Cinco de Mayo, Amigos!

Feliz Cinco de Mayo, everybody! If my life were a more organized mess right now, I’d have planned on making some kind of celebratory video for this day. Maybe we would have gone to Puebla to see the battle site where Mexico totally kicked France’s ASS even though they were outnumbered and out-gunned! Or at the very least, I could have learned some baile folklorico. Or at the very, very least, I could have figured out how to make the accento over the “o” in folklorico to make it proper. (Anyone? Computer wizzes? Alas.)

However, I can tell you how to make margaritas. Although I will probably be drinking beer today since I have to get up early tomorrow and go visit a farm. Pero, me encantan margaritas!

This recipe is the easiest because all you have to remember is “3-2-1”: Three parts tequila, two parts orange liqueur, one part lime juice!

Perfect Margarita
Prep time: 5 mins
Total time: 5 mins
Serves: 1
  • 1 1/2 ounces tequila (blanco or reposado work best I think)
  • 1 ounce Cointreau or Triple-Sec or another orange liqueur
  • 1/2 ounce lime juice
  1. Fill a shaker with ice and pour all those liquids over it. Shake it up and strain over new ice. You can garnish it with a lime wedge.
  2. If you’re into salt, rub the rim of the glass with a lime wedge to get it wet. Spread some salt out on a small saucer and dip the lip of the glass in it, BEFORE YOU POUR YOUR MARG. (I kid! I’m sure you knew that!)
  3. If you’re into hot stuff, add several slices of jalapeno or habanero pepper to the shaker, too. It’s like a salsa margarita! But WAY better than that actually sounds, honestly.

AND, if you want to try a different tequila drink, here’s a video and recipe for Mexican Martinis! Look how short my hair used to be! Wow!

P.S. This is my new favorite tequila, and they are not paying me to say this: Tequila 1519 I like the reposado the best.

XO, mis amigos. Exxx Ohhh.


  1. John on May 5, 2011 at 4:50 pm

    I just made this with Hornitos and Patron Citronge and it’s quite tasty. Not as sweet as my normal recipe.

    It’ll go well with my salsa chicken with saffron rice that I’m cooking right now.

    Alt+0243 makes a lower case o with acute like so: ó
    Alt+0211 if you want it in caps.

    • Hilah Cooking on May 8, 2011 at 11:18 am

      Hi John! Chicken and saffron rice sounds awesome. Glad you liked the margaritas!

  2. Scott on May 5, 2011 at 9:35 pm

    Lovin it! Going great with our enchiladas!

    • Hilah Cooking on May 8, 2011 at 11:17 am

      YAY! Thanks for writing, Scott!

  3. Randy on May 6, 2011 at 1:53 pm

    For some reason my last 2 comments were not added.

    • Randy on May 6, 2011 at 2:02 pm

      Let’s see if adding a link is the problem. Same comment without link:
      What a fantastic idea! Putting chiles in a margarita is sheer genius.

      How one types accented letters depends upon the computer. Keep in mind that on Windows machines, you may have to type the numbers only on the numeric keyboard and that only one of the Alt keys works.

      • Randy on May 6, 2011 at 2:06 pm

        Let’s see if it was the URL that caused the problem. Here’s another guide on how to type accented letters:

        • Randy on May 6, 2011 at 2:09 pm

          Okay, your blog must not like the University of Pennsylvania. It was a bizarre URL. I noticed that the comment counter (4493 before I enter this one) reflects the 2 “missing” comments.

        • Hilah Cooking on May 8, 2011 at 11:17 am

          Thank you, Randy!! I’ve gotten so much help with this, it just proves my theory that I am the dumbest person in the world about ‘puters. I think I got it now, though.

          • Randy on May 8, 2011 at 12:20 pm

            Hilah darlin’, I guarantee you that you are not even below the 50th percentile when it comes to ignorance about computers. Trust me, you have to work in IT to really experience dumb. Of course, some of my fellow software developers really shouldn’t be allowed to ever design user interfaces, either.

  4. Randy on August 12, 2011 at 12:10 pm

    Here’s some trivia and a tip. Cointreau is actually just a triple sec. The original one, in fact. Early on, they had so many competitors making such vastly inferior products that they dropped “triple sec” from the name of their product so as to distance themselves from the competition. Nowadays, though, one of the most venerable liquor companies on earth, Luxardo (making THE maraschino liqueur since 1821), makes a triple sec (Triplum) that many feel is better than Cointreau and sells for far less.

    • Hilah on August 12, 2011 at 3:05 pm

      Interesting… clever marketing throughout the ages.
      I’ve never heard of Triplum but I’ll look for it. I just found one called Mathilde that’s from France and it’s real good, moderately priced, and seems to not be artificially colored.

  5. Great Stone Face on February 22, 2012 at 10:40 am

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