by Kate Heyhoe
What would Cinco de Mayo be without the Margarita? Legends abound about the origins of this tangy lime and tequila drink. Some say the drink was created at the Caliente Race Track in Tijuana, Mexico in 1930. Another rumor claims the drink debuted as late as 1948 in Galveston, Texas, where the bartender, Santos Cruz, invented it for singer Peggy Lee. In between these years, another bartender, Daniel Negrete of Puebla, Mexico, is credited with its invention, naming it after his girlfriend, while working at the Garci Crespo Hotel.
There are as many versions of the "classic" Margarita recipe as their rumors of its origins. I prefer this one, which I was first exposed to as a young 'un in Austin, Texas, in the late 1970's.
There are about as many recipes for Margaritas as there football fans in Texas, but this classic recipe is used in many of the best Texas restaurants. Be careful, though. It packs a punch and is best served with lots of ice, whether crushed or cubed. (In fact, most Texas bars suggest a 2 drink limit on these). Traditionally, salted rims are used on the glasses, but check with your guests as to their preference. The best thing about this recipe is its simplicity: it uses only 3 ingredients, all in the same proportion—so it's easy to remember any time you get a sudden urge for chips, salsa and icy Margaritas!
1 part tequila
1 part triple sec
1 part fresh lime juice
Combine all ingredients. For frozen margaritas, place the mixture in a blender with crushed ice and blend until frothy. Or, just pour the mixture over lots of ice cubes and stir until well chilled.
Plus: 50 more Mexican recipes in Mexico section.
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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