Recipes for tequila lovers from the L.A. Times Test Kitchen

The margarita is one of the favorite drinks at Malo’s.

(Carlos Chavez / Los Angeles Times)

July 23, 2015 10:33 AM PT

From cocktails to main courses, appetizers and even sweet treats, here are some of our favorite tequila-based recipes.

Poblano sorbet is a spicy, icy and sweet treat involving peppers, sugar, tequila and lime juice.
Recipe: Poblano sorbet

(Glenn Koenig / Los Angeles Times)

Recipe: Baja baby scallops ceviche

(Kirk McKoy / Los Angeles Times)

Recipe: Persimmon margarita

(Kirk McKoy / Los Angeles Times)

Recipe: La Perla

(Ricardo DeAratanha / Los Angeles Times)

Recipe: Grilled corn with tequila lime butter

(Lawrence K. Ho / Los Angeles Times)

Recipe: Recess Thyme

(Glenn Koenig / Los Angeles Times)

Recipe: AM punch

(Ricardo DeAratanha / Los Angeles Times)

The Papi Pera cocktail with tequila, pear and cinnamon syrup.

(Kirk McKoy / Los Angeles Times)

This luscious eggnog gets an extra kick from star anise. Variations include rum, tequila, whiskey, gin and more. Recipe: Eggnog (with 7 variations)

(Gary Friedman / Los Angeles Times)

Recipe: Ponche Villa

(Glenn Koenig / Los Angeles Times)

This decadent margarita is finished with a dusting of gold leaf. Click here for the recipe. (Glenn Koenig / Los Angeles Times)

A horseradish and pomegranate margarita.

(Lawrence K. Ho / Los Angeles Times)

Blood orange margaritas from Marix.

(Pornchai Mittongare / For The Times)

Recipe: El Coyote margarita

(Con Keyes / Los Angeles Times)

This margarita-martini hybrid mingles spicy jalapeno-infused tequila with sticky sweet triple sec, fresh-squeezed orange juice, lime juice and salty olive juice for an oddly refreshing liquor-forward drink. Click here for the recipe. (Anne Cusack / Los Angeles Times)

The Angelina cocktail served at Mas Malo in Los Angeles.

(Glenn Koenig / Los Angeles Times)

This margarita is made with Casa Vieja tequila, a “kosher for Passover” tequila. Click here for the recipe. (Carlos Chavez / Los Angeles Times)

Recipe: A guava margarita.

(Beatrice de Gea / Los Angeles Times)

Cilantro margarita from Las Brisas del Valle

Las Brisas del Valle’s margarita gets its unique flavors from fresh cilantro and limoncello, the blended drink frozen until slushy before serving. Click here for the recipe. (Daniel Hennesey / For The Times)

Recipe: Ruby red grapefruit margarita

(Beatrice de Gea / Los Angeles Times)

Recipe: Blood orange jalapeno margarita

(Ken Hively / Los Angeles Times)

Frozen limeade adds necessary tartness while creating a smooth, even consistency in this slushy creation. Click here for the recipe. (Ken Hively / Los Angeles Times)

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