It’s A Real Beauty….A Mexican Cutie….

Curvaceous, and beautiful on the outside. Sweet and sinful on the inside.  A little bit of a tart……

Really, it’s everything I look for in a beverage.  A little tequila, some lime juice, simple syrup, and a dash of orange.  Finished off with a glorious halo of salt.

Frozen Margarita

The Margarita is the National Adult Beverage of Texas.  Or of Mexico, depending on whose stories are to be believed.  Like anotherTexas favorite–Chili–the exact origins of the Margarita are the subject of much debate, speculation, and story telling.  There are a number of stories as to the origin of this long time favorite, and none of them any less intriguing than the next.  They almost always involve Mexico, and a woman.  Given the availability of both tequila and limes in Mexico, this makes plenty of sense.

The most credibility seems to have settled on one Margarita Sames, a Dallas socialite, while on vacation in Acapulco  in 1948.  This also seems plausible, as Dallas socialites frequently have vacation homes, and have been known to throw a party or twelve.

Since then, Mrs. Sames’ drink has become the most popular mixed drink in the United States.  The Margarita has been recreated in many ways, some better than then original, and some not so much.  I would tell you which ones are without question the best around, but I won’t.  Since I rarely partake of the firewater these days, I don’t feel I would be the most credible source of data for you.  I regret to tell you that you will have to do your own research to figure out which you like the best.  I don’t think you’ll mind, but I do caution that you should not try them all in one sitting.  Margarita can be a dangerous misteress, and one should not give themselves over to her completely.

Pretty much every fruit you can imagine has been parlayed into a Margarita at one time or another—apricots, mangos, and raspberries are some of my personal favorite additions.  The purple fruit of the prickly pear cactus (called tuna) makes a delicious Margarita with a beautiful, deep plum-red hue.

I’ve heard tell of chocolate margaritas and other such nonsense, but that makes about as much sense as a snake with mittens.

Regular and strawberry versions are frequently swirled together, and are sometimes topped off with sangria and various liqueurs for colorful and new drink sensations.  A Margarita Bomb consists of a frozen margarita that is served with a bottle of Mexican beer inverted into the middle of it, slowly releasing the cerveza into the Margarita.

They are served both frozen and on the rocks, and the fruitier versions typically have sugar on the rims rather than salt.  Personally, I like a little of both, so I serve them that way.  It’s just how I roll.  Feel free to dust them up however you wish.

The Margarita has inspired many recipes, including cakes, tarts, and punch.  I have used Margaritas as marinade, as the base for salad dressing, and have simmered it to a thick delicious reduction for service over fish and poultry.  Rather than plain lime juice, I have used it to toss into salsas and ceviches.

As I mentioned, I can’t tell you which Margarita you will like the best, but I can tell you which ones I like best.  They are included here, as is a non-alcoholic version, which is fantastic at baby showers and work events where alcohol is off limits.

A note of caution on her wicked, wicked ways.  Margarita can make you silly, naked, or invisible.  I met my husband while under her influence, when she pushed me off of the speaker box on which I was dancing and I landed on him.

NOTE: To prepare your Margarita glasses, slice a lime wedge almost through, and place it on the rim of the glass.  Swipe it around the entire rim to moisten.  Invert the glass over a dish of salt, sugar or other seasoning (per the recipe) and press into the mixture so that the rim is evenly coated.

Original Margarita, circa 1948


Margarita Sames’ Original

Per serving:

  • 3 oz. Tequila (Silver, good quality)
  • 1 oz. Cointreau
  • 1 oz. lime juice

Shake with ice and strain into a salt rimmed glass.

A Bevy of Beauties--Honeydew Melon, Rasberry, and Strawberry 'Ritas

Frozen Margaritas

–serves 4

  • 1 large (12 oz) can frozen limeade concentrate
  • 12 oz quality gold Tequila
  • 1/3 cup Cointreau, or Triple Sec
  • ice

Place the limeade, Tequila, and Cointreau into a blender.  Fill the blender with ice, place the lid on it, and blend until smooth.  Pour into prepared glasses and serve.

Fruit Variations:

Strawberry/Blackberry/Peach/Nectarine/Apricot/Pineapple/Melon:  use ½ cup coarse salt and ½ cup coarse sugar to prepare the rims of your glasses.  Prepare as above, adding 1 cup of fresh ripe fruit (peeled and seeded when necessary) to the blender before adding ice.  Top with ice and blend.

