The Best Margaritas in Los Angeles, According to Bartenders

There is no cocktail that better exemplifies Los Angeles than the Margarita. Consider the drink’s history, allegedly created in Tijuana, against the backdrop of LA’s own establishment by Sonorans as part of what was Mexico at the time. To this day, Alta California’s imprint is all over the city. Agave spirits are especially popular, and the Margarita continues to be the most-ordered drink in LA, if not the world. 

When LA’s top bartenders were asked which spot made their favorite Margarita, many preferred nonfussy versions in long-standing, nostalgic restaurants serving combo plates, revealing that ambiance is often part of the package. Others were impressed by a few science-forward renditions at some of the city’s hottest cocktail bars and by those known for their vast ancestral agave spirit collections. Pair its simplicity and pliability with the city’s laid-