New taco spot alert for all food-lovers in Portland (so, pretty much everyone in Portland)! El Paso-influenced Stella Taco is officially open and slinging Oregon lamb neck barbacoa, juicy brined pollo asado and local brisket tacos to the hungry masses. Best of all, they have a daily special frozen cocktail. On today’s menu: the sweet, tangy and utterly refreshing pineapple margarita. We’ll have an Oregon lamb neck barbacoa taco with that, please.
Says owner and bar manager Ian Atkins:
“The frozen margarita is a staple of Texas backyard cookouts and the greatest way to beat the hot weather and spicy foods. I prefer the sweetness of pineapple juice to balance the spicy chiles often used in Mexican cuisine. When making frozen drinks at home in a blender, the key is to use equal parts ice and liquid.”
- 16 ounces ice
- 4 ounces lime juice
- 4 ounces tequila (don't get caught up with brands, this is so cold and sweet you won't taste it)
- 4 ounces simple syrup (the base recipe I make is 1/2 cup sugar into 2 cups water)
- 2 ounces Triple Sec
- 2 ounces pineapple juice
- juice from 1/4 of a lemon
- Place the ingredients into the blender in the order shown and blend to desired consistency.
- For rimming the glasses any kosher salt will do, but I like to buy chile lime salt. Just take two small plates, fill one with lime juice and the other with salt.
- Put each glass rim-first into the juice and then the salt, spinning around for a uniform look.
- Fill with margarita and serve.
Find more margaritas on Food Republic: