Margaritas

A good margarita is a real joy. It refreshes and makes for a good appetite. It is the ultimate combination of sweet and sour. Unfortunately, many folks rely on "store bought" mixes.

A real margarita is very simple... fresh limes, Cointreau or its Mexican cousin Controy, and good tequila. Always use a high quality tequila that says 100% Agave Spirit on the label. Unless the label says 100% agave spirit... it is 49% rum. So pay a little more and get the real thing!.

The blend is straightforward - 1/3 fresh lime juice (should be pressed within 30 minutes of use) 1/3 Controy, 1/3 tequila. Put all in the blender with lots of ice... and presto!!! a delicious margarita!

Now for a little local margarita lore... 
On the beach... margaritas are basically adult slurpees... mediocre tequila, sugar syrup and lime juice that is long past its "best by" date. A Progreso barman calls them "cruise ship slurpees."

The good margarita territory begins at Hacienda X-Canatun... and gets better as you head south. Boston's also makes good margaritas.

But, Pedro Sanchez at La Tratto gets the gold star! It is really worth the trip. When you ask Pedro about margaritas, his eyes light up and he tells of how he learned his trade at the famous San Francisco restaurant Eleven owned by 
Sylvester Stallone's brother.

"A good margarita," says Pedro "should have a little bite... it should get your taste buds tingling." He has a few variations on the traditional recipe... one even includes cucumber. So, if you want to know what a real margarita should taste like try one made by Pedro. And if you don't have a juicer try this - just throw the whole lime into the blender along with 50 ml of tequila and Controy and a handful of ice... hit the blend button - mmmmm! Easy, fast and delicious!

P.S. Tequila is reported to have health benefits. It stimulates the circulatory system and is an anti-inflammatory. And, limes are a wonderful source of Vitamin C. Talk to your doctor first about this.
Salud!

By Sancho Panza