Booze in a Blender
Chuy's [2706 Westheimer, (713)524-1700] is the perfect place to ponder the connection between Elvis Presley and fine Tex-Mex. The Elvis shrine at the front door features an LP of the soundtrack to Blue Hawaii along with a bust of the King. I take a seat at the Chihuahua Bar a few minutes before closing time. It's Green Chile Festival time at Chuy's, and the hot peppers are hanging everywhere. I order a pair of green chile rellenos. The bartender's first name is Sara; her last name is none of my business. She recommends a bright orange mango margarita to put out the green fire.
Chuy's mango margaritas: Mango and lime are my favorite fruits in a margarita. You can use mango nectar if fresh mangos are too expensive, but this drink tastes much better with the real thing. If it tastes too sweet, add some more lime juice.
2 shots tequila
1 shot Cointreau
1/4 fresh mango, peeled and chopped
1/2 cup fresh orange juice
Juice from 1/2 lime
1 cup crushed ice
Lime slices for garnish
Combine all the ingredients except the lime slices in a blender and blend until slushy. Serve in large martini glasses. Garnish each glass with a lime slice. Serves two.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.