The Mexican Riviera
A week at the Grand Velas Riviera Maya Resort near Cancun, Mexico was a fantastic way to kick off the New Year. We were there for Food Blog Camp 2011 to learn from some of the top food bloggers, photographers and food stylists in the world. It was a fantastic week with good food, sunshine and warm tropical breezes, high-powered teaching, new friendships and food-blogger fellowship.
The A Team of Food Blogging
It was such a privilege to meet and be taught by (yes, and hang out with) Elise Bauer of Simply Recipes, David Lebovitz, Diane Cu and Todd Porter of White On Rice Couple, Matt Armendariz of Matt Bites, Adam Pearson, and Jaden Hair of Steamy Kitchen.
We couldn’t resist a refreshing margarita in the land of tequila. Traditional, Cadillac, ruby red strawberry, cool white coconut, lime green lime, pale peach, or bright orange mango. It was hard to decide. The mango won, but it needed a little something more.
With the intent of not only getting a margarita, but a lesson and recipe, I sauntered up to the pool bar. The smiling bartender, Santos, was happy to oblige. I requested a mango margarita made like a Cadillac margarita with Grand Marnier. It was hit.
Sweet mango puree, citrusy lime juice, good tequila plus the famous bitter orange cognac flavor of Grand Marnier all blended with ice. Instead of just salt or sugar on the rim, Santos used a special Mexican red chile-lime-salt blend called Tajin.
Blend with ice in a blender (a Vitamix makes it easy and fast), pour into a tall glass and enjoy a taste of the Mexican Caribbean. We will definitely be making these at home while we read up on the adventures of all of our new friends from Food Blog Camp.Click on the links above for some good reading. You will be glad you did.
I watched the bartender make this and had to estimate some of the quantities that he poured. Adjust with additional mango puree, lime juice, or simple syrup to get the flavors just right for you. For the mango puree, purchase frozen mango chunks, thaw, and puree in the blender until smooth. Simple syrup is just equal amounts of water and granulated sugar simmered until the sugar is completely dissolved. Cool before using and refrigerate after use.
- 2 shots (3 ounces) good tequila such as Don Julio Reposado
- 2 shots (3 ounces) Grand Marnier liqueur
- 6-8 ounces mango puree
- 4 ounces fresh squeezed lime juice, divided use
- Simple syrup, to taste for sweetness (equal amount water and sugar boiled together until sugar dissolves, cooled)
- Ice, about 2-3 cups
- Tajin or coarse salt to rim glasses if desired
- If rimming the glasses in spice blend or with salt, place half of the lime juice in a saucer and add a little water. Dip rim of glasses into the water-lime mixture, then into salt or spice blend. Set aside.
- To make margaritas, place tequila, Grand Marnier, mango puree, the rest of the lime juice, and ice. Whirl until smooth. Add simple syrup to taste and adjust sweetness to your preference.
- A note on blenders – A Vitamix makes fast and easy margaritas.
- Pour into prepared glasses and enjoy.