Raise your Frozen Margarita Up – It’s Cinco de Mayo

Okay Bougienistas, before you throw back shots of Patron and hit the two-for-one taco buffet, do you know what you're celebrating? From Wiki:

Cinco de Mayo (Spanish for "fifth of May") is a voluntarily observed holiday that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. It is celebrated primarily in the state of Puebla and in the United States. While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico – that holiday is celebrated on September 16.

And while we're celebrating some Hispanic heritage – let's think about boycotting Arizona, a state trying like hell to remove all things "un-American". The new immigration law (State Senate Bill 1070) takes effect in less than 90 days. You can start by ignoring Dial soap, PF Changs, U-haul, Cold Stone Creamery, SkyMall, Circle K and SkyMall… to name a few. Even the Phoenix Suns are changing their jerseys to read "Los Suns" in support of the boycott. The cities of Tuscon and Flagstaff plan to sue over the new law. Get behind it people. Rev Al will be getting his protest on later this evening because as he says: "For it’s Hispanics today – and tomorrow it could be you."

Here's the recipe for those margaritas… please drink sensibly, tequila is nothing to play with:


2 quarts ice cubes

1 (12 fluid ounce) can frozen limeade concentrate

12 fluid ounces tequila (measure with empty limeade can)

1/4 cup Cointreau


margarita or kosher salt for the rims

lime slices cut in half


Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.

To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.