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Eat and Drink

The New York Times is seriously obsessed with peas

Peas, stop.

Peas, stop. Photo Credit: iStock

What's with the New York Times and peas?!

Just a few weeks after the newspaper erroneously suggested adding peas to guacamole, the Times Magazine is back again, suggesting that peas are a great tequila mixer.

Yes, vegetables and tequila in the same glass!

In an article entitled "Drink Your Vegetables", drink columnist Rosie Schapp recommends a pea-soaked cocktail.

"Tequila mingles joyfully with other produce," Schapp writes.

Dawn Kinstle, a bartender in South Slope -- where else -- has created a pea and tequila cocktail named the Chícharo Pea-­queño, "in which juice from the pods of English peas is combined with tequila, mint, lime and just a touch of salt to bright, refreshing and gorgeously green effect."


The recipe for the Chícharo Pea-­queño is published online-- the recipe requires straining your own English peapod juice...--, if you dare to add some extra vitamins to your drinking regimen.

@NYTMag tweeted a picture of the Green Giant as "a previously unreleased photo of our editor in chief " and we're not entirely sure they're joking.



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