Mexican Bar

MAKING A GREAT MARGARITA IS PART ART, PART SCIENCE... FROM THE LIME JUICE TO THE TEQUILA TO THE RIM SALT. WHAT’S SO DIFFERENT ABOUT MARGARITAS TRES SEÑORITAS?

• We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes.

• We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit

• We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita

• We use organic agave syrup as a sweetener, not sugar and water.

• We recommend a reposada tequila that has been aged in small barrels.

• We recommend Torres Orange over Grand Marnier: its lighter, easier to blend.

• We rim our glasses with Ancho Chile Lime Rim Salt, which is made just for this purpose.

margarita menu

Cucumber-Jalapeño Margarita

Traditional or Strawberry Margarita

Hibiscus- Ginger Margarita: Housemade Hibiscus-GInger Syrup

Watermelon Basil Margarita: Made with fresh watermelon, watermelon schnapps, and fresh basil

house specialities

Mimosas Tres Señoritas

made with house-made Agua Fresca (fresh fruit water), with champagne and topped with Cointreau.

PILONCILLO OLD FASHIONED

Bourbon/Piloncillo-Ginger Syruo/Angusturo Bitters/Ginger Slice/Orange Peel

Cafe De Olla Aguardiente

Traditional Mexican coffee prepared in a clay pot, which imparts a subtle but perceptible flavor, infused with Canela Mexicana (Mexican cinnamon stick) and topped off with a splash of brandy

DID YOU KNOW THAT MARGARITAS ARE NOT THE MOST POPULAR DRINK IN MEXICO?!

other tequila & mezcal drinks: 

Paloma

(This IS the most popular drink in Mexico) with fresh grapefruit juice and tequila, a splash of soda, agave and a Mexican lime wedge. We recommend Tequila Reposado or Blanco.

A Shot & Sangrita

In Mexico, Sangrita (not to be confused with Sangria) is a customary partner to a shot of straight Tequila Blanco; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. Sangrita translates as “little blood” because of its bright red color. Made with Seville orange, lime and pomegranate juices and a hint of ancho chile, it's garnished with a couple of jalapeño slices

A Shot & Verdita

A riff on the "Shot & Sangrita", the bright, refreshing accompaniment is made with pineapple juice, cilantro and mint pressed to release their oils, and jalapeño.

Bloody Maria

Mexican riff on the Bloody Mary, same kick, but made with tequila. A brunch favorite.

AHUMADO SECO

Ginger Simple Syrup/Hibiscus Agua Fresca/Mezcal

other cocktails

Mojito

Plain (with mint), blueberry or cranberry. Light rum, muddled mint, simple syrup and a splash of sparkling water.

Piñas

The signature beverage of Tenegano de Valle, Mexico, the home of much of our Mexican cuisine and Chef Andrea's guest house and cooking school, Casa de La Tia (scheduled opening Summer 2021), vodka on ice in a salt-brimmed glass with fresh squeezed Mexican lime and pineapple juices

Sangria- Traditional (Red), White Or Pink

SANGRITA

Traditionally served as a "sidecar" to a shot of good Tequila  (both are meant to be sipped)- available: "red" (fresh squeezed orange & tomato juices) or "green" (fresh-squeezed lime, pineapple and cucumber juices). 

tepache shrub (see photo, left)

Tepache (Pineapple skins, fermented for 5 days with cloves, cardamon and cinnamon)/Sparkling Water/Fresh Basil.

Rompope (Seasonal)

A Mexican riff on eggnog.