For years now I've been buying the Jose Cuervo mix in the supermarket for almost $7.00 a bottle, and it doesn't come CLOSE to tasting as good as this very simple recipe! The secret is filling the blender with ice, and then the addition of the frozen limeade concentrate makes it the perfect consistency for a blended margarita. This tasted authentic, and exactly like the drinks I have ordered and enjoyed from Mexican restaurants. I am hooked on this recipe now! Great, delicious, easy to make, and much cheaper than a premade mix - I'll never make margaritas any other way again.

Reviewed On: Jun. 27, 2009

I wasn't real impressed with this recipe. First off, the meat shouldn't be cubed - schnitzel is cooked as a whole cutlet of meat, either chicken, veal, or pork. Even making that change, though, I found the dish uninspiring and rather bland. I think the addition of seasonings to the gravy would improve it dramatically.

Reviewed On: Jun. 26, 2009

My quest for the perfect adobo recipe continues. This one came pretty close; using apple cider vinegar in place of white vinegar gave it a slight sweetness that I found appealing. I would add whole peppercorns next time, and a teaspoon of tomato paste is an option if you want to give it a tangy kick; otherwise, this was about as close to authentic as I've been able to find. Note: I actually substituted pork for the chicken, though either will work.

Reviewed On: Jun. 26, 2009