Chilango Margarita

Chilango Margarita
Staff Writer
Chilango Margarita

El Chile

Chilango Margarita

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
38g
42%
Saturated Fat
1g
4%
Cholesterol
11mg
4%
Carbohydrate, by difference
68g
52%
Protein
6g
13%
Vitamin A, RAE
132µg
19%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
71mg
7%
Choline, total
7mg
2%
Folate, total
22µg
6%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
45mg
6%
Selenium, Se
2µg
4%
Sodium, Na
276mg
18%
Water
158g
6%

Margarita Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Margarita Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.