Kevin Hopper, bar manager at Capitol Bar in Boise, shows you how to make a classic margarita with a juicy twist: Capitol Bar's Cinco de Mayo Margarita. Ingredients: 1.5 oz. premium tequila, .75 oz. Cointreau, .75 oz. fresh lime juice, .5 oz. simple syrup, .5 oz. fresh orange juice, chile salt. Method: Fill mixing glass with first four ingredients. Add ice and shake. Strain into a chile-salt-rimmed, old-fashioned glass filled with ice. Squeeze fresh orange juice over top. Garnish with orange peel.
Food Network's Guy Fieri, host of 'Diners, Drive-Ins and Dives', paid a visit to three Modesto restaurants on Jan. 20. He filmed for a future episode from Bauer's 66 1/2, Food Fix Truck and Commonwealth Gastropub.
NOTE: Video shot January 20. Episodes to air in April 2016.