Tequila isn’t just good at giving you massive headaches the day after. It’s also an excellent cooking ingredient.
By Bonnie Rodriguez
I have an obsession for Margaritas. It’s true. I admit it. Every Saturday morning as I make our morning juice to accompany breakfast. I juice a little extra just for me, for my Saturday night margarita.
This being said I do find myself having several bottles of Tequila handy, some with only a ounce or two left. What’s a girl to do? Chunk the bottle, please. I would never waste a great ounce of tequila. I simply find creative ways to incorporate Tequila into my dishes.
Tequila can add a hit of flavor to any of your day to day meals. Add a splash to your roast chicken, fajitas or even steaks. What about tequila infused fruit or adding a smidge to your next sorbet. How about adding tequila instead of vinegar to your dressing.
Tequila combined with cilantro, lime and honey add a pop to your mid week salad. I enjoyed this dressing over spinach, jicama, mango and avocado. So the next time you purchase a wonderful bottle of Tequila, try to think outside the box. Incorporate Tequila into your cooking.
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 2 tbsp tequila
- ¼ cup olive oil
- ½ bunch cilatnro, washed and ends trimmed
- In a food processor add lime juice, honey and tequila. Pulse to combine. Add cilantro and process until smooth. Set the food processor to lowest setting and slowly add the olive oil. Season to taste with salt and pepper.
Vianney "Bonnie" Rodriguez is a Texas mom who loves spending time in the kitchen with her kids. Addicted to Margaritas and the flavors of Mexico. A contributor to New Latina and Being Latino. Follow along as she share her plates and drinks.