The Perfect Spicy Mezcal Margarita w/ Chef Chris Valdes 🍹

Summary

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Podcast Summary: Stay Tranquilo – "The Perfect Spicy Mezcal Margarita w/ Chef Chris Valdes 🍹"

Host: Stay Tranquilo Network
Guest: Chef Chris Valdes
Date: May 14, 2026

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Overview

In this lively and hands-on episode, the Stay Tranquilo team welcomes Chef Chris Valdes to guide listeners through crafting a perfect spicy mezcal margarita. The conversation embodies Stay Tranquilo’s signature laid-back, stress-free vibe, blending culinary tips, playful banter, and a celebration of enjoying life—even in the kitchen. Listeners get both a step-by-step margarita masterclass and a dose of culinary philosophy with a focus on mindfulness, experimentation, and fun.

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Key Discussion Points & Insights

1. Importance of Fresh Ingredients

• Fresh Juice Over Premixes: Chef Chris emphasizes using freshly squeezed lime juice, not bottled or concentrate.

  “A is your lime juice, or whatever juice you're using has to be flat, fresh. ... It makes all the difference in the world.” (Chef, 01:15)

• Choosing Quality Limes:

  “Grab the softest ones... that's what's going to give you the most juice… If you're just grabbing the hardest limes, you're not going to have any juice.” (Chef, 06:46)

2. Step-by-Step Margarita Making

• Tasting the Mezcal First:

  • Before mixing, both taste the mezcal to appreciate its flavor and smokiness.

    “It has a nice smokiness. Smooth. Okay. I like it. It tastes good.” (Chef, 02:14)

• Preparing the Rim (Tahini Rim Technique):

  • Chef Chris suggests “Titanic-ing” the glass—dipping it at an angle into lime, then tahin for a stylish rim.

  “Think about the Titanic. Okay. Slanted... then you come back here, shake off the X's. Bam, Bam.” (Chef, 03:07)

• Building the Drink:

  • Spiciness Level: Jalapeño slices, including seeds, are muddled for heat and flavor (“four or five slices, seeds essential”—Host/Chef, 05:06–05:23)

  • Mixing in the Ingredients:

    • Two ounces of fresh lime juice, mango puree, a hint of passion fruit puree, a dash of agave syrup, and a splash of bitters are added with the mezcal.

    “We're making a mango mezcal one...Add some mango puree... I'll share the recipe with you if you want to share it with everyone.” (Chef, 07:32)

  • Taste and Adjust: Chef encourages tasting before serving, tweaking for sweetness or strength as needed.

    “I taste it, and that's going to tell me if it's good or not. And what I have to adjust before I pour it.” (Chef, 10:09) “That tastes good. I just need...Mine needs a little more sweetness. It needs more tequila. What does yours need?” (Chef, 10:19)

• Garnishing:

  • Dehydrated lime slices and pineapple leaves for a festive, restaurant-quality look.

    “It's about the little things, you know, it's about the little presentation is everything.” (Host/Chef, 13:19)

3. Kitchen Philosophy: Fun & Flexibility

• Trial and Error:

  • “Wait, that's what the kitchen is. Trial and error. And it's just a... you have to have a sense of what the hell? Mentality that if it comes out. Good, good. And if it doesn't, you learn for the next time.” (Chef, 04:17)

• Don’t Stress, Just Enjoy:

  • The kitchen should be a place for creativity and learning, reflecting the Stay Tranquilo ethos.

• Iterate and Improvise:

  “What I tell people, I'm like, on the next round, I'm going to fix it, and then I mess that one up, and I'm like, on the next round. And then by the time we finish the bottle, I'm like, let's start a new drink, like a mojito...” (Chef, 15:01)

4. Customizing for Everyone

• Not Into Spicy?

  • “If someone doesn't want to do spicy ... just don't do jalapenos, and you can follow a similar recipe.” (Host, 15:26)

• Mocktail Option:

  • Omit the mezcal and double up on bitters for an equally delicious non-alcoholic version.

