At its core, a margarita is pretty basic. It requires tequila, triple sec, and lime juice. But, as you probably know, not all margaritas are created equally. If the tequila and triple sec are not top shelf, and the lime juice is not as fresh as it can be, the drink is simply not going to work. That’s what sets our margarita apart—we use the best ingredients to make sure that the margarita is as juicy and delicious as possible.
Tequila is the main flavor in a margarita, which means that using the best possible tequila is the only way to make a great drink. It should be made primarily from agave—not cane sugar. Tequila is also traditionally colorless—not dyed. Triple sec is the next ingredient, though it is sometimes replaced with Cointreau, depending on who is making the drink and who is drinking it. Cointreau is a favorite of those who like a little bit stronger citrus flavor, while triple sec is a little bit milder and has a lower alcohol content.
The final ingredient is lime. Here, it’s easy to find high quality, fresh limes, any time of the year. It shouldn’t be so sour that it burns your throat, but it should be tart enough to be refreshing on top of the other flavors. We think we’ve got just the right flavor down—it’s juicy without being overwhelming.
A big part of the draw of a margarita restaurant, Glendale residents know, is the atmosphere. While you can get a margarita at any old bar in the city, you can only get an authentic one at a restaurant that is famous for its delicious Mexican food. And where else would you want to get your margaritas?