Chilango Margarita


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

El Chile, an Austin contemporary Tex-Mex joint, is known for its award-winning spicy margarita known as the Chilango Margarita. This drink is just like the restaurant; a perfect mix of sweet and spicy that keeps customers coming back.

Ingredients

  • 1 lime wedge
  • chili powder
  • 12 Ounces frozen limeade concentrate (one can)
  • gold or reposado tequila
  • 1/3 Cup triple sec
  • 4 Cups ice
  • 4 Ounces fresh orange juice
  • 4 Ounces fresh lime juice
  • 1/2 Teaspoon Tobasco sauce

Amazing Mexican treats

Cinco de Mayo (or 5 May) is a patriotic holiday that celebrates Mexico's heritage and to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla. Traditionally celebrated in both America and the Mexican state of Puebla, the holiday's spirit has spread across the globe, giving plenty of people an excellent reason to indulge in spicy and savoury Mexican food.

As we're quite the fan of both margaritas and Mexican food, here are a couple of recipes so you can celebrate at home in true Mexican style.

How to Make the Perfect Burrito

Our friends at Chilango have shared with us their secrets on how to make the perfect burrito. Luis Castro, Chilango's Food Innovation Director, says that when making burritos at home, you should keep it simple, and focus on a burrito's four crucial components, which are the meat, the salsa, the tortilla, and the avocado.

What to do: Marinate 1kg of sliced bavette steak overnight in a mix of chopped coriander, 4 minced garlic cloves, 1 finely chopped jalapeno, juice of two limes, 2 tablespoons of white vinegar, 1/2 cup of olive oil, 1 tablespoon of honey, 1 teaspoon of cumin, salt. Cook in a HOT grill pan.

What to do: For a fresh, vibrant pico de gallo, mix together four finely chopped ripe vine tomatoes, small bunch of coriander, ½ a Spanish onion, juice of 1 lime, and salt.

What to do: The thinner the better the tortilla is merely a “carrier” for the goodness inside. If you have a gas burner, knock it on high, flop the tortilla on top of the flame and drag it slowly across the burner. Rotate the tortilla as you repeat the process. You should get a bit of char, but don’t burn it.

Wrap in foil and keep warm in a 100C oven while you prepare the next one.

What to do: Finish with slices of ripe Hass avocado. Extras such as crisp lettuce, sour cream and cheese work well too.

How to Serve

1) Aim for 150g of meat, 50g of pico and 4-5 slices of avocado in each burrito.

2) Place the filling in the centre of the warm tortilla, leaving a bit of space at the bottom. Fold the bottom up, then wrap each side around the filling and roll. Enjoy with an ice cold beer or authentic margarita.

How To Make a Classic Margarita

A classic margarita recipe from the Cocktails at Sainsburys book, which is available at Sainsburys for only £3!


Margarita Recipe for One and for a Crowd

Note: If making one drink, super fine sugar can work in a pinch in place of simple syrup. Just be sure to stir well to fully dissolve sugar.

For one margarita:
If you like a salt-rimmed glass, moisten the rim of your glass with a lime wedge. Then turn the glass over and dip into a small plate of coarse salt.

Pour tequila, Cointreau, and lime juice into glass. Add simple syrup, according to your preference of sweetness. I usually add about 1 teaspoon per drink. Give the drink a quick stir and then fill glass with ice. Squeeze a wedge or two of fresh lime over the top and then add the wedges to the drink. Promptly enjoy!

For a crowd:
Prepare simple syrup up to a day in advance and let it chill in the refrigerator.

About 1 hour before guests are to arrive, measure tequila, Cointreau, and lime juice into a small pitcher. Give it a stir and then place in the refrigerator to chill.

As you are creating margaritas for individual guests, moisten the rim of each glass with a lime wedge and then dip rims in a small plate of coarse salt, for those who prefer a salt-crusted rim. Then pour 1/2 cup of your chilled premix into each glass, followed by simple syrup (a little or a lot, depending on each guest's preference), and give a little stir. Fill with ice almost to the top of each glass, and then squeeze another small lime wedge over the top of each drink for those who like a little extra pucker. Hand off to your guests to enjoy.

For the simple syrup:
Simple syrup is so easy to make, and takes only about 5 minutes! In a medium saucepan over medium-high heat, stir together water and sugar. Bring to a boil, stirring, until sugar has completely dissolved. Remove from heat and allow to cool to room temperature. Store in a covered jar or container in the refrigerator for 3 to 4 weeks. Use to sweeten any of your favorite beverages.


This may look like milk, and tastes milk-like, but it's actually rice water with a light cinnamon flavor. It's incredibly refreshing and perfect with your carne en su jugo or just by itself! Find the best in Pilsen at TaqueriaLos Comalesor Antotonilco, 1637 S Blue Island Ave.If you want to stay closer to campus, head to Chilangofor their amazing horchata!

Paletas are essentially popsicles. Some are milky and ice-cream-like and some are more fruity and light. They come in a variety of unique and amazing flavors from mango chile to blackberries with cheesecake. You can find an assortment of endless flavors and the best at La Michoacana in Pilsen, 1855 S Blue Island Ave.


Ingredients in this recipe

I love dressing up chicken breasts with a bunch of toppings and cheese. It's one of my favourite ways to spice up a chicken dinner. Here's what you need for this delicious recipe, it's a pretty simple list:

  • chicken breasts
  • taco seasoning
  • salsa
  • corn
  • black beans
  • cheddar cheese
  • tomato, diced
  • cilantro
  • avocado

What is chicken margarita?

Margarita Grilled Chicken is a dish from the chain restaurant Chili's – it's basically a marinated grilled chicken breast loaded with Tex Mex toppings. At the restaurant, it's served with Mexican style rice and refried beans.

My version of this recipe is technically not grilled chicken.

It's made much easier in the oven, which is perfect for those of you that don't have regular access to a BBQ. However, you can indeed grill it on the BBQ if you'd like – you should only need 15 minutes on the grill.

You really don't need to bbq this chicken to get the amazing flavour though, and it's all actually WAY less messy than trying to do it on the BBQ, mainly because of the toppings.

How to make Chili's margarita chicken

Here's how to make this easy chicken recipe:

  1. Rub chicken breasts with olive oil, taco seasoning and salt, then bake for 15 minutes. Meanwhile, get your toppings ready.
  2. Once the chicken is done, remove it from the oven, then top with the salsa, corn, black beans and cheese.
  3. Bake another 10 minutes until the cheese is melted.
  4. Remove chicken from the oven again, and top with diced tomatoes, cilantro and sliced avocado. Serve and enjoy!