    “Some people are not drinking, so you can make the margarita and omit the mezcal. And it's still going to make a great drink...” (Chef, 15:39)

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Notable Quotes & Memorable Moments

• Kitchen Zen:

  “You have to have a sense of what the hell? Mentality that if it comes out good, good. And if it doesn't, you learn for the next time.” (Chef, 04:17)

• On Family Traditions:

  “My mom, every year she does the same thing to me when I make the coquito... she's like, that doesn't have alcohol. ...That's not what we're going for. It's about familia.” (Chef, 11:41)

• Trial and Error as Essential:

  “On the next round, I'm going to fix it, and then I mess that one up... by the time we finish the bottle, I'm like, ‘let's start a new drink...’” (Chef, 15:01)

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Timestamped Highlights

• [01:15] - Importance of Fresh Lime Juice
• [02:14] - Mezcal Tasting
• [03:07] - “Titanic” Glass Rimming Technique
• [05:06–05:23] - Jalapeño & Spice Level Discussion
• [06:46] - How to Pick the Best Limes
• [07:32] - Core Margarita Ingredients
• [10:09] - Taste and Adjust Philosophy
• [11:41] - Chef's Family Coquito Story
• [13:19] - Garnishing and Presentation
• [15:00] - On Kitchen Experimentation
• [15:39] - Mocktail and Customization Tips

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Overall Vibe & Takeaways

The episode is both educational and lighthearted, brimming with tips for making a truly special margarita while never losing sight of the joy of experimenting, sharing, and living in the moment. Chef Chris and the Host keep things approachable and fun, weaving in personal anecdotes and authentic laughter. As Chef says:

“Make it fun…This is what drinks is about.” (Chef, 14:55)

Listeners are encouraged not only to try the recipe but to adapt it based on their taste and occasion—and to remember that in both the kitchen and life, it’s all about enjoying the ride.

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Perfect for:
Anyone looking to elevate their margarita game for Cinco de Mayo or just infuse more fun and tranquility into their hosting and kitchen adventures. Cheers and stay tranquilo!

Transcript

[Doug]

And, Doug, there's nowhere I wouldn't go to help someone customize and save on car insurance with Liberty Mutual. Even if it means sitting front row at a comedy show.

[Comedian]

Hey, everyone, check out this guy and his bird. What is this, your first date?

[Doug]

Oh, no. We help people customize and save on car insurance with Liberty Mutual together. We're married. Me to a human, him to a bird.

[Comedian]

Yeah, the bird looks out of your league.

[Doug]

Anyways, get a [e-mail] or with your local agent.

[Comedian]

Liberty. Liberty. Liberty. Liberty.

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[Chef]

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[Host]

All right, we are back. As you can see, we've eaten the tacos. We still got a couple more over here, but now it is time to make our spicy mezcal margarita. Tell us about what we have here as far as a spread.

[Chef]

Okay, so I think the most important thing. There's two very important things when you're making a good margarita. A is your lime juice, or whatever juice you're using has to be flat, fresh. Okay? That's a great thing. People just use the mix. People use the. The concentrate. Don't do that. Just. This took me five minutes to squeeze all of this juice, and it's just worth it. It makes all the difference in the world. The second point is we need to know what we're dealing with. So we're gonna pour a little. See, a little tequila here straight up. Just so we do a taste test.

[Host]

Okay.

[Chef]

Like, what are we dealing with? You know? And it's not a thing that we're just trying to drink to drink, you know, One little finger for me. No, there. That's like, what the hell?

[Host]

I mess. I always mess with my boys. And I always, like, okay, can you pour me something? I put a little beep. And they're like, dude, for real.

[Chef]

And technically, this is not a margarita. This is a shot. But so, you know, my Colombian side is like, Oh, that's good.

[Host]

That is nice.

[Chef]

Has a nice smokiness. Smooth. Okay. I like it. It tastes good. Yeah.

[Host]

Yeah, I like it.

