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Chia-seed margarita by Francisco Alejandri

Food styling: Ashley Denton/Judy Inc. ( Prop styling: Stephanie Saunders /Judy Inc. Photography: Angus Fergusson/The Globe and Mail

On the eve of his new restaurant opening in Toronto, inventive expat chef Francisco Alejandri opens up his recipe book for Globe Style.

Servings: 1

Ready time: 30 minutes

Chia-seed margarita

½ oz fresh lime juice

1 oz orange juice

¼ tsp chia seeds

1 slice lime

Dash tajin chili powder (or

substitute ½ tsp salt mixed

with ¼ tsp chili powder)

1½ oz white tequila

½ oz triple sec

1 ice cube, crushed


Chill a margarita glass by rinsing it in cold water and placing the wet glass in the freezer for 20 minutes.

Combine both juices and let the chia seeds soak in the juice mix for 5 minutes.

Remove the chilled margarita glass from the freezer and rub the rim with the slice of lime. Pour the tajin chili powder on a plate. Press the rim of the glass into it.

Pour the tequila, triple sec, juice mix and ice into a cocktail shaker. Cover and shake well.

Pour the mixture into the prepared glass.

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