This recipe seemed like a perfect choice for Backstreet’s Tomato Seasonal Menu. Celebrate the peak of tomato season by using tomatoes of different shapes and colors to make this cocktail interesting.
Fresh Lime Juice
All ceviche is tasty, but this version kicks it up a notch with the added tropical and spicy flavor of Mango Chili.
Oh yes, it’s a creamy affair with fresh avocado in the mix of this margarita from El Burro in Austin. Hint: use Kold-Draft ice cubes and thank us later!
Three simple ingredients, shake, strain and garnish. Voila! Many thanks to Jaime Salas, the National Milagro Ambassador, for sharing! The freshest indeed!
A comfort classic-especially in Texas! Tamales of all different fillings make their way to family gatherings- from beef, chicken, bean and cheese, to even sweet ones made with raisins and cinnamon. This one hails from the coast of the Yucatan region of Mexico, Cochinita Pibil.
Paramour’s feisty, fruity rum punch has flavors of pineapple, peach, grapefruit and lime. Let your hair down this spring!
Made with Ancho Reyes – a spicy/sweet ancho chile liqueur you must try. It adds a unique touch to this classic Milagro margarita! The Anchorita was created by Licorera Ancho Reyes and the CIA in Mexico and inspired from a 1920’s-era recipe.
The key to a great margarita is the ingredients; if you cut corners on the staples you cut the flavor! For Hugo’s Rita you’ll need Sauza Silver, Triple Sec, simple syrup and fresh lime juice.
Executive Chef Alberto Gutierrez’s take on the classic Mexican dish, which hales from the coast of the Yucatan region of Mexico, Cochinita Pibil. Cochinita Pibil gets its robust flavor from the Achiote paste.
Just in time for Halloween! Here’s a special cocktail for a limited time at Bohanan’s…made with aged rum and Liquore Strega (which means Witch in Italian). Enjoy!
This cocktail combines spirits that are produced in Mexico: Montelobos, Ancho Reyes and Milagro Silver. A crisp, clear, smooth-tasting margarita in honor of Mexican Independence Day! Salud!