Eats Beat

Salt or no salt? Either way, here are $1 margs for National Margarita Day

National Margarita Day is on a weekend this year, and that’s probably best.

Saturday is the day to search for the best margaritas or the best deals, whether you like yours with salt or no-salt:

Chuy’s Tex-Mex, the Austin-based chain, will upsize any margarita to a “grande” for $2 and add an extra tequila floater for $1. Chuy’s also serves “taco fries” with taco beef, jalapenos and queso only on Margarita Day.

(This does not apply to the little local Chuy’s Restaurants by the same name.)

The Dallas-based On the Border Mexican Grill & Cantina chain offers $2 house margaritas, with 99-cent floaters and a premium 1800 Grande margarita on the rocks for $5

Dallas-based El Fenix Restaurants will offer $1 small margaritas.

Fort Worth-based Fuzzy’s Taco Shop will serve $3 rocks or frozen house “Fuzzy-ritas.”

Dallas-based Blue Mesa Grill will serve top shelf margaritas with Mi Campo Reposado, agave nectar and lemon-lime for $5.

Dallas-based Cantina Laredo is promoting its “color flip” margaritas that change colors: the Cabo (with reposado), Casa Magic (with Grand Marnier) and a Flora Rita with blood-orange syrup.

Dallas-based Blue Goose Cantina will serve $3 margaritas, rocks or frozen.

Irving-based Fish City Grill and Half Shells restaurants will serve $5 gold margaritas, $6 prickly pear margaritas, $6.50 spicy silver margaritas and $8.50 “perfect Patron” margaritas. (And check out the menu for Mardi Gras.)

Bedford-based Boomer Jack’s/Bedford Ice House will serve $3 house margaritas frozen or on the rocks.

Dallas-based Snuffer’s will serve $4 house margaritas.

This story was originally published February 17, 2020 at 5:45 AM.

Bud Kennedy’s Eats Beat
Fort Worth Star-Telegram
Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat. Support my work with a digital subscription
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