Texas Monthly: Teala's Mango Margaritas, Salsa, and Black Bean Dip

Featured in the August 1994 issue of Texas Monthly

Teala's Mango Margaritas, Salsa, and Black Bean Dip

Teala's tomatoey salsa and pico de gallo-spiked black bean dip are lively complements to the cooling cocktails.

As the orange is to America, so the mango is to Mexico. Thus it is fitting, if not inevitable, that mango margaritas have become a summertime staple at Teala's in Houston (3210 W. Dallas), a Mexican restaurant with a Thai twist. Bangkok-born owner Teal Anomaiprasert got the idea while on a culinary reconnaissance trip to the Yucat�n, where she discovered that Mexican and Thai cooking have more than a little in common: "Both countries use lots of fresh lime, onions, tomatoes, cilantro, and hot, hot peppers." And, of course, mangoes.

Teala's
3210 W. Dallas
Houston, Texas

(List below is for full menu; individual recipe lists are included on each recipe page)

Liquor Store
white tequila
Triple Sec or Cointreau

Produce
4 - 5 ripe mangoes
fresh lemon juice (or 3 - 4 lemons)
fresh lime juice (or 6 limes)
fresh orange juice (or 1 orange)
7 medium tomatoes
2 onions
2 jalapeños
cilantro
garlic

Grocery
black beans
salt
black pepper
ground cumin
ground coriander seed
ground Mexican oregano
1 pound crushed ice