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From: clark@sdcsla.UUCP
Newsgroups: net.cooks
Subject: Re: HELP FOR MAGUARITAVILLE
Message-ID: <525@sdcsla.UUCP>
Date: Fri, 16-Mar-84 10:21:13 EST
Article-I.D.: sdcsla.525
Posted: Fri Mar 16 10:21:13 1984
Date-Received: Sat, 17-Mar-84 06:52:32 EST
References: <2408@brl-vgr.ARPA>, <171@bolton.UUCP>
Organization: U.C. San Diego, Cognitive Science Lab
Lines: 20

-<= Fly swatter

A bit of history for the Margarita.  As I understand it, the first 
Margarita was created somewhere down Yucatan way at a fancy resort.  
It originally was made with tequila, lime juice, and COINTREAU (sp?).
The substitution of Triple Sec for Cointreau is a cost-saving measure
designed to approximate the orange flavor of the more expensive french
liqueur.  Many places skip the triple-sec even (an abomintation).  Of
course there is the light version, the wine margarita, served in many
mexican restaurants around here, but I'm not sure of the recipe for those.
By the way, for those near San Francisco, a respectable margarita is
served in a place known as 'Tia Margarita' (trans:Aunt Margaret, in the 
Richmond district).  You can watch the bartender squeeze the limes into 
the blender along with tequila and triple-sec (I don't know of anyone 
that uses real Cointreau, or at least I can't afford such places).  
Try their chile rellenos, too.

-- Clark