The many trendy restaurants of the Harwood District and Harwood Hospitality Group are sure to gain fans, but I set out to find if it's latest Tex-Mex venture is up to snuff.
An editor reflects on the impact of Austin’s Curra’s Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
An editor reflects on the impact of Austin’s Curra's Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
The Mexican, a fancy new restaurant in Dallas, aims for authenticity but isn’t using proper masa.
Can your blender hack it?
Here’s to Mariano Martinez, the inventor of the world’s first frozen margarita machine.
Jalapeño-infused agave is the secret to this sweet and spicy version from Danny Caffall, of Dallas’s Mansion on Turtle Creek.
The most popular cocktail from Marfa's Capri restaurant captures the desert in a glass.
The most popular cocktail from Marfa’s Capri restaurant captures the desert in a glass.
Celebrating Cinco de Mayo in quarantine is a cinch with these festive drinks.
One man’s strange, quixotic journey from New Braunfels to Longview.
The Dallas bar and eatery offers a delightful drink selection based on agave- and cane-based spirits.
A Canada man has a few questions about the Austin establishment immortalized in a Guy Clark song.
The Starlight Theatre Restaurant & Saloon has been serving its cactus margarita for so long that no one can recall its exact origins.
One man's adventure in margarita-making turns into a prickly affair.
From Eight Row Flint, in Houston.
Celebrate by raising a glass filled with one of these concoctions from The Pastry War, Odd Duck, and Mexican Sugar.
The "¡Ask a Mexican!" columnist and author of Taco USA: How Mexican Food Conquered America talks about Tex-Mex, Houston versus Dallas, and Ray's versus Henry's.
Where did our unofficial state drink come from?
On the rocks or frozen? Salt or no salt? And what tequila is best? So many questions, but these four recipes make it easy for you to shake up the best margaritas around.
The associate editor on classic margaritas, tequila, and writing about food and spirits.
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.
This tropical margarita is much fruitier and easier to drink than a genuine Mexican margarita. If a frozen drink gives you a headache, omit the crushed ice and serve on the rocks.1 shot (1 ounce) tequila 1 shot (1 ounce) Cointreau 1/4 fresh mango, peeled and chopped 1/2 cup fresh
This made my day. Barkeep Jim Meehan, of PDT in New York, shared his favorite margarita recipe at his session on Tequila and Salt at the Austin Food & Wine Festival yesterday afternoon. As soon as I got home from the long, long day, took a shower
Get your salt shaker and limes ready to celebrate that "frozen concoction that helps you hang on."
Modeled on the Manhattan Cocktail Classic, the first ever San Antonio Cocktail Conference is ginning up for next weekend, with four days of drink seminars, guided tastings, and cocktail parties. You can get a buzz just reading the program, which is amazing both in its scope and in
Where to find our favorite breakfast tacos, fajitas, rigatoni with spicy lamb meatballs, and lakeside views.
Teala’s, 3210 W. Dallas, Houston
Recipe from Teala’s, Houston
Tequila, tequila, everywhere, and not a drop in your margarita.
From Requiem for a Margarita.1/2 ounce of Triple Sec (1 tablespoon)1 ounce of fresh lime juice 1 1/2 ounces of light tequilaMaking the best margarita in town—at home—is not a matter of money. It does not depend on buying the best tequila or substituting classy Cointreau for the cheaper
From machismo to counterculture in one decade.
The inventor’s wife is named Margarita, but the drink was not named for a woman.
