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| Houston
Chronicle |
| January 2004 |
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 The
"frozen" margarita here is an eccentric original: not
transformed into a slush, but rendered wonderfully tart and
lively textured by freezing freshly squeezed lime juice, which
fractures into the tiniest icy splinters when the drink is
mixed. Great balance, great martini glasses, and the
greatest cheese enchiladas in town make this funky dining porch
a mandatory excursion for the true margarita hound.
This archetypal family-fun
Tex-Mex fave seems timeless, with its adorably funky dining
porch, its formidable cheese enchiladas, and its fabulous
fresh-lime margaritas. (The quasi-"frozen" version, served in a
martini glass, is astonishingly close to a purist's ideal of
the perfect shaken, straight-up margarita.) The Sunbelt
combination plate, the stuffed bell pepper chiles rellenos and
the fried chicken (go figure) all merit their own little cults. |
| Houston
Metropolitan Magazine |
| August 1992 |
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Ancient by local standards and definitely frayed around the
edges, this Christmas-light-bedecked landmark is the
quintessential Tex-Mex, no pretensions. |
| Houston
Metropolitan Magazine |
| July 1989 |
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Nine
years ago, a panel of tequila tasters at this magazine cited
Spanish Village restaurant for making the best margaritas in
Houston. Since then, not one margarita introduced [in Houston]
has surpassed Spanish Village for clean, crisp authentic
flavor. Restaurant manager, John Medina, reports that his
bartenders still mix only absolutely fresh lime juice with
tequila and triple sec. He suggests that his customers take
their margaritas over cracked ice in a sturdy, salt-rimmed,
double-old-fashioned glass.
"We don't do frozen margaritas;
they ruin the consistency of good lime juice." John says.
Legions of faithful imbibers seem ready to pay and price for
perfection. |
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Spanish Village Restaurant
� 2007. All rights reserved. |
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4720 Almeda � Houston, TX
� 713-523-2861 |
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