Margaritas in PS

I don't recommend the food, but the place on 7th & Lincoln has awesome machine margaritas (if you like those) and they hide little plastic animals in them.

The one and only time I've been to Lobos, everything was terrible including the margaritas. The food was barely a notch above "Taco Tuesday" at your local middle school cafeteria, and the margaritas had a distinct aftertaste of gasoline.

The best margaritas that I've had in the area are at Pacificos, on Pacific at Smith St. The food there is pretty darn good, too.

lobo makes a good rita although i think they put orange juice in them which is a little bit weird. and while i can't vouch for their tacos, their cheese enchiladas are the closest thing to authentic tex mex that i've had anywhere in the city--hands down.

also, although not on 5th or 7th, the ritas at Cantina on 4th ave and 12th are by far the strongest you will find in the neighborhood, not particularly tasty though.

badam wrote: lobo makes a good rita although i think they put orange juice in them which is a little bit weird. and while i can't vouch for their tacos, their cheese enchiladas are the closest thing to authentic tex mex that i've had anywhere in the city--hands down.

also, although not on 5th or 7th, the ritas at Cantina on 4th ave and 12th are by far the strongest you will find in the neighborhood, not particularly tasty though.

how about bogota, on 5th i think between st. john's and lincoln? it's "pan-latin" or latin-in-a-pan or whatever, rather than mexican or tex-mex, but i've always had excellent drinks there and food as well. their small plates can all be had at the bar and a few shared between you can make a nice meal.

Miracle Grill...tasty...fresh lime juice...heavy pours!

Teqillariffic!

lobo is absolutely disgusting. they use fucking velveeta. that is NOT authentic tex mex, cal mex, or mex mex. it's barftastic.

their white sangria, though, is nice.

lobo is absolutely disgusting. they use fucking velveeta. that is NOT authentic tex mex, cal mex, or mex mex. it's barftastic.

Thank you! I have tried to like that place because it is so close to me but the food is literally inedible.

mixergirl wrote:

lobo is absolutely disgusting. they use fucking velveeta. that is NOT authentic tex mex, cal mex, or mex mex. it's barftastic.

Thank you! I have tried to like that place because it is so close to me but the food is literally inedible.

I asked the waiter what was up with the applebee's quality 'queso' on everything and he said that one could request 'white' cheese. that place scares me. I mean, what's the white cheese? canned alfredo sauce?

How about Maria's Bistro on Union? Close to 4th. I went there last night and the food was great. I didn't have a margarita but when we were waiting at the bar lots of folks were drinking them. And you can get munchies at the bar too. They had a special blood orange margarita that sounded good - I'm just not one for tequila.

Subject: Re: Margaritas in PS

Flexichick wrote: Margaritas. At the bar. Two friends. Perhaps snacking on something. Fifth or Seventh Ave.

Discuss options. Please. Thank you.

Where did you decide to go?

...Speaking as a drunk, and not to sound counterproductive but, I don't think there are any places in the Slope that fit your bill. All the places mentioned here are more restauranty. In terms of margaritas, there are many options that pass the basic test, but none that (in my opinion) deserve special mention. ...That said, an average margarita is better than none at all. I bet a person of your obvious good taste found a respectable solution.

...A word on margaritas, though. I don't mean to suggest that I am anything other than 100 percent in favor of all the bizarre, soccer-mom margarita flavors (blood orange, coconut, guava, etc.) out there, so long as the drink is well-made and comes with a solid dose of tequila. But. The classic (i.e. original) margarita recipe is lime juice and tequila only. The popular (i.e. most widely served) recipe usually adds orange liqueur (1 part to 3 of tequila) and/or a small amount of fruit juice, mostly as a mechanism of softening a low-grade tequila's harshness but also because it sweetens what is naturally a sour drink to the unaccustomed palate. What is beautiful about a margarita, though, when compared to nearly any other cocktail, is that there is a marvelous diversity in flavor and technique that springs from there, like what they would sing about in a Disney musical. It's the circle of lushes.

We went to Miracle Grill (see post above).

I don't want fruit juice in my margarita. I will take a bit o' triple sec, but not neceessary.

On the rocks. With salt.

None of this frozen, weird flavor stuff for me.

the best margaritas I've ever had were in (of course) a schmancy assed restaurant in the DF. the serving was gorgeous (I have pix but need to edit myself out): a shaker with no ice filled with the ingredients - quality tequila, a bit of triple sec, and lime juice - an ice bucket that the shaker sat in, and a tiny cocktail sized martini glass (somewhere around 4-6 ounces) rimmed in salt. the shaker had 3 or so servings of margarita in it. delicious.

this restaurant was so awesome, too. I drank margaritas with dinner - calf brains - and then had a kir royale for dessert. the restaurant is the san angel inn and I highly recommend it. er. the next time you head south of the border.

no. in tex mex there's this appetizer called 'queso' that is basically lots of melted cheese and chorizo. in non-authentic (yes, I hate that word) places, queso is basically a block of velveeta and a jar of salsa. blech. in mexico, it's generally a mix of queso fresco, jack, and fried chorizo. it stops being melty pretty quickly so you gotta eat fast. the actual texan way of doing this, which isn't really the velveeta version or the actual mexican version, is cream cheese, ro-tel and fried spicy jimmy dean sausage.

in any case, the queso I was referring to, and he was responding to, was the velveeta, bright orange shit on everything I'd ordered. it was evil. blech.

queso fresco is a GOOD thing. as you know.

Flexichick wrote: None of this frozen, weird flavor stuff for me.

Me either (although several years back I was briefly charmed by frozen tamarind margaritas, as a sort of novelty dessert item). I love a margarita made with fresh lime juice and just a teeny bit of Cointreau or Grand Marnier, but my homemade low-brow "margarita" is just tequila and Paul Newman lemonade (and a squeeze of lime if I've got 'em). That probably sounds scandalous but it's way better than lots of restaurant margs I've had.

alafairnadia wrote: actually, tamarind margaritas are great. done correctly, they're more tart than the average. and done even better, the rim is sugared pepper. yum.

oh, and chile, tamarind and sugar are very authentically (blargh, that word again) mexican ingredients, especially mixed in various forms.