Thursday, 29 April 2010
This margarita is the festive drink to kick off my seven days of Mexicana, all in the lead up to Cinco de Mayo!
The 5th of May, although not Mexico’s national holiday, is the day celebrated around the world as the symbol of Mexican heritage and pride. And this year it also happens to be the 30th birthday of my sister Shamu!!!
So, in honour of my Mexican friends, who have opened my eyes to true Mexican flavours, I have decided to post a week’s worth of Mexican recipes.
On Cinco de Mayo itself, I'll also post an extensive list of Mexican recipes from around the internet.
Real Mexican food is fresh, light and dances in your mouth. Although it may contain them, true Mexican cuisine isn’t bogged down by cheese and sour cream, nor destroyed with an overload of macho chilli. It’s all about balance to heighten the flavour experience.
One such example of sweet, sour and a little kick is the tamarind margarita. The sour pulp of the tamarind fruit is balanced with sugar syrup and bold tequila for the perfect, refreshing cocktail by the pool, seaside or just relaxing in your own backyard.
Recipe by Robot & Tia Bicky. Makes 2 – 4.
125ml (½ cup) tequila
2 tablespoons tamarind paste
60ml (¼ cup) sugar syrup
Juice of 2 limes
Blend ingredients with ice in a blender until slushy consistency. Serve immediately.