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    Margarita News

    Taco Cabana adds 6 new margarita flavors including tangy-sweet tamarind

    Teresa Gubbins
    Aug 24, 2020 | 6:52 pm
    Taco Cabana margarita
    Special edition margaritas have been a thing with Taco Cabana for many years.
    Taco Cabana

    Tex-Mex chain Taco Cabana had such success with the margarita program it introduced this summer, offering a dozen new flavors for $2 each, that it is adding six new flavors.

    The bad news: Six of the older flavors will be 86'd.

    The fast food chain made a big splash in July when it debuted 12 flavors that included frosé, mangonada, and most notably Dr Pepper. Prior to this promotion, the chain had two perennial flavors, lime and strawberry.

    Called Margaritapalooza, the program got loads of press and new customers. According to Restaurant Business, the promotion brought in "record sales of margaritas," making it a positive story during a time when there are few and far between.

    Cut to August 19, when they began hinting on Facebook that a change was coming, urging customers to try the dozen flavors because some were about to disappear.

    That'll happen on August 26, with a big change-up: Six of the original dozen flavors introduced in July will be "retired," to make room for the six new flavors coming in.

    According to an email sent out to Rewards members, the new flavors are:

    • sangria
    • green apple
    • strawberry-mango
    • pineapple chamoy
    • spicy guava
    • tamarindo

    The discontinued flavors are Frose, passion fruit, MojitoRita, prickly pear, and "Star-Spangled Banner," a layered margarita combining strawberry, lime, and blue curaçao.

    Dr Pepper was the flavor that got the biggest buzz, but it was also a love-or-hate thing. Fans liked the novelty, while others said that Dr Pepper and tequila did not mix. It moves off the official roster but will be available by request.

    The six original flavors that survived include: mango, blue curacao, mangonada, and watermelon, along with their original lime and strawberry. One presumes those were the biggest sellers and that's why they made the cut. But the demise of MojitoRita and Frose are a travesty nonetheless.

    Limited-edition flavored margaritas have been a recurring thing for Taco Cabana dating back at least to 2016. Prior flavors have included Prickly Pear, Horchata, and Jalapeno Guava, infused with guava and a spicy kick of jalapeno.

    Beyond the flavors, Taco Cabana's frozen mix has an excellent texture: smooth and creamy, with a center that stays cold while the melting liquid pools around the edges.

    They're still doing Lime, Strawberry, and Mango margaritas on-the-rocks by the gallon to-go for $34.99; Blue Curacao is available for $36.99.

    A food purchase is required if you want to order the margaritas. The drinks are served via flavored, non-alcoholic mixes and accompanying bottles of tequila, vodka, or rum.

    Taco Cabana operates 146 company-owned restaurants in Texas.

    cocktails
    news/restaurants-bars

    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    Samantha Marie Photography
    Zon Zon food spread

    An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's from hospitality group Yela Concepts, led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

    According to a release, it'll open on December 22.

    Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

    "We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

    Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

    Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

    Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

    The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

    Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

    The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

    “The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

    Mak went to college to study biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

    "Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

    openings
    news/restaurants-bars

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