We're two sisters who are craft book publishers and found ourselves in the midst of an avocado grove. We bought this house where we planned to conduct our publishing business and in the deal got 4 acres of avocado trees thrown in. Now we're not only publishers but ranchers as well! This blog is all about avocados and anything else that strikes my fancy.

Wednesday, May 5, 2010

Cinco de Mayo

I thought in honor of Cinco de Mayo this blog needed a margarita recipe - because what's more typical of the holiday (besides guacamole, of course). And I found the most perfect margarita recipe. Here it is, see if you're brave enough to try it:



The recipe is from Aldaco's Mexican Restaurant in San Antonio, Texas www.aldacos.net/menu.html. If you're in the area, stop by and try the original Avocado Margarita there.

Aldaco's Avocado Margarita

Makes 2 cocktails
    The Basic Frozen Margarita
  • 3 c. cubed ice
  • 4 oz. Cuervo Gold Tequila
  • 4 oz. Cointreau Orange Liqueur
  • 2 oz. fresh lime juice
  • 6 oz. of sweet and sour
    • To complete the margarita:
  • 1 lg. Hass avocado
  • 2 oz. sweet and sour
  • Chile-Lime salt (optional)
  • 1 avocado for garnish (optional)
Pour Frozen Margarita ingredients into a blender; blend until smooth. Cut open one avocado and remove pit. With a spoon, remove in small increments meat of avocado and place in blender. (Use one-half avocado for each margarita.)
Add 2 more ounces sweet and sour to frozen batch and blend about 20 seconds. Rim martini glass with chile-lime salt, pour margarita into glass and serve.
To garnish: Roll outer side of avocado slice in Kosher or chile-lime salt. Gently press slice onto the rim of glass.

This recipe was written up in www.restmex.com.  Check them out, they have some fabulous looking recipes.

Happy Cinco De Mayo.
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2 comments:

  1. K. MorganMay 6, 2010 at 12:46 PM

    Here, ladies, is the avocado bread recipe I promised.

    Avocado Quick Bread

    2 cups all purpose flour
    3/4 cup sugar
    1/2 tsp baking soda
    1-1/2 tsps baking powder
    1/2 tsp cinnamon
    1 egg
    1/2 cup ripe Haas avocado, peeled and mashed
    (about 1 medium avocado)
    3/4 cup buttermilk
    1/2 - 3/4 cup chopped walnuts, pecans, or
    pistachios.
    1-1/2 tsps orange or lemon zest

    Preheat oven to 350 degrees F, and grease a 9x5 loaf pan.
    Place flour, sugar, baking soda, baking powder, salt, and cinnamon in a large mixing bowl and stir to blend.

    In a medium bowl, mix the egg and mashed avocado. Blend in the buttermilk.

    Add the avocado mixture to the dry ingredients, blending well Stir in the nuts and zest. The mixture will be thick.

    Pour into the prepared pan and bake 40 - 50 minutes, or until a toothpick inserted near the center comes out clean. Watch carefully, and do not overbake.

    Cool bread in pan on rack for 10 minutes, and then turn it out of pan and cool completely.

    Makes 1 loaf - about 10 servings.

    Note: this ecipe does not contain any added fat; the omission is intentional.

    ReplyDelete
  2. North County Film ClubMay 6, 2010 at 2:32 PM

    thanks for the recipe, Kathy. If you don't mind, I'll feature it in a future post. Maybe I'll try it first though. sounds delicious.

    ReplyDelete

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