COPITA TEQUILERIA Y COMIDA CELEBRATES THEIR FIFTH BIRTHDAY!
Copita Tequileria y Comida, the contemporary Mexican restaurant located in the heart of downtown Sausalito, is thrilled to mark its fifth birthday with a series of special events beginning with a new spring menu and the next installment of its popular Agave Girls dinner and tasting on Tuesday, April 25. The celebration culminates with a weeklong fiesta that kicks off on Sunday, April 30 with their Anniversary Party featuring a Margarita Duel, mariachis, and a special menu featuring five of Copita’s “Greatest Hits” from the past five years. The Greatest Hits menu will be available all week long though Cinco de Mayo on Friday, May 5. Join us in celebrating Copita this spring!
New Spring Menu
Executive Chef Daniel Tellez brings a bounty of fresh and green ingredients to the table for this seasonal menu. The new items reflect Daniel’s modern presentation of traditional flavors. New dishes include: Mezcal Mussels (mezcal, onion & butter steamed black mussels, chile de arbol oil); Crab Empanada (Dungeness crab, plantain masa, tomato, peas, chipotle aioli); Spring Salad (avocado, asparagus, fennel, mozzarella, radish, lime, smoked olive oil); Tuna Citrus Salad (seared Ahi Tuna, Sausalito watercress, fennel, spring citrus, radish, orange-lime vinaigrette); Crudo (Halibut, kumquats, snap peas, pickled onion, habanero, tortilla strips, mint); and Chicken Tamale (marinated & shredded chicken, salsa verde, corn, fava beans, crema). Copita’s entire menu features 100% gluten-free dishes.
Agave Girls at Copita
Agave Girls returns with a focus on Mezcal, as PBS Chef and author Joanne Weir invites agave fans to Copita on Tuesday, April 25 for an incredible evening of mezcal tastings and a special menu created for the event. Special guest, Emanuel Kuper, owner of Mezcal Vago, one of Joanne’s favorite mezcal producers, will be in attendance to lead guests through an educational tasting of this incredible spirit. The event will include passed appetizers and a tasting flight of mezcal, followed by a three-course dinner that Executive Chef Daniel Tellez has paired with each cocktail. Tickets are $75 per person (all inclusive) and can be purchased here.
A percentage of proceeds from Agave Girls will support Dining Out For Life, an annual fundraising event involving more than3,000 restaurants across the country who donate a portion of proceeds from this one special night to support the free and local prevention and support services at San Francisco AIDS Foundation. This is San Francisco’s 16th year of celebrating Dining Out For Life, to raise awareness and support for the fight against HIV/AIDS in the local community.
Copita’s Fifth Birthday and Cinco de Mayo
The idea for Copita started over a margarita, two to be exact. Legendary restaurateur and co-owner of Copita, Larry Mindel, challenged Joanne Weir, James Beard award-winning cooking author, TV personality and co-owner, to a margarita-making contest. While the results of that competition are disputed to this day, Larry was inspired by Joanne’s passion and abundant culinary knowledge, convincing him that she was the perfect partner for their contemporary Mexican restaurant. To celebrate five years, and determine once and for all who makes the best margarita, Joanne and Larry will compete in a Margarita Duel at Copita on April 30, and will be joined by a lively trio of mariachis from 5:00 p.m. – 8:00 p.m. Guests can watch the competition and enjoy a “copita” of both margaritas for $5 and vote for their favorite. The winner will be announced that evening at 8:00 p.m. and the winning margarita will be highlighted on Copita’s menu through May 5.
In honor of the fifth anniversary, Copita will be offering a Greatest Hits Menu, which will include five favorite dishes from the past five years, one each from Executive Chef Daniel Tellez, Larry Mindel, Joanne Weir, General Manager Cassie Corless and Managing Partner Amy Svendberg. The Greatest Hits Menu will be available April 30 – May 5.
Copita’s Anniversary Greatest Hits Menu
Duck Sopas (Daniel Tellez)
salsa ranchero, black bean puree, avocado mousse
Tamale (Larry Mindel)
marinated & shredded chicken, salsa verde, corn, fava beans, crema
Fried Oyster Tacos (Joanne Weir)
fried polenta crusted Miyagi oysters, cabbage, cucumber & cilantro slaw, spicy Serrano, chili aioli
Baja Cod Tacos (Cassie Corless)
omission beer battered cod, avocado, wasabi & parmesan aioli, cabbage slaw, micro shiso
24-hour Carnitas (Amy Svendberg)
braised pork, pickled vegetables, tomatillo & habanero salsa, cilantro, onion, handmade tortillas