Xochitl

The kitchen at Xochitl may turn out complex especials, but the liquid menu, helmed by general manager Sergio Ruiz, keeps it simple — as evidenced by the whopping three ingredients that make up one pretty-damn-close-to-perfect $9 margarita. Quality is key in the short recipe: one lime, cut and hand-squeezed to order; 1.5 ounces of house-made simple syrup for balance; and a generous two ounces of tequila, always 100 percent agave (no additives) and reposado (aged from two months to a year), served on the rocks. One strong sip will put bad memories of lip-puckering imitation ’ritas behind you.