Miles and I recently went to Asheville. I can’t wait to tell y’all about the places we found there, but first, we have to celebrate National Margarita Day.
I agree–I would have thought that National Margarita Day would be during a warmer month, since I always associate it as being a summertime drink. But considering the high is 82 for us in Charleston today, maybe they weren’t too far off.
So, I haven’t had an extensive margarita experience in Charleston. I have had several around town, but considering I’ve been here for over five years now, it’s hard to say what’s still open or if anything is still good.
I’ll always affectionately remember the blood orange margarita at Taco Mamacita on Sullivan’s. Sadly, they are closed (though apparently there are still a couple of locations in Tennessee). As far as places that are currently open, here are a couple of places that I’ve been to or have heard rave things about.
- La Nortena is my and Miles’ favorite Mexican restaurant (and it’s five minutes up the street from our house), so I’m a little prejudiced here. But they have an excellent deal on the margaritas during happy hour and they don’t overdo it on the sweet and sour mix. (I am not a fan of super-sweet-the-only-thing-you-can-taste-is-sweet-and-sour-mix margaritas.) You should definitely go to have the food, but get a margarita, too.
- Taco Boy downtown is not somewhere I have been to in a while, but I like the atmosphere, even if I think the tacos are a little undersized for the price (or maybe overpriced for the size). I know I have gotten a margarita here before and liked it. More than likely, it was the Casa. My dad usually likes to get Cadillac margaritas (and I will probably try that next time I go).
- Southern Roots Smokehouse in Park Circle (not off Savannah Highway) is not somewhere I have been yet. My parents got a blackberry margarita here, though, that they absolutely raved about. They’re still trying to recreate it, but maybe we need to go and investigate to see if we can nail down other ingredients for it.
- Honorary Mention: Mex 1 Coastal Cantina on Sullivan’s Island is, again, somewhere on my list to go, but haven’t been to yet. I have heard the food is great but the biggest draw at this point is that they won the Charleston Margarita Festival last year. Considering they were up against some pretty stiff competition, I’d wager it must have been a near perfect margarita. We haven’t been to Sullivan’s Island in a while, so that may be something we do this summer.
I have an old college recipe for coronaritas (margaritas with Corona) that a good friend of mine shared with me. This is something you have to play with to perfect the amount of froth that you get or generate when you blend the Corona with the other ingredients in the blender, but for being so simple, this is a great recipe.
- Grab a blender.
- Have one can of frozen margarita mix, tequila, and corona handy.
- Fill the blender halfway-ish with ice (if you like on the rocks margaritas, don’t add too much, but if you like frozen margaritas, add more).
- Add the frozen mix.
- Use the frozen mix can to measure out an appropriate amount of tequila. (Warning: using a full can for tequila may induce college memories and nostalgia.)
- I don’t remember if you blend, then add the Corona and blend again, but we’re going to go with that. Blend ingredients. Add the Corona and carefully blend again.
- Salt the rim of a margarita glass, pour your drink, and get yourself outside to enjoy the afternoon.
If you have a good margarita recipe, please share it! I do enjoy cocktails on occasion and having different recipes to try is always fun.
(This picture taken by me. One of those is the blood orange margarita from the now-defunct Taco Mamacita on Sullivan’s Island, may it RIP.)