Copita Tequileria y Comida is a seasonal Mexican restaurant & tequila bar created by Joanne Weir & Larry Mindel. Located in the heart of downtown Sausalito, Copita serves lunch & dinner daily in the dining room, bar, & outdoor patio. They serve food made from scratch using seasonal ingredients and traditional cooking methods with a uniquely Copita twist. The Lunch and Dinner menu is 100% Gluten-Free.
We've asked Joanne Weir, founder and celebrity chef of Copita (alongside Larry Mindel), how did Copita come to fruition?
“You make me your margarita, and I’ll make you mine. Then we’ll see whose is better,” I challenged my friend and restaurant industry titan Larry Mindel as we cruised along the coast of southern Mexico on his boat sharing a week of much needed vacation.
“Deal,” Larry said, thumbing through my latest cookbook, Tequila. “Tequila is my favorite spirit.”
“Mine, too!” I agreed.
I carefully measured two ounces of 7 Leguas blanco tequila, an ounce of freshly squeezed lime juice, a half ounce of agave nectar, and three-quarters ounce of water. My competitive self was sharpening her claws. I did not want to lose.
I loaded the shaker half full with ice, covered it, and shook it vigorously until my fingers felt numb and frost coated the metal cup. I strained my margarita into a chilled glass with a single large ice cube and garnished it with a lime wheel.
Larry was also just finishing his margarita, which he called “the Lorenzo.” We exchanged glasses. On the count of three, we each sampled the other’s drink. Larry’s version was delicious and packed quite a punch. It was less sweet and more acidic than mine and with a heftier dose of tequila.
I watched out of the corner of one eye as Larry sipped my magical concoction. “This is the best margarita I've ever had,” he said, grinning with pleasure. “If I ever found a location to open a Mexican restaurant, would you like to join me?”
I’ll leave the story right here. Larry tells a very different version, but tequila does that to people.
Monday - Thursday: 11:30am-10:00pm
A native of Dallas, Texas, Chef Blake Askew developed his love of cooking from an early age. Growing up, he was always the cook in the household, whether baking cakes and cookies or putting together elaborate meals using his mother’s copies of Mastering the Art of French cooking and The Good Housekeeping Cookbook. His family moved between the Chicago area and Texas throughout his childhood, rooting him in the Midwestern American traditions of food as comfort and celebration.
Chef Blake attended college at The University of North Texas as a music major focusing in vocal performance. While working his way through school in a variety of different restaurant positions, his connection with the service industry really started to grow. After college, he worked some small-time gigs as a singer, but continued working in restaurants as a server, and eventually a front of house manager. All the while...
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