Frequently asked questions

How many calories are in Chili's Margarita Grilled Chicken?

There are 650 calories in 1 serving of Chili's Margarita Chicken if you order it from the restaurant. However, my version is just 360 calories! Keep in mind, this does not include sides on my end but even if you added some frozen potato wedges as pictured, you'd arrive at a total of about 460 calories.

Is Chili's Margarita Grilled Chicken healthy?

Overall, this dish is a healthier restaurant meal, even if you order it at the restaurant. It's high in protein and includes plenty of veggies. My version uses less cheese and a healthier seasoning. If you want to make the dish even healthier, serve with a side salad instead of potato wedges.

What to serve with margarita chicken

I added some sliced avocado and potato wedges to this Margarita Grilled Chicken recipe, but it's really up to you to decide what kinds of sides you wanna serve.

If you're up for it, a small side salad would also be enough because you've got some veggies and cheese on top of the chicken to begin with so I find that this recipe is super filling even without a ton of sides. If you're not very hungry, you may be able to just have breast with no sides for lunch and find it enough!

What salsa to use

Make sure that you use fresh salsa if possible. The jarred kind works great as well and you likely already have it on hand at home, but I love using the Garden Fresh Gourmet salsas for many recipes that call for salsa. It's better than the jarred stuff and tastes closer to homemade. By the way this isn't sponsored haha, I just love the stuff.

Storing and reheating

You can store the leftover chicken in the fridge up to 5 days. I suggest that you store the fresh toppings (tomatoes, cilantro and avocado) separately so that you can just reheat the chicken with cheese, corn and black beans on top.

You can reheat in the microwave for 2 minutes or so. Make sure to sprinkle the chicken with some water before reheating so it doesn't dry out from there, you can add the fresh toppings before enjoying.

Can you freeze this chicken?

Yes you can! Freeze the chicken, again minus the fresh toppings, and defrost in the fridge overnight before following the same reheating instructions as above. The frozen chicken will last for 3 months in the freezer.

More tasty chicken recipes

Meal prep tools for this recipe

  • Grab some glass meal prep bowlsif you plan on turning this recipe into your weekly lunches
  • I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
  • Get a meat thermometer to make sure your chicken is cooked through

Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!


37 of the best things to eat in Michigan right now

Pictured is the zuppa di pesce from El Barzon in Detroit.

Our Michigan's Best team of John Gonzalez and Amy Sherman have had another amazing year of seeking out the best things that our state has to offer in food, drink, and this year, even bowling alleys.

While on a search, we are supposed to be focused on the food at hand, like french fries or chicken wings. However, most of the time, the owners are eager to show off what else they make, and we are always game to try everything and anything put in front of us.

We wanted to share a few of the other amazing dishes that we tried this year, things that might not have been mentioned in our original Michigan's Best search articles. I've also included places that we stopped by that weren't included in a search, but are making some great food that you need to try.

I've also included one dish that I'll never try again. Not ever. I'll certainly be back to visit this establishment for some of the best wings in the state, however, just as soon as I can.

We had some pretty great adventures in 2017.

Our searches this year included:

We had an incredible time playing and tasting our way across the state. Most of all, we loved meeting all the owners and employees at our Michigan's Best nominated places. You are all so passionate and talented, it was an honor to get to experience your businesses. Thank you.

Here are some of the best things to eat in Michigan, in addition to all of our Michigan's Best picks we've made over the years. Get out there and enjoy!

Three Napkin Burger from E-Lanes, Fowler

During our search for Michigan's Best bowling alley, we found not only the best bowling alley in Michigan at E-Lanes in Fowler, but also some pretty great burgers.

The food alone is a reason to stop by E-Lanes. The "Three Napkin Burger" is a crazy concoction of locally ground chuck, seared to perfection, and then topped with peanut butter and pickles. Not at all what youɽ expect, it is one of the most popular burgers on the menu.

Amy Sherman | [email protected]

Minestrone Soup from Merri Bowl, Livonia

Merri Bowl in Livonia was a top ten finalist during our search for Michigan's Best bowling alley. Owners Chrissy and Rich Glomb, along with partner Gerald Anderson, purchased Merri-Bowl three years ago and proceeded to do a complete overhaul, spending close to a million dollars upgrading everything. Originally built in 1959, Merri-Bowl now features a beautiful bar with fireplace, an outdoor patio, remodeled bathrooms, new carpet and well maintained lanes.

Chef Lisa rocks it out in the kitchen, including making a home made soups everyday. The minestrone we had was chock full of pasta and veggies, with an herby tomato broth and was a hearty, healthy snack at the lanes.

Cheddar Jalapeno Bread from Hoffman Deco Deli, Flint

This gem of a spot in downtown Flint is a fantastic sandwich shop connected to an incredible, eclectic antique spot, Carriage Town Antique Center. The antique shop is owned by Nick Hoffman, while the restaurant is owned by his son Heath.

We visited during our search for Michigan's Best sub sandwich, and while these aren't traditional subs, they are incredibly good sandwiches. One of the things that set a few of them apart was the delicious, house made, cheddar jalapeno bread that they were made with. It's got a rich depth of flavor, with just a bit of heat, and a wonderful crumb. Try it on a sandwich, or just get an order and dip it in their homemade ranch.

Amy Sherman | [email protected]

Sub Sandwich from Richland Lanes, Richland

A sweet little spot in Richland, this bowling alley features a fun, automated system to bring your game to the next level, and a passionate owner who has been at Richland lanes for over 40 years. Owner Brian Merica explained “We have to focus on being a bowling center. With the most modern equipment, the best food, and great customer service.”

The food coming out of this tiny kitchen is surprisingly great. They make all their own bread for their giant sub sandwiches on site here, baking it up fresh every day. And when we say that the subs here are huge, please believe us. They are well over a foot, and are loaded with fresh sliced meats and cheeses.

Stop by to bowl a few games, and stay for a great sandwich.

Meatballs with Red Wine Sauce from Russo's Pizza, Wyoming

Russo's Pizza is part of the restaurant history of Grand Rapids, with owner Mike Russo's family first opening a place in 1953, and being in business (in all sorts of capacities) ever since. "I try to get the best possible products that are available" he told us. This little spot located in Wyoming, has just two tables out front, but do take a moment to sit and chat with the crew here, while they rush around filling orders at this very busy spot.

While their main focus is pizza, they also make a mean sub (the Iron Skillet steak and cheese is highly recommended), and some of the best meatballs in the state. House made, from a family recipe, these bad boys have just the right balance of hearty beef and pork, with a hit of herbs, and a bite of Romano cheese. Served with their red wine tomato sauce, they are practically perfect.

Amy Sherman | [email protected]

Pretzel Bread from Village Cheese Shanty, Leland

Located in the charming Fishtown area of Leland, right on the water, the Village Cheese Shanty is the place to stop from mid April through October. The bread here is what it’s all about, a delicious, house-made pretzel roll created by owner David Kareck. It’s chewy, with a bit of caramelized flavor, and it perfectly holds all the fresh ingredients.

The substance of the roll creates a sandwich that can hold up for a few hours, which makes it perfect to grab for a trip to the beach or to enjoy on the ferry ride over to the Manitou islands. “We’ve had people drive 8 hours just to come here,” employee Kendra Shimeck told us. Plan ahead it’s cash only at the Shanty.

A Burger from The Wagon Wheel, Portland

Owners Chopper and Jonda Schrauben have run The Wagon Wheel for 20 years, after taking over from Chopper's dad, who built it in 1972. Chopper started working here at age 8, standing on a beer crate behind the counter. They knew this industry was changing, so the enterprising couple has added a kitchen, bar, a bigger dining area, and most recently a new wood fired pizza oven.

While all the food at this bowling alley is incredible, the burgers are especially popular. Last year, they sold over 35,000 of them. Fresh ground chuck, with lovely buttery buns nestling the well seared patty. You really can't go wrong with any of them. A must stop between Lansing and Grand Rapids, they are just a hop, skip and a jump off of I-96.

Amy Sherman | [email protected]

Faygo Rock N' Rye Ice Cream from Vinsetta Garage, Royal Oak

You can read more about this sweet treat from MLive reporter Edward Pevos, who is the guy who revealed how incredibly awesome this treat was. We visited Vinsetta Garage on two different searches this year, for both Detroit's Best burger and Michigan's Best french fry, and they were a top finisher for both. They know food here, and they do it well.

The Rock 'N Rye ice cream is a quintessential Michigan treat, a frozen, creamier version of that most popular Faygo flavor. Made fresh in house using liquid nitrogen to freeze it up quick and leave it nice and creamy, the dessert is served topped with Pop Rocks. Yes, that classic fizzy, popping candy. It's a great combo, and a must try.

Amy Sherman | [email protected]

Africano Hummus from Peepo's Subs and Shawarma, Taylor

We visited Peepo's during our hunt for Michigan's Best sub sandwich. This little strip mall shop is famous for their "Africano" filling, which can be made with chicken, beef, crispy chicken or falafel. The super, duper secret seasoning is also complimented by a proprietary cooking technique that no one is allowed to witness. Instead, focus on how awesomely delicious it is.

You can enjoy the Africano any which way, from on a sub, to over rice, or on fries. But the best combo was the chicken Africano over their house made creamy, garlicky hummus. Dig in, with a fork or a piece of pita bread, and enjoy the rash of spices.

Amy Sherman | [email protected]

A Burger from Don Dee Lanes, Sault Ste Marie

We were pleasantly surprised at how many places during our search for Michigan's Best bowling alley really took their food seriously. At Don Dee Lanes, up in the Soo, their burgers took center stage.

Youɽ expect a frozen, pre formed patty here. But nope, you get fresh ground chuck from local butcher Neville’s. They put a heavy sear on that fresh, hand made patty, for the perfect caramelization you expect on a great burger. Simple, no frill toppings like American cheese, lettuce and tomato make sure you aren't distracted from the simply good meat here. Hit one of these up prior to your game on the lanes, you'll be ready to win.

Amy Sherman | [email protected]

Killer Sub from Cenzo's Market, Pentwater

When we were on our search for Michigan's Best sub, my neighbors Lisa and Natalie Henley, who own Cenzo's Fresh Italian Market in Pentwater, hand delivered their "Killer Italian Sub" to my house. Although not officially on our search, this was truly a killer sub.

Lisa makes the sub using a combo of recipes, from both her family and from Italy. The sub featured just the right combo of imported Italian meats and cheeses, along with these amazing marinated tomatoes, that had hints of garlic and basil. The sandwich melded beautifully together the longer it sat. It would be perfect for a picnic on Pentwater's beautiful beach.

Plus anything made by a friend and delivered right to your door at 8am with a smile and a hug gets special extra points from me.

Cenzo's Fresh Italian Market

Amy Sherman | [email protected]

Cheese Out Pizza from Riverside Pizzeria, Iron River

Ok, ok. I know. Riverside Pizzeria was one of our top picks for Michigan's Best pizza in 2016. But that was last year, so it doesn't count as one of our 2017 searches. We returned this year during our sub search to deliver their award plaque, and of course, had to have a pizza. In the middle of a sub search. It is that good.

Made in the classic UP style of thin crispy crust, and cut into squares, this pizza is the perfect balance of flavors. I love it with sausage and banana peppers, which gives the rich, gooey pizza just the pop of acidity that it needs. Be sure to ask for it "cheese out" which means they'll add a whole additional layer of sliced cheese to the top of the pie as it leaves the oven.

I'm proud to admit that I ate this pizza, little square by little square, all the way to the Mackinac Bridge.

Amy Sherman | [email protected]

Pickled Beans from The Donofrios, Sault Ste Marie

During our search for Michigan's Best sub, we got a surprise visit from our good friend Pete Donofrio who stopped by during our time at the West Pier Drive In. Pete's wife Diane is an avid home canner, and she generously shared with us her fantastic pickled flat beans. How cool is that? These had a nice snap to them still, mild pucker pour, and a bit of heat.

I ate these straight of the jar, added them to bloody mary's, and put them on charcuterie platters for about a week. They went fast, but are fairly easy to make on your own if so inclined. Here's a similar recipe if you want to give it try. We are so lucky to have such fantastic readers here at MLive, and we always like it when you come out to see us during a search. We love it when you come sharing a homemade gift. That is pretty special, and we thank you!

Amy Sherman | [email protected]

Hot Beef Sandwich from Suburban Lanes, Jackson

Every time I think about this hot beef sandwich from Suburban Lanes in Jackson my mouth inevitably waters. Imagine hand pulled roast beef, layered on fluffy white bread with homemade, slightly lumpy, creamy mashed potatoes, all doused in an incredible, rich brown beefy gravy. It is the biggest, best gut bomb in the state, and you can enjoy it all for only $8.48. This sandwich could easily feed two people, no problem.

