Make an authentic margarita. It couldn’t be simpler. Just combine one ounce each good tequila and triple sec with the juice of one Mexican lime (see Respuestas). This is the best—and strongest—margarita you will ever taste. ¡Salud!
Squeeze a Mexican lime. To keep pesky seeds out of your margarita, use a Mexican squeezer, a two-handled tool with a receptacle for the fruit. Place half of the lime, cut side down, in the concave side of the receptacle (you’d think you would match the curves of the lime and the squeezer, but not so). Squeeze the press closed over a bowl, extracting all the juice.
Season a new comal. A comal is basically a little iron skillet without sides, so the seasoning process is the same. Rub it with vegetable oil and heat it in a 350-degree oven for about an hour. Let cool in the oven. Reapply oil as needed, depending on use.
Make a quesadilla. Mexico’s grilled cheese sandwich is a snap. Sprinkle grated or thinly sliced cheese (like Monterey Jack or Chihuahua) on half a tortilla (corn or flour, your choice), add ingredients such as cooked chorizo or chile rajas (optional), and fold. Heat on a lightly greased comal or skillet until both sides are golden brown and the cheese is melted.