Since it was first introduced to the New World in the 1500s, tamarind has been a staple of Mexican cuisine, from chipotle sauces to the sweet-and-sour candies popular at corner mercados. While the tree’s bean-like fruits are edible when ripe, the sour pulp inside tamarind pods is the real treasure. The tangy flavor provides a strong base for Los Sombreros’ delectable and heritage-minded summer margarita.
To make a party-size jug of the stuff, combine 1 cup lime juice with 1⁄2 cup lemon juice, 1 1⁄2 cups water, 1⁄2 cup simple syrup and 1 cup sweet and sour mix. Set aside. Pour 2 1⁄2 oz. Sauza Azul silver tequila into a bar mixer. Add 4 oz. of the homemade margarita mix plus 1 1⁄2 oz. fresh tamarind purée. Shake well, and serve over ice in a chile-rimmed glass for a spicy Cinco de Mayo treat.
2534 N. Scottsdale Rd.,
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