Urban Margarita is celebrating National Margarita Day 24 hours later, but paired with Taco Tuesday, it’s a Mexican food lover’s dream.
“National Margarita Day lands on Monday, but because we’re closed on Mondays, we’re celebrating it on Tuesday,” said David Borrego of Urban Margarita.
“It ties in to Taco Tuesday, when we have $2 tacos, $2 grilled steak and grilled chicken tacos all night.”
As for margaritas, diners can purchase margaritas for $4 from 3 to 9 p.m. on Feb. 23 with selections such as the pineapple jalapeno, cucumber jalapeno, prickly pear, blood orange or elderflower.
“All of our margaritas are scratch made,” Borrego said. “We don’t use any processed mixes of anything. We use fresh lime, fresh lemon, and we use organic agave for all of our margaritas. You’re not going to get that high sugar content that isn’t good for you.”
That said, Urban Margarita is a total scratch kitchen, according to Borrego. The recipes are handed down throughout the generations from his grandparents to his parents to Borrego.
“The food is as healthy as possible,” he added. “We use less oil. For our tacos — steak and chicken — we use only certified Angus beef and organic fresh chicken, nothing frozen. We marinate it for 24 hours so it doesn’t dry out. I marinate them because I want to make sure they are moist when they come off the grill. They’re packed full of flavor.”
A former Pasadena, California, resident, Borrego opened Urban Margarita three years ago. For Urban Margarita, he takes bits of his New Mexico heritage, with hatch red and green chiles, and infuses them into the entrees. The enchiladas are extremely popular, as they have actual hatch green or red chiles.
In California, Borrego specialized in American and Southern fare. He worked for Wolfgang Puck at three casual and fine dining restaurants. Borrego draws from his experiences there to make Urban Margarita successful.
“We’re not just a Mexican restaurant, we also have fresh fish on the weekends from cod to halibut,” he said. “We do pastas, fresh pastas. We recently had hatch green chili, sirloin stroganoff. We have a few different things. We’re a little bit more evolved to make sure we are giving something to our guests that is a little different than everybody else.”
—Executive Editor Christina Fuoco-Karasinski can be reached at
6685 W. Beardsley Road, Glendale