The History of the Margarita
Cinco de Mayo in San Francisco is filled with fun things to do and the perfect addition to any event is a perfectly crafted Margarita. This tart, tequila cocktail, sometimes served with a salt rim, is perfectly suited for toasting Mexico’s 1862 Puebla victory. Yet the margarita’s story is as lively as the holiday itself, born in the bars of Mexico and evolving into a global icon.
Where was the Margarita Created?
Pinpointing the margarita’s birthplace is like chasing a good buzz, everyone’s got a story, but the truth is fuzzy. This is actually common for a lot of popular cocktails that were created a long time ago. Drinks like the mojito, martini and mai tai all have several different stories about how they were created. Most agree that the margarita emerged in the late 1930s or early 1940s, likely in northern Mexico. One tale credits Carlos “Danny” Herrera, a bartender at Rancho La Gloria near Tijuana, who in 1938 supposedly mixed tequila, lime juice, and orange liqueur for a dancer allergic to straight liquor. Her name was Marjorie, morphed into “margarita,” which is Spanish for daisy.
Another story points to Ensenada’s Hussong’s Cantina in 1941, where bartender Don Carlos Orozco crafted the drink for Margarita Henkel, a German ambassador’s daughter. Or maybe it was Acapulco’s Tail o’ the Cock in 1948, where socialite Margaret Sames claimed she invented it for her hotel guests, including Sammy Davis Jr. The recipe, tequila, Cointreau, lime juice, shaken and served with a salt rim, was a twist on the “daisy,” a Prohibition-era cocktail family. By the 1940s, bar guides like Trader Vic’s listed margaritas, cementing their place in cocktail culture.
I guess we will never really know the true origin of the Mexican cocktail, but the most important thing is that someone invented it at some point so we can enjoy a delicious margarita pretty much anywhere.
How the Margarita evolved over time
The margarita hit the U.S. in the 1950s, popping up in California and Texas bars. Early versions were simple and composed of blanco tequila, fresh lime and orange liqueur. It was served up or on the rocks with a salt rim. But America loves a remix, and the margarita got one in 1971 when Dallas restaurateur Mariano Martinez invented the frozen margarita machine, inspired by Slurpee dispensers. His frosty, lime-green creation, debuted at Mariano’s Hacienda, turned the drink into a party staple.
By the 1980s, margaritas went wild. Bars added strawberry, mango, and peach flavors, blending them into slushy rainbows. Chain restaurants like Chili’s leaned in, offering $5 “margarita madness” deals. The 1990s brought premium tequila, like Patrón, and bartenders got serious, balancing fresh juices and artisanal salts. Today, the margarita is can be found in many forms. You can find spicy with jalapeño, smoky with mezcal, or even “skinny” with agave nectar for calorie counters. In San Francisco, craft cocktail bars and taquerias churn out versions for every palate. I prefer the classic version, however with no salt on the rim.
Pop Culture’s Favorite Cocktail
The Margarita has been seen many times on the big screen and in various forms of pop culture. Jimmy Buffett’s 1977 hit “Margaritaville” immortalized it as a laid-back escape, spawning a restaurant empire. In The Big Lebowski (1998), the Dude’s White Russian obsession gets a nod when a margarita spills in a bowling alley brawl. TV’s Sex and the City made it a chic accessory for Carrie and crew, while Breaking Bad gave it a dark twist with Gus Fring’s poisoned margarita pitcher. Even reality TV loves it. The Real Housewives stars can be seen clutching oversized margs during beachside meltdowns.
Famous Margaritas
On May 5, margaritas are everywhere, but some spots elevate the game.
Tommy’s Mexican Restaurant
San Francisco, CA
Tommy’s in the Richmond District is a margarita mecca, home to the Tommy’s Margarita, a mix of blanco tequila, fresh lime juice & agave nectar, served on the rocks. No triple sec, just pure agave bliss. It’s a must because it’s clean and balanced, letting premium tequilas shine. We have also purchased Tommy’s Margarita mix, which isn’t quite the same, but still makes a darn good margarita at home.
Joe T. Garcia’s
Fort Worth, TX
This Tex-Mex spot serves a frozen margarita that’s a Lone Star legend. It’s tart, slushy, and packed with enough tequila to make you sing. Paired with their patio’s festive vibe, it’s worth trying for its old-school charm.
Cafe Pasqual’s
Santa Fe, NM
Cafe Pasqual’s spicy margarita swaps tequila for mezcal, adding muddled jalapeño and a chili-salt rim for a smoky heat. It’s a standout because it nods to New Mexico’s chile obsession while keeping things refreshing.
The Matador
Seattle, WA
With dozens of tequilas, The Matador crafts a classic margarita with Corralejo blanco, Cointreau and fresh lime. Its crisp clarity makes it a winner, especially in their moody bar setting. Try it for a Pacific Northwest take that’s perfect for Seattle’s Cinco de Mayo celebrations.
Cosme
New York, NY
This upscale Mexican spot shakes up a pink prickly pear margarita, blending tequila with cactus fruit for a slightly sweet sip. It’s worth a try for its Instagram-worthy hue and refined flavor—a chic choice for NYC’s Cinco de Mayo party people.
From a Tijuana bar’s brainstorm (allegedly) to San Francisco’s taqueria pitchers, the margarita has poured its way into our hearts. It’s a drink that’s grown from a simple trio of ingredients to a canvas for creativity, whether frozen, fiery or fruit-forward. On Cinco de Mayo, a margarita feels like the perfect sidekick for however you celebrate. Throw down a few at the Cinco de Mayo Pub Crawl or enjoy a variety of margaritas in the Mission. Whether you’re sipping a classic at Tommy’s or a mezcal twist in Santa Fe, each glass carries a bit of Mexico’s spirit and America’s love for a good time.
