Hi friends!
I’m guessing quite a few of you are planning on celebrating Cinco de Mayo this week. I mean, it’s an excuse to drink tequila on a school night, right? So we thought we’d seize this opportunity and share some of go-to fiesta favorites with you guys — Spicy Margaritas and Guacamole— just in case you decide to get down this Wednesday.
Let’s start by talking about these margs. The mastermind behind this spicy margarita recipe is none other than Dave Siegler. Dr. Siegler is my bff Juliana’s dad, but he’s also my adopted parent anytime I’m in the Tulsa area. And like any good parent, he’s passed down many recipes— the most important one being for spicy margs. This recipe is so beloved that it was even included as a party favor for all of Juliana and Saxon’s wedding guests— an idea I will obviously be borrowing when I decide to finally settle down. Boys, where you at?
Many of my most cherished moments of friendship have involved Dave’s spicy margs— from drunkenly binge watching murder documentaries with my girlfriends over college breaks, to “Margarita Saturdays” with Cait over quarantine, this recipe is more than just a drink to many of us. It’s the facilitator of good times and hilarious memories — and that’s why I think all of you should go out, get a few bags of limes and experience its magic for yourself.
You may have noticed I said bags of limes there, and that’s because this marg recipe requires a lot of fresh lime juice. I’m talking at least 10 juicy limes— and that’s just for one batch, which let’s be real— who’s only making one batch of margaritas? We always, always make double. So, now we’re talking about 20 limes. And no, you cannot just use pre-squeezed lime juice. That shit is disgusting, and it completely defeats the purpose of making your own margaritas. Just skip arms day that day because your biceps will be burning after you’ve rolled and juiced 20-ish limes, but I promise, it’ll all be worth it.
For Dave’s Spicy Margaritas, you’ll need—
8 oz fresh lime juice
2 oz fresh lemon juice
2 oz water
3-4 tablespoons honey — pro tip: lightly spray your tablespoon with PAM and rinse before measuring out honey. This will prevent the honey from sticking to the tablespoon.
8 oz triple sec
10 oz blanco tequila
1 jalapeno, sliced lengthwise with seeds removed
If you have time to infuse your tequila, that will yield the spiciest margs. Add jalapeno slices to tequila, and let sit for 2-3 days. After a few days, strain the tequila.
Use a whisk to combine lime juice, lemon juice, water, honey, triple sec and tequila. Pour over ice.
If you need a marg now and don’t have time to infuse, combine lime juice, lemon juice, water, honey, triple sec, tequila and jalapeno slices in a large mason jar. Tighten the lid, and shake until honey is dissolved and jalapenos have gotten bruised around. Strain over ice.
And because you’ll need something to soak up all the tequila, we’re also sharing Anna’s guacamole recipe, which never, ever disappoints, and if we’re being honest, is made at least once a week in this household.
For the Guacamole, you’ll need—
3 ripe avocados
½ red onion, diced
1 jalapeno, seeds removed, diced
¼ cup cilantro, chopped — we tend to add a bit more because we love cilantro, but you do you
Juice of 2 limes
Heavy pinch of salt
In a large bowl, mash the avocados using a potato masher or fork. Add diced red onion, jalapeno and cilantro. Mix to combine. Add lime juice and salt. Add more lime juice or salt to taste.
When storing in a tupperware container, place a piece of plastic wrap directly on the guac. Push to remove air bubbles. Cover with the tupperware lid. This will reduce the amount of oxygen exposed to the guac, preventing browning.
And if you’re thinking to yourself— guac and margs isn’t a meal, well, first off— you’re wrong. And second, I got you. Here are a few recipes I would be ecstatic to eat this Cinco de Mayo—
Pinch of Yum’s Chicken Tinga Tacos — this is actually what we’ll be eating on Wednesday
Bon Appetit’s Family Style Fish Tacos
Bon Appetit’s Black Bean Nachos
Making Thyme for Health’s Butternut Squash Enchiladas
And of course, the Creamy Shrimp Enchiladas from Newsletter #17
For what’s been giving me life this week, it was celebrating my friends Mary and Emma’s birthdays on Saturday. Happy bday girls! It was finally having warm enough weather to picnic in Wash Park again— a tradition we started last summer and will continue now that the sun doesn’t set at 5-freakin-pm. It was devouring Shanghainese street noodles and dumplings from Fortune Wok to Table. It was receiving this gorgeous card from my sweet friend Megh. There’s nothing I love more than sending and receiving snail mail. And lastly, it’s that next week, my dear friend Katherine is taking over the newsletter to share some of my favorite recipes of hers. As her old roommate, these are recipes she’s made me for a dozen times— and constantly miss now that we’re 1,000 miles apart.
Wish I was with you,
Maddie