The dining review in this week's Scene points out that while Rosario's, the charming new Mexican place in Edgehill Villa, has few shortcomings, the most glaring of them is nearly unforgivable: a bad margarita. Beyond that, the place is a delight, with a patio destined to become a Music Row landmark.
The primary problem with Rosario's margarita, as I see it, is the use of an uninspiring mix rather than a signature titration of fresh limes, tequila and liqueurs. Fortunately, owners Robert Shelton and Daniel Barragan are about as eager to please as anyone I've ever met, so I'm sure they would like to know what folks want in their margarita.
Any good tried-and-true recipes that could give Rosario's a margarita the same caliber as its patio and tamales?