Owners Ron and Cindy Daniels decided to do something for themselves, so they bought a bowling alley in 2004. Cindy runs the kitchen, and makes everything homemade. Come to bowl on their pristine lanes, and stay for the food.

Amy Sherman | [email protected]

Loaded Wedge Salad from The Thirsty Sturgeon, Wolverine

This little road side restaurant is located about half way between Indian River and Wolverine, right on the snowmobile trail, making it an incredibly popular spot in the winter. We came in after winter rafting down the Sturgeon River and needed to both warm up and get some sustenance. The parking lot had way more sleds in it then cars, and you might have to wait a minute on a busy weekend.

Once seated, they've got plenty of craft beer and cocktails to choose from, and a much more diverse menu than you might have thought. Yes, there are burgers, and they are good, but there is much more. The wedge salad, always a classic, is super fresh here. Crisp head lettuce, drowning in a homemade blue cheese dressing, then gets sprinkled with bacon, tomato and onion. Sometimes you just don't mess with tradition, you just make it right, like they do at The Thirsty Sturgeon.

Amy Sherman | [email protected]

Hot Beef from Ray Ray's Italian Sausage, Kalamazoo

This is one of the greatest hot beef Chicago style sandwiches ever. Owner Robert Gutierrez roasts his own beef, then hand pulls it and lets it soak in the super flavorful juice. When ready to serve, he piles it into his perfect, custom baked bun, and then tops it with his home made, fresh giardiniera.

Get it "wet" and you have a two handed wonder that will leave you an absolute mess, with beefy juices running down your chin, and giardiniera in you lap, but you could not be happier after eating one of these.

We visited during our search for Michigan's Best french fries, of which Ray Ray's is in the top ten in Michigan. Thank goodness Robert decided to stuff us with everything else too, all of the food here is top notch.

Ray Ray's Italian Beef and Sausage

Amy Sherman | [email protected]

Roasted Cauliflower from Coppercraft Distillery, Holland

Sometimes a dish comes together to be much more than the sum of it's parts. This roasted cauliflower from Coppercraft Distillery seems simple when you read the menu description: Roasted cauliflower, pepperoncini, bacon, white cheddar. Put these all together, however, and you have a skillet of greatness. Smokey, caramelized cauliflower, with another layer of smokey, rich goodness from the bacon. Creamy, melty cheese. Then the whole thing goes up in flames when you add the briny acidity of the pepperoncini. An excellent example of a dish in balance.

Complement it with one of their hand crafted cocktails made with spirits distilled on site.

Amy Sherman | [email protected]

Baby Ice Cream Cone from Mussel Beach Drive In, Bay City

When we are on one of our Michigan's Best searches, we obviously are eating a verifiable ton of food. But after consuming french fry after french fry, or slice after slice of pizza, you sometimes crave something different. Anything different. During our visit to Mussell Beach Drive In for best french fry (and they are fantastic there), owner Jacquie Larner blessed me with this teeny, tiny ice cream cone. It was exactly the right size for me to handle, and it was creamy, cold and delicious. Plus, it was NOT a french fry, so it was just what I wanted.

Amy Sherman | [email protected]

Burger of the Month from Hamburger Mikey, Muskegon

Well of course they have great burgers at Hamburger Mikey, I mean it is right in their name. But we had come by to try french fries, not burgers. Good thing that didn't matter to managing partner Tim Taylor, he brought some out anyways.

Hand-pattied fresh beef from a local butcher set these burgers apart. They are big, juicy, messy, and delicious. Be sure to check out what the "Burger of the Month" is, it is always something totally unique and amazing.

It goes without saying that you should also get fries when you are here, they were in the top ten of our search.

Amy Sherman | [email protected]

Greek Salad from Vango's, Marquette

When we are in the middle of search, I can usually be guaranteed to be asking for a salad every day right around 2. The craving for fresh, crunchy vegetables, and for the twang of acidity from a well made dressing literally will make me a little crazy. Thank you Vango's Pizza knowing exactly what I needed when we visited to try your famous waffle fries.

They offer a lot of different Greek food on the menu here, from classic spanikopita to a great Greek pizza. The Greek salad is lovely, super fresh, and chock full of veggies. The dressing is homemade and herby. Add in a bit of crumbled feta and you have a winner.

A salad a day not only keeps the doctor away, it also keeps Amy very happy.

Amy Sherman | [email protected]

Goulash from Fredi the PizzaMan, Melvindale

We stopped in for Fredi's famous Pizza Fries that are topped with mozzarella cheese, pepperoni and jalapenos, a unique twist on cheese fries. We left fans of his equally famous goulash.

Classic home style goodness. Elbow macaroni gets smothered in house made goulash, featuring ground beef, onion, tomato. It tastes just like mom or grandma used to make, and is hearty and warming. You'll love this little gem in Melvindale. Only open for lunch, and very popular with local factory workers, be sure to stay for a bit and chat with owner Fredi, not only does he love to talk about food, he's something of an expert on Detroit sports.

Amy Sherman | [email protected]

Coconut Cream Pie from Joy's "Bring Home the Goodness", Monroe

Owner Joy Langton took the name of her restaurant to heart when we visited, and truly did "bring out the goodness." I swore she was trying to kill us, as tray after tray of delicious homemade food arrived at our table. We not only tried her classic Italian sub, we also had soup, pasties, sandwiches, pepperoni rolls, and cookies. It was the pie that she brought out in honor of my birthday that almost sent us over the edge.

Coconut cream pie is my pie weakness. I love the creamy filling over a flaky crust, and feel it is just the most soothing pie out there. Joy's is a great rendition, made a bit lighter with the use of meringue as a topping instead of heavy whipped cream. It was delicious, and so very nice to get to celebrate with new friends.

Totally worth a stop if you find yourself in Monroe.

Joy's "Bring Home the Goodness"

Amy Sherman | [email protected]

Tricked Out Mac and Cheese from Fenton Fire Hall, Fenton

Fenton Fire Hall is part of the Union Joints family of restaurants, and their mac and cheese, which you can get at many of their locations, was named Michigan's Best in 2015. I just can't visit one of their places and NOT get it.

Penne noodles get doused in a homemade creamy bechamel with Parmesan cheese, Pinconning cheese and a topping of sharp Vermont cheddar and panko crumbs for just a hint of crunch against all that creaminess. It truly is a remarkable dish. The version we had at Fenton featured the lovely addition of bacon, jalapenos and a fried egg on top. Because why not?

