Primo Margaritas

By:

Mary Sue Milliken

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Updated:

2016-03-26 22:43:26

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If you love Mexican food, you owe it to yourself to master basic margarita making. Now, you can toss out that margarita mix and dazzle friends and relatives with your suave style behind the bar.

Preparation time: 5 minutes

Yield: 1 serving

1 lime

Margarita or coarse kosher salt

2 ounces tequila

1 ounce orange liqueur, such as Triple Sec

1 tablespoon freshly squeezed lime or lemon juice

1/2 cup ice cubes

Cut the lime into 5 slices.
Arrange 3 lime slices to cover a small plate.
Cover another plate with salt to a depth of 1/4 inch.
Place a margarita glass upside down on the limes; press and turn to moisten the entire edge of the glass.
Dip the moistened glass in the salt to coat the rim.
Combine the tequila, orange liqueur, lime or lemon juice, and ice in a cocktail shaker and shake.
Pour into the prepared glass.
Garnish with the 2 remaining lime slices.
Serve and enjoy.

About This Article

About the book author:

Susan Feniger may be “ a gringa from the Midwest,” but she fell deeply in love with Mexican food when first introduced to it more than 20 years ago. She and fellow chef Mary Sue Milliken became friends in the late ’70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including Mexican Cooking For Dummies, host the popular Television Food Network series, Too Hot Tamales, and are heard regularly on Southern California radio.

Mary Sue Milliken may be “a gringa from the Midwest,” but she fell deeply in love with Mexican food when first introduced to it more than 20 years ago. She and fellow chef Susan Feniger became friends in the late ’70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including Mexican Cooking For Dummies, host the popular Television Food Network series, Too Hot Tamales, and are heard regularly on Southern California radio.

Helene Siegel is the co-author of City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales, and Mexican Cooking For Dummies. She also is the author of The Ethnic Kitchen series and 32 single subject cookbooks in the best-selling Totally Cookbook series. Her articles have appeared in the Los Angeles Times, the Times Syndicate, Fine Cooking, and on the Web at cuisinenet.com.

This article can be found in the category:

Mexican Recipes