Collegiate Times

Both the winner for Best of Blacksburg’s margarita, El Rodeo and runner-up, Cabo Fish Taco would not reveal all the ingredients that go into their original house mixes.

But that doesn’t mean the mystery makes them any less tasty.

Cabo Fish Taco, located on 117 South Main St., placed second in the survey and makes its mix out of fresh lemon juice, lime juice, sugar and the rest is strictly confidential. 

Cabo sells margaritas to go along with the feeling like you’re at a beach on vacation when you’re inside, said general manager Kirsten Meier.

Also a graduate student in education at Radford University, Meier said their margaritas have universal appeal because of the quality of the alcohol they mix them with.

“It fits everybody’s tequila taste,” Meier said. “It’s a good blend of tequila, fresh house mix and a good, laid-back atmosphere.”

Cabo makes about 10 gallons of margarita mix every two days. It’s the responsibility of employees who work the morning shift to make it.

“There’s no pre-mixture,” Meier said. “It tastes like a good homemade margarita.”

Meier recommended the Workman’s Margarita and the Silver Surfer.

At $3.50, the Workman’s Margarita, or the cheaper version of the Silver Surfer, is made out of house tequila, mix and triple sec. It’s sweet and easy to drink. The lime taste is very subtle and would make a great margarita for first-timers.

The Silver Surfer is $9 and uses Herradura Silver tequila, Cointreau, house mix and a squeeze of lemon.

The Surfer is a stronger, a little sour and a more traditional-tasting margarita for those with an acquired taste.

El Rodeo, more commonly known as “El Rod’s,” took home the gold this year, and it really is no surprise.

For $7.25, you can have a 27-ounce Texas margarita. The prices and sizes decrease from there. A 12-ounce margarita is $4.75.

El Rod’s assistant manager Sergio Arellano, said the margarita mix is a family recipe of the Mexican owners that has been around for 15 years, and its patrons have noticed.

“About 95 percent of our customers order margaritas,” Arellano said.

El Rod’s whips up its mix at least three times week and will make more to handle bigger crowds during busy weekends. Its wait staff is responsible for making the margaritas and if you’re willing to pay a little more, El Rod’s will use a higher grade of tequila.

Arellano said the food, atmosphere, reasonably priced margaritas and good recipe is what makes El Rod’s the first place people for margaritas. He also recommends the 27-ounce Texas margarita to everyone.

“The people that know El Rod’s get the Texas,” Arellano said. “The people that don’t know us, we tell them to get it. It gets the job done.”

The Texas lime margarita is sweet and strong, with just a gentle touch of tequila. The salt that lines the rim isn’t too overpowering and complements the drink perfectly. It’s made with the Mexican tequila Degollado and it seems to go down smoother as you sip away. 

Customers will travel far and wide for some of El Rod’s drinks. Debbie Phillips, from Ashburn, Va., was in town on Oct. 9 for the Boston College game and reminisced about how El Rod’s used to have even bigger margarita glasses until ABC laws stopped that.

But nonetheless, Phillips enjoyed her mango margarita.

“Sometimes they taste watery, but these don’t. The wait staff is great,” Phillips said. “They go down smooth.”

And the second one goes down even smoother.