A Margarita For Every Mood
The margarita has been gracing menus in the state for the better part of 80 years. Many researchers claim the tequila-based cocktail is from Mexico or California, but one theory points to Galveston bartender Santos Cruz and his liquid homage to songstress Peggy Lee in 1948. Regardless of its provenance, the beverage is entrenched in Texas culture, elevating all manner of dishes, and simply making happy hours, well, happier. The margarita’s basic blueprint also lends itself to creative interpretations, with bartenders swapping in peak seasonal produce, inspired garnishes, and other agave spirits—making it the perfect way to toast any occasion. —Laurel Miller
CLASSIC
MARIANO’S HACIENDA
Dallas
Frozen margarita
Mariano Martinez created the machine capable of dispensing frozen margaritas in 1971. That feat was so significant, his invention has been inducted into the National Museum of American History. To this day, the recipe features high-quality ingredients like El Jimador tequila.
PAIR WITH
Fajitas
FRUITY
CUISHE COCINA MEXICANA
San Antonio
D.F.
Additions of strawberry and prickly pear are nothing new, but modern bartenders are now upping the ante with unexpected concoctions like this combo of tequila, mezcal, orange liqueur, grapefruit juice, and mango and passionfruit purees.
PAIR WITH
Aguachile
TROPICAL
EL CARLOS ELEGANTE
Dallas
Coco loco
This creamy, tiki-inspired blend of blanco tequila, coconut milk, lime, and nutmeg tastes like the love child of a margarita and a piña colada.
PAIR WITH
Fish tacos
DELICATE
EL MIRASOL
San Antonio
Chispa seltzer
Created at San Antonio’s La Fogata in the ’70s, a chispa is simply a margarita sans sour mix. This drier, delightfully refreshing version in the Alamo City calls for fresh citrus juice and a Topo Chico topper for a little fizz.
PAIR WITH
Chips and queso
HERBAL
MEZQUITE
San Antonio
Margarita Verdita
Think salsa verde with an extra kick: These savory iterations on a typical marg include ingredients like tomatillos, green chiles, garlic, cilantro, and cane sugar cooked down to a verdant syrup. The result is then shaken with lime and mezcal.
PAIR WITH
Guacamole
VEGETAL
TACONETA
El Paso
Mezcal margarita
Our favorite way to get our daily dose of veggies? This amalgam of freshly juiced carrots, pineapple, and ginger, plus a dash of triple sec, for a zingy beverage the color of a West Texas sunset.
PAIR WITH
Al pastor
SPICY
LAS RAMBLAS
Brownsville
I Ancho Lover
Poblano chile liqueur replaces the grassy brashness of jalapeño in a fiery riff that also includes mezcal, pineapple, lime, and agave nectar. Move over, bloody mary, there’s a new brunch cocktail in town.
PAIR WITH
Chilaquiles
SAVORY
MAHESH’S KITCHEN
Sugar Land
Tamarind Infused Margarita
Elevate that three-meat plate with a creative fusion of cumin-infused blanco tequila, tamarind chutney, triple sec, and lime. The liquid in your glass might outmatch the hints of smoke and earth in your ’cue.
PAIR WITH
Brisket or beef ribs
