When we left off in my Mexican cooking class adventure, I was wandering around a mercado in Cozumel with my family and Josefina, our cooking instructor for the day, buying ingredients for the meal we would prepare at her home.

Remember all those limes?

Well you'll be happy to know they went to good use. No Mexican meal is complete without tequila, right?

I've heard multiple stories of the margarita's origin and multiple accounts of what makes a truly authentic margarita, so I think it's safe to say there's no right or wrong way to do it (there may, however, be better or worse ways).

When I was in Santa Fe last September, I had crisp (ahem, strong) margaritas that were low on the sugar and would never dream of being blended. In Josefina's kitchen, the margs were blended and sweet – but not too sweet. Both varieties were tasty.

I'll let Josefina tell you about her margarita:

Josefina's Margaritas

Makes 3

3 ounces fresh lime juice

3 ounces white tequila

3 ounces simple syrup

3 ounces Triple Sec

Ice

Blend all ingredients in blender until slushy with no large ice chunks. Serve in wide glasses with salted rims.