MEXICAN RESTAURANT SAN ANTONIO RECIPES
SAN ANTONIO MARGARITA RECIPE - NYT COOKING
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn’t use triple sec — she says it’s too cloying. Her father advocates Cointreau. For Davidson, only Paula’s Texas Orange liqueur will do.
Provided by Sam Sifton
Total Time 5 minutes
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Combine liquids in a pitcher with 6 ounces water and stir to combine. Place in the refrigerator to chill.
- Serve over ice in glasses with salted rims.
Nutrition Facts : @context http//schema.org, Calories 367, UnsaturatedFatContent 0 grams, CarbohydrateContent 28 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 7 milligrams, SugarContent 23 grams
SAN ANTONIO MARGARITA RECIPE - NYT COOKING
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn’t use triple sec — she says it’s too cloying. Her father advocates Cointreau. For Davidson, only Paula’s Texas Orange liqueur will do.
Provided by Sam Sifton
Total Time 5 minutes
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Combine liquids in a pitcher with 6 ounces water and stir to combine. Place in the refrigerator to chill.
- Serve over ice in glasses with salted rims.
Nutrition Facts : @context http//schema.org, Calories 367, UnsaturatedFatContent 0 grams, CarbohydrateContent 28 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 7 milligrams, SugarContent 23 grams
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From sacurrent.com
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From urbancowgirllife.com
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From grouprecipes.com
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From mysanantonio.com
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RESTAURANT STYLE MEXICAN RICE - URBAN COWGIRL
Today I am sharing a recipe for authentic, restaurant-style mexican rice that we used to make in Tex Mex restaurants on the San Antonio Riverwalk. This is a light and fluffy, fried rice with fresh onion and green bell pepper, made with Knorr tomato bouillon, which is the secret to its authentic flavor.
From urbancowgirllife.com
From urbancowgirllife.com
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From texascooking.com
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From lafogata.com
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From trip101.com
From trip101.com
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From chaparritasmexican.com
From chaparritasmexican.com
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From tripadvisor.com
From tripadvisor.com
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