Embarcadero Cocina + Bar at MarinaTerra

NOTE: Due to COVID-19, Embarcadero Cocina + Bar is temporarily closed. Stay safe everyone!

Embarcadero Cocina + Bar has reopened at Marinaterra Hotel with a new menu and an extensive choice of wines and cocktails. Specializing in fresh and cooked seafood, and Sonora select meat on the grill.

Enjoy indoor seating, at the bar and on the patio overlooking Marina San Carlos — with the World’s Best View.

A breakfast buffet is served from 6:00am to 1:00pm. From Monday to Friday, there’s a special price of 140 pesos for women. The cost on weekends is 210 pesos and weekdays 180 pesos.

There is also an à la carte menu.

2×1 Martinis  and 2×1 draft beer every day!

Open from 6:00am to 11:00pm Sunday to Thursday, 6:00am to 12:00am Friday and Saturday, and Bar until 2:00am.

Phone: (622) 225-2020 EXT 04
Address: Hotel Marinaterra on the Malecon at Marina San Carlos.

For more information, visit MarinaTerra’s Website and Facebook

 

Margarita Contest Winners

Fourteen mixologists participated in Tucson’s sixth annual World Margarita Championship.

The People’s Choice award went to Julio Blanco at Marinaterra Hotel & Spa San Carlos, Sonora Mexico, for “Margarita Marinaterra,” which played off the traditional margarita with a spicy blend.

The Winning Margarita Recipes …

PEOPLES CHOICE: “Margarita Marinaterra”

Presented by Julio Blanco from the Marinaterra Hotel & SPA San Carlos, Sonora Mexico

Ingredients:

  • Lemon Juice
  • Tequila
  • Orange Liquor
  • Jamaica concentrate
  • Chamoy
  • Tajin Chile
  • Dry Mango
  • Mexican Candy

Directions: In a blender add ice, lemon juice, tequila, orange liquor, and all the ingredients, for garnish put a piece of lemon, dry mango and the Mexican candy.

JUDGES CHOICE: “Tamarindo Margarita”

Presented by Mario Rocha of La Fuente Restaurant

Ingredients:

  • 1 tbsp Course salt
  • chili powder
  • tamarind pulp
  • 1 tsp sugar
  • 2oz tequila
  • 1oz Grand Marnier
  • lime juice
  • orange juice
  • 1 full tamarindo fruit
  • 1 lime wheel

Directions: Boil tamarind fruit. Mix all ingredients and blend also strain out pulp. Add tequila and triple sec. Add chili powder to rim – fill cup with ice and serve

The margarita contest was part of the weekend-long Tucson Culinary Festival. Photo by Rachel Seelen, Urban Abstrakt Photography

Have you eaten at Embarcadero Cocina + Bar? What did you think?

Posted in Restaurants in San Carlos Sonora Mexico

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