Best Bites Blog > Cooking at Home|Recipes|Wine & Spirits
How to Make Oyamel’s Salt Air-Topped Margaritas
The best part of the signature margarita at Oyamel, the Mexican small plates restaurant which just reopened in Penn Quarter, is the “salt air” foam that takes the place of a salt-crusted rim. Here’s how to do it at home.
Oyamel's Salt Air for Margaritas
1 cup fresh squeezed lime juice
2 cups water
1 tablespoon kosher salt
1/2 teaspoon soy lecithin (available at GNC stores)
Combine ingredients. Tilt the bowl away from you and blend with hand-held blender held in the far corner. When there's an inch or so of foam on top, it's ready to use. Skim off foam onto margarita (made with your favorite recipe). When you've used it all up, repeat the process. Juice mixture can be refrigerated for several days.