Margaritas hold the distinction of being among the most popular cocktails in the United States, and two Philadelphia restaurants in particular, hold the drink with much weight, writes Robert Simonson for The Wall Street Journal.
One restaurant is so enamored with the drink that it’s named after its base — tequila.
At Tequila’s near Rittenhouse Square, tequila evangelist David Suro-Piñera and his son Dan Suro, offer seven different kinds of Margaritas.
“We can’t get away from the fact we’re a Margarita bar,” said Suro. “The idea was to use that drink, which we always loved, as a vehicle into the main ingredient.”
Some of the available options include the seasonal Hibiscus, Rhubarb Margarita, Margarita de los Valles, and the Margarita de los Altos.
Suro-Piñera highlighted that their approach is to use tequilas and spirits that express its surroundings, such as soil, climate, and altitude.
Margaritas are also an experimental staple at La Jefa, recently opened directly behind Tequila’s.
For example, the La Jefe Margarita at La Jefa uses a high-proof tequila with cooked agave that is shipped from Mexico. The agave’s starches are then converted to sugars that can then be fermented into alcohol.
The cooked agave adds a sweeter taste to the drink.
Read more about how two Philadelphia restaurants are making the Margarita a star drink at The Wall Street Journal.
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