mexican-inspired menu Archives

Frozen Margaritas

Drake had Santa Margherita by the liter, but we aspire to have frozen margaritas by the liter. That’s the motto, baby. YOLO.

If you’re inclined to keep a blender on board, these margaritas can be served frozen. Otherwise, simply serve over ice for the same effect. You could also try our recipe for Cranberry Margaritas.

Ingredients:

2 cups crushed ice
12-oz. can frozen limeade
2 oz. Cointreau
8 oz. tequila

Directions:

Add all ingredients to a blender, process for 10 seconds and pour 5-6 ounces into four glasses.

By Lori Ross, Southern Boating June 2019

More Mexican-Inspired recipes:

Mexican Street Corn

Avocado Salad

Creamy Fruit Cocktail

Chicken Quesadillas

Chicken Quesadilla

When your mom goes out of town you ask: But what’s there to eat? She will always answer: Make yourself a dang chicken quesadilla!

This will also be the answer if you are cruising on your boat. While we can guarantee that you’ll like this meal, the same can not be said for Tina.

Spice Mixture:

1 tsp. each ground cumin, chili powder, garlic powder, salt, onion powder, and paprika
½ tsp. dried oregano

Quesadilla Ingredients:

1¼ lb. boneless skinless chicken breasts or thighs (beef or shrimp is good, too)
3 cups sliced bell peppers
2 cups sliced onions
8 flour tortillas (10-inch)
16 oz. shredded cheese
Sour cream and salsa, to serve

Directions for Chicken Quesadillas:

Heat grill to high (meat, veggies, and quesadillas can also be heated on the stovetop or baked in an oven at 375°F).

Combine ingredients for spice mixture in a bowl. Sprinkle half mixture on chicken and cook on the grill for 6 minutes. Mix remaining spice with veggies, flip chicken and add veggies to grill; cook about 5-6 minutes.

Transfer cooked veggies to a bowl, and let chicken rest on a cutting board for 10 minutes. Lower grill temperature and cook tortillas until lightly browned on each side. Remove from heat and assemble chicken quesadillas.

Slice chicken thinly, place one tortilla on plate and top with cheese, chicken, peppers, onions, and 2 additional tablespoons of cheese. Top with another tortilla. Repeat to make four quesadillas and place back of a medium-low grill for 5-10 minutes until cheese is melted.

Cut into 6 pieces and eat like a pizza, dipping in salsa and sour cream.

By Lori Ross, Southern Boating June 2019

More Mexican-Inspired recipes:

Mexican Street Corn

Avocado Salad

Creamy Fruit Cocktail

Frozen Margaritas

Creamy Fruit Cocktail

In Spanish, this tasty and vaguely healthy creamy fruit cocktail dessert is called ‘bionico’.

We just call it damn good instead.

We also learned from a food blogger a little bit of the history behind the dish. According to Erika of Nibbles and Feasts, “A bionico or a bionic in English, is a common energy snack enjoyed in between meals. Many people with physically enduring days add granola and popped amaranth for a source of protein and added energy. It’s a better-for-you treat. Way better than the store bought granola or protein bar because it has all the benefits of fresh fruit and dairy.”

It serves as a dessert here for all intents and purposes. Forgive us, Ericka.

Ingredients:

4 cups diced fruit (strawberries, apples, mango, pineapple, melon)
1/3 cup each of sour cream, plain yogurt
and sweetened condensed milk
1 tsp. vanilla
½ cup granola with nuts, raisins, and coconut
2 Tbsp. honey

Directions:

Mix fruit in a bowl. In a separate bowl, mix sour cream, yogurt, vanilla, and condensed milk. Add 2 tablespoons of the cream mixture to 4 dessert bowls, and top each with 1 cup fruit, 2 tablespoons granola and a ½ tablespoon of honey.

By Lori Ross, Southern Boating June 2019

More Mexican-Inspired recipes: