
| Message 3725 of 20656 in Recipe Exchange |
| Subject: | Re: help |
| From: | Kent Garber |
| Posted: | Mon Apr 30. 2001, 15:34 UTC |
| Followup to: | "help" by stephen (Mon Apr 30. 2001, 11:03 UTC) |
This is all that is listed on the net on the Avocado Margarita. They even mention a crabmeat margarita. http://www.auschron.com/issues/annual/bestof/98/critics.food.html Curra's Avocado Margarita As if Curra's hadn't given enough to the eating community already, with their cochinita pibil, tamale plates, and generous happy hour (all afternoon). Now, they're coaxing avocado into the world of sweet drinks by taking a frozen lime margarita and adding a quarter of an avocado and some cilantro. Mmm, cool and frosty, and, well, fatty, but who cares? We're not drinking margs for our health anyway, are we? ------------------------------------- http://starbulletin.com/1999/04/01/features/eater.html Surveying the appetizers, one first detects a South American influence, with a Peruvian Ceviche ($8), of delicate scallops dressed with lime, cilantro, onion and peppers, served in a coconut cup perched atop a pedestal of meringue; also, Crab and Avocado Margarita ($10), another variation of ceviche in a glass, splashed with Cointreau and Cuervo Gold. ------------------------ http://www.wdwig.com/tour_whh.htm Crabmeat Margarita - Refreshing Lump Crabmeat and Avocado Margarita served with a Caperberry Twist (all served in a large margarita glass)
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