Cinco de Mayo! Ole!

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Carrot Margarita

A beloved beverage from a great vacation.
Course: Everything Else
Cuisine: Mexican
Keyword: carrots, margarita, tequila


  • Coarse salt for rimming glass
  • 2 ounces Tequila
  • 1 ounce Orange Liqueur
  • 2 ounces Fresh Carrot Juice
  • 2 Tablespoons Fresh Lime Juice
  • 2 Table spoons Fresh Orange Juice
  • 1 Tablespoon Simple Syrup
  • whole carrots, scallions for garnish


  • Quickly dip glass rim in water then into the salt.
  • In a shaker filled with ice pour tequila, orange liqueur, carrot juice, lime juice, orange juice and simple syrup.
    Shake well to combine.
    Pour into preferred glass, filled with ice.
    Garnish with whole carrots and/or scallions.


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Rosemary Guacamole

A favorite dip given a new taste with fresh herbs.
Course: Beginnings
Cuisine: Mexican
Keyword: avocado, fresh herbs, guacamole, rosemary


  • 4 Medium Avocados
  • 2 sprigs Fresh Rosemary
  • 1 Serrano Pepper
  • 1 Garlic Clove
  • 1 small Lime
  • pinch Kosher Salt


  • Peel and remove pit of all 4 avocados.
    In a medium serving bowl, or Mojacete, mash the avocados, coarsely.
  • Strip the leaves from the rosemary and mince them, almost to a paste.
    For the Serrano pepper, remove all membranes and seeds, then chop fine.
    Mince garlic clove, fine.
  • Stir with a fork, you are kind of mashing a little more, as you add the rosemary, pepper and garlic.
    Squeeze in half of lime juice. Add salt and then taste.
    Adjust seasoning by adding more juice or salt.
    Serve with chips.

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