What do Mexican food and rock ‘n’ roll have in common? Apparently, Sammy Hagar. The former Van Halen frontman has recently signed a 10-year lease for a location in Times Square to open yet another installment of his Cabo Wabo Cantina.
Although the location is technically a restaurant, it’s probably going to be a little bit more focused on slinging tequila shots and hosting all night ragers than serving authentic Mexican cuisine; the part-restaurant, part-club atmosphere — which, of course, features a main stage for rock ‘n’ roll performances (including those by Hagar himself) — originated in 1990 with Hagar’s first location in Mexico’s Cabo San Lucas. While this will be the first one to hit the East Coast, the chain’s party-hardy history has seen others crop up in Las Vegas (naturally), Lake Tahoe, and Hollywood. Known for their happy hour specials and free-flowing tequila, we’re pretty sure more than one person will be runnin’ with the Devil on opening night — or all year long, for that matter!
And, don’t worry: the traditional bean/corn/pepper combos that the Mayans used 2000 years ago will still be available in tacos and quesadillas if that’s more your style. Considering that salsa is the number one condiment in the U.S., it will most definitely be on the menu.
Though New York City is a melting pot, boasting cuisines and cultures of all kinds, we have a feeling not everyone is JUMPing for joy at the announcement. Fortunately, the purists out there — who no doubt consider New York-style pizza to be far more legendary than Hagar’s (albeit awesome) career — will always have their entirely unique and unable-to-be-replicated-elsewhere pizza.
The complexity of truly authentic New York-style pizza is so fascinating that people have genuinely, scientifically figured out what creates the difference in taste. The answer? There really is something in the water.
Around 80% of the country has hard water, which is defined by the presence of dissolved minerals like calcium and magnesium. New York City water happens to have a near-perfectly-neutral pH (7.4), and ideal quantities of calcium and dissolved minerals; both of these together cause a process called “the calcium-ion effect” to kick in and strengthen the wheat protein, giving New York dough that classic taste. (We’re unsure if the New York water could have an impact on Hagar’s Mexican menu, but we’re also expecting people to be so deep into tequila shots and margaritas that they don’t care either way).
Regardless of your preference of New York cuisine, we can definitely agree on one thing: it’s all going to be expensive! “Prepared” food in New York City (where even something as simple as slicing a bagel counts as preparation) brings with it a whopping 8.875% sales tax, so remember: no matter what you’re eating, the fact that you’re enjoying it is the most important part.