[Chef]

Notice how we didn't say much about the flavor? We're just ready to.

[Host]

No, it's good.

[Chef]

Okay, so we're gonna start off with first. Let's do the rimming first. So we're gonna start off with. I like getting the glass. And you could do this two different ways. You could grab a lime. So grab the lime and just wet it in the outside. The other technique is you dip it like this, Slant it.

[Host]

Okay.

[Chef]

And then you come here and you go to your tahin. And look at that. Wow. That's how you do the tahini.

[Host]

All right, let's see if I can match that.

[Chef]

You could do it. Look, I'm going to show you how to do one more. Okay. And then you do two. So standard. Think about the Titanic. Okay.

[Host]

Slanted.

[Chef]

Then you come back here, Shake off the X's. Bam, Bam.

[Host]

All right, let me get in there.

[Chef]

Titanic.

[Host]

That. Titanic.

[Chef]

Sinking ship. Sinking ship.

[Host]

And then just like that.

[Chef]

Yeah, you put a half of the bottle. I was like, what are we gonna do with this now? Okay, that's good.

[Host]

Yeah.

[Chef]

Now let's try it one more.

[Host]

Okay, what are we gonna do here?

[Chef]

Okay, let's try one more. Okay. Wow, you're doing that.

[Host]

Okay, but pedal, like, rest it like. Like this.

[Chef]

Wait, you didn't Titanic it. No, no, I know.

[Host]

I just want to make sure before I. Titanic.

[Chef]

Put it in type of thing. Just shake it a little. Don't, don't, don't. Just put it in there. Like. Okay, shake it around and. Yeah, you were aggressive. We don't want to be aggressive with the Titan. So again, Titanic.

[Host]

Titanic. Bam.

[Chef]

And then this is slight. Titanic, but it's slanted.

[Host]

I.

[Chef]

No, you're already the way you're going in. There you go. There you go. Tilt it a little. Go in like that. Huh? Let me see.

[Host]

I don't want to get more in there. No, there we go.

[Chef]

There. There you go. That's much better. Wait, that's what the kitchen is. Trial and error. And it's just a. You have to have a sense of what the hell? Mentality that if it comes out. Good, good. And if it doesn't, you learn for the next time.

[Host]

Exactly.

[Chef]

Oh, yeah. So we got here some of these TPD is nice ice cubes. Cubes.

[Host]

I like that.

[Chef]

Right here.

[Host]

That's okay.

[Chef]

Okay, so let's grab the ice cube and just put it there.

[Host]

Perfect. Oh, okay.

[Chef]

Yeah, Perfect. Yeah. I'm going to put this right here. Okay. Next. So we have our tahin done. We did our or taste test. Maybe we have to do it. No, I'm joking. Okay, the next thing we want to do is we have to decide if we want spicy or Non spicy. We said we like spicy. So we're gonna get some jalapenos.

[Host]

Okay.

[Chef]

So you could add maybe three. Okay, Maybe four.

[Host]

I was gonna say. I. I'd go crazy with the.

[Chef]

Maybe five jalapenos.

[Host]

Let's start with four. Let's see where that gets us.

[Chef]

Where do we leave the mud?

[Host]

Loaded with the seeds. The seeds are essential, right? To the spice seeds.

[Chef]

Once. Once you mash that up, those seeds are gonna bring out all of that little hint and their essential oils and whatnot.

[Host]

Right.

[Chef]

So how many did you add?

[Host]

I put four.

[Chef]

Okay, I'll put three. You sure you don't want five?

[Host]

Why not? You know, it's Friday, Cinco de Mayo.

[Chef]

I don't need much because I'm already.

[Host]

You already got it.

[Chef]

And then you're just gonna give this a little. A little mash. I don't know if you see that. You know, you don't have to beat the. Out of it.

[Host]

I'm sorry.

[Chef]

You don't. You don't have to beat. You don't have to beat the crap out of it. You just need to, you know, a nice little smash and bam.

[Host]

Perfect.

