By Sara Parker
Nothing tastes better with Southwest fare than an ice cold margarita. Three Valley restaurants spilled on what goes into their mouthwatering margs. Try ’em at home or check them out next time you stop by!
Z’Tejas is known for its strong margaritas and delectable variety of food. The menu offers anything from burgers and fries to seafood and pasta. Try the classic frozen margarita Little Larry or for a bit of a twist, you can also try the Skinny Citrus Smash in the restaurant or make your own at home with the recipe below!
Skinny Citrus Smash Ingredients:
2 oz 1800 Anejo Tequila
6 Orange Wedges
3 Lemon Wedges
5 Mint leaves
1 oz Agave Nectar
Muddle oranges, lemons and mint with 1 oz agave nectar in a mixing tin
Add 2 oz 1800 Anejo Tequila and ice and shake vigorously
Pour over fresh ice on a margarita glass
Garnish with 2 raspberries and a mint leaf
Joyride is another modern Mexican restaurant. It serves nine varieties of tacos (including a delicious vegetarian taco) and other classic Mexican dishes all served family style with made-to-order tortillas. Try one of its menu’s many margaritas for $9.
Mix and serve.
Blood Orange Margarita
House Blood Orange Sour
Mix and serve.
Last, but not least, is Milagro Grill. Milagro also offer a modern take on Mexican and Latin American cuisine including tacos, flatbreads, tortas and platos fuertes. Two margarita specials Milagro Grill debuted on National Margarita Day, Feb. 22, are the Platinum Caddy and the Habanero Raspberry Margarita.
2 oz of Mastro Dobel tequila
¾ oz Gran Gala
½ oz agave nectar
4 oz sweet and sour mix (1 ½ oz lemon, 1 ½ oz lime juice and ½ oz simple syrup)
Place in shaker add ice and shake
Rim margarita glass with salt and pour into glass
Garnish with a lime
Habanero Raspberry Margarita
8 oz of Raspberries, ½ habanero chili, and 2 oz of sweet and sour mix
2 oz Sauza Blue Silver Tequila
1 oz Triple Sec
3 oz Sweet and sour
1 oz of Raspberry/Habanero Mix
Blend raspberries, habanero chili and sweet and sour mix
Place all ingredients in shaker with ice and shake
Rim glass with salt and pour into glass
Garnish with 3 frozen raspberries on a skewer