Every year, Richard Sandoval’s La Sandia, a modern Mexican restaurant in the open-air Santa Monica Place, hosts a six-week guacamole festival that highlights regional flavors. To come up with the ingredients, corporate executive chef Patrick Maxey of Richard Sandoval Restaurants and Manny Flores, Sandia’s director of operations, tour Mexico City, Toluca, Oaxaca and the Riviera Maya. They also select one ingredient to feature in a festival cocktail. "This year we chose kiwi, which is used in the Baja guacamole because it’s naturally sweet, bitter and sour all in one punch," Flores says. "Muddled fresh in the glass, it’s the perfect fit for a margarita."
-1.5 oz. El Jimador Tequila Blanco
-2 oz. La Sandia Sour Mix
-1 lime wedge
-Tajin chile seasoning
1. Muddle the kiwi and lime wedge in a glass shaker. 2. Pack with ice.
3. Add sour mix and tequila.
4. Shake hard.
5. Rim margarita glass with Tajin.
6. Pour shaker contents into glass.
La Sandia Sour Mix
-3 oz. fresh-squeezed lime juice
-3 oz. fresh-squeezed lemon juice
-1.5 oz. simple syrup
-6 oz. water
Mix all ingredients in a shaker or jar. (Makes one pint; leftovers can be stored in the refrigerator for three days)