Festive Margarita

Festive Margarita
Staff Writer
Festive Margarita

Qdoba Mexican Grill

Festive Margarita

Are you a Qdoba lover? Then this margarita is perfect for you. This recipe comes from Ted Stoner, head chef at Qdoba Mexican Grill, who travels throughout Mexico and the U.S. gaining inspiration for many of the dishes he creates. The Grill, founded in Denver in 1995, is among North America’s largest Mexican fast-casual chains, with more than 600 restaurants in 45 states, the District of Columbia, and Canada. This festive margarita is a beautiful red color that has a great kick from unexpected chili powder. Try this for an unexpected twist on a typically sweeter margarita.

1
Servings
284
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Ounces  Blanco tequila
  • 4  Ounces  Cranberry juice
  • 4  Ounces  Ruby red grapefruit juice
  • 2  Tablespoons  Ancho chile powder
  • 2  Tablespoons  Kosher salt

Directions

1. Mix in cocktail shaker with ice.
2. Rim margarita glass with a blend of kosher salt and ancho chile powder.
3. Pour over ice filled glass and garnish with a lime and star anise.

Nutritional Facts

Total Fat
8g
11%
Sugar
43g
48%
Saturated Fat
3g
13%
Cholesterol
5mg
2%
Carbohydrate, by difference
47g
36%
Protein
5g
11%
Vitamin A, RAE
150µg
21%
Vitamin C, total ascorbic acid
125mg
100%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
154mg
15%
Choline, total
21mg
5%
Fiber, total dietary
1g
4%
Folate, total
48µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
20mg
6%
Niacin
2mg
14%
Phosphorus, P
94mg
13%
Selenium, Se
4µg
7%
Sodium, Na
411mg
27%
Vitamin D (D2 + D3)
2µg
13%
Water
277g
10%
Zinc, Zn
2mg
25%

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.