Beth Kennedy: Tacos and Margaritas
 

Meet Beth Kennedy! Yet another mover and shaker that we've had the privilege of befriending via social media! 

Beth has a varied and cultured taste having grown up in Florida (like us!), lived in Spain, and most recently moved to Washington D.C.

I'll leave the rest of the food talk to the one who's actually credible! Check out more of Beth's work at The Spice Girl Blog

 
 

BETH KENNEDY:

I have a confession. I don’t know how to cook anything for less than 6 people. Seriously.

I am not sure if it’s because I am the youngest of 7 children, and I always had to make food for the 5000, or if it’s because I lived in a house with 4 of my best friends in college and cooked for them. Perhaps it’s from learning bulk recipes in restaurants, or always cooking for a crowd during my time in Spain. Or maybe, it’s just an excuse to be in the kitchen for a longer amount of time, you know, for my own personal enjoyment.

Whatever the case, I only know how to make things in bulk. And, I do know for sure that a dish (or beverage) always tastes better when shared. Why am I telling you all this? To give you a heads up, this isn’t just a margarita recipe and a taco recipe. No no, it’s a recipe for a party. Gather your friends, and get to partying.


Margarita Recipe | The Spice Girl Blog

Serves 6

3 Limes

3 Lemons

1 Grapefruit

1/2 C Simple Syrup

1 1/2 C Your Favorite Tequila

Coarse Salt (optional)

1. Cut citrus in half, and juice into a large pitcher over ice. Reserve one lime for garnish.

2. Add simple syrup and tequila, stirring to combine.

3. For a salted glass, run a lime wheel over the top of the glass. Pour coarse salt onto a small plate, and place

glass rim-first into salt.

4. Add ice, and strain margarita into each glass. Enjoy!


Tacos de Carnitas | The Spice Girl Blog

Serves a shit ton

1 Pork Shoulder/Boston Butt Cut (~5 lbs)

1 Tbsp Cumin

1 Tbsp Chili Powder

1 Tbsp Oregano

1 Tbsp Pepper

1 Tbsp Salt

6 Cloves Garlic, Peeled

1. Preheat oven to 225 degrees F.

2. Place pork shoulder in a dutch oven.

3. In a small bowl, mix dry ingredients, and rub roast with dry ingredients on all sides. Add garlic.

4. Place dutch oven in the preheated oven, let pork shoulder cook uncovered for 8-10 hours.

5. Remove and shred with fork, and enjoy with whatever toppings you’d like.

6. Pro tip: pair with a margarita/s.


Comment below and let us know if you enjoyed this video/recipe method and would like to see more!