[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$frthmY50sTD4JiPHICtZ1lFG6gMaG0xC2QK-ocaXB4GU":3},{"articulo":4,"relacionados":335},{"cuerpo":5,"extracto":317,"fecha":321,"imagen":322,"metaDescripcion":323,"slug":326,"titulo":327,"tituloSeo":331,"updatedAt":334},{"_type":6,"en":7,"es":164},"localeBlocks",[8,19,28,36,44,52,60,68,76,84,92,100,108,116,124,132,140,148,156],{"_key":9,"_type":10,"children":11,"markDefs":17,"style":18},"k39","block",[12],{"_key":13,"_type":14,"marks":15,"text":16},"k40","span",[],"Ask about the origin of the Margarita at any bar and you will get a lovely story. The problem is you will get a different one at every bar, and not one of those stories has a single document behind it. The curious part is that the most likely explanation has no author at all: it is buried in a 1936 newspaper clipping and a translation made carelessly.",[],"normal",{"_key":20,"_type":10,"children":21,"markDefs":26,"style":27},"k41",[22],{"_key":23,"_type":14,"marks":24,"text":25},"k42",[],"The two legends everyone repeats",[],"h2",{"_key":29,"_type":10,"children":30,"markDefs":35,"style":18},"k43",[31],{"_key":32,"_type":14,"marks":33,"text":34},"k44",[],"The first version places the invention in 1938, at a restaurant between Tijuana and Rosarito. Its owner, Carlos \"Danny\" Herrera, supposedly created the drink for a customer who was allergic to every spirit except tequila and refused to drink it neat. Herrera mixed tequila with lime and orange liqueur, served it with a salted rim, and named it after her.",[],{"_key":37,"_type":10,"children":38,"markDefs":43,"style":18},"k45",[39],{"_key":40,"_type":14,"marks":41,"text":42},"k46",[],"The second points to 1948 and a house in Acapulco. Margarita Sames, a wealthy Texan hostess with a good hand, served her guests a mix of tequila, Cointreau and lime. Among those guests was Tommy Hilton, of the hotel chain, who took the recipe back to his bars and the name of the woman who made it along with it.",[],{"_key":45,"_type":10,"children":46,"markDefs":51,"style":18},"k47",[47],{"_key":48,"_type":14,"marks":49,"text":50},"k48",[],"Both stories share the same flaw: they were told decades later, without a menu, a receipt or a photograph to back them up. And both share a bigger problem, which is what comes next.",[],{"_key":53,"_type":10,"children":54,"markDefs":59,"style":27},"k49",[55],{"_key":56,"_type":14,"marks":57,"text":58},"k50",[],"The lead that does have paperwork",[],{"_key":61,"_type":10,"children":62,"markDefs":67,"style":18},"k51",[63],{"_key":64,"_type":14,"marks":65,"text":66},"k52",[],"By the end of the nineteenth century there was an entire family of cocktails called the Daisy. The formula was fixed: a spirit, citrus juice, orange liqueur and sometimes a splash of soda. They were made with gin, with brandy, with whiskey. They were so common that in 1939 an Albuquerque newspaper described them as ubiquitous.",[],{"_key":69,"_type":10,"children":70,"markDefs":75,"style":18},"k53",[71],{"_key":72,"_type":14,"marks":73,"text":74},"k54",[],"Now the part that changes everything: \"daisy\", in Spanish, translates as \"margarita\".",[],{"_key":77,"_type":10,"children":78,"markDefs":83,"style":18},"k55",[79],{"_key":80,"_type":14,"marks":81,"text":82},"k56",[],"A Daisy made with tequila is, quite literally, a Margarita. And the first documented mention of a Tequila Daisy appears on 23 July 1936, in the Moville Mail, where the journalist James Graham recounts his stay in Tijuana. That is two years before Danny Herrera and twelve before Margarita Sames.",[],{"_key":85,"_type":10,"children":86,"markDefs":91,"style":27},"k57",[87],{"_key":88,"_type":14,"marks":89,"text":90},"k58",[],"Why it all happens on the border",[],{"_key":93,"_type":10,"children":94,"markDefs":99,"style":18},"k59",[95],{"_key":96,"_type":14,"marks":97,"text":98},"k60",[],"That the trail leads to Tijuana is no accident. During Prohibition, with the United States legally dry, thousands of Americans crossed the border every weekend just to drink. And on the other side an entire infrastructure was waiting for them.",[],{"_key":101,"_type":10,"children":102,"markDefs":107,"style":18},"k61",[103],{"_key":104,"_type":14,"marks":105,"text":106},"k62",[],"Agua Caliente — casino, hotel and racetrack just outside Tijuana — was the symbol of that era. American cocktails made with the local spirit were served there, and among them a Tequila Daisy. American bartenders working in Mexico, with American recipes and Mexican tequila: the Margarita was not invented at a table, it was forged on a border.",[],{"_key":109,"_type":10,"children":110,"markDefs":115,"style":18},"k63",[111],{"_key":112,"_type":14,"marks":113,"text":114},"k64",[],"Seen this way, the dispute between Herrera and Sames stops making sense. Neither of them was probably lying. They simply served, each on their own, a drink that was already circulating, and named something that already had a name.",[],{"_key":117,"_type":10,"children":118,"markDefs":123,"style":27},"k65",[119],{"_key":120,"_type":14,"marks":121,"text":122},"k66",[],"How a classic ended up coming out of a machine",[],{"_key":125,"_type":10,"children":126,"markDefs":131,"style":18},"k67",[127],{"_key":128,"_type":14,"marks":129,"text":130},"k68",[],"The Margarita conquered the United States, and that success nearly ruined it. In the seventies and eighties came the frozen machines and, with them, sour mix: an industrial lime-and-sugar preparation that made it possible to serve hundreds of drinks a night without squeezing a single piece of fruit.",[],{"_key":133,"_type":10,"children":134,"markDefs":139,"style":18},"k69",[135],{"_key":136,"_type":14,"marks":137,"text":138},"k70",[],"For two decades, for much of the world, a Margarita was exactly that: something green, very sweet and very cold that came out of a tap. Its recovery arrived with the revival of classic cocktails and with 100% agave tequila, which gave the drink back the ingredient it should never have lost.",[],{"_key":141,"_type":10,"children":142,"markDefs":147,"style":27},"k71",[143],{"_key":144,"_type":14,"marks":145,"text":146},"k72",[],"How to spot a good one",[],{"_key":149,"_type":10,"children":150,"markDefs":155,"style":18},"k73",[151],{"_key":152,"_type":14,"marks":153,"text":154},"k74",[],"There are four signs and you can spot them before the first sip. The bottle says 100% agave, not merely \"tequila\". The lime is squeezed in front of you. The orange liqueur is an actual liqueur, not a syrup. And the salt covers only the outer half of the rim, so you decide how much you get with each sip.",[],{"_key":157,"_type":10,"children":158,"markDefs":163,"style":18},"k75",[159],{"_key":160,"_type":14,"marks":161,"text":162},"k76",[],"If all four hold, what you are holding closely resembles what someone was ordering in Tijuana in 1936. Nobody knows who invented it. But at least now we know where the name came from.",[],[165,173,181,189,197,205,213,221,229,237,245,253,261,269,277,285,293,301,309],{"_key":166,"_type":10,"children":167,"markDefs":172,"style":18},"k1",[168],{"_key":169,"_type":14,"marks":170,"text":171},"k2",[],"Pregunta por el origen del Margarita en cualquier barra y te contarán una historia bonita. El problema es que te contarán una distinta en cada barra, y que ninguna de esas historias tiene un solo documento que la respalde. Lo curioso es que la explicación más probable no la firma nadie: está escondida en un recorte de periódico de 1936 y en una traducción hecha a la ligera.",[],{"_key":174,"_type":10,"children":175,"markDefs":180,"style":27},"k3",[176],{"_key":177,"_type":14,"marks":178,"text":179},"k4",[],"Las dos leyendas que todo el mundo repite",[],{"_key":182,"_type":10,"children":183,"markDefs":188,"style":18},"k5",[184],{"_key":185,"_type":14,"marks":186,"text":187},"k6",[],"La primera versión sitúa el invento en 1938, en un restaurante entre Tijuana y Rosarito. Su dueño, Carlos \"Danny\" Herrera, habría creado el trago para una clienta que era alérgica a todos los destilados menos al tequila y se negaba a beberlo a palo seco. Herrera mezcló tequila con lima y licor de naranja, lo sirvió con sal en el borde y le puso el nombre de ella.",[],{"_key":190,"_type":10,"children":191,"markDefs":196,"style":18},"k7",[192],{"_key":193,"_type":14,"marks":194,"text":195},"k8",[],"La segunda apunta a 1948 y a una casa en Acapulco. Margarita Sames, una anfitriona tejana con dinero y buena mano, servía a sus invitados una mezcla de tequila, Cointreau y lima. Entre esos invitados estaba Tommy Hilton, de la cadena hotelera, que se llevó la receta a sus bares y