The Best Margarita in Dallas
Five Mexican restaurants. Four women. One limousine. Our mission: Find the best house margarita on the rocks—all for you, dear readers.
|
The Contenders |
Price |
Size |
Tequila |
Color |
Ice |
|
Mariano’s Hacienda |
$4.95 |
8 oz. |
Manik |
Celadon |
Cubed; too much of it for the short glass |
|
Desperados Mexican Restaurant |
$3.50 at happy hour; $5.50 at not-so-happy hour |
14 oz. |
Manik |
Lime green |
Frosted milkshake glass with a nice amount of ice |
|
Javier’s |
$8.95 |
10.5 oz. |
Cuervo Gold and Cuantro |
Citrine |
Crushed, Sonic-like ice in a water glass |
|
Taco Diner |
$8 |
8 oz. |
Sauza Blanco |
Hue de Alka-Seltzer |
Not enough ice for the large water glass |
|
Gloria’s |
$3 |
11 oz. |
Manik |
Cucumber |
Appropriate ice to margarita ratio for the highball glass |
Mariano’s Papa’s Margarita
Margarita salt or other coarse salt
2 oz. of Herradura Silver 100% agave tequila
3/4 oz. of Cointreau
2 oz. of lime juice
2 wedges of limes (Cut into 4 small pieces.)
3 tsp. of simple syrup or agave nectar* or 1/2 oz. of sugar (Adjust to taste depending on tartness of the lime.)
Step 1: Rim a 10 oz. rocks or old-fashioned glass with a lime wedge and dip in salt.
Step 2: Muddle lime wedges with simple syrup. Add tequila, Cointreau, and 2 oz. of lime juice. Fill glass with crushed ice. The secret is in the muddling because it releases the oil in the lime rind.
*Note: Agave nectar available at Whole Foods and Central Market.
