Is “ranch water” a thing outside of Texas (and California)?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:pretty sure this is known as a
'margarita'
in Mexico... (vs US margaritas)

No. No sugar added, no salted glass, and no sugary triple sec (Cointreau) liqueur. It's very hydrating and lets the tequila shine.

?? That’s why PP said it’s a marg in Mexico and not the US. What you described as a margarita is how the US serves them (eg sugar, salted glass, triple sec etc.).

Really? That is interesting. I’ve ordered classic margaritas at nice Mexico resorts and hotels and they use Cointreau and salt a rocks glass. Same for high end Mexican restaurants in the U.S.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:pretty sure this is known as a
'margarita'
in Mexico... (vs US margaritas)

No. No sugar added, no salted glass, and no sugary triple sec (Cointreau) liqueur. It's very hydrating and lets the tequila shine.

?? That’s why PP said it’s a marg in Mexico and not the US. What you described as a margarita is how the US serves them (eg sugar, salted glass, triple sec etc.).

Really? Interesting. I’be ordered classic margaritas at nice Mexico resorts and hotels and they use Cointreau and salt the glass. Same for high end Mexican restaurants in the U.S.

So you ordered at places that cater to tourists, especially Americans. And then you ordered margaritas at US restaurants. Why would those 2 examples be representative of how margaritas are made in Mexico?

[Anonymous]

Margarita—both the classic over rocks and the huge sweet slushy ones—were invented in the U.S.

[Anonymous]

Anonymous wrote:Margarita—both the classic over rocks and the huge sweet slushy ones—were invented in the U.S.

Interesting fact for trivia night. But no one was discussing where margaritas were invented.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:pretty sure this is known as a
'margarita'
in Mexico... (vs US margaritas)

No. No sugar added, no salted glass, and no sugary triple sec (Cointreau) liqueur. It's very hydrating and lets the tequila shine.

?? That’s why PP said it’s a marg in Mexico and not the US. What you described as a margarita is how the US serves them (eg sugar, salted glass, triple sec etc.).

Really? Interesting. I’be ordered classic margaritas at nice Mexico resorts and hotels and they use Cointreau and salt the glass. Same for high end Mexican restaurants in the U.S.

So you ordered at places that cater to tourists, especially Americans. And then you ordered margaritas at US restaurants. Why would those 2 examples be representative of how margaritas are made in Mexico?

Different poster. I grew up drinking margaritas at places in Mexico that were mostly Mexican. This was kn the 80s and 90. They were always on the rocks and came in two versions — strawberry (with floating pieces of berry) or lime. I honestly don’t remember if they put salt on glass. I think some places added triple sec and others didn’t. I think in the US they call almost anything with tequila a margarita — so for instance a Paloma in Mexico might be called a grapefruit margarita here. And I’m sure people were drinking Jamaica and tequila in Mexico long before anyone called it a hibiscus margarita in America. Same for tamarind.

And I’m not sure PP is right that the margarita was invested in the US—most online sources say it was Baja or Juarez. But I suspect that it was one of those things that didn’t really need to be knvented — adding sugar and lime to tequila seems pretty intuitive. Like Tucson can claim to have invented the chimichanga (and probably named it) but I’m sure that Carlotta was not the first cook to reheat a leftover burro by dropping it in hot oil.