How to Create the Perfect Margarita Bar

With Cinco de Mayo just around the corner (next Tuesday to be exact!), we are prepped and ready to celebrate this Saturday if only to stay up late drinking chilled margs! To help celebrate, we teamed up with Familia Camarena Tequila to bring you an easy-to-recreate margarita bar. We even made three different recipes because, we all know, not everyone likes the same marg. The team at Boutique Bites came up with the recipes–Strawberry Jalapeno for those who want a kick, Mango Orange for those who like it sweet, and Coconut w/ a dash of Lime for those wanting a cool refresher. So whether you’re planning on celebrating Cinco de Mayo like us this weekend, or looking for ideas for a fun summer get-together, we’ve got you covered from drinks to food to decor! First up…



Strawberry & Jalapeño Margarita

Flavors: tart and a little salty with a hint of spice; refreshing


1 ½ oz. Familia Camarena Tequila Silver
1oz. Orange Liqueur {Cointreau, triple sec, etc.)
½ oz. Simple Syrup
¾ oz. Fresh Lime Juice
5 Fresh Strawberries
3 Slices Jalapeño
2 Tbsp. roughly chopped Cilantro
Lime Wedge
Coarse Salt


1) Mix ½ cup of coarse salt with 2 tbsp. of cumin and place on a plate. Rim margarita glass with a lime wedge and dip the rim into the salt/cumin mixture.
2) Slice 4 strawberries and the jalapeño. Be sure to remove the seeds from the jalapeño slices.
3) Place the strawberry slices, 2 slices of jalapeño, and 2 tbsp. chopped cilantro in a shaker and add the lime juice.
4) Muddle until crushed thoroughly.
5) Add the tequila, orange liqueur, and simple syrup to the shaker. Add ice.
6) Shake until cold.
7) Add ice to your glass and strain the margarita mixture into the glass.
8) Garnish with a whole strawberry on the rim, a sprig of cilantro, and a slice of jalapeño floating on top.


Mango Orange Margarita

Flavors: tropical and fruity, like a smoothie with alcohol


1 ½ oz. Familia Camarena Tequila Silver
1oz. Orange Liqueur {Cointreau, triple sec, etc.}
1 ½ oz. Fresh Mango Juice
¾  oz. Simple Syrup
¾  oz. Fresh Lime Juice
½ oz. Fresh Orange Juice
Slice of Mango {garnish}
Tajin Seasoning {rim of glass}
Lime Wedge


1) Spread the tajin seasoning on a plate. Use lime wedge to moisten the rim of the margarita glass. Dip the rim in the tajin seasoning to coat.
2) In a shaker, add tequila, orange liqueur, fresh mango juice, simple syrup, fresh lime juice, and fresh orange juice. Fill the shaker about halfway with ice. Shake for approximately 10 seconds.
3) Fill the margarita glass with ice and pour the margarita mixture over the ice through the strainer.
4) Use a peeler to take off just the skin of the slice of mango and make a cut about halfway through the skin lengthwise and place on the rim of the glass as a garnish.


Coconut Lime Margarita

Flavors: rich & creamy, a little sweet, nutty


1 ½ oz. Familia Camarena Tequila Reposado
½ oz. orange liqueur {Cointreau, triple sec, etc.}
1oz. coconut cream
1oz. coconut milk
½ oz. fresh lime juice
½ oz. half and half
½ oz. simple syrup
Shredded Coconut
Whole Almonds
Lime Wedge


1) In a blender, add approximately 1/2 cup of shredded coconut and 1/2 cup of whole almonds. Pulse until the mixture is coarse, but still thin enough to stick to the rim of the glass.
2) In a shaker, add all your ingredients and fill with ice. Shake until cold.
3) Take your margarita glass and coat the rim with the lime wedge. Dip the rim in the coconut and almond mixture. Add ice to your glass. Strain the margarita mixture into the glass and garnish with a simple lime wedge.



Guacamole with Tortilla Chips


1 avocado, ripe
2 teaspoons lime juice
1 tablespoon cilantro, chopped
½ roma tomato, diced small
Sea salt, to taste


1. Mash avocado with a fork or potato masher until slightly smooth. Leave some chunks for texture.
2. Add lime juice, cilantro, and tomato and mix with a spoon or spatula to combine evenly.
3. Season to taste with sea salt. Serve with tortilla chips.



