I got home from work and I did this:
I just threw together stuff I had in my kitchen and bar.
And it was delicious.
Cara Cara Margarita
- 1 and 1/2 jiggers tequila
- 1/2 jigger triple sec
- 1/2 tsp lime juice
- 2 jiggers fresh-squeezed Cara Cara juice.
In a shaker with ice, combine all ingredients. Shake shake shake shake. Strain into salt-rimmed margarita glass filled with crushed ice.
Why Cara Cara? Because that’s what I had on hand. They are lovely little oranges.
I decided to make a little snicky snack to go with it. These are Rick’s Chickpeas because that’s where I learned how to make them–Rick’s house.
- 1 can chickpeas
- vegetable or olive oil cooking spray
- kosher salt
- garlic powder
- chili powder
Drain and rinse chickpeas and pat dry. Put in a bowl. Spray with cooking spray. Toss with desired ratio of salt and spices. Put on foil or on broiler pan, whatever. Broil for 5 minutes. Stir. Broil for 5 minutes more or until desired crispy/burnt.
I love, love, love, love, love these. And they are perfect for any occasion. This version has decidedly a little bit of Mexican flair, but they can go any which way–garlic, basil and oregano for Italian, curry or garam masala for Indian, etc. etc.
Man, I wish I had another can of chickpeas. But I have enough for at least half another margarita.