Making a great margarita is part art, part science-

 It requires a Mix Master (we’ve got a great one, Mike Kelly!) and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas Tres Señoritas?

Mike Kelly, our Margarita Master

Mike Kelly, our Margarita Master

  • We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes.
  • We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit
  • We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita
  • We use organic agave syrup as a sweetener, not sugar and water.
  • We recommend a reposada tequila that has been aged in small barrels.
  • We recommend Torres Orange over Gran Marnier : its lighter and easier to blend.
  • We rim our glasses with Sal de Vida Gourmet’s Ancho Chile Lime Salt, which is made just for this purpose.

Looking for our PRIVATE CHEF In-home Culinary Experience?

Dinners for 4-20 guests prepared in your kitchen

CLICK HERE for Una Señorita Gourmet


Food that is a party on a plate, as pretty to look at as it is pleasing to the palate.

Photo by Adriana Alamzan Lah

Flores de Calebaza Rellenos (Stuffed Squash Blossoms) filled with Napa Valley ricotta, available seasonally. We also do a beautiful Flor de Calebaza soup!



Photo by Adriana Alamzan Lah

Vol au Vents (Puff Pastry Shells) filled with shrimp in a classic Tarragon Buerre Blanc , from our Menu Afrancesada, a fusion of French and Mexican ingredients and techniques.



Hazelnut mole, made using over dozen ingredients, a great accompaniment to shrimp or scallops (or poultry).