Amy Sherman | [email protected]

Chocolate Chip Cookie Skillet from Delft Bistro, Marquette

The Delft Bistro is a cool new addition to the dining scene in Marquette. An open kitchen greets you when you arrive to the wood floored, two storied room that features a huge movie screen on one wall. We stopped in to try their hand cut french fries, which are great. Then we were surprised when this little beauty arrived at our table unbidden.

I dove right in. Fresh from the oven, this skillet is full of a warm, gooey chocolate chip cookie. Smothered in vanilla ice cream from local creamery Jilbert's, it is the perfect combo of warm and cold.

A Burger from Northern Lights Recreation, Harbor Springs

Yep, another great burger you can find at a bowling alley. Can you ever really have too many great burgers? I think not. If you find yourself up near Harbor Springs, not only can you throw a few balls, play some arcade games, or slaughter each other at laser tag, you can also enjoy one tasty burger.

For some reason, I extra love burgers that come wrapped in paper. It makes the whole task of taking that greasy goodness down so much easier. The burger at Northern Lights is everything you want in a good one. Hand formed patties get a good sear on the flat top, for lovely caramelization. We recommend the "Hot Momma" which has just enough heat to cut through the crusty beef and creamy cheese.

Northern Lights Recreation

Amy Sherman | [email protected]

Pizza from Fricano's, Grand Haven

Fricano's is a legendary Michigan restaurant, known for their ultra thin crust pizzas. We've visited them during our searches for Michigan's Best pizza, both in 2016 and in 2013. But since our last visit was LAST year, they qualify for this list.

The pizza here is simple, and simply amazing. Extra thin crust gets a thin smear of sauce, then lots of cheese, and your pick of just five toppings: sausage, pepperoni, mushroom, green peppers and anchovies. The pies come out of the deck oven perfectly caramelized, and get quickly cut with giant scissors into slices. Everyone orders their own pie, with this thin crust it is easy to take down a whole one.

The ambience at Fricano's also makes it special. They are located in an 1940's house, with quant decor, and a true family feel. An absolute must stop when out on the lakeshore.

Check out how to spend a Michigan's Best day in Grand Haven, and enjoy Fricano's pizza for yourself.

Amy Sherman | [email protected]

Fried headcheese from The Sovengard, Grand Rapids

I've been obsessed with The Sovengard since it opened last year, and consistently tell everyone that it is currently my favorite restaurant in Grand Rapids. It has a fantastically unique location over on the hot West Side of GR, with an amazing outdoor space to enjoy in the summer, including a bocce ball court. But it's the food that really matters here.

Chef Patrick Conrade sources local products to feature on his Scandinavian inspired menu. Hooray! It's not just another restaurant with the same old pub food, this stuff is exciting, fresh, and unique.

The charcuterie board here (all too often an after thought, or a way to just use up leftovers from a catering) is hands down the best I've ever had. Constantly changing, and evolving, it features house made cured meats, pates, pickles, mustards and more. Complemented by both local and world renowned cheeses, it's the perfect start to your experience here.

During the fall, they featured deep fried head cheese on the board. HEAD CHEESE. One of the best things I ate all year, the deeply flavored and incredibly tender meat was encrusted in a crispy coating. The whole thing just melted into a pork bomb in your mouth. A little acid from the pickled veggies and slurp of a sour beer from Speciation, and that head cheese was perfect.


These are the 10 best Mexican restaurants in Michigan

After traveling more than 2,500 miles and visiting 41 finalists in our search for Michigan's Best Mexican Restaurant, we're still craving all the food we tried over the last three weeks.

Overall, we sampled more than 100 tacos, countless chips and salsas, burritos (dry and wet), enchiladas, chili rellenos, queso dips, nachos and so many other great dishes, including Mexican regional favorites from seafood to birria to tortas.

What an adventure. Right here in Michigan.

Before we reveal the Top 10 list and some special awards, the Michigan's Best Team -- that's us, John Gonzalez and Amy Sherman -- wants to thank everyone who participated in the search.

From the 311 nominees to our 41 finalists, we appreciate the opportunity to share your stories.

And thank you to YOU, those who follow our Michigan's Best series. We appreciate the feedback through comments, emails, tweets and Facebook posts. We always strive to find the best!

Now, let's get to the Top 10:

John Gonzalez | [email protected]

10. Herradura's Mexican Bar and Grill

1700 S Mitchell St., Cadillac, MI 49601

John Gonzalez | [email protected]

Even though traditional Mexican-style tacos are not that popular in the Cadillac area, GM Aurelio Campos wanted to show us that Herraduras can do it all! He wasn't kidding. We absolutely fell in love with the sweetness of the al pastor tacos (pineapple and seasoned pork), and we were impressed with the massive fillings. But tacos just scratch the surface of this popular hot spot during the summer, as the menu is broad and encompassing. The Cadillac Burrito is a top seller and includes steak and - wait for it - BACON!

John Gonzalez | [email protected]

Also, we loved the Choriqueso appetizer of chorizo with queso blanco. In addition, the margaritas are tasty, too. Fajitas and carnitas are other top sellers. The restaurant is owned by Imelda Rodriguez, who has been at the location for 13 years. Make this a stop as you're heading north.

John Gonzalez | [email protected]

The margaritas at Herradura's are so huge that Amy had to stand to drink hers!

John Gonzalez | [email protected]

The crew at Herradura's is always ready to serve you.

John Gonzalez | [email protected]

9. La Cantina

101 E Quincy St., Hancock, MI 49930

John Gonzalez | [email protected]

While we were in the U.P., the locals said we must stop at La Cantina. That's not to take anything away from our other finalists in the Upper Peninsula, but it's the restaurant many people told us was a true "authentic" experience. We're so glad we made the stop because everything was spectacular, especially the tacos, salsa and margaritas. The chunky-yet-smooth guacamole, topped with pico de gallo, was some of the best we tried on the trip.

John Gonzalez | [email protected]

We especially loved the Lindos Special with shrimp, chicken and beef on a bed of rice. It even makes authentic refried beans and rice. Located on the Keweenaw Peninsula, the restaurant is owned by Reyes Aranda, and his sons Reyes Jr. and Carlos. It has been open for only a little more than a year. They recently announced a second location in Escanaba. Move over pasty lovers, try Mexican food in the U.P.

John Gonzalez | [email protected]

Amy is still in disbelief at the massive amount of food, and the tasty margaritas.

John Gonzalez | [email protected]

We pose with the crew at La Cantina.

