Perro Oaxaqueño

Perro Oaxaqueño

It's Cinco de Mayo, which means it's margarita time! Who am I kidding?! It's always margarita time. Am I right?! If you know me, you know that I love margaritas. It's probably more so to do with the fact that I love salt. Give me a salt-rimmed margarita (or two!), chips, salsa, freshly made guacamole and I am one happy gal. If you like margaritas (and want some recipe inspiration) check out ¡Hola! Jalapeño's Margarita Week

A few years back, on my first trip to Oaxaca, I discovered sal de gusano,which literally translates as "worm salt". Hold the phone! Did you say worm salt? Yes, and don't judge. Sal de gusano is a mixture of toasted and ground agave worms, ground chili peppers, and salt. It's a little spicy, with a touch of smokiness, and super flavorful. It has become my favorite type seasoning. I use it on everything - jicama, apples, strawberries, avocado, pancakes (recipe coming soon!), and my cocktails. 

One of my absolute favorite cocktails is the Perro Oaxaqueño, Oaxaca's version of a Salty Dog. It's a cocktail of mezcal and grapefruit juice, served in a highball glass with a salted rim. It's so easy to make and only requires 3 ingredients.


3 1/3 oz freshly squeezed grapefruit juice
sal de gusano


1. Wet the rim of a highball glass with a grapefruit and dip it in the sal de gusano.
2. Add mezcal, grapefruit juice and ice to a cocktail shaker and shake for approximately 15-20 seconds.
3. Strain into your salt-rimmed highball glass.
4. Serve straight up; without ice. Garnish with a slice of grapefruit. 


If you happen to find yourself in Oaxaca go and visit my amigos over at Mezquite. Tip: Go around sunset to enjoy your Perro Oaxaqueño on their rooftop patio as you watch the sky turn lovely shades of pink. #eatdrinkcookmexico

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