One thing I've learned as a bartender in Texas is how to make a great Margarita. Most offerings found in bars, restaurants, and clubs are way too sweet. The best ratio for a Margarita is 3:2:1. Three parts Tequila, 2 parts Cointreau or Grand Marnier, and 1 part freshly squeezed lime juice. If you can afford it, use a premium Tequila.

Here are just a few of the stories that claim to recount how this drink was first created:

In the early 1930's, it was created at the Caliente Race Track in Tijuana.

In 1936, Danny Negrete invented this drink for his girlfriend, Margarita, while working at the Garci Crespo Hotel.

In 1938 or 1939, Carlos Hererra invented this drink for Marjorie King, who apparently couldn't drink any hard liquor except Tequila without getting sick. (Some stories will call him "Danny Hererra", apparently confusing him with Danny Negrete)

On the 4th of July, in 1942, a customer asked Francisco "Pancho" Morales for a "Magnolia", but he couldn't remember exactly how to make it, so he made something up, and named it the "Daisy" instead (which in Mexican is Margarita)

Sometime in the 1940's, Enrique Bastante Gutierez created this drink for Rita Hayworth, who's real name was Margarita.

In 1948 Margaret Sames created this drink for a party she was holding in Acapulco.

In 1948 it was created in Galveston, Texas by Santos Cruz. Who mixed it up for singer Peggy Lee.

In the early 1950's It was created at the "Tail o' the Cock" restaurant in Los Angeles in order to find a way to introduce Jose Cuervo tequila into the market.

La Fonda Oak Hills
350 Northaven Street
(Just off loop 410 on Fredericksburg Road)
San Antonio, TX, 78229

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