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Posts Tagged ‘cinco de mayo’

The Best Damn Margaritas You’ll Ever Taste

In Drink on May 4, 2013 at 11:57 am

Here at The Foodinista, we take our margaritas very seriously. We drink them made with limes, not strawberries, not mangoes, and absolutely not with pineapple juice (I’m talking to you, El Coyote Scratch Margarita). We also drink them year round. But if you’re just tuning in for Cinco de Mayo, here are our four of our favorites.

best damn margaritaThe all-time most popular recipe on TheFoodinista.com remains David Lansing‘s Perfect Margarita, pictured above. David knows his margs, and years ago I sent him down to Jalisco to research tequila for Bon Appétit magazine. Amazing that he ever came back, but when he did it was with this recipe. The man knows his stuff, and his margs. Get his recipe HERE.

LATC MargaritaI’m a believer that the best margarita is one somebody else makes for you, which is why this dandy little “skinny margarita” that Bruce stirs up at our local tennis club ranks right up there. I’ve watched him make it more times than I care to admit, and as best I can tell here are the basic proportions.

Los Angeles Tennis Club Margarita

1 tablespoon kosher salt

2 ounces fresh lime juice, plus one lime wedge

2 ounces* silver tequila (Bruce uses Patron, I like Don Julio)

2 tablespoons triple sec

1/4 cup club soda

*2 ounces is a heavy pour, and believe me I’m not complaining, but you may want to start with 1 1/2 ounces. Or not.

Sprinkle salt on a small plate. Rub lime wedge around rim of a rocks glass and dip in salt to coat rim. Fill rocks glass with ice. Add lime juice, tequila and triple sec. Stir, and then top with club soda.

sohohousemargaritaThe Soho House Picante de la Casa Margarita is my favorite new discovery for spicing things up in the marg department. This one gets its kick from red jalapeños and cilantro. My friend Vanessa recreated the recipe for home consumption and says feel free to play around with proportions depending on how spicy you like it.

classic margaritaAnd then it’s hard to improve on perfection, which is why this is my go-to classic margarita recipe. Simple and sublime.

Foodinista’s Go-to Marg

Makes 4 stiff drinks

Kosher salt

1/3 cup fresh lime juice

1 cup Don Julio blanco tequila

1/2 cup triple sec

Sprinkle salt onto a small plate. Take a juiced lime peel and rub around rims of glasses, dip glass rims in salt. Pour lime juice, tequila, and triple sec into a shaker full of ice. Shake and strain into salt-rimmed glasses.

Cheers to Cinco de Mayo

In Food on May 5, 2010 at 9:28 am

My in-laws are visiting from the East Coast and for their last night we are planning a Mexican-inspired feast to send them off in California style. For those of us who grew up in the Golden State, celebrating Cinco de Mayo is a matter of cultural pride. I took particular delight in celebrating Mexico’s victory over France when I was living in Paris a little over a decade ago. I grabbed a six pack of Stella Artois—Belgium’s answer to Corona, only Corona is much, much better—and a couple limes at the local Monoprix, and headed back to my little apartment on Rue Paul Bert. There, I shoved a ceremonial lime slice down the neck of a bottle of Stella, and sat with the windows open, smoking a cigarette and drinking a toast to my friends back home. It may have been the only time I truly savored a Stella.

So for tonight, Mr. Foodinista and I are putting together a menu of some of our favorites as follows. And, of course, margs. What will you be cooking up tonight? Happy Cinco de Mayo!

Cinco de Mayo Menu

Squash Blossom Quesadillas—I picked up a fistful of colorful squash blossoms on Monday at farmers market. I love them with a little creme fraîche, feta and cracked black pepper in a tortilla.

Salad with Spicy Lime and Avocado Vinaigrette—a recipe from my friend Jimmy Shaw at Loteria and a staple in our home. Love the spicy pumpkin seeds!

Red Beans and Rice with Salsa—Tiny G’s nanny is an excellent cook and learned all the Mexican classics from her mother-in-law. While Tiny G takes a power nap, she plans to make our kitchen smell awesome with tomatillos, chiles, garlic and onion simmering away. (Note: Tiny G’s nanny points out that the rice in this dish should be shorter grain than in the photo—and will be tonight!)

Grilled Carne Asada—Our neighbor Chris, an expert griller, turned Mr. Foodinista onto the carne asada from Liborio Market. Last year at our Guac Off, Mr. Foodinista grilled up something like 15 lbs of the stuff. And there were no leftovers.

And for dessert? In my fantasy world it’s Tres Leches Cake from Animal restaurant on Fairfax. OR the Banana Dulce de Leche Ice Cream from Milk on Beverly is muy delicioso.

Salt, Rocks, Shaken

In Drink, Recipes on May 6, 2009 at 7:16 am

marg

Last night we made our best margs of the season. Note the technicality: made and not drank. We are lucky enough to live across the street from Martha, maker of the world’s best margaritas, so we happily drink superb margs throughout the year. One of these days I’ll get Martha drunk enough to share her magic mojo. But until then, here’s second best:

Foodinista’s Go-to Marg

Makes 4 stiff drinks

Kosher salt

1/3 cup fresh lime juice

1 cup Don Julio blanco tequila

1/2 cup triple sec (or better yet – 1/4 cup triple sec; 1/4 cup Grand Marnier)

Sprinkle salt onto a small plate. Take a juiced lime peel and rub around rims of glasses, dip glass rims in salt. Pour lime juice, tequila, and orange liqueur in a shaker full of ice. Shake and strain into salt-rimmed glasses.

*On a guamole note: Thank you COOKIE for the shout out about our upcoming Guac-Off!*

Squash Blossom Quesadillas

In Food, Recipes on May 5, 2009 at 7:49 pm

quesadilla

This evening I heard a ratta-tat-tat at my back door, and opened it to find my dressed-to-the-nines, 81-year-old neighbor Joyce (and her stylish Jack Russell, Chelsea). Joyce had half a dozen squash beautiful blossoms to share with us, and I knew exactly what I wanted to do with them. I grabbed some crème fraîche and feta out of the fridge, and mixed a dollop of the crème fraîche with some crumbed feta.

blossomsfetaThen I spread the feta mixture on one half of a tortilla, and then topped with torn squash blossoms and a little freshly cracked pepper.

blossomsfeta

Then I folded them over, and deep-fried them in vegetable oil for a couple minutes, flipping once and burning the hell out of my hand in the process, so ¡cuidado! And Feliz Cinco de Mayo!

P.S. The quesadillas were muy bueno!

P.P.S. I don’t habla español so good. Does it show?