The margarita is one of the favorite drinks at Malo’s.(Carlos Chavez / Los Angeles Times)
Salmon quickly picks up the flavors of a marinade of fiery chipotle chiles married with tequila, a touch of sesame and fresh notes of garlic, cilantro and green onion.
Recipe: Chipotle roasted salmon
Poblano sorbet is a spicy, icy and sweet treat involving peppers, sugar, tequila and lime juice.
Recipe: Poblano sorbet
The Papi Pera cocktail with tequila, pear and cinnamon syrup.(Kirk McKoy / Los Angeles Times)
This luscious eggnog gets an extra kick from star anise. Variations include rum, tequila, whiskey, gin and more. Recipe: Eggnog (with 7 variations)(Gary Friedman / Los Angeles Times)
A horseradish and pomegranate margarita.(Lawrence K. Ho / Los Angeles Times)
Blood orange margaritas from Marix.(Pornchai Mittongare / For The Times)
The Angelina cocktail served at Mas Malo in Los Angeles.(Glenn Koenig / Los Angeles Times)
National Tequila Day 2015? That’s today. And we have 30 ways to celebrate -- with refreshing cocktails as well as creative food ideas. If you love a classic margarita, we’ve got you covered, though it’s only one of a number of cocktail variations we found.
Or maybe you’re thinking something more substantial, like chipotle roasted salmon? Or grilled corn with tequila-lime butter? Perhaps a cool scallop ceviche with tequila? We’ve compiled all those and more. Just to get you in the mood, you’ll find recipes for the chipotle roasted salmon and a ruby red grapefruit margarita below.
Whether you raise a glass or a fork, remember to enjoy responsibly.
CHIPOTLE ROASTED SALMON
Total time: 35 minutes including marination | Serves 8 to 10
2 chipotle chiles in adobo sauce
1/4 cup sesame seeds
1/2 cup tequila
3 tablespoons olive oil
3 tablespoons sesame oil
2 large cloves garlic, minced
4 scallions, green part only, thinly sliced
1/2 cup chopped cilantro
1 teaspoon dried Mexican oregano, crumbled
1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4 -inch thick
1 1/2 teaspoons sea salt or kosher salt
1. Mince the chipotles and combine with the sesame seeds, tequila, olive oil, sesame oil, garlic, scallions, cilantro and oregano. Mix well.
2. Season the salmon with the salt. Lay the fish skin side down on a foil-lined rimmed baking sheet. Spoon the chipotle mixture evenly over the top. Let stand 15 minutes. Meanwhile, heat the oven to 500 degrees.
3. Roast the salmon for 12 to 15 minutes, depending on the thickness of the fish, or until a thin sharp knife slides in easily when inserted into the thickest part. Let stand 5 minutes before cutting into slices. Lift the foil onto a serving platter and slide the fish onto the platter. Serve hot or at room temperature.
Each serving: 298 calories; 30 grams protein; 2 grams carbohydrates; 1 gram fiber; 15 grams fat; 3 grams saturated fat; 69 mg. cholesterol; 318 mg. sodium.
RUBY RED GRAPEFRUIT MARGARITATotal time: 10 minutes | Serves 4
Wedge of lime
2 teaspoons coarse margarita salt
14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits)
1 ounce lime juice
5 ounces reposado tequila
2 ounces triple sec
4 slices grapefruit or twists
1. Run a lime wedge halfway around the rims of four margarita glasses and dip into salt. Set aside.
2. Combine 7 ounces grapefruit juice, one-half ounce lime juice, 2 1/2 ounces tequila and 1 ounce triple sec in a cocktail shaker. Shake over ice until chilled. Strain into two ice-filled, salt-rimmed margarita glasses.
3. Garnish with a twist or slice of grapefruit. Repeat to make two more cocktails.
Each serving: 174 calories; 1 gram protein; 17 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 2 1/2 mg. sodium.
Love cooking (and Tequila) as much as I do? Follow me @noellecarter