- Lorenzo Delmonico born (1881)
- 1 lime wedge
- chili powder
- 12 Ounces frozen limeade concentrate (one can)
- gold or reposado tequila
- 1/3 Cup triple sec
- 4 Cups ice
- 4 Ounces fresh orange juice
- 4 Ounces fresh lime juice
- 1/2 Teaspoon Tobasco sauce
El Chile, an Austin contemporary Tex-Mex joint, is known for its award-winning spicy margarita known as the Chilango Margarita. The restaurant prides itself on a passionate and authentic staff, delicious food, and brightly flavored cocktails. Fans and critics rave about the restaurant’s unique margarita, a mix of chili powder, tequila, lime, and various juices. This drink is just like the restaurant; a perfect mix of sweet and spicy that keeps customers coming back.
Moisten the outer rims of six (6) margarita glasses with the lime wedge and coat lightly with chili powder. In a blender, combine the frozen limeade, tequila, triple sec and ice. Blend well. Stir in the orange juice, lime juice and Tobasco sauce. Pour evenly into the prepared margarita classes and dust each one with chili powder.