I received a complimentary copy of a new cookbook done by a vibrant and charming woman Chef I met through Facebook. It is filled with simple recipes to feed your family and friends.

Marcela Valadolid grew up in Mexico. She lived in California for most of her life and she learned how to cook in Paris. Knowing this, you will not be surprised to hear that her recipes are Mexican at heart but have been influenced by other cultures. One example is her Baked Cod with Anchovies and Lime.

Marcela’s recipes are refreshing. Her book is filled with lots of easy to make recipes to serve at casual dinner parties. I loved to serve a Chilled Avocado soup because you can do it in advance. She makes one topped with a grilled scallop. You can serve it in a soup bowl, or be bolder and serve them in shooter glass. Cut the scallops in four if you go for the shooter glass option.

I cannot wait to try her Tilapia Ceviche. I love ceviche. Since we are in the middle of the corn season, give a twist to your grilled corns on the cob with Jalapeno Butter. Low in fat, her White Bean and Grilled Octopus salad should be a hit. Marcela indicates in her cookbook, which recipes are low in fat and which ones take less than 30 minutes.

Fresh Mexico contains 100 recipes and 50 photos. I think it would be a nice addition to your cookbook library.

SOURCING:
+ For Americans: Fresh Mexico by Marcela Valladolid $15.30 USD
+ For Canadians: Fresh Mexico by Marcela Valladolid $16.37 CAD

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The classic margarita recipe is hard to beat. No frozen margarita and no mix for me. The margarita recipe is so simple to make that you must rely on the real ingredients.

Before I gave you my classic recipe, it is important to talk about the do and don’t of the margarita. It is necessary because this drink has been damaged over the years.

• The original recipe called for Cointreau, which is a premium Triple Sec. And yes, you will taste the difference in the margarita since there is only 3 ingredients in a real margarita.
• The sweetness comes from the premium orange liquor, typically Cointreau. Try to avoid the basic Triple Sec. I ordered mine with Grand Marnier. Therefore, there is no need to add simple syrup in the original recipe.
• Go for a sliver agave tequila. A classic margarita is not made with aged tequila, so avoid the Reposado.  I prefer the taste of the Patrón silver
• Do not pour ice from the shaker into the glass, put fresh ice cubes in the glass.
• The classic recipe uses ice cubes; leave the crushed ice to the frozen margarita.

Making the Classic Margarita

Ingredients:

• 1 1/2 oz 100% agave silver tequila
• 3/4 oz Cointreau
• Juice of 1/2 lime, freshly squeezed
• Kosher salt on the rim – I recommend Kosher because it is less salty

Pour the liquids in a shaker with lots of ice. Shake until he ingredients are well blended. Strain into a lightly salt rimmed old-fashioned glass on the rock. You can also serve your margarita on a margarita glass or a cocktail glass.

If you wish to see my reactions when I taste an incredible margarita, watch this video we took at Taqueria Canonita in Las Vegas last year.

Three twists on the Margarita recipes developed by Patrón:

Masters Margarita

Ingredients:

• 1/2 oz. (15ml) Patrón Citrónge
• 1 1/2 oz. (35ml) Patrón Silver
• Fresh ginger
• 1 lime
• Dash of bitters
• 2 tpsb. honey

In a mixing glass, muddle the juice of one lime with a slice of fresh ginger; add the remaining ingredients, fill with ice, and double-strain into a chilled coupette/margarita glass. Garnish with a lime wedge.

See also:

• Platinum Margarita mix limes and lemon in larger portion. Therefore some simple syrup is necessary to balance the drink
• Primo Margarita

For Cinco de Mayo, try to rediscover the original Mexican recipes. Forget the Tex-Mex and serve instead a tasty ceviche with cilantro.

SOURCING:
+ More tequila-based cocktails, see Patron
+ Rosle Fruit Muddle/ Caipirinha Pestle $19.95 USD at Amazon.com
+ Top image: 4 cocktails from Taqueria Canonita

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The Internet connection is on and off at the Westin Casuarina, so I will condense what I want to share with you about my trip to Las Vegas.

Yesterday, we rode on the monorail to see to eat at Quarks and live the Star Trek Experience. My husband is a geek, what can I say. On our way back, we stop at The Venetian to see this out of this world Venice man made universe.

We had dinner at a Mexican restaurant with authentic Mexican cooking, as much as you can get in America. It was a good choice. The food is delicious at Taqueria Canonita.

Taqueria Canonita is located next to the canal of The Grand Canal Shoppes. On my picture, you see their terrace in the background next to the gondola. We were seated at the most entertaining spot in the house. Watch the video as I am telling you all about my margarita.

This morning, we booked a tour of the Grand Canyon on helicopter. I will tell you all about it as soon as I can.

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