If you’ve ever been to Dallas, there’s a good chance you’ve eaten at Mi Cocina. It’s my all-time favorite Mexican restaurant (next to XOCO and Frontera in Chicago). The food is excellent. I ebb and flow between splitting fajitas and hoarding the Rico Salad to myself. But if I’m being honest, it’s their margarita, specifically the Mambo Taxi, that makes this place my favorite. It’s a strong, not-too-sweet margarita wrapped in a sangria swirl. One will leave you dancing and hailing an Uber.
I’ve got this ongoing mental list of recipes to recreate. Going out to eat always leaves me full. Mostly of food, sometimes ideas. A Mambo Taxi has been on the list for ages, but I’ve been too nervous to attempt it, to do it the great justice it deserves. The flavor. The swirl. Could it actually be done at home?
Make the sangria by combining all the ingredients into a pourable measuring cup. Stir. Cover and place in freezer along with 2 glasses.
Meanwhile, combine all margarita ingredients together (except the ice) in a high powered blender. Blend for a quick second to incorporate the ingredients. Place blender in fridge (or freezer if you have the room). Wait 20-30 minutes before assembling the drinks. This will allow the mixtures to get nice and cold.
Just before serving, pull out the glasses and sangria from the freezer. Set aside.
Add 2 heaping cups of ice to the margarita blender. Blend on high speed until thoroughly combined. Time will vary per blender.
Fill 1/5 of the glass with sangria. In a rocking motion, pour the margarita mixture on top to achieve a swirled look. Top with a lime wedge and straw. Serve immediately.
There will be a bit of leftover sangria. To use it up, double the margarita portion of the recipe for 4 drinks. Or serve the remaining sangria with ice and additional fruit wedges. The remaining sangria can be stored for 1-2 days covered in the fridge.