It’s our favorite holiday again! As you many of us already know, May 5th serves as an excuse for many of us to indulge in tacos, burritos, quesadillas, and more importantly, margaritas–without any judgement. But did you also know that Cinco de Mayo celebrate the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War? You might be surprised to know that the holiday is less popular in Mexico than it is in the US, as the holiday has evolved into a celebration of Mexican-American culture.

Let’s take this Cinco de Mayo to keep our Margarita glasses full with these delicious and refreshing recipes from The Taco Cleanse and Dry.

Avocado Margarita from The Taco Cleanse
If you’ve been following a low-fat, low-alcohol, low-carb diet, this margarita, inspired by the Austin restaurant Curra’s, will help get your body on track with the Taco Cleanse. It’s also great for people transitioning from green smoothies.

Makes 2 drinks
• 3 cups ice cubes
• ¾ cup tequila
• 1 avocado‚ cubed
• ¼ cup orange liqueur‚ such as Cointreau
• ½ cup orange juice (preferably freshly squeezed)
• Juice of three limes‚ plus one more for serving
• Salt for the glass

1. Crush the ice in the blender first and then blend until finely ground. Then add the tequila, avocado, orange liqueur, orange juice, and lime juice in a blender. Blend until as smooth as possible; add more lime juice if necessary to keep the blender moving.
2. In the meantime, pour some salt into a saucer. Run a cut wedge of lime around the top of the glass, remove it, and then dip the top of the glass into the saucer. Lift up, tap to remove excess salt, and then stand it upright, garnishing with a lime wedge. Pour in the margarita mix and enjoy.

Alcohol-Free Chile and Lime Margarita from Dry
• 5 ounces freshly squeezed lime juice
• 1½ ounces Chile-Infused Syrup
• 1 ounce freshly squeezed orange juice
• 3 limes, thinly sliced
• Fine sea salt
• Wedge of lime
• Ice cubes
• Slices of lime to garnish

1. Combine the lime juice, chile syrup, orange juice, and sliced limes in a pitcher and allow to stand for 10 minutes.
2. Pour some salt on to a plate, slide the wedge of lime around the rim of the glass, and then dip the glass in the salt.
3. Fill the glass with the margarita and ice and serve garnished with slices of lime.

Chile-Infused Syrup
Makes a 13.5-ounce bottle
• ¾ cup water
• 1 cup sugar
• red chiles, sliced in half lengthwise

1. Add all the ingredients to a pan and bring to a boil. Allow them to bubble for 5 minutes until thickened slightly. Remove from the heat and set aside to cool. Pour into a sterilized jar or bottle.