4 ears corn
½ cup mayonnaise
¼ cup cotija cheese, grated
2 tablespoons cilantro, chopped
2 teaspoons lime juice
1 teaspoon chili de arbol
Sea salt, to taste
Thinly sliced radish, garnish


1. Clean the corn kernels from the cob with a knife. Do not cut into the center of the cob.
2. Coat the bottom of a non stick sauté pan with vegetable oil, and put over high heat.
3. When oil is shimmering, add corn and sauté until corn shows a bit of color. Remove from pan and transfer to pan with paper towel.
4. Drain excess oil away from corn and combine in a bowl with mayonnaise, cotija cheese, cilantro, lime juice, and chili de arbol.
5. Mix evenly and season to taste with sea salt.
6. Garnish with shaved radish and serve.


Beer Battered Fish Tacos with Slaw and Chipotle Aioli


Beer Batter
2 eggs
2 teaspoons old bay
1 ½ cups flour
1 tablespoon baking powder
10 oz beer

Chipotle Aioli
2 cups mayonnaise
1 tablespoon chipotle peppers in adobo, seeded and pureed
1 teaspoon honey

Cabbage Slaw
1 cup green cabbage, sliced thin
¼ red onion, sliced thin
1 tablespoon cilantro, chopped
Chipotle aioli, to bind
Lime juice, to taste
Sea salt, to taste



1. To prepare beer batter, whisk eggs and beer together in a bowl. In another bowl, combine old bay, flour, and baking powder. Mix to combine. Add wet ingredients into dry ingredients and whisk until smooth.
2. Portion pieces of cod to a size that will fit your tortilla. Dry pieces of cod with paper towel, and season with salt and black pepper.
3. Set a deep fryer or a sauce pot with oil to 375 degrees.
4. Dip cod into beer batter and let the excess batter drip for a few seconds. Place into hot oil and fry until golden brown. Remove from oil onto pan with paper towel, and season again with sea salt.
5. For chipotle aioli, combine mayonnaise, chipotle, and honey in a bowl until combined. Adjust seasoning with sea salt if desired.
6. For cabbage slaw, mix together cabbage, red onion and cilantro. Add enough chipotle aioli to bind ingredients, and season to taste with lime juice and sea salt.
7. To prepare taco, warm your corn tortilla in microwave for 30 seconds or until hot. Spread chipotle aioli on the bottom of the tortilla, top with cod, and then top cod with the cabbage slaw.


Chorizo Taco with Roasted Potatoes and Queso Fresco


4 Corn tortillas
8 oz chorizo
1 large Yukon potato, diced
¼ cup queso fresco, crumbled


1. Bring a non stick sauté pan over medium high heat. When pan is hot, add chorizo. Break chorizo up with wooden spoon and rotate in pan until chorizo is cooked throughout. Remove from pan and reserve.
2. Dice potato into ½ inch cubes. Bring non stick sauté pan over high heat with oil to coat the bottom of the pan. When oil is shimmering, add diced potato. Season potatoes in pan with salt and pepper. Move potatoes around in the pan to allow all sides to become golden brown and crispy. When potatoes have a nice color and are cooked through, remove from pan and dry on paper towel.
3. To build taco, place chorizo on a warm tortilla and top with potato. Top with crumbled queso fresco and garnish with cilantro if desired.



Product Sources

Blanket, Lulu and Georgia
Strawberry margarita glasses, West Elm
Strawberry margarita pitcher, Pottery Barn
Mango orange margarita glasses, Crate and Barrel
Coconut lime margarita glasses, West Elm
Coconut lime margarita pitcher, Pottery Barn
Appetizer plates, Crate and Barrel
Taco platter, Pottery Barn
Pinatas, Lula Flora
Polka dot paper trays, The Sugar Diva
Banner, Lula Flora
Event space, BRIQUE

What are your plans for Cinco de Mayo? Will you be celebrating Saturday?!



This post was sponsored by Familia Camarena Tequila but all of the opinions within are those of The Everygirl editorial board.