John Gonzalez | [email protected]

8. Mi Pueblo Mexican Restaurant

7278 Dix St., Detroit, MI 48209

John Gonzalez | [email protected]

This Detroit mainstay is known as one of the best in Detroit, and now we know why. The enchiladas swimming in a dark mole sauce really delivered big flavors, and the chicharrones en salsa roja (pork rinds in red sauce) had us going back for more, despite it being our fourth stop of the day. We were still talking about it on the ride home. We loved the rice and beans, which were top notch, as well as all the tacos we tried, including lengua (beef tongue), pastor (seasoned pork), suadero (beef steak) and pollo (chicken).

John Gonzalez | [email protected]

Along with an extensive drink menu, including margaritas and Mexican beer, the restaurant offers non-alcoholic favorites such as horchata, Jamaica and tamarindo. Longtime managers George Ponce and Cristina Orosco couldn't have been nicer, as was the whole crew, and Mariachi that entertained diners all night long (we were there on a Thursday evening). Put Mi Puebla on your list when you're visiting the D.

John Gonzalez | [email protected]

John Gonzalez | [email protected]

The staff at Mi Pueblo in Detroit is always smiling!

Practice your Spanish as the leader of this group explains what a "Mariachi" is and how it got its name.

7. Maya Mexican Grill and Bar

1020 28th St. SW, Wyoming, MI 49509

Open inside Rogers Plaza Mall since 2014, owner Andy Rosario was excited to launch a full restaurant after his humble beginnings with a food truck in Grand Rapids. Originally located downtown, he struggled to gain a following until he moved to the current location, which included a liquor license. "We learned that margaritas and Mexican food just go together," he said.

Pictured: The Coronito Margarita. (It's actually VERY good!)

John Gonzalez | [email protected]

Today he and chef Jorge Hernandez run one of the best Mexican restaurants in the state. They do everything well. From a solid margarita menu to homemade chips and salsa to fajitas and tacos, the restaurant offers great service, entertainment and vibrant atmosphere. We loved the Parrillada Maya with pork, steak, ribs, chorizo, chicken and a heaping of vegetables ($44.95). And the grilled Pineapple Bowl with shrimp.

John Gonzalez | [email protected]

Trust us - this menu is extensive and well worth the visit.

More photos from our visit:

Owner Andy Rosario, who is a cancer survivor.

John Gonzalez | [email protected]

6. Mi Pueblo Mexican Restaurant

3420 Gull Road, Kalamazoo, MI 49048

John Gonzalez | [email protected]

A hidden gem in a strip mall in Kalamazoo, Mi Pueblo has some tasty drinks like traditional Horchata and delicious agua de Jamaica (pronounced hah-MY-kah) with hibiscus flowers. It's made fresh every day by mom and original owner Carmen Vargas, who comes in often to greet customer and help out her sons and current owners Javier and Cesar Vargas. The brothers maintain the traditions started by their parents, who also owned the popular La Mexicana Market, which burned down about five years ago. (They hope to rebuild soon.)

John Gonzalez | [email protected]

On the day we visited, the weather was extremely hot, but the crew at Mi Pueblo was so confident in its top-selling Caldo de Res, a Mexican beef soup, that it had to show it off. We were so happy they did. Try this, folks. The broth is loaded with Mexican spices and the beef is tender. The biggest draw, though, is the Taco Bar, which is on the weekends. People rush in for $8.99 and eat all the tacos they want, including rice and beans with all the fixings and salsas. "We're known now as the Taco Bar Spot," Javier said.

John Gonzalez | [email protected]

Everything at Mi Pueblo is super fresh and tasty. Save room for palettas, Mexican popsicles that are homemade and distributed all over the state.

John Gonzalez | [email protected]

The crew, with mom in the middle. Son Javier (far right) calls her a movie star. "The kids love her," he said. "She's always talking to customers." It's not uncommon for someone to stop in, not for food, he said, "they just might need a hug."

John Gonzalez | [email protected]

5. Jose's Cantina, St. Ignace

1101 N State St., St Ignace, MI 49781

John Gonzalez | [email protected]

We knew that Chef Robert Gallo was the real deal. His famous fish tacos are still the best in the state, especially when you consider the whitefish was caught only a few hours before our visit. His slaw and pico de gallo gave the fish great flavor, and we loved the crunch of the medium fried tortilla. It's a combination that can't be beat.

John Gonzalez | [email protected]

But Gallo took our visit to the next level, showing off more of his fresh fish menu (ceviche), some Mexican favorites (pozole) and bringing out a boatload of tacos. It's hard to imagine how owners Joe and Sandy Durm wrestled him away from Mackinac Island's Grand Hotel, where he worked for many years before landing at Jose's Cantina. I still dream about his aguachiles - shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, slices of onion and avocados, and served in a martini glass.

John Gonzalez | [email protected]

The desserts, including deep-fried ice cream, were delightfully sinful. And we couldn't pass up the Traverse City Cherry Margarita. This place has it all. And it's in St. Ignace.

John Gonzalez | [email protected]

Owners Joe and Sandy Durm are far right Roberto and his wife Allecia are in the the middle.

John Gonzalez | [email protected]

4. Amaya's Fresh Mexican Grill

29 S Monroe St., Monroe, MI 48161

John Gonzalez | [email protected]

We drove all the way to Monroe not knowing what to expect and discovered this gem. Chef/owner Faustino Amaya and front of the house manager/owner Marc Amaya bring all of their influences from Texas and Mexico to come up with this diverse menu. Faustino was trained in Dallas where the family moved after years in the area.

John Gonzalez | [email protected]

Originally, they opened in Toledo, but moved to Monroe about three years ago to open their fresh grill menu. Produce and meats are sourced locally. From the salsas to the drinks to the tacos, everything was full of flavor and worth the drive. Make sure to order the Chorizo Burger, a 50-50 blend that could be in the running for Michigan's Best Burger if we ever do that again.

John Gonzalez | [email protected]

Oh, and they have their own pastry chef making the best desserts we tried on the trip. The flan was incredible, as was the cajeta strawberry shortcake.

John Gonzalez | [email protected]

This group will not disappoint you!

John Gonzalez | [email protected]

3. El Asador Steakhouse

1312 Springwells St., Detroit, MI 48209

John Gonzalez | [email protected]

I love it when a chef just rolls up his sleeves and gets to work. It's their sweet spot. That's why it was such a joy to watch chef/owner Luis Garza in action when we visited El Asador. (Asador translates to an open fire grill or spit.) With no freezer or walk-in cooler, everything is fresh and made to order from a menu that is heavy on steaks, seafood, tacos and other authentic Mexican favorites.

