Cinco for Cinco de Mayo: 5 Fiesta-Ready Margaritas & Guacamoles
You can’t let Cinco de Mayo pass without having at least one margarita! And if you’re having a margarita, well, you have to have some guacamole to go with it. (It’s the classic If You Give a Mouse a Cookie story…)
With that in mind, we rounded up five killer marg recipes and five equally great guac recipes to match. Make one or make them all — either way, it’ll be the perfect fiesta.
With a 1,500-square-foot patio, Tequila Park in N.Y.C.’s Hudson Hotel is an ideal spot to sip margaritas when the sun’s out! Or stay in and stir up the restaurant’s spicy raspberry-jalapeño marg, made with just five ingredients.
Tequila Park’s Raspberry-Jalapeño Margarita
1½ oz. jalapeño-infused tequila (recommended: Tanteo)
5 muddled raspberries
½ oz. Grand Marnier
½ oz. lime juice
½ oz. agave syrup
In a cocktail shaker filled with ice, shake all ingredients. Strain and pour. Garnish with 2 raspberries on a skewer. Optional: Rub the rim of the glass with
rose sea salt and mist with rose water.
“Avocados make people happy,” says Top Chef Masters alum Suvir Saran, who shares an Indian twist on guacamole. The secret ingredient: toasted cumin seeds, which Saran calls “Indian bacon bits.”
Suvir Saran’s Guacamole with Toasted Cumin
4 avocados, halved and pitted
1 small tomato, chopped
1 small red onion, finely diced
½ cup chopped cilantro
1 jalapeño, minced (seeded for a milder flavor)
¼ to ½ tsp. toasted cumin seeds, ground if desired
½ tsp. kosher salt
½ tsp. freshly ground peppercorns
Juice of 2 limes
Dice avocados into small cubes. In a bowl, combine all ingredients and mix until desired texture.
Diners come to Philadelphia restaurant El Rey for affordable Mexican street food and usually stay for one too many of the frozen margaritas, like this papaya version.
El Rey’s Frozen Papaya Margarita
6 oz. blanco tequila
6 oz. papaya puree (you can substitute juice, but may need a bit more to taste)
2 oz. simple syrup
2 oz. freshly squeezed lime juice
2 oz. orange juice
3-4 cups ice
In a blender, blend all ingredients until smooth. Rim four glasses with salt or sugar. Pour margaritas and serve.
Sweet pineapple is the perfect complement to the spicy kick from chipotle and habañero peppers in this popular guac from Mexican mini-chain Mercadito.
Guacamole de Piña
4 avocados, sliced in half
2 cups pico de gallo
2 tbsp. finely chopped mint
2 tsp. chopped habañero peppers
1 tbsp. pureed chipotle peppers
Lemon juice, to taste
Salt to taste
2 cups pineapple, cut in small cubes
In a bowl, mix all ingredients except pineapple with a fork or whisk until guacamole is smooth. Mix in pineapple with a spatula, making sure not to mash the cubes.
Pomegranate molasses make this riff on a margarita, from the downstairs bar in the Andaz 5th Avenue Hotel, sweet but not cloying. Cheers!
Mexican Firing Squad
2 oz. blanco tequila
¾ oz. pomegranate molasses
Juice from one half of a fresh Lime
2 dashes Angostura bitters
Splash soda water
Layer ingredients into a rocks glass with ice. Stir well and garnish with a lime wedge.
Lotería Grill has been kicking it at the Farmers Market in L.A. for 12 years. One of the reasons for its lasting success: Bartenders make a mean margarita. See for yourself by mixing up the restaurant’s ginger marg recipe.
Lotería Grill’s Ginger Margarita
2 oz. tequila
1 oz. agave nectar
2 oz. pressed ginger juice
1 oz. freshly squeezed lime juice
¾ oz. pineapple juice
In a cocktail shaker without ice, combine tequila, agave, ginger and lime. Shake. Add the pineapple juice, plus ice, and shake again. Strain into a rocks glass. Garnish with a lime wedge and candied ginger.
A riff on traditional guacamole, this dip from La Casita Mexicana in Bell, Calif. is less chunky and more creamy than most guac recipes you’ll find. Scoop it with veggies or tortilla chips.
La Casita Mexicana’s Avocado Dip
1 8-oz. package cream cheese
Several drops lime juice
2 tbsp. Mexican cream (or sour cream)
Salt and pepper, to taste
In a mixing bowl, mix avocado and cream cheese thoroughly. Add drops of lime juice, cream, salt and pepper, mixing until creamy.
Smoky and sweet, this bright margarita is just right for summer sipping at rooftop lounge Drumbar in Chicago. Head bartender Alex Renshaw shares the recipe:
Drumbar’s Rancho Deluxe Margarita
1 oz. tequila
1 oz. mezcal
1 oz. wine-based aperitif (recommended: Dubonnet Rouge)
¾ oz. freshly squeezed lime juice
¼ oz. simple syrup
Mix all ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a lime wheel, if desired.