Recipe adapted from Mercadito Restaurant's Day of the Dead menu.
Read more: Serious Heat: Three Spicy Recipes for Day of the Dead
What's New On Serious Eats
- Yield:1
Ingredients
- For the ancho chile salt
- 2 tablespoons ancho chile powder
- 1 tablespoon kosher salt
- 1/2 tablespoon granulated sugar
- For the margarita
- 2 ounces Sauza Hornitos
- 1/2 ounce fresh lime juice
- 1 ounce prickly pear puree
- 2 dashes rose water
- 1/2 ounce agave nectar
Directions
-
1.
For the salt: Combine all the ingredients in a small bowl.
-
2.
For the margarita: Shake all ingredients and strain into chilled cocktail glass rimmed with ancho salt.
This Recipe Appears In
Serious Heat: Three Spicy Recipes for Day of the DeadAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT