The bartenders squeeze fresh lime into a cocktail pitcher, add Silver tequila, Cointreau and ice. They stir and strain like a martini or a Manhattan. The drink is fine but we wish they'd pre-chill their cocktail glasses and pitcher because the nectar is almost always room temperature. Grading tequila in Mexico is a loose affair. It's really all a matter of taste but many in our set insist on Silver tequila in a margarita.
Hornitos brand seems too be a nice balance between quality and economy.
A margarita is really a simple affair. Put a jigger of tequila, about half a jigger of triple sec and the juice of a lime per drink into a cocktail shaker and shake well. We like a salted rim and this effect is best achieved by rubbing the remaining lime shell pulp around the edge of the glass and dipping the wet side of the glass into coarse salt. Nor should you. One other slick tequila trick is to put fresh strawberries or peaches into a mason jar and fill to the top with tequila.