Tequila, made from blue agave plants grown in Mexico, is distilled there too, but Texans have long enjoyed the potent elixir, both in myriad cocktail concoctions (margaritas, anyone?) and, for the no-nonsense crowd, as a straight-up shot.

Read More
Food & Drink |
December 11, 2014

La Paloma

Yes, those Ruby Reds are tasty and nutritious. But they can also get you as drunk as a skunk.

Food & Drink |
January 21, 2013

The Margarita Variations

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.

Libations |
January 20, 2013

¡Viva Tequila!

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.

Libations |
January 20, 2013

That’s the Spirit

Not that you’re looking for an excuse, but these five original cocktails concocted by Texas bartenders using local liquors are a thoroughly acceptable reason to pour yourself a drink. Or three.

Food & Drink |
April 30, 2005

Liquid Assets

Hot ShotsGive these splashy spring cocktails a spin.Why not observe the Mexican holiday of Cinco de Mayo by brushing up on your tequila basics at these tastings and dinners?In Austin, Santa Rita Tex Mex Cantina hosts Tequila Tuesdays the first Tuesday of each month from 6 to 8. On May

Food & Drink |
April 1, 1992

Liquor Licker

Larry Peterman is a revisionist where suckers are concerned. His new tequila lollipop con gusano (complete with the worm) is his take on making hard liquor palatable: “We tried using mescal,” he says, “but it tasted so bad—kind of like burned dirt with rubbing alcohol—that nobody would eat it.”