@foodandwine
Food & Wine
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Brunch restaurant · Guadalajara
"When I’m craving a lonche, I go to Café palReal, a punk-casual spot run by chef friends who show a sincere respect for Mexican ingredients; I order the lonche de pancita with confit pork belly, beans, and salsa verde. I always stick around for their impressive coffee program, which sources beans from across the country — it’s one of my favorites." - Annie Brown Verdin
Bar · Zapopan
"For a fun night out, I head to Sin Yolanda, a modern cantina that holds deep family roots for me — it occupies the same building where my aunt once ran Las Calandrias, the family restaurant that first sparked my love for restaurant kitchens. I come for the delicious antojitos and a round of tequila, and I stay for the people-watching once karaoke begins." - Annie Brown Verdin
Mexican restaurant · Guadalajara
"For an unforgettable, avant-garde meal I adore Bruna for its architecture, flavor, and in-house art gallery; they present food like art, and I always order the octopus. Chef Óscar Garza reimagines classics like probaditas de mole, offers a flight of regional moles, and frequently creates new plates inspired by the gallery’s rotating artists." - Annie Brown Verdin
Mexican restaurant · Guadalajara
"For a true lesson in maíz, I go to Xokol, where chefs Xrysw Díaz and Óscar Segundo honor heirloom corn and indigenous ingredients through intentional, creative modern cooking; the menu changes daily, the chefs are “one with corn,” and I never feel like I can order wrong because they pay so much homage and honor to the corn — they don’t do it to be cool, they do it because they really care." - Annie Brown Verdin
Bar · Ascension Parish
"When the CRT halted its export certificate for four days over an 'additive-free' marketing campaign, Patrón's situation rippled through the industry and intensified fears among smaller producers about similar regulatory action." - Kevin Gray
Liquor store · Everett
"From Tequila Partida's perspective, master tequilero José Valdez argues that consumers can learn to distinguish quality by tasting tequila rather than just shooting it, while marketing director Gilles Bensabeur warns that some brands are 'taking advantage' of the additive-free buzz and that cutting corners in the name of transparency hurts honest producers; Bensabeur also contends that the CRT has allowed too much leniency in how claims like 'additive-free' and '100% agave' are interpreted and marketed." - Kevin Gray
Bar · Westport
"At Buzzard Beach in Kansas City, a bartender reported that customers are coming in and asking which tequilas on the back bar are additive-free, indicating that the debate and visibility around additive-free spirits has reached retail and bar-level consumers." - Kevin Gray
Mexican restaurant · Sherman Oaks
"Housed in a moody, old-Hollywood–feeling Sherman Oaks relic founded in 1956 and now in its second generation under Christy Vega, this frequently filmed spot is beloved for its Frozen Coconut Margarita, which comes in a big goblet and is frothy yet creamy, tasting of toasted coconut with a perfect balance that makes it an easy repeat order." - Esther Tseng
Bar · Greater Echo Park Elysian
"Perched on a second floor with an open patio perfect for catching the Echo Park breeze, this woman-owned spot is a sunny, social paradise where the house Margarita (available with tequila or mezcal and infused with hibiscus, giving it an adorably pink hue) can be ordered by the pitcher so you can linger with friends; note that they run $9 Margaritas on Wednesdays until midnight." - Esther Tseng
Restaurant · Sherman Oaks
"With more than a dozen inventive Margaritas on offer in Sherman Oaks, Daisy Margarita Bar showcases agave creativity—Max Reis’s Salsa Verde Margarita (charred tomatillo, green chile, and cilantro) is a subtly savory, perfectly balanced standout, while the Dirty Shirley reimagines a Margarita with tart cherry notes (made sustainably by turning leftover Sprite into a syrup) and is served in a stirred format that’s dangerously drinkable." - Esther Tseng