I curse every American resto that claims to have its city's best 'rita, and immediately commences the $4 upsell to a tequila brand I have heard of, all but admitting that their basic $6.50 'rita is 50 cents worth of crap, and an upgrade version will be a sawbuck, and even that will include revolting syrupy mix.
To resto owners: gloat about the high profit for those who fall for it, but for many customers who want a good experience box-to-wire, the 'rita rip-off from the start ruins the whole dinner experience, and keeps us from returning, even if the food is good.
Listen, resto owners: build us a margarita, made with fresh squeezed limes, Cointreau or Grand Marnier, and passable tequila, salted rim, no blanking mix, and we will beat a path to your door and try your food. And don't serve it in a 3-pound stemmed mug that holds 5 ounces of beverage plus a half a bag of ice.
Finally, to resto owners: if you are clueless as to how to do it right, go visit Mexico for a week or two, and I and others can direct you to where it is done correctly. E- mail me for further advice.
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