This week, DadCooksDinner is sponsored by Food Should Taste Good Tortilla Chips. Why do I like having Food Should Taste Good as a sponsor? Because they know food tastes best when it’s made with real ingredients, and their Tortilla Chips are wholesome snacks that deliver on great taste, with real, simple ingredients. They are perfect for Cinco de Mayo entertaining. For more information, visit www.foodshouldtastegood.com.
But there’s booze in the blender…and soon it will render…that frozen concoction that helps me hang on.
When I need something ice cold to cut the heat from chips and salsa, here’s the drink I mix up.
This is not a fancy margarita. Frozen margaritas are not fancy, and never will be fancy. But there’s a reason Tex-mex cuisine took over the world. Chips, salsa, and frozen margaritas are that reason. 1
Now, by “drink I mix up”, I mean “drink my wife mixes up.” Dad cooks dinner, but Mom’s the mixologist in the family. 2 I had to keep texting her when I was writing up this recipe: “Does a 2:1 ratio of tequila to triple sec sound right?” (yes.) “1/2 cup of limeade?” (No, too much. Go with 1/4 cup.) “How much ice?” (Eyeball it – about half the blender.)
My sponsor this week, Food Should Taste Good, wanted to know if I had a drink pairing with their chips. Now, this isn’t officially the “sponsored recipe”, but I have to throw in – their Lime, Guacamole, and Jalapeno chips are all great pairings with this margarita.
Recipe: Frozen Margaritas
Adapted From: The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh.
- Blender (I love my Vitamix – it makes short work of the ice cubes.)
- I prefer 100% agave silver tequila for my margaritas – but, especially for frozen, that probably doesn’t matter.
- For fancy, spicy salt, add a little ground guajillo pepper to the salt before dipping the rims.
- Makes 2 jumbo (12 ounce) margaritas
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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And fajitas, sizzling on a platter. For the entertaining story of the history of Tex-Mex cuisine, check out The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh. ↩
When I make drinks, I make them by the seat of my pants. She’s a chemistry teacher, so she measures things precisely.↩