Make That A Margarita

I took charge today at our post-PMBR lunch at Tacqueria Del Sol. I said: “Lauren, let’s celebrate being done with the PMBR. Let’s order margaritas.”

“Nah,” said Lauren, “I have to work on some papers.”

“Ok,” I said.

The waiter came over. “What do you want to drink?” he asked.

“Two margaritas,” I said, “frozen, salt.”

Lauren laughed. “Ok,” she said, “why not.”


These were good margaritas! Went well with the tacos. And the freedom.

4 thoughts on “Make That A Margarita”

  1. I am looking for a Margarita recipe which require the zest of both lemons and limes plus the juices to be mixed with triple sec? salt ? marinated in refrigerator for at least 24 hours and then mixed with grand mariner and tequila . Have you heard of this when I made it some years ago it was delicious

    Your comments would be appreciated. Paul

  2. Paul – realizing I am not the Amateur, perhaps you would not be interested in this alternative margarita recipe? Don’t knock this one ’til you try it. With all due credit to The Sweet Potato Queen Cookbook by Jill Browne, these are not for margarita purists, but they really are good!

    Mix 12 oz of frozen limeade, 12oz of Corona beer, 12 oz of 7up and 12oz of tequila, chill and serve with salted glasses. The author’s name for this treat: “Fat Mama’s Knock You Naked Margaritas”.

  3. Barry and Paul,

    This is not the recipe for Fat Mama’s Knock you Naked Margaritas. It is the recipe for New Allison’s Mambo Margaritas. Reference to both can be found in The Sweet Potato Queens’ Book of Love.

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