There's a bakery turning out cookies and desserts right inside the front door, and the fresh flour tortillas are made by hand. It's too late for the free happy-hour appetizers, so we have a sizzling comal of fajitas with a couple of Hornitos margaritas. Mexican and key limes are the little ones.
Most bars use a commercial margarita mix.
These are widely available in liquor stores, but I like limeade more. Salt Fill a shaker with crushed ice and squeeze the lime juice into it. Wet the rims of two margarita glasses with what's left of the lime. Dump a little salt on a dish towel and spin the moistened rims in it. Shake off the excess salt.