John Gonzalez | [email protected]

He made us two incredible steaks - a char grilled ribeye topped with Poblano pepper green sauce ($26.99), and a Fillet Mignon with three-chile butter sauce ($28.99).

John Gonzalez | [email protected]

Equally as impressive was the Salmon al Horno ($23.99), baked salmon over white rice, with mushrooms, shrimp, tomatoes, Poblano peppers, onions, with lobster cream sauce, inside a banana-leaf packet. The fine dining experience is only enhanced by a fabulous tableside guacamole.

John Gonzalez | [email protected]

(Note: El Asador was the only restaurant we visited that does not offer refried Pinto beans or black beans. Chef Luis likes the flavor of refried Peruano beans, which are also known as yellow beans. They offer a similar texture to Pinto beans, but a tad mushier, like a squash. We loved them.)

John Gonzalez | [email protected]

Chef Luis (far right), with his son Antonio and mother Luisa.

2. Chilango's Cantina Grill

501 Longfellow Ave., Jackson, MI 49202

John Gonzalez | [email protected]

A Top 10 pick for Michigan's Best Tacos in 2014, we knew that chef/owner Carlos Perez would do a great job on presentation and make our visit a memorable one. We didn't realize he would really take it to another level. His Cantina Grill has only been open for a couple of years, but the new space allows him and his wife, Rachael, (who just had triplets) to offer a full bar with creative drinks (try an Oaxaca Old Fashion), a Tower of Margaritas and 200-plus tequilas.

John Gonzalez | [email protected]

However, that's just a small reason why we ranked Chilango's at No. 2. Overall, the menu is just a bit loco. It features tacos, enchiladas, and many traditional items, but Perez also shows off his Vera Cruz-inspired menu with a variety of tacos (red snapper, shrimp, fried oyster, pulpos and grilled tilapia) and a Pinata del Mar, with a blend of shrimp, Tilapia, crab meat and scallops, steamed with onions, tomatoes, and fresh epazote in a garlic white-wine sauce.

Chilango's is one of the restaurants that is always going to surprise you if you're willing to try something new. From the tableside guacamole to tacos, everything is recommended. (Note: The restaurant serves black beans, which is what the chef liked growing up.)

John Gonzalez | [email protected]

Chef Carlos and wife Rachael.

1. El Tapatio - Authentic Mexican Restaurant & Bar

677 W Laketon Ave., Muskegon, MI 49441

It was a close call for us, but when we learned that El Tapatio made its own tortillas, we decided to crown it as Michigan's Best. Of the 41 restaurants were visited, only three made their own tortillas. But that's not the only reason we picked El Tapatio.

Family members Rosanna, Jorge and Jose Hernandez have made this Muskegon restaurant a perfect destination if you want a true, authentic experience. Finding inspiration from their hometown of Ocotlan, Jalisco, Mexico, the family learned to cook from their parents and grandparents, but also by having competitions on Sundays after church. They would have contests where each sibling tried to outdo each other. That passion followed them when they moved to the U.S. in the ➀s, eventually opening a restaurant near the current spot in 2004.

John Gonzalez | [email protected]

Two years ago, they opened the current location, which helped them expand with a full bar (make sure to try the Mexican cocktails and margaritas) and entertainment.

Along with the fresh tortillas, which are made with a fresh corn masa and are thicker than traditional corn tortillas, the whole menu is a winner. Tacos, flautas, fajitas, chile relleno - you name it, they brought it out!

We loved the Pollo en Salsa Poblana, which may have been our favorite dish on the whole trip. It packs a little heat, but that's what makes it so good. Also, the guacamole is a must. It's creamy smooth with cilantro, onions and jalapenos. Just a bit of heat.

It's time to visit Muskegon, folks.

John Gonzalez | [email protected]

That's the Top 10!

Now we have a few awards we want to pass out.

Scroll down for these awards:

Best Outdoor Dining

Best Wet Burrito

*Come back to MLive tomorrow (June 14, 2018) where we have a few more awards and a comprehensive list of all the restaurants we visited on this journey.

John Gonzalez | [email protected]

Best Outdoor Dining

El Oasis Taco Truck

2501 E Michigan Ave., Lansing, MI 48912

John Gonzalez | [email protected]

In the last 10 years, El Oasis has really established itself as more than just a taco truck. Owner Ricardo Gutierrez has added more tables, decorations, a second truck and a unique community. All walks of life (students, professionals, suits, politicians, etc.) come to El Oasis for great salsas, burritos and tacos. You can order "to go" or sit at a picnic table and make some new friends. They also serve Jarritos drinks and Mexican Coke in bottles.

John Gonzalez | [email protected]

We loved the tacos, which always come with some extra, sweet onions on the side. "That's something my mom always did," Ricardo said. Breakfast burritos are top sellers, especially since the food truck opens at 9 a.m. And customers are loving the Ramona small burrito, named after a customer who didn't want such a large portion. It was fantastic. Ours came with rice, chicken, beans, pico, lettuce, sour cream and avocado. It was so good. The menu includes tostadas, tortas, quesadillas, enchiladas, tamales and more. A must stop if you're in the Lansing area.

John Gonzalez | [email protected]

La Probadita

19 S State St., Hart, MI 49420

John Gonzalez | [email protected]

Located at the back of a grocery store in downtown Hart, owner Maria Luna Rosas was extremely busy the day we walked in. A bus had dropped off workers from local fields, so the store was bustling with activity and long lines.

John Gonzalez | [email protected]

The taqueria at the back of the store was equally as busy with a mix of locals and seasonal residents. It's a great vibe. Diners order at the counter from a menu that is heavy on authentic tacos filled with beef tongue (lengua), cactus (nopales, pork head (cabeza) and shredded beef (barbacoa). But you can also find gorditas, tortas, tostadas, burritos, quesadillas, fresh salsa and chips, and guacamole. If you're looking to escape to an authentic, community environment, this is the place. Cash only.

Here is owner Maria Luna Rosas with her father, and store founder, Felix Luna.

John Gonzalez | [email protected]

Osorio Tacos y Salsa

6037 U.S. 31, Williamsburg, MI 49690

John Gonzalez | [email protected]

At Osorio, owner Miguel has a dream. He wants to expand to downtown Traverse City in 2019 and create a Salsa Factory at his current location. That's because salsa is king at his restaurant, which is not too far from Grand Traverse Resort, located northeast of Traverse City. He will serve as many as 12 different types during the summer, and they're all made fresh with no preservatives.

