Around Town: Margaritas opens to large crowds

Margaritas opened quietly—sort of.

On an afternoon in mid-November, management unlocked the doors. They opted against social media buzz. They did not even try for a word of mouth build up. Instead, they simply switched on the sign posted with the neighboring Conoco station.

Restaurants like a “soft” opening, giving them precious time to work out any kinks before the crowds arrive. The result in Margaritas case?

“Oh, my God,” said manager Juan Alcaraz. “The restaurant was packed. It was impossible to keep up.”

Well, they never had to resort to a waiting list and suffered only minor hiccups--so they emerged from the first day unscathed. But clearly there is pent up demand for the place.

Not that Sidney is lacking in South of the Border flavor, mind you. However, this growing chain, also known as Three Margaritas, offers a menu extending beyond the usual Americanized Mexican specials.

In addition to fajitas, nachos, combination plates and the familiar enchiladas, the kitchen prepares a number of dishes that might stretch the palates of Tex-Mex enthusiasts. For instance, one can order menudo, the famous morning after salve made with tripe. The menu lists molcajete, tacos al pastor, thin-sliced steaks and ceviche, as well.

Ceviche is fish or shrimp “cooked” in lime juice and dressed with herbs and capsaicin—a kind of spicy marinated sushi popular up and down the Pacific coast.

Of course, the restaurant serves tamales, burritos and other items known and loved north of the border, as well.

“The menu is a really rich menu,” Alcaraz said.

Alcaraz grew up in Mexico City and spent some time in Cozumel. But he worked in Denver restaurants for the past 16 years—six with the company—before being asked to take over the brand new Sidney operation. Most of the staff earned their stripes in Colorado locations, as well.

“The employees know what they’re doing,” the manager explained. “They have a passion for this industry.”

Of course, Margaritas is still within its soft opening phase, thanks to a delay in the one bit of paperwork that truly has the local populace whipped into a state of anticipation. What sets the restaurant apart from other Mexican destinations in Sidney is the liquor license—or it will, as soon as the process is completed at the end of the week.

The bar opens on Monday or Tuesday.

“Quite a few,” Alcaraz said when asked the number of times he had been asked when the license would be approved. “Our name is Margaritas and we have it for a reason.”

Next week, the restaurant begins mixing more than ten different margaritas, from flavored versions to the mind-melting original—blended to order from tequila, orange liqueur and fresh lime juice, with no ice involved.

“It’s delicious,” Alcaraz assured. “It’s one of the best.”

Traditional margaritas balanced the earthy, grassy smack of reposado tequila with the sharp bite of citrus, mollified to some extent by the sweet and smoky essence of cured orange peel. It’s not for the novice—but the restaurant promises so many softer versions there is no reason to quibble.

At first glance then, Three Margaritas has something for the casual Tex-Mex fan and those who value tradition. But they are still settling in. For now, the restaurant opens at 11 a.m. and hopes to close around 10 p.m.—though the precise time is still under consideration.

The final decision will come once the bar kicks into gear. Yet management is pleased with the response to their not-so-soft opening.

“The people of this town opened their hearts to us,” Alcaraz said. “They come and they come back.”