Quenching, mouth-watering, drop-dead delicious. But those frozen or on-the-rocks daisies (margarita is Spanish for “daisy”) can’t sit on your customers’ tables alone. It’s time to bolster menus with tantalizing pairings for one of America’s most popular cocktails.

The key to these pairings in Mexican cuisine is balance. The list of spices and sauce combinations is seemingly endless. Let’s point you in the direction of pairing deliciousness. Here are a handful of ideas to stir the fiesta creativity.

Spice is Nice

Our first pairing idea fires off an explosion of flavors. Start with a spiced mango margarita with a chile-spiced rim to keep the mouth tingly. Every sip will excite the taste buds of customers looking for a little extra kick in their marg. On-the-rocks knocks socks off a little more than frozen, but whatever your patron’s preference, they’ll pull back from the glass electrified.

Pair this with the up-tempo chicken mole poblano and that to-die-for sauce that mixes a variety of chile flavors and hint of chocolate (and cinnamon, if you wish). There is sweetness and heat in this yummy entrée, which is best served with rice. This margarita and dish pairing allows eaters to balance out the flavor profile as they work around the plate.

(Just don’t tell the nuns of Puebla’s Covent of Santa Rosa, where the dish originated, that the poblano is a perfect margarita pairing dish.)

Margs Got the Look

Start with a prickly pear cactus margarita. The colors alone will grab attention right away. Dress it up however you’d like with additional garnishes but think more fruity options. The purples, pinks, and greens will certainly make it to your customers’ Instagram pages. Flavor-wise, this delivers an exquisite citrus and sweet profile.

Now, most likely, your customers would have finished their first prickly pear cactus margarita before thinking about food, so let’s have something ready for their second round. The best thing to complement this gorgeous margarita is a hearty dish with big flavor — barbacoa torta. You can play with sauces but go for more flavor boosting — citrus slaw with a kick that gives you crunch, or a cilantro and lime aioli to work with the fats of the meat.

One thing is for sure — together, these make a beautiful couple.

Care to Tango?

Fire up the drink menu with a grilled peach margarita, bringing your customers something tangy and robust. That grilled peach garnish is to die for alone. Thanks to heating that fructose, the flavors punch at the back of the tongue. This drink is best served frozen for maximum effect.

To balance the marg, pair with chicken tinga tacos for something smoky and a tinge spicy. Who doesn’t love tacos? Keep the toppings to a minimum — cheese, cilantro, lime, onion — to highlight the shredded chicken’s glory. With a little more power than a typical chicken taco, these tinga tacos balance nicely with the cool-down effect of the margarita.

Whoever orders this in the group will be the envy of the table.

Keep It Simple, Silly

Okay, we’ve stretched to the end of the spectrum. Let’s whip it back to a more traditional or expected flow of margarita and food pairing. Take a classic lime margarita with a salted rim (make your own in-house margarita mix) and pair it with a pork pozole.

Pork and lime are a match made in heaven, as they balance flavor profiles. Not to mention, the premium marg with a less expensive pozole is good for the bottom line. As the customer sips and slurps between the two, they’ll be calling for seconds. Well, the margarita for sure.