner Jose Leyva

Understanding Traditional Mexican Cooking

Traditional Mexican cooking is a wide-ranging cultural reproduction comprising farming, ritual practices, long-standing skills, gastronomic techniques and family community traditions and manners. It is brought about by combined involvement in the total conventional food chain: planting, harvesting, cooking and eventually, eating.

The basis of the Mexican cuisine system is based on beans, corn and chilli. Observance of unique farming practices like milpas (rotating crops in swidden fields - corn and other crops). Almost all the time, swidden farms are situation on steep slopes of mountains, or in canelands, private woods and even in communal forests. Land for planting is prepared by clearing out trees, grasses and shrubs.

Mexico also made use of  chinampas, which are man-made islets in lake areas that are converted into a farming location.

Cooking can be done via nixtamalization – it is actually lime-hulling maize that raises its nutritional value. The use of singular utensils together with grinding stones and stone mortars has been present in Mexican households.

It’s not hard to like Mexican cuisine. If you must know, the prime foodstuff of generations of average Mexicans is the tortilla. These can be made of flour or maize and is commonly served alongside a meal. In modern day gastronomic fare, there is no shortage of Mexican food. In Scottsdale, there is a place which can serve you fantastic dishes—spicy, crunchy, fresh and cooked in the traditional flavors that Mexico has been famous of. Visit BlueAdobe Grille today.

Atole- A Delicious Mexican Porridge

Atole is Mexican food made from cornmeal and cornstarch, or in Mexican term: masa harina. This is a traditional Mexican dish with porridge-like consistency. It’s great for a chilly day, like Autumn and Winter. Yet it can be served hot or cold. Atole is classically eaten at breakfast. Atole can be sweetened and added with sugar, fruit, honey, vanilla, or cinnamon.

-Place the mixture of cornmeal and cornstarch into a blender and blend until there are no lumps. This is the masa harina.

-Put water in a medium-sized saucepan and transfer the blended Masa into it.  Stir until it mixes well with water. Slowly boil over medium heat, stirring constantly.

-Lessen heat to low and keep on cooking for another 6 to 8 minutes. Stir constantly, and observe until the cereal thickens.

-Pour in sugar while stirring. Keep on stirring until sugar is totally dissolved. Add vanilla, if desired.

-Remove saucepan from stove and serve hot in mugs. Cinnamon can also be sprinkled as an option.

In Scottsdale, you can get a warm Mexican meal at the best prices from Blue Adobe Grille at 10885 North Frank Lloyd Wright BLVD, Scottsdale, AZ 85259-- 2 Blocks North of Shea on Frank Loyd Wright (NE Corner of Frank Loyd Wright & Shea).