What makes a classic margarita? Salt or no Salt? Grand Marnier or Triple Sec or neither? The SF Chronicle has a piece on the timely debate of what constitutes a margarita. My only quibble is it seems inconceivable that an article in a SF newspaper about margaritas, and tequila, would not include a peep about/from Tommy’s. Especially when it does include quotes from other less venerable drinking establishments.
musings about food + culture + life