It’s one of my favorite days of the year – a day where you can drink margaritas and eat tacos all day…It’s Cinco de Mayo! We are preparing tonight for a Mexican feast…chicken fajitas, mango margaritas, Spanish rice (no it’s not paleo, but it’s a holiday so “treat-your-self”) and some homemade salsa! How do you celebrate this fantastic holiday?
I got in late to work today – I work in a digital marketing agency as a marketing analyst/graphic designer right in Saratoga, it has an awesome laid back culture, and their liquor cabinet is something to aspire to – we do some incredible work too, isn’t it true though that all good ideas start with alcohol? 😉
I walked through the doors at noon, and people were running out to get some enchiladas from a restaurant down the street (I was lame and had a Kale salad… but little do they know about my plans later). When they got back the tequila and Grand Mariner came out and lunch time margaritas started. I couldn’t believe it, and plus they were totally delicious! Enough of me bragging about my super cool company…
This week I’ll share my paleo chicken fajita recipe with you that we are cooking tonight – it’s super easy and takes about 30 minutes. I’ll even snap some pics of our celebration! But it’s only fair that I share my favorite margarita recipe with you all today, so you too can celebrate tonight, or hell even right now!
I will warn you that I like my margaritas pretty strong, add more mango to the recipe to weaken it. Also, you can substitute the mango for any other fruit. One of my favorite ” on-the-rocks” margarita’s is blood orange! It’s a perfect summer drink!
For the rims of the glasses:
- ½ of a lime
- coarse sea salt
For a frozen margarita:
- 1/2 cup diced frozen mango
- ¼ cup lime juice
- 4 ounces agave tequila – I use Milagro Silver Tequila
- 2 ounces Grand Marnier (or a substitute orange liquor)
- 1 ounce Triple Sec
Place all ingredients in a blender and blend until it’s a smooth consistency. Pour into rimmed glasses.
For an “on-the-rocks” margarita:
Use the same ingredients as above, except replace the diced frozen mango for mango juice.
Place all ingredients in a cocktail shaker with a few ice cubes, and mix until the shaker becomes frosty. Serve in glasses over the rocks…aka the ice 😉