BEST MARGARITA (2003)
A margarita needs to be prepared properly. That's why we like the magical margs served at Brasa Roja. The place is a Colombian restaurant, but bartenders know their way around this specialty Mexican concoction like nobody's business. Each drink is made to order, not too sweet, and served in a rainbow of flavors like lime, peach and strawberry. We like sipping a salty one on a weekend night when the live Latin American music plays. It's just the thing to go with nibbles of patacón, a delightful appetizer of green plantains, sliced and gorgeously greasy-crisp deep-fried. The chips are sprinkled with salt, and then dipped in zingy green aji chile salsa or Dijon-mayo sauce sparked with jalapeo. Another round for everyone!
Readers' Choice: Garduo's
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