![]() For the mango, use frozen mango as its easy. If you’re using fresh mango, throw this all in a blender for a blended frozen margarita - When you’re looking for a good mango juice. You can use more mango puree/juice if you like your margarita on the sweeter side. There’s always Chipotle, but one of our favorite local Mexican restaurants just took over a space just a few blocks from our apartment, so we hiked over there to satisfy our cravings. We love Cabo Wabo and Espoln Tequila Blanco, as both deliver a clean zesty base for your Frozen Mango Margarita. (15ml) Mango Mix/Puree Garnish: Tajin PREPARATION 1.Rim edge of shot glass and set aside. What To Do: - In a shaker, combine 2 oz tequila, 2 oz triple sec, 2 oz lime juice, and about 2.5/3 oz mango puree over ice. The following is our inspired version with a fruity, spicy twist! Chili Lime Mango MargaritasĪ couple of weeks ago, I had one of those days where I’d been in the kitchen for one too many hours and didn’t feel like cooking. ![]() Use Tajín as a seasoning ingredient in a Michelada, as a rimmer on a Bloody Mary, or to add an extra something to a margarita. It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila, but wanted something more than just a shot.īased on the popularity and spread of this delicious cocktail, we’d say the creation of the margarita was a major success! You can read about other theories on the origin here. It adds a punch to guacamole or grilled corn it can be part of a marinade on poultry, meats, and fish and its commonly used as a tabletop condiment thats an alternative to plain salt. There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico.
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