When you’re suddenly in need of a margarita

Timely. [View this email in your browser]( [Bon Appétit Newsletter Banner Red]( Margarita math Every Cinco de Mayo at Bon Appétit, readers dig up [this old post about the perfect margarita.]( It’s from 2008! But it deconstructs each element of the drink, from the tequila choice to the debate over key limes, and what the heck the difference between triple sec and Cointreau is. Informative! However, this expat Texan prefers her margaritas, uh, minimalist. Sharp blanco tequila over ice, with half a lime’s worth of juice. It’s basically a liquid Warhead—all acid and sour. But as the ice melts, it mellows out into something beautiful. Just kidding, I drink it all before that happens. What you could make instead of a margarita Speaking of Texas, the last time I was in [Houston]( I stopped by one my favorite places, [Mi Tienda]( a Mexican grocery store owned by every Texan’s favorite grocer, H-E-B. The entrance of the store is a dreamscape of conchas, empanadas, and other pastel pastries to dunk in cinnamon coffee, plus the produce section has tall pyramids of chiles. I beeline for the agua fresca counter, because Mi Tienda has the best, creamiest horchata ever, and they sell it in huge Texas-sized to-go cups. I’m going to try and [recreate it this weekend with this recipe]( blitzing the rice in a blender, and holding the coffee. Then I’ll cheers to my great grandpa Juan, who I recently found out was nicknamed “the Durango kid,” and I still can’t get over it. Unnecessary food feud of the week [FAVA BEANS](. Chefs—and our test kitchen editors—get super excited about spring vegetables, and they all have a thing for fava beans. [Here we have Eric Ripert swooning over them](. Carla Lalli Music told me that when she was a line cook, the chef made them shell favas raw, which is much harder than blanching them first. When she questioned why they did this, it was simple: “Because it’s harder.” Now she makes her kids do it (after blanching; she’s not a monster), and use a [Y-peeler]( on the bean seam for easy-open. So when I see favas on a menu, I order them ASAP. Because I’m never going to shell, peel, and deal with them myself. Too much work! Take my money! Associate editor Christina Chaey agrees, “Even when you shell them, inside, they’re wearing LITTLE FAVA JACKETS.” Gah! Did you see? We also witnessed first-hand Claire’s 5-day descent into madness for [this video where she makes gourmet Kit Kats]( so we’re thrilled it went nuts on YouTube, over a million views so far! “What they edited out: hours upon hours of me complaining about having to do this,” Claire told me. “I went to a dark place. Near breakdown.” [Watch Claire’s dramatic journey here]( and find a whole new appreciation for cornstarch. Hit the road, Jack Or whatever your name is. In the May issue of Bon App, we all contributed our [highly opinionated travel tips to one gigantic spread]( which is now online. Read about my traveling nanny days, and Carla’s vacation itinerary that revolves completely around croissants, and [more actually useful stuff here](. I'm hot Cheetos [What about you]( What do you think of the BA newsletter? Send us your thoughts at staff.bonappetit@gmail.com. [Ad content]( [Ad content]( [Ad content]( GET THE MAGAZINE [Bon Appétit] [SUBSCRIBE]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2018. One World Trade Center, New York, NY 10007. All rights reserved.