Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
It's Avocado Margarita Season, Here's How To Make Them
By
Jen Carlson
Published Mar 11, 2016
Modified Mar 11, 2016
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Jen Carlson
Published Mar 11, 2016
Modified Mar 11, 2016
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Avocado margs at Curra's. (Jen Carlson/Gothamist)
NYC has some great margaritas, from cheap and loaded with grain alcohol, to pink and frozen. But we have yet to master the avocado marg—an important part of SXSW, which just kicked off today.
Curra’s Grill in Austin serves up the best version of these IN THE WORLD—a thick and creamy concoction which is the best chaser to a long day at South By, or anywhere else. But just because you aren't there, doesn't mean you need to be deprived—you too can indulge in this magic.
Even if you are skeptical of mixing tequila with omega-3 fatty acids, we urge you try this recipe, which Brian Schikevitz, veteran bartender at Curra’s, has shared with us.
CURRA'S AVOCADO MARGARITA (makes 4 margaritas)
- 2 cups crushed ice
- 6 oz. regular well tequila of your choice
- 1 avocado, peeled, sliced, and pitted
- 2 oz. triple sec
- 4 oz. lime juice
- Pinch of cilantro
- Salt on your glass
Directions: Place ice, tequila, avocado, triple sec, lime juice, and cilantro in a blender, and blend until desirably smooth. (Vitamix blender works best, Schikevitz says.) Salt your glasses, or your one giant glass, and pour.
Tagged
avocado margarita
curra's
margaritas
recipe
original
Jen Carlson
Jen Carlson is a former WNYC and Gothamist editor.
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .