This Way In >>

Writer Cory Brady on dumping the Margarita for the Milagro Mercadito

What goes best with Tequila? Much more than you think, says Milagro Tequila ambassador, J.P. DeLoera. And he’s willing to prove it.

Last week, the Hatch got its hands dirty at Dish Restaurant and Lounge  in Dallas, making Milagro Tequila cocktails from scratch at an event hosted by Milagro Tequila. DeLoera said the idea is to show people the variety of drinks that can be made with tequila outside of the traditional Margarita or serving it neat.

The festivities were held outside on the covered patio, and while the temperature steadily dropped and rain began to fall, the 15 guests kept warm by playing bartender for a night. We were seated four to a table with all the tools and ingredients laid out before us to make some unique and delicious cocktails.

DeLoera began by giving a brief history of the Milagro brand, which began in the highlands of Jalisco, Mexico just 15 years ago. The tequila aficionado then walked us through step-by-step how to prepare three different Milagro cocktails using a wide range of ingredients from Jalapeños to pineapples to cinnamon. In between drinks, Dish provided some much needed nourishment with an assortment of tasty appetizers.

My favorite drink of the evening was the Mercadito. We each selected four cucumber slices and a Jalapeño slice from our serving trays. Next we added a pinch of cilantro and muddled our ingredients together (that’s bartender lingo, I learned, for crush. With a muddler, of course).

Next we measured out 2 ounces of pre-prepared Milagro Agave Nectar, added two ounces of Milagro Silver Tequila, some ice and shook the ingredients together in our Boston shaker glass. Strained into a glass with fresh ice, the Mercadito was simple to make and went down smooth.

It’s a drink you can really sip and savor. The aromatics of the cilantro hit you first, followed by the subtly sweet, Earthy Agave syrup, and finishing with the spicy kick of the Jalapeño. This cocktail is not for the feint of heart (or palate), but the fiery twist was the perfect recipe for the chilly night.




Recently Published


Self-serve wines and whiskeys star at new Social Oak Wine & Whiskey Lounge in Trophy Club

A new Trophy Club restaurant has debuted with an interesting twist: ...


Smoked, steamed, house-made pastrami and Akaushi burgers lead a craft menu at this new McKinney restaurant

House-made pastrami, Akaushi beef and high-quality Scottish salmon ...


Trinity Groves chefs Julian Rodarte and Aubrey Murphy launch Nitro Burger with one of the city’s best $8 burgers ever

Anyone who’s been to Beto & Son in Trinity Groves ...


VIPeek: The Finch at Mockingbird Station opens Monday with a veto-proof menu — and one irresistable entree you’ll only find in London and France

Good stuff. The folks at Milkshake Concepts, the locally grown ...


Restaurateur and seafood expert Jon Alexis, chef Stan Rodrigues score with new Tex-Mex spot, with two other big-deal concepts slated for 2023

Seafood guy Jon Alexis (TJ’s Seafood Market. Malibu Poke) has his ...


The best pecan pies you’ve ever tasted come from this restaurant’s pastry kitchen – and now you can take one home for Thanksgiving

The best… Maybe it’s the chill and the falling leaves, ...


How many nachos can you really eat? Test your limits at El Chingon’s FREE Nacho Day competition this Sunday

Yeah, we get it. You love nachos. So do we. But you’d never ...


West Texas vibes, killer elotes, smoked brisket tacos are winners at this Las Colinas restaurant

Verdict: Muy sabroso Open nearly four years, Las Colinas’ ...


2022 State Fair of Texas wraps up its 24-day run with big numbers. Here’s how many pounds of sugar were used to make all that cotton candy

The State Fair of Texas wrapped up its 24-day 2022 run Sunday with ...