Cinco de Mayo calls for celebration—and what better way than with a margarita in hand? From spicy and smoky to frozen and fruity, Mexico serves up a fiesta of flavors in every glass. However you sip it, there’s a margarita that brings the party to life!

Here is a list of margaritas beloved across Mexico and where they're most popular.

Spicy Margarita – Popularly found in Mexico City

Ingredients:

• ¼ jalapeño pepper, sliced, plus more slices for garnish
• 1 ounce blanco tequila
• 1 ounce orange liqueur, like Cointreau, Grand Marnier, or triple sec
• 1 ounce fresh lime juice, plus a lime wedge for the glass rim
• ½ ounce agave nectar, simple syrup, or freshly squeezed orange juice, plus more to taste
• Ice
• Tajín or kosher salt, optional, for the glass rim

Directions:

Prep the rim of the glass (optional): Rub the lime wedge around the rim of a rocks glass. Fill a small plate with Tajín or kosher salt. Dip the glass into the Tajín or salt to coat the rim. Fill with ice. Muddle the jalapeño in a cocktail shaker. Add the tequila, orange liqueur, lime juice, and agave nectar and fill the cocktail shaker with ice. Cover and shake until chilled. Strain into the prepared glass. Garnish with jalapeño slices and serve.

Mango Habanero Margarita – Popularly found in Cabo

Ingredients:

• 2 oz tequila
• 1 oz mango puree
• 1/2 oz lime juice
• 1/4 oz habanero syrup
• Salt for rimming the glass
• Lime wedge and mango slice for garnish

Directions:

Rim a glass with salt and fill it with ice. In a shaker, combine the tequila, mango puree, lime juice, and habanero syrup with ice. Shake well until it's chilled. Strain the mix into the prepared glass. Garnish with a lime wedge and a slice of mango.

Blue Lagoon Margarita – Popularly found in Cancun

Ingredients:

• 4 lime slices
• 3 tablespoons coarse sugar
• 1/2 cup chilled lemon-lime soda
• 1/2 cup tequila
• 1/2 cup blue curacao
• 1/3 cup partially thawed frozen limeade concentrate
• 2 cups ice cubes

Directions:

Using lime slices, moisten the rims of 4 margarita or cocktail glasses. Set aside lime slices for garnish. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Set it aside. Discard remaining sugar on plate. In a blender, combine the remaining ingredients; cover and process until blended. Pour into prepared glasses. Garnish with reserved lime slices. Serve immediately.

Coconut Margarita – Popularly Found in Puerto Vallarta

Ingredients:

• 4 ounces silver tequila
• 2 ounces freshly squeezed lime juice
• 1 ½ ounces agave (or simple syrup)
• 3 ounces full fat coconut milk
• 2 cups ice

Directions:

Start by making the toasted coconut rim. Add shredded coconut to a pan over medium-low heat on the stove. Cook, stirring often, until coconut is toasted, about 4-6 minutes, then pour toasted coconut on a plate and allow to cool for a few minutes. Use a lime wedge to wet the rim of the glass, then dip the rim of the glass in the toasted coconut, rolling from side to side until well coated. Repeat with the second glass. Next, make a margarita. Add tequila, agave (or simple syrup), lime juice, coconut milk, and ice to a cocktail shaker. Cover tightly and shake for 15-20 seconds. Divide the margarita between the prepared glasses and garnish with a lime wedge on the rim and freshly grated lime zest on the surface of the margarita. Cheers!

Cucumber Margarita – Popularly Found In Tulum

Ingredients:

• 1-1/4 cups sliced English cucumber, divided
• 1 lime wedge
• Coarse sea salt, optional
• Ice cubes
• 2 ounces blanco tequila
• 1 ounce triple sec
• 1/2 ounce lime juice

Directions:

Place 1 cup sliced cucumber into a food processor; process until pureed. Press through a fine-mesh strainer into a bowl; discard pulp. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle salt on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, Triple Sec, lime juice and 1-ounce strained cucumber juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Stir in the remaining 1/4 cup cucumber slices. Garnish with lime wedge.

Classic Lime Margarita – Popularly Found in Jalisco

Ingredients:

• 1 ½ ounces tequila
• 1 ½ ounces Cointreau or triple sec*
• 1 ¼ ounces lime juice, about 1 lime
• ½ ounce Simple syrup, optional
• Salt for the rim, optional
• Lime wedge, for garnish

Directions:

Fill a cocktail shaker with ice and add tequila, lime juice, simple syrup (if using) and Cointreau. Shake until the sides are fully frosted. Add fresh ice into the prepared glass and strain the margarita into the glass. You can also use the ice from the shaker; this is up to you. Garnish with a wedge of lime.

Passion Fruit Margarita – Popularly Found In Sayulita

Ingredients:

• 1 lime wedge
• Optional: Tajin seasoning or coarse sea salt
• Ice cubes
• 2 ounces blanco tequila
• 1-1/2 ounces passion fruit nectar
• 1 ounce triple sec
• 1/2 ounce lime juice
• 1/2 ounce simple syrup

Directions:

If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle Tajin seasoning on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, passion fruit nectar, Triple Sec, lime juice and syrup. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge.