Traditions meld for sweet margarita goodness at Mexico Lindo.

By Jack Morris

You think you can make a good margarita? You might be right, but then again, it’s unlikely that you are Alex Alvarenga, and you probably haven’t been serving the Sangria Margarita at Melrose’s go-to taco and burrito hotspot Mexico Lindo for the past four years. “I’ve never had one returned,” says Alvarenga, whose house specialty is served with a combination of Milagro Reposado (one of 37 tequilas behind the bar), Patron Citronge, Grand Marnier, and a house sangria. The icy-smooth, sweet-tasting concoction goes down all too quickly, but you won’t find it on the menu. Just ask the bartender for it. Or, if you’re sitting near longtime customer Pat, you can just order what she’s drinking. “We also call it the Pat Margarita because that’s all she drinks.” Mexico Lindo, 449 Main St., Melrose, 781-662-4056, mexicolindomelrose.com. —Jack Morris

Sangria Margarita
Serves 1

The Sangria
(makes 1/2 gallon)
10 oz. Burgundy wine
5 oz. Rosé
1/4 gallon orange juice
2 oz. pineapple juice
2 oz. grenadine
2 oz. non-alcoholic Triple Sec
8 oz. peach or apricot Brandy

Pour all ingredients into one large jug and then stir. Chill for two hours, then serve.

The Margarita
1 oz. Patron Citronge Liqueur
1 1/2 oz. Milagro Reposado Tequila
1 oz. Grand Marnier
2 oz. sweet & sour mix
drizzle of sangria
salt
2 lime wedges
2 orange wedges
cubed ice

Fill mixing glass with liqueur, tequila, Grand Marnier, sweet & sour mix, and ice. Shake and pour into margarita glass. Drizzle sangria as a floater on top (to taste). Serve with salted rim and fruit wedges.