Cinco de Mayo? Drinko de Mayo! That honorable holiday south of the border that commemorates the Battle of Puebla and celebrates patriotism and self-determination has turned into a second St. Patrick's Day in El Norte.
That's great for frat boys and beer companies. But it kind of leaves devoted foodies out of the picture.
If you haven't made plans to celebrate yet, consider staying home and hosting a margarita tasting. Just a few friends and some great Mexican take-out are all you'll need -- and of course, the know-how to make the perfect 'rita.
Tracing the authentic story behind the first margarita is like trying to find out who invented Caesar salad. It wasn't Julius.
Never miss a local story.
The most popular legend says this cocktail was concocted in 1948 by Texan Margarita Sames, who mixed it up in her Acapulco hideaway like so: -- 2-3 jiggers tequila, 1 jigger Cointreau, 1 jigger lime juice.
One of the most important ingredients in a margarita is the mixer. If you have time, make your own.
Citrus has a harsh, acidic flavor, and any processed product will bring that out. Use fresh lime juice sweetened with sugar or a favorite mix recipe.
If you don't have time to make your own mix, buy some in a bottle, but get the best you can afford. Fancy kitchen shops sell some tasty brands. Have fun test-drinking them before your bash.
If you must take the easy way out, use frozen limeade concentrate -- but the name brand. Yes, Minute Maid. You can get away with it if you're making a big batch of blender margaritas.
For more recipes, visit www.modbee.com/taste.