con ella el nombre de quien la preparaba.",[],{"_key":198,"_type":10,"children":199,"markDefs":204,"style":18},"k9",[200],{"_key":201,"_type":14,"marks":202,"text":203},"k10",[],"Ambas historias tienen el mismo defecto: se contaron décadas después, sin una carta, una factura ni una fotografía que las sostenga. Y las dos comparten un problema mayor, que es el que viene ahora.",[],{"_key":206,"_type":10,"children":207,"markDefs":212,"style":27},"k11",[208],{"_key":209,"_type":14,"marks":210,"text":211},"k12",[],"La pista que sí tiene papeles",[],{"_key":214,"_type":10,"children":215,"markDefs":220,"style":18},"k13",[216],{"_key":217,"_type":14,"marks":218,"text":219},"k14",[],"A finales del siglo XIX existía una familia entera de cócteles llamada Daisy. La fórmula era fija: un destilado, zumo de cítrico, licor de naranja y a veces un remate de agua con gas. Se hacían con ginebra, con brandy, con whisky. Eran tan comunes que en 1939 un periódico de Albuquerque los describía como omnipresentes.",[],{"_key":222,"_type":10,"children":223,"markDefs":228,"style":18},"k15",[224],{"_key":225,"_type":14,"marks":226,"text":227},"k16",[],"Ahora la parte que lo cambia todo: daisy, en español, se traduce como margarita.",[],{"_key":230,"_type":10,"children":231,"markDefs":236,"style":18},"k17",[232],{"_key":233,"_type":14,"marks":234,"text":235},"k18",[],"Un Daisy hecho con tequila es, literalmente, un Margarita. Y la primera mención documentada de un Tequila Daisy aparece el 23 de julio de 1936, en el Moville Mail, donde el periodista James Graham cuenta su paso por Tijuana. Eso es dos años antes de Danny Herrera y doce antes de Margarita Sames.",[],{"_key":238,"_type":10,"children":239,"markDefs":244,"style":27},"k19",[240],{"_key":241,"_type":14,"marks":242,"text":243},"k20",[],"Por qué todo ocurre en la frontera",[],{"_key":246,"_type":10,"children":247,"markDefs":252,"style":18},"k21",[248],{"_key":249,"_type":14,"marks":250,"text":251},"k22",[],"Que la pista lleve a Tijuana no es casualidad. Durante la Prohibición, con Estados Unidos legalmente seco, miles de estadounidenses cruzaban la frontera cada fin de semana para poder beber. Y al otro lado los esperaba una infraestructura montada para recibirlos.",[],{"_key":254,"_type":10,"children":255,"markDefs":260,"style":18},"k23",[256],{"_key":257,"_type":14,"marks":258,"text":259},"k24",[],"El Agua Caliente —casino, hotel y hipódromo a las afueras de Tijuana— fue el símbolo de aquella época. Allí se servían cócteles americanos hechos con el destilado local, y entre ellos un Tequila Daisy. Barmen estadounidenses trabajando en México, con recetas estadounidenses y tequila mexicano: el Margarita no se inventó en una mesa, se fraguó en una frontera.",[],{"_key":262,"_type":10,"children":263,"markDefs":268,"style":18},"k25",[264],{"_key":265,"_type":14,"marks":266,"text":267},"k26",[],"Vista así, la disputa entre Herrera y Sames deja de tener sentido. Probablemente ninguno de los dos mintió. Simplemente sirvieron, cada uno por su lado, un trago que ya circulaba, y le pusieron nombre a algo que ya lo tenía.",[],{"_key":270,"_type":10,"children":271,"markDefs":276,"style":27},"k27",[272],{"_key":273,"_type":14,"marks":274,"text":275},"k28",[],"Cómo un clásico acabó saliendo de una máquina",[],{"_key":278,"_type":10,"children":279,"markDefs":284,"style":18},"k29",[280],{"_key":281,"_type":14,"marks":282,"text":283},"k30",[],"El Margarita conquistó Estados Unidos y ese éxito estuvo a punto de arruinarlo. En los años setenta y ochenta llegaron las máquinas de frozen y, con ellas, el sour mix: un preparado industrial de sabor a lima y azúcar que permitía servir cientos de tragos por noche sin exprimir una sola fruta.",[],{"_key":286,"_type":10,"children":287,"markDefs":292,"style":18},"k31",[288],{"_key":289,"_type":14,"marks":290,"text":291},"k32",[],"Durante dos décadas, para buena parte del mundo un Margarita fue eso: algo verde, muy dulce y muy frío que salía de un grifo. La recuperación llegó con el resurgir de la coctelería clásica y con el tequila 100% agave, que devolvió al trago el ingrediente que nunca debió perder.",[],{"_key":294,"_type":10,"children":295,"markDefs":300,"style":27},"k33",[296],{"_key":297,"_type":14,"marks":298,"text":299},"k34",[],"Cómo reconocer uno