Tamarindo Antojeria Mexicana is one of the few restaurants to celebrate this under-discussed aspect of Mexican cuisine — and even incorporates tamarind into its cocktails.

Town Tavern occupies a prime corner and space to create a community bar with drinks and bar food for his friends and neighbors.

Co-owners Olivia Maki and Mike Reis create a cider extravaganza to a former shoe store, and their new bar has been hopping since day one.

Sometimes subtle, sometimes over the top, inventive updates on some old favorites give the classics a new edge and surprising flavor profiles.

If there’s a national Cuban dish it’s clearly ropa vieja. This is shredded flank steak that has been brazed in a zesty tomato-paste and beef-broth sauce. Throw in onions, bell pepper and garlic, then season with cumin and cilantro. Finally, a dash of olive oil and vinegar are added for mouth-feel and balance. But ironically, most Cubans don’t eat it, because beef is controlled by the state in Cuba, and is too expensive for the natives.

The bygone quack elixir with a toxic-sounding name is making an unexpected comeback as an avant-garde cocktail ingredient.

Two local distillers with similar stories take their time getting their whiskies to the people.

A new craft brewer expands its Redding footprint to a hub in the East Bay.

Made from cachaça, it’s both ancient and new and may start popping up more frequently since it has been add to the International Bartenders Association’s list of standard cocktails.

If it’s better to give than to receive, why is gift selection often such a predicament? Sometimes difficulty is inevitable. But in many instances it’s avoidable, especially when gifts are food and beverage related, where size, style, and fashion preferences aren’t part of the equation.