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The origin of the Margarita is problematical. Margaritas have been attributed to
the Garcia Crespo Hotel in Puebla, Bertita’s Bar in Taxco, a San Antonio
party girl in Alcapulco, the Caliente Racetrack in Tijuana, and even places
in Los Angeles and San Diego. Wherever Margaritas were invented, they had gained
popularity by the 1930’s in both Mexico and the United States. My dad,
Laurl Moffitt M. D., was the doctor in Benson, Arizona at the time, and
spoke of enjoying Margaritas in the mid-1930s in the northern Mexican port
of Guaymas, in Sonora, Mexico.
The Hussong family, who we knew well when I
was a kid, has owned Hussong’s Cantina in Ensenada, Baja California, since
the 1860’s. They did not claim to have invented the Margarita, but they
have served Margaritas since the 1930’s and did claim their Margarita recipe to be the same
as the original. Hussong’s was a favorite watering hole of the fishing and
hunting crowd in the 40’s and 50’s, we hung out there, and I had my first
taste of a Margarita there around nineteen forty six or forty seven.
Sometime before he died in the early 1960’s, Dick Hussong gave me their
family recipe for Margaritas, seldom used by then for tourists, and I have
Hussong’s has changed even more over the last few decades,
and is now a fall-down-on-your-face tourist and surfer bar with
tourist-surfer Margaritas. Here, though, is the original Hussong’s recipe for Margaritas
as Dick Hussong gave it to me.
Margarita de Hussong’s Cantina, Ensenada, BC, Mexico.
2 oz. Cuervo Gold Tequila
- 1 oz. Fresh squeezed lime juice
- 7/8 oz. Mexican Controy Liqueur
Salt a cold champagne glass by wiping a cut lime around the rim and dipping
into coarse salt to the depth of 1/8th inch. Shake the Margarita well with
an abundance of cold, fresh ice and strain into the prepared glass. French
Contreau or even Triple Sec may be substituted for the Controy and any good
Anejo Tequila will do.
Bruce Moffitt, 1997
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