We eat a decent amount of vaguely Mexican food at our house—quesadillas, enchiladas, tacos, burritos. I say ‘vaguely’ because what I usually throw together is so gringa, it verges on embarrassing. But let’s get real, whatever vehicle I can use to get pepperjack and sour cream into my mouth, I’m down with it.
Guacamole, my ancho chili black beans (recipe: can of black beans + onion + ancho chili powder + salt, simmered 20 minutes) and cabbage slaw (recipe: cabbage + lime juice + sour cream + salt, tossed) commonly make an appearance, and if we’re lucky, so do Jordan’s margaritas.
Jordan’s been perfecting his margarita recipe for quite a while now, and this one packs a decent punch. None of that citric acid / corn syrup bullshit goes down around here, just the perfect union of lime and tequila. I’m feeling pretty good by the time I’m warming up tortillas.
Jordan’s Margarita, serves two
1 1/2 – 2 oz fresh lime juice (depending on how sour your limes are)
1 1/2 oz tequila
1 oz mezcal (use more tequila if you don’t have mezcal, but it does add a nice smokiness to the drink)
3/4 oz agave nectar
Combine ingredients in a shaker and stir with ice. Strain into two glasses with ice. Salt the rim if you’re feeling fancy, but we usually don’t bother. That lime wedge garnish, also totally optional.
Ps. Look at that bowl of pico de gallo! Our CSA is still somehow sending us tomatoes (global warming, impressive storage techniques?), and Jordan threw some salsa together. Those knife skills! Good thing I’m tying that one down.
Pps. I’m going to Taipei, Taiwan on Wednesday for work! My plan is to eat all the things and take many, many photos. Jordan’s dad’s Canon AE-1 is coming out of retirement for the occasion. More upon my return!