So anyway, I’m happy to report that this weekend, we’re finally going back! And this time, we’re bringing along a few more good girlfriends too. Kathryne and I, of course, have dozens of places we’d love to return to. But we only have four days this time, so I suppose we’ll find a way to narrow down the list somehow. ;)
What I do know is that good margaritas are at the top of the list for all of us girls, so we’ll definitely be hitting up a few of our favorite happy hours to make ’em happen. Austin was, after all, the first place I tried a mezcal margarita, and the place where I fell in love with the spicy cucumber margaritas. It also happened to be the first place I tried an avocado margarita, which seemed like the perfect recipe to share with you today.
Interesting, after traipsing all over Austin in search of the city’s best margaritas all month, we discovered (at the end of our trip) that some of our favorite margaritas were actually at this neighborhood restaurant just a few blocks away from our AirBnB — a place called Curra’s Grill.
As opposed to many of the uber-hipster Mexican restaurants around town, Curra’s was a more traditional, casual, family-friendly joint that had been around for years. I instantly fell in love with their chips and salsa. And then loved the place even more when we saw that they had 15+ margaritas on the menu! Their claim to fame was their Avocado Margarita, which I (of course) had to try. I wasn’t entirely sure what to expect. But as it turns out, an avocado margarita is light and creamy and quite lovely!
And yes, I do mean “light”. The mild and buttery flavor of the avocado definitely tones down some of the usual “kick” of the margarita in a refreshing way, and gives it a nice smooth and creamy texture. I’ve made a few of them since, and have decided that I like adding a little fresh cilantro and jalapeno in there, along with all of the other classic margarita ingredients, to give it an extra kick. But you’re welcome to just stick with the addition of avocado if you’d like.
To make avocado margaritas, simply toss all of the ingredients in a blender, and pulse until smooth.
(I generally make these frozen, but you’re also welcome to nix adding ice to the blender and serve these on the rocks instead.)
Then serve them up with in glasses with some well-salted rims (a must, I would say, to bring out the flavor of the avocado in these margs). And then within minutes, a delicious batch of these creamy and refreshing drinks will be yours to enjoy.
So thanks for the inspiration, Austin! And I’m looking forward to searching out more delicious ideas this trip to share with you all when I get back! :)