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best margarita-SD

smile81 Mar 11, 2009 11:51 AM

Wondering where to find the best margarita in san diego area. preferably with decent mexican food to accompany the drinking

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    normalheightsfoodie RE: smile81 Mar 11, 2009 12:09 PM

    I like to have a pitcher of Margaritas and plate of chorizo nachos on the patio of Alphonso's in La Jolla. Eating inside is just so so, but outside you can people watch and have a great afternoon.

    1. m
      mimosa RE: smile81 Mar 11, 2009 03:22 PM

      They do a fine job on the margaritas at Cantina Mayahual on Adams/30th, though I've become more of a fan of doing a shot of good tequila with a Sangrita shot to sip with it. Menu is limited but what they do, they do well.

      Another great margarita, though with different fare, is at Gulf Coast Grill. And cajun food goes equally as well with a good maggy, IMO.

      3 Replies
      1. re: mimosa
        ibstatguy RE: mimosa Mar 11, 2009 03:47 PM

        a second vote for Mayahuel. an amazing line up of tequilas and mezcals.

        1. re: ibstatguy
          Ewilensky RE: ibstatguy Mar 12, 2009 09:28 AM

          I'll third this. And add, incredibly easy to make an excellent margarita at home...

          1. re: Ewilensky
            ibstatguy RE: Ewilensky Mar 12, 2009 09:44 AM

            that has me wondering if there is a thread of people's favorite marg recipes...

      2. e
        epicureous eggplant RE: smile81 Mar 11, 2009 03:49 PM

        I'm diverting a lil bit.. don't shoot!
        Hibiscus Margarita at Ono's in Bonita
        and Tamarind Martini at Romesco's.

        10 Replies
        1. re: epicureous eggplant
          DiningDiva RE: epicureous eggplant Mar 11, 2009 04:17 PM

          No need to shoot, flavored margaritas are not uncommon in Mexico, and they're usually pretty good :-). Personally, I love Margarita de Coco the best in the flavored category. Sadly, no one in SD makes that variety.

          1. re: DiningDiva
            juantanamera RE: DiningDiva Mar 11, 2009 07:50 PM

            I wouldn't shoot anyone for ordering a flavored margarita, but I would argue that those drinks are generally different enough that they are no longer margaritas. Also, in my experience flavored margaritas are more likely to be excessively sweet, although I'm sure exceptions exist. Hibiscus sounds like a refreshing twist.

            1. re: juantanamera
              DiningDiva RE: juantanamera Mar 11, 2009 10:15 PM

              A Margarita in Mexico definitely tastes different than one here. They're usually not slurpees and, you're right, they are considerably less sweet. Oh, that's right...they use real lime juice in them in Mexico, not sweet and sour mix.

              I generally don't like sweet cocktails at all but some of the maggie variations with fruit really are pretty good. I served an excellent Guava/Chile Margarita for Thanksgiving last year. Packed a kick in more ways than one, definitely not sweet :-D

              But this isn't helping the OP find the best margarita in SD. I think the trick is actually to find a good bartender or at least one willing to make the drink with lime juice and not pre-mixed sweet and sour.

              1. re: DiningDiva
                eatemup RE: DiningDiva Mar 12, 2009 09:47 AM

                Easiest recipe is from Border Grill - 1 part lemon juice (or Mexican limes but not California limes), 2 parts Cointreau, 4 parts tequila.

                1. re: eatemup
                  DiningDiva RE: eatemup Mar 12, 2009 10:53 AM

                  Mine standard recipe is probably 25 years old and I don't remember exactly where I go it. 2 parts tequila, 1 part lime juice (Mexican/key limes) .50 part Cointreau/Controy/Triple Sec and simple syrup to taste depending upon how tart the limes are. Over the years I've increased the orange component to .75 part and on occasion 1 full part depending upon which one I'm using. This is a very strong, killer maggie :-) best served over rocks, not blended.

                  1. re: DiningDiva
                    rotie77 RE: DiningDiva Mar 12, 2009 11:16 AM

                    astonishingly close to my recipe, 2-1-1/2, except I'll often up the tequila to 3 parts if I'm using very good tequila, and I don't use the simple syrup.

                    For those that don't like the baja style maggie, I was taught a good recipe from the bartenders at Olives in the Bellagio, who make a fine margarita (and you can ask for it at the tables!) Make your own sours mix with simple syrup and lemon juice. 2 parts tequila, one part home made sours, a squeeze of lime, dash of orange juice, and dash of Cointreau or other orange liqueur. Still turns out to be half tequila, but doesn't taste as strong.

                    1. re: rotie77
                      notjustastomach RE: rotie77 Mar 12, 2009 01:56 PM

                      One evening several years ago, my wife and I drank a lot of margaritas while experimenting with different balances of tequila / lime / orange. Such happy memories.

                      Our favorite was
                      3 parts tequila
                      2 parts lime juice (preferable mexican limes)
                      1 part Cointreau , triple sec, or other sweet orange liquer

                      Definitely on the rocks, with salt. This is San Diego not Fort Lauderdale!

                2. re: DiningDiva
                  DougOLis RE: DiningDiva Mar 12, 2009 01:11 PM

                  Indigo Grill makes a chili margarita that packs a nice kick too.

                  1. re: DougOLis
                    normalheightsfoodie RE: DougOLis Mar 13, 2009 10:06 AM

                    It is very good,it is both hot and cold at the same time. It is worth a try once.

                    1. re: DougOLis
                      rotie77 RE: DougOLis Mar 13, 2009 11:38 AM

                      If you're referring to the Fire & Ice, it's awesome! Love how it goes down icy hot...the more you drink, the more you drink.

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