Pour a margarita, have an audience.
Sunday introduced the 2nd annual Margarita Meltdown to La Villita, and temperatures within the upper 90s managed to get appear as though melting were around the menu. However the showcase, backed partly by Milagro Tequila, still came countless thirsty San Antonians to sip their way through samples from the dozen places out and about.
La Fogata features its own margarita fountain.
Their email list of participants incorporated Cha-Cha’s, Alamo Coffee shop, Two Step Restaurant, Coffee shop Ole, Henry’s Puffy Tacos, the Cork Bar in the Hotel Contessa, La Tequilera del Patron, Ojos Locos Sports Cantina and La Fogata. Whiskey Cake also put their margarita despite the fact that their restaurant isn’t set to spread out in the Shops at La Cantera until early November. Margarita Texas, a combination looking for only tequila and ice, also put their form of the neighborhood favorite.
Cha-Cha’s offers tacos in addition to margaritas.
Tuk Tuk Taproom and Cha-Cha’s were one of the restaurants offer snacks to munch on between sips.
Pure lime juice, tequila and agave nectar counseled me popular ingredients, though some booths also added their own touch, including cucumber, mango, peach as well as some herbs and spices, from cilantro to chipotle.
In situation you missed the big event but nonetheless wish to have a tasty variation about this classic cocktail, here’s a version in the 1970s because it seems within the Houston cook book, &"Cooking Collectibles.&"
Place glasses in freezer after dampening edges and spinning the rim in salt.
3 ounces tequila
1 1/2 ounces triple sec or Cointreau liqueur
1 1/2 ounces fresh lemon juice
Stir ingredients with ice. Strain into chilled glass.
Makes 1 serving.
From &"Cooking Collectibles: Favorite Recipes in the Buddies from the Greater Houston American Cancer Society,&" edited by Ann Criswell.
James Gonzaba hands out margaritas from La Tequilera del Patron.
The Puffy Taco uses a margarita.
Henry’s Puffy Tacos uses an ice sculpture to relax its margaritas.