En Fuego
It's not the time of year for a margarita ... wait a minute. It's always the right time for a margarita. This Thursday, I met three friends (and smart business people) for happy hour on the patio at En Fuego in Del Mar, California. It sounded good, considering we're still under the deep heat of a false summer down here and it's impossible to think about baking, scarves, or hot beverages. A round of tangy margaritas -- on the rocks, with salt -- later and we momentarily forgot about the workday and talked fast about the future. Good times ahead for sure.
It's fairly easy to find delicious margaritas and foot-tapping latin music in U.S. border states, but not so much in the rest of the country. That's why we keep this playlist -- Limes, Salt, Sand & Spice
(from Mexico to Brazil) -- on the iPod and this margarita recipe in a back pocket at all times.
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The Inspiration I hardly ever make margaritas the same way twice, so it's hard to write down exactly how we like 'em. Shelly likes the extra splash of orange. I prefer a cleaner version: just white tequila, lime juice, and bar sugar to taste. Served up. ~Gary |
The Drink : Margarita a la California 2 oz tequila 2 oz sweet and sour 1/2 oz triple sec or orange liqueur splash of orange juice Rim glass with salt. Pour over ice, stir, and add dribble of Grand Marnier or Cointreau on top if you have it. Serve with lime wedge. And chips and salsa. And guacamole. |
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