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The Margarita run through a repurposed soft-serve machine: a 1971 Dallas invention that conquered Tex-Mex.
Typical way it's made: 2 oz blanco tequila, 1 oz triple sec, 1 oz lime juice, blended with ice, salt rim optional
Mariano Martinez had a 1971 problem: the blender Margaritas at his new Dallas restaurant came out inconsistent, and the bartenders were fed up. Inspiration arrived in a 7-Eleven Slurpee line. On May 11, 1971, he switched on a soft-serve ice cream machine reworked to freeze Margaritas instead, and Tex-Mex happy hour was never the same.
Did you know
The original machine ran for years and then entered the national attic: the Smithsonian's National Museum of American History acquired it in 2005.
Also known as: frozen marg
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