Inspired by our list of the 10 best margaritas for discerning Dallas cocktail drinkers, we sent host Emily Reppert on a mission to learn about — and taste, of course — the most sip-worthy drinks in town. Her first stop: Stampede 66.
Chef Stephan Pyles modernizes the prickly pear margarita from his legendary '90s restaurant Star Canyon with a molecular-gastronomy twist. Now this blend of tequila, prickly pear puree, lime, and candied jalapeño is made tableside with liquid nitrogen in a stainless steel bowl.
For this video, Reppert hangs with Shawn Horne, who explains the lineage and process behind one of the showiest margaritas in Dallas.
This is just the first in our new Margarita Mission video series. Look for more as Reppert makes the rounds to these restaurants and other local favorites as she embarks on this all-important mission.
