Cinco for Cinco de Mayo: 5 Fiesta-Ready Margaritas & Guacamoles

05/05/2014 at 02:23 PM ET
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Left: Courtesy Loterîa Grill; Right: Courtesy Casa Vega

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.

Courtesy Tequila Park

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
Makes 1

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.

Courtesy Suvir Saran

“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
Serves 8

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.

Courtesy El Rey

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
Makes 4

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.

Courtesy Mercadito

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
Serves 4

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.

Courtesy Andaz 5th Avenue

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
Makes 1

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.

Courtesy Casa Vega

Matt Damon, Megan Fox and Kris Jenner have all been spotted chowing down on this spicy guacamole with homemade tortilla chips from L.A. hot spot Casa Vega. Get the recipe here.

Courtesy Lotería Grill

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
Makes 1

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.

Courtesy La Casita Mexicana

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
Serves 4

2 avocados
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.

Katie Basil Photography

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
Makes 1

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.

Andrew Purcell

Trainer Jillian Michaels adds garlic to her guac for extra flavor without extra fat. Get the recipe here.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Heide M on

Can’t wait to try any one of these recipes.