Mango Habanero 'Rita


Mango Habanero ‘Rita (my second favorite ‘Rita, with a little zing)

–serves 4

  • 1 large (12 oz) can frozen limeade concentrate
  • 12 oz quality gold Tequila
  • 1/3 cup Cointreau, or Triple Sec
  • 1 cup peeled, diced ripe mango
  • 1 dime-sized piece of habanero pepper, no seeds

Rim Mix: ½ C coarse salt, ½ C coarse sugar, ¼ C chili limon powder (used to season fruit cups, and sold in the produce section)

Key Lime and Coconut 'Rita

Lime-In-The-Coconut ‘Rita

This is my favorite margarita—nothing makes me feel like I am sitting on a Mexican beach like this one does

Per serving:

  • 3 oz gold Tequila
  • 4 oz Coconut Lime base, below
  • 1 oz water

Shake and pour over ice in a glass rimmed with sugar and salt.

Coconut Lime Base:

  • 2 cups water
  • 2 cups sugar
  • 1 can cream of coconut (not coconut milk)
  • 2 cups key lime juice (can be from a bottle, but MUST be key lime, not regular limes)

Boil sugar and water until sugar dissolves.  Mix in the cream of coconut and the juice.  Store in a pitcher in the refrigerator.


Often served as a punch, this tastes exactly like a margarita, but contains no alcohol.  Serve in punch glasses rimmed in sugar/salt mix.

  • 2 12 oz can frozen limeade concentrate
  • 1 12 oz can frozen lemonade concentrate
  • 1 2 oz bottle orange extract
  • 3 liters store brand or generic lemon lime soda (weird, but it’s better than name brand for this)

Mix all ingredients in punch bowl or large pitcher, and serve over ice in salt and sugar rimmed glasses.

Categories: Food, Texas


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17 Comments on “It’s A Real Beauty….A Mexican Cutie….”

  1. 2012/03/12 at 1:31 pm #

    She’s a beauty indeed and I loved your thorough introduction to her. In my younger, clubbing days I was known to have a frozen margarita…or two…or more…depending on how many interested young gentlemen were ordering them for me 🙂 These days the need to stay home with the one gentleman I chose for life means less of the firewater. But he and I have developed daiquiri (rum) versions of most of the Mexican cuties.

    • 2012/03/12 at 1:46 pm #


      Yes, I was influenced by her wicked ways on many occasions in my earlier days. In fact, I met my husband while under her influence, when I fell on him off the speaker box on which I had been dancing. I think she pushed me.

  2. Suzanne Banfield
    2012/03/12 at 3:42 pm #

    Now I have to fire up the blender. I need to try the mango-habanero and lime-in-the-coconut ritas. If anything happens, I blame you…

  3. 2012/03/13 at 5:15 pm #

    omg, i’m off alcohol at the moment, but once I’m back on it.. this page will be my bible!

  4. 2012/03/13 at 9:02 pm #

    Now I know where to find a good margarita recipe! Your Lime-In-The-Coconut ‘Rita sounds phenomenal!

  5. 2012/03/14 at 7:01 am #

    It’s way too early in the morning to want one of these. But then again, it’s 5pm somewhere in the world, cheers!!

  6. 2012/04/29 at 9:32 am #

    I don’t care about the origin. It’s summer time and a sip of one of these Margaritas is what I really care about. Oh yea 🙂

  7. Lara
    2012/06/11 at 12:43 pm #

    OMG! I love Margaritas! ❤ I gotta try the Lime-In-The-Coconut ‘Rita!

  8. 2012/07/24 at 11:36 am #

    Reblogged this on Texana's Kitchen.

  9. 2012/07/24 at 1:53 pm #

    Fun and informative!

  10. 2012/07/24 at 3:15 pm #

    That habanero mango ‘rita looks delicious! The strongest margaritas I’ve ever had was Chimy’s in Lubbock. They were made with everclear. Very dangerous.

    • 2012/07/24 at 4:22 pm #

      Ah yes…There’s a place in Austin (several of them, actually), called Jorge’s…they do the everclear margaritas too. Supposed to be a 2 drink limit, but they never manage that properly, so lots of looped college kids running around.

  11. 2012/07/24 at 3:48 pm #

    I love me a margarita! On the rocks, with salt! I do like the frozen kind if I’m at the beach or something. Someone should make a margarita ice-cream.

  12. 2012/07/24 at 4:10 pm #

    Wow, these all sound so good. Now I want to make me some! I like the sounds of the coconut one, yum!

  13. 2012/07/24 at 6:13 pm #

    How interesting… and I love the glasses!

  14. 2012/07/29 at 7:42 pm #

    Hey, thanks for following my blog. It gave me the opportunity to discover your great site. Wow! Good-looking stuff I’ve got to try to cook, or drink!

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