John Gonzalez | [email protected]

On our visit we sampled eight wonderful creations, which we couldn't stop eating. We absolutely loved the avocado salsa made with all raw ingredients, as well as the spicy roja habanero, which is a favorite among participants of the Great Lakes Equestrian Festival each summer. Open for six years, Miguel and his wife Karla do more than salsas. The Oaxacan-inspired menu offers tacos, chile relleno, guacamole and an Alambre dinner with a variety of meats topped with cheese. Seating is limited during the busy summer months, but patrons can use an outdoor patio and bring their own drinks. No alcohol is served. But you can walk out with a fresh jar of Miguel's tasty salsas. Also, look for his salsas in local stores and expanded distribution when he opens his salsa factory.

(Miguel and Karla are on the far left.)

John Gonzalez | [email protected]

Best Wet Burrito

Beltline Bar

16 28th St. SE, Grand Rapids, MI 49548

John Gonzalez | [email protected]

As the story goes, it was 1966, and the manager of the Beltline Bar left for vacation. That's when a shipment of 12-inch flour tortillas showed up. The assistant manager, not wanting them to go to waste, decided to load them up with ground beef, refried beans, lettuce and tomato, then top it off with their special enchilada sauce and cheese. "It's been going ever since," said marketing manager Randy Bryant.

John Gonzalez | [email protected]

The Beltline Bar is the birthplace of the wet burrito, selling more than five million of them since the late ❠s. Owner Jeff Lobdell said the recipe of that special sauce has been a constant over the years. He goes into the a special "spice room" every few weeks to blend it himself. He also takes time to make sure they are sourcing the beef locally, and the Colby cheese comes in 40-pound blocks where it is hand-grated every day. The Famous Wet Burrito is the best wet burrito we sampled on this trip. It's not authentic Mexican, but it's authentic Beltline, and that's fine with us. In addition, the Beltline Bar offers a good mix of tequilas and flights, margaritas, fajitas, tasty salsas and the Old Mission Burrito, which is stuffed with marinated steak and topped with white queso and pico de gallo. Yes, it's just as good as the Famous one. Also, try the new Mucho Loco Fries -- fries topped with chorizo, bacon, jalapenos, white queso, pico de gallo and avocado crema. On the drinks side, make sure to try the Michigan Margarita, which is made with New Holland Hatter Royale Hopped whiskey and Bell's Two Hearted ($9.95).


A PATRÓN Classic Margarita Recipe

Courtesy of PATRÓN

There are lots of different ways to make a margarita. Some recipes add in some extra sweetness like watermelon, while others like to compliment the simple syrup with a bit of a kick from jalapeños. No matter what you put into your margarita recipe, one thing's for sure, they're all delicious. But, sometimes you're just craving a classic option—and we get that. This recipe, courtesy of PATRÓN, is exactly that.

Your perfect classic margarita awaits featuring PATRÓN Silver and PATRÓN Citrónge Orange. For more healthy drinks, check out our 6 Best Healthy Margarita Recipes.

Serves 1


Tommy’s Margarita

The classic Margarita recipe features tequila, orange liqueur and fresh lime juice, but as with most classics, bartenders and enthusiasts find ways to tweak the formula. One twist on the original has become a modern-classic: Tommy’s Margarita, which was created by Julio Bermejo in the early ’90s at Tommy’s Mexican Restaurant, a San Francisco favorite dating back to 1965.

Tommy’s version is characterized by its lack of orange liqueur. (Some bartenders argue that eliminating the orange liqueur makes this version not a Margarita. But that is a story for another time.) Rather than using the sweetener to balance the tequila and lime, Bermejo relies solely on agave nectar, made from the same plant that produces tequila. This simple swap creates a cocktail that tastes similar to the original and saves the drinker a few calories. It became emblematic of the lighter, fresher style of eating and drinking that was taking place in California around the end of the twentieth century and still drives much of the culinary and bar scene today.

The Tommy’s Margarita is created by shaking the tequila, lime juice and agave nectar together with ice. It’s typically served on the rocks in a salt-rimmed glass. Tommy’s, which offers one of the largest agave spirits selections in the world, still serves the drink in droves, but its signature Margarita isn’t relegated to San Francisco. The cocktail is now served all over the world, as countless establishments and bartenders followed Bermejo’s lead, omitting the orange liqueur from their Margaritas and focusing on the holy trinity of 100% agave tequila, agave nectar and fresh lime juice. This recipe has become one of the most popular Margaritas for good reason—it’s bright, citrusy and quaffable.


February isn’t always the most festive of months, but this year, it feels right to find moments of celebration wherever we can. So while National Margarita Day on February 22 is — technically speaking — only 24 hours long, we don’t see any reason not to commemorate the occasion any day you see fit. Until we can once again order a round of margaritas for a table of friends at our favorite bar or Mexican joint, our home bar carts are finally getting their chance to shine. So why not use this time to master a new go-to drink for when warm-weather gatherings are a thing again?

So we propose an alternative to National Margarita Day — we call it Margarita Month. Start with your favorite cocktail glasses and a bottle of Tequila Cazadores, and let your creativity run wild with the help of the 10 recipes we’ve compiled below. Shake up a classic margarita or try out an adventurous tequila cocktail — either way, when 5 o’clock rolls around, you’ll be able to toast to another day well done (or at least to the fact that it’s not getting dark at 4 p.m. anymore).

Cocktails taste better when you don’t have to find parking or trudge through the snow to pick up the ingredients. So order Tequila Cazadores for delivery today to make sure your bar is stocked with the best, whenever the thirst strikes. You’ll need a real-deal, 100 percent agave tequila that’s been made in Mexico for 100 years to properly celebrate National Margarita Day all month long.Try out these margarita recipes below — you can thank us later for helping beat the boredom of another dreary February day, and extending National Margarita Day for as long as you want.

Order Your Tequila Cazadores to Get Started

No margarita is complete without the smooth taste of Tequila Cazadores. Order Blanco for a sweet and citrusy tequila, or Reposado for an aged tequila with notes of vanilla and tropical fruit.


Watch the video: Pink Collins, un trago para refrescar - Chilango #lamejorexperiencia (July 2022).


Comments:

  1. Hegarty

    remarkably, but the alternative?

  2. Laoidhigh

    Competent point of view, it is curious.

  3. Ferehar

    Times me from doing it.

  4. Watelford

    Your inquiry I answer - not a problem.



Write a message