bueno",[],{"_key":302,"_type":10,"children":303,"markDefs":308,"style":18},"k35",[304],{"_key":305,"_type":14,"marks":306,"text":307},"k36",[],"Son cuatro señales y se ven antes del primer sorbo. La botella dice 100% agave, no simplemente \"tequila\". La lima se exprime delante de ti. El licor de naranja es un licor de verdad, no un sirope. Y la sal cubre solo la mitad exterior del borde, para que tú decidas cuánta quieres en cada trago.",[],{"_key":310,"_type":10,"children":311,"markDefs":316,"style":18},"k37",[312],{"_key":313,"_type":14,"marks":314,"text":315},"k38",[],"Si se cumplen las cuatro, lo que tienes en la mano se parece mucho a lo que alguien pedía en Tijuana en 1936. Nadie sabe quién lo inventó. Pero al menos ya sabemos de dónde viene el nombre.",[],{"_type":318,"en":319,"es":320},"localeText","Five people claim to have invented it and none can prove it. But a 1936 newspaper clipping, a casino in Tijuana and a clumsy translation explain its origin far better than any of the legends.","Cinco personas se atribuyen su invención y ninguna puede demostrarlo. Pero hay un recorte de periódico de 1936, un casino en Tijuana y una traducción torpe que explican el origen mucho mejor que cualquiera de las leyendas.","2026-07-10","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F59dc568a1667364062ad0e35fbabc43b9616b7e2-1080x589.png",{"_type":318,"en":324,"es":325},"Five people claim to have invented it and none can prove it. Who they are, what a 1936 newspaper clipping says, and what the Tequila Daisy has to do with it.","Cinco personas se atribuyen el invento y ninguna puede demostrarlo. Quiénes son, qué dice un recorte de 1936 y qué tiene que ver el Tequila Daisy.","la-verdadera-historia-del-margarita",{"_type":328,"en":329,"es":330},"localeString","The true story of the Margarita","La verdadera historia del Margarita",{"_type":328,"en":332,"es":333},"Who invented the Margarita","Quién inventó el Margarita","2026-08-28T01:25:14Z",[336,346,356],{"extracto":337,"fecha":340,"imagen":341,"slug":342,"titulo":343},{"_type":318,"en":338,"es":339},"Miso, tomato water, kombu, broth. Cocktails are stepping outside the sweet-sour axis they have occupied for a century, and the Martini has become the testing ground.","Miso, agua de tomate, kombu, caldo. La coctelería está saliendo del eje dulce-ácido en el que llevaba un siglo instalada, y el Martini se ha convertido en el campo de pruebas.","2026-08-04","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Ff00d40008ed95b89bf17ccfe5d8ca493b30f7611-1672x941.png","el-umami-llega-a-la-barra-cocteles-salados",{"_type":328,"en":344,"es":345},"Umami reaches the bar","El umami llega a la barra",{"extracto":347,"fecha":350,"imagen":351,"slug":352,"titulo":353},{"_type":318,"en":348,"es":349},"After a decade of smoke, tweezers and twelve ingredients per drink, the industry is reversing course. It is not nostalgia: maximalism simply stopped impressing anyone, and bars discovered that the hard part is not surprising someone, it is getting them to come back.","Tras una década de humo, pinzas y doce ingredientes por trago, el sector está dando marcha atrás. No es nostalgia: es que el maximalismo dejó de impresionar y las barras descubrieron que lo difícil no es sorprender a alguien, sino conseguir que vuelva.","2026-07-30","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F13036742842fde991740548bb11a5fbd1e8efcb5-1672x941.png","volviendo-a-los-clasicos",{"_type":328,"en":354,"es":355},"Back to the classics","Volviendo a los clásicos",{"extracto":357,"fecha":360,"imagen":361,"slug":362,"titulo":363},{"_type":318,"en":358,"es":359},"Half of consumers say they want to drink less, but they are not staying home. They are ordering something else. And the bars that understood this early are serving the most interesting drinks on their menu with no alcohol at all.","La mitad de los consumidores dice que quiere beber menos, pero no está dejando de salir. Está pidiendo otra cosa. Y las barras que lo entendieron a tiempo están sirviendo los tragos más interesantes de su carta sin una gota de alcohol.","2026-07-22","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F163edae90e3eaab0c2bf576ac6a3b4f5dd9a034f-1672x941.png","beber-menos-y-beber-mejor",{"_type":328,"en":364,"es":365},"Drinking less, drinking better","Beber menos y beber mejor"]