While we were sadly unable to locate the the EXACT recipe for those fantastic margaritas coming out of Chef Silvana Esparza’s Barrio Cafe, we’re hoping this one is similar (fingers crossed). Into the Soup’s resident cocktail enthusiast did a little bit of web-research on margaritas and found that she has been taking a frowned-upon shortcut in her personal margarita-making, by using the dreaded “table salt” (SHAME!). But, hey–sometimes those finances are tight, and Friday night logic dictates that the need for Tequila and limes>the need for Kosher salt. Don’t judge me.


  • 2 oz (4 Tbsp) good tequila
  • ½ oz (1 Tbsp) Grand Marnier or Triple Sec
  • 2 Tbsp lime juice (juice of 1 lime)
  • 1 Tbsp water
  • 1 tsp Organic Agave Nectar
  • Ice cubes
  • Kosher Salt for rimming your glass

1.) Mix the water and agave nectar in a separate dish to create a simple syrup-like sweetener

2.) Pour remaining ingredients and agave nectar-syrup into a cocktail mixer

3.) Shake/Mix well

4.) Pour contents of mixer over ice in your salt-rimmed glass

5.) SALUD! Enjoy!