[Chef]

Okay. And while you're doing that, I'm going to add some ice to mine. I can smell it.

[Host]

We got seeds flying everywhere. Have you ever, like, touched your eye?

[Chef]

After one day in culinary school, we were making a vegetarian chili. We probably used, like, five different peppers from I don't know what part of the world. I was crying, and I get my, like, the palm of.

[Host]

Right?

[Chef]

And I go like that. And I guess I had touched one of those seeds, bro. Dude, like, about four days. I look like.

[Host]

Same, same. No, it was bad. People thought I was sick or something.

[Chef]

Okay,

[Host]

how much are we putting in here?

[Chef]

It's just. There's no calories. Don't worry, bro.

[Host]

You need some, too.

[Chef]

I already have. I already got. Okay. Okay. So we're going to start with our freshly squeezed lime juice.

[Host]

How many limes, like, should you use?

[Chef]

It depends how many you're making. Right. This. This is 10 limes. Okay? So this gave me a good amount. But when you go to the grocery. Here's a nice tip. When you go to the grocery store, don't just grab limes. Like, grab the softest ones. And right now the lines are four for $3. So this is a luxury item, my friend. So you need to make sure you get the softest ones, because that's what's going to give you the most juice, Right? If you're just grabbing the hardest Limes. You're not going to have any juice.

[Host]

You're going to be mad at three little drops coming out.

[Chef]

You want to make sure that you get the softest. So that's what I did. I got my $12 worth. That's $12. Wow, that's crazy. That's more than a dollar. I just realized I paid more than a dollar.

[Host]

And that makes how many margaritas, basically?

[Chef]

Hey, we're going to see now. Okay, now you should make two. Okay, well, no, no, from. From this whole thing. Yeah, this. This is going to make about two, right? And then this will probably make about eight.

[Host]

Okay.

[Chef]

Yeah.

[Host]

How much am I putting here?

[Chef]

Two ounces. A little more dash. Okay. Okay, then. So we're making a mango mezcal one. So we're going to add some mango puree about. Again, about 2 ounces. And I'll share the recipe with you if you want to share it with everyone. Two ounces. Miho, that was like six ounces.

[Host]

That was six ounces.

[Chef]

That was a shitload.

[Host]

I was waiting for your signal.

[Chef]

You blame it on me. What the hell? Okay, we're gonna add some passion fruit. Okay. The passion fruit, the maracuya is just gonna add. It's just to. We're not trying to add maracuya flavor. We're just trying to add a little. A little sense of what's happening in there, you know?

[Host]

Got it.

[Chef]

And obviously the. The. The mescal is going to help with that too. You know, what's happening better with life type of situation. Okay. So.

[Host]

Which is why I like the me a little dash. Okay. Yeah, no, no dash. No heavy hand here.

[Chef]

Yeah, yeah. I mean, unless we're making a passion fruit one, then.

[Host]

No, I'm personally someone that like more tequila, you know, more jalapeno. And that's.

[Chef]

Yeah, okay.

[Host]

That's where I'm at.

[Chef]

Agave. A little agave. It's gonna add our. It's gonna add some sweetness to that. And mind you, these are both purees. You can find this in the frozen section or you can make your own puree, but these don't have any sugar to it. Obviously, mango is already as sweet. So this is just a little dash. Okay. Again, that little. What. What's that flavor in there? We're gonna add a little dash of this. This. This bitter. This is a angustra bitter. Bam. A little bad. It's just a little dot.

[Host]

Got it.

[Chef]

Like a teardrop. Yeah. Okay, perfect. And we. Oh, the mescal friend. Yeah, so you could pour yours and then.

[Host]

Okay.

[Chef]

I see you're very.

[Host]

I got a heavy hand.

[Chef]

Generous as me. No, no, no. For you. You gave me a little bit, so I'll pour my own.

[Host]

Okay, I got you.

[Chef]

That's.

[Host]

That's about right.

[Chef]

Right there, Ma. All right. Oh, coins Meal. You didn't add anything. You're like those bartenders that you. They make you. They spend 10 minutes making a drink, and it tastes like juice. So this one's gonna probably make one. Okay.

[Host]

So, yeah, we're ready. Ready to shake it up. Make sure this thing's tightened up and it doesn't go all over the place.

[Chef]

And if it does.

[Host]

Yeah, then we gotta. We gotta party.

[Chef]

Okay. And then again, if it's righty, you want to go righty. And then, you know, just give it a nice little shake. You know, you do something like this, you can put some music. If you're trying to impress someone, you shave, take out the guns, and give that a nice shake. And then one little thing I like to do before I pour it is I use this little top.

[Host]

Okay.

[Chef]

And I taste it, and that's going to tell me if it's good or not.

[Host]

Okay.

[Chef]

And what I have to adjust before I pour it. Smart.

[Host]

Okay.

[Chef]

That tastes good. I just need. Mine needs a little more sweetness. It needs more tequila. What does yours need?

[Host]

I think it needs more Mezcal.

[Chef]

Yeah. Yes. Okay.

[Host]

You're right.

[Chef]

You know, depending on the Mezcal you're using, make sure that you realize that these type of drinks, since we're using some good stuff, make sure that you're not like, oh, this is too light. And you keep adding because it's just like those. Those chick drinks.

[Host]

Exactly.

[Chef]

So called chick drinks.

[Host]

I probably did it to myself,

[Chef]

but I don't mind. I like living life on the edge, so I add some more.

[Host]

The spice is good, though. Again, I felt like we already. Yeah, yeah, that's. That's got to do it. If that doesn't get me there, then.

[Chef]

A little shake here.

[Host]

It's gonna be good. This is gonna be good. Is this. Is this like a staple that you make regularly?

[Chef]

I don't know if I want to say regularly. This is do. Yeah.

[Host]

Like a go to.

[Chef]

Yeah.

[Host]

You know.

[Chef]

Is it a go to? Yeah. Not every night. No. Wait, wait.

[Host]

I'm gonna give you another taste test. I feel confident.

[Chef]

Mine is perfect, actually. Mine could use a little more mescal. Pero.

[Host]

No, it's good. It's really.

[Chef]

My. My mom, every year she does the same thing to me when I make the coquito she. I always let her try it, and she goes. And she moves it around with her two fingers. She's like. And mind you, usually I'm like, wow, that has so much alcohol. She's like, that doesn't have alcohol.

[Host]

Oh, my God.

[Chef]

So I'm like, mom, this is starting the holidays. You don't want it like.

[Host]

Yeah, yeah.

[Chef]

That's not. That's not what we're going for. It's about familia. She's like, yeah. Okay, so now we're gonna. Are you happy with yours?

[Host]

I am very happy with it.

[Chef]

Good amount of see.

[Host]

Okay, perfect.

[Chef]

Okay, so now we're just gonna pour it.

[Host]

And do you take off the. The tapita?

[Chef]

Yeah, you have one. You have to. No, no, no. Because that's the same. Yeah. Okay. That's the strainer. You just want it like that all the way. Oh, no, I didn't go all the way. I left a little bit of room. Yeah, look at that.

[Host]

There we go.

[Chef]

I made perfect amount for two drinks. I should have two. No, you should have up to three. Okay. Your shaker is bigger than mine.

[Host]

Yeah, I know. I was kind of worried because it was getting a little. I'm getting there. It's coming up. Oh, there we go.

[Chef]

How funny. Your. Your Jedi water bottle shaker is bigger than mine. And.

[Host]

And it made.

[Chef]

Yeah, and it made less than mine. Interesting.

[Host]

I might have put a lot of ice, maybe.

[Chef]

I'll say, I know. You didn't add enough of tequila. Okay, so you have this, right? Then the next thing we're going to do is, you know, we put all this love into it. Let's garnish it. Okay. So I get these little dehydrated limes.

[Host]

Yes.

[Chef]

And I just like topping it with that. Like that.

[Host]

Okay.

[Chef]

It's about the little things, you know,

[Host]

it's about the little presentation is everything.

[Chef]

Right? And then, I mean, taste is important. These ugly pineapple leaves everyone throws away. You break them apart, you clean them, and you just put it right there. Nice. And. And hopefully it isn't Titanic on me. If you add more ice. It doesn't Titanic, but we went light on the ice because on a diet. And middle there, right there slanted. Look at that, bro. Doesn't that look like a restaurant style? Let me see. I eat, right? Yeah. Get it to sit up here.

[Host]

Oh, no.

[Chef]

You Titanic. That's perfect. Yeah. It doesn't have to be perfect.

[Host]

Okay.

[Chef]

Anyway, so. And let's give it a try.

[Host]

Let's give it a try.

[Chef]

Guess what? I'm excited you're gonna try mine.

[Host]

Okay. Yeah.

[Chef]

And I'm gonna try yours, and then we're gonna see.

[Host]

See which one.

[Chef]

We see what happens. Hey, cheers. Great stuff coming. Congrats on your first cooking demo and too many more to come.

[Host]

Absolutely. Definitely got to do this again.

[Chef]

Let's see. Oh, this is good. You're right. It has a good amount of mescal.

[Host]

Oh, yeah. This is stronger than mine, probably, but we went.

[Chef]

Okay. Yeah, that's good. Okay, now put it down. Okay, now try yours.

[Host]

Let me see.

[Chef]

Cheers.

[Host]

Cheers.

[Chef]

Oh, yeah, yours is stronger.

[Host]

Mine's my fortnite for sure.

[Chef]

Now you try, but don't joke.

[Host]

But it's got the perfect amount of. Of spice. I think the what I do four or five jalapenos.

[Chef]

No, I think. I think for what you were trying to describe, you probably wanted, like, a whole jalapeno.

[Host]

See?

[Chef]

And then you probably could have used maybe some sweetener in there, but it was good. This is. This is fun. This is what drinks is about.

[Host]

Yeah. Yeah.

[Chef]

And what I tell people, I'm like, on the next round, I'm going to fix it, and then I mess that one up, and I'm like, on the next round. And then by the time we finish the bottle, I'm like, let's start a new drink, like a mojito, and then the next step. So, you know, you just make. Make it fun.

[Host]

This is delicious. This is delicious. Hell, yeah. Appreciate. You love it. Like, as we said, great. You saw it. Simple, easy recipes for your cinco de Mayo. I mean, it is per.

[Chef]

It is.

[Host]

It is the perfect setup, where you got tacos, you got a little bit of spiciness, and if someone doesn't want to do spicy for something like this, basically just don't do jalapenos. And you can kind of follow a similar recipe.

[Chef]

You omit the. The jalapenos. Something else is very popular right now. Are the mocktails that people.

[Host]

Yes.

[Chef]

Some people are not drinking, so you can make the margarita and omit the. The mezcal.

[Host]

Okay.

[Chef]

And it's still going to make a great drink. You know, just add a few extra bitters in there. Right. But it's going to be a great drink, no? Delicious.

[Host]

Well, chef, appreciate the time. Hope everybody got to enjoy this. Let us know. Let us show us your recipes. Hopefully we get to see you guys making this in the kitchen. And, yeah. Happy cinco de mine.

[Chef]

Great. Cheers.

[Host]

Cheers. Salud.

[Doug]

And, Doug, there's nowhere I wouldn't go to help someone customize and save on car insurance with Liberty Mutual. Even if it means sitting front row at a comedy show.

[Comedian]

Hey, everyone. Check out this guy and his bird. What is this, your first date?

[Doug]

Oh, no. We help people customize and save on car insurance with Liberty Mutual together. We're married. Me to a human, him to a bird.

[Comedian]

Yeah, the bird looks out of your league.

[Doug]

Anyways, get a [e-mail] or with your local agent.

[Comedian]

Liberty. Liberty. Liberty, Liberty.