Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site sdcsla.UUCP Path: utzoo!watmath!clyde!floyd!harpo!decvax!ittvax!dcdwest!sdcsvax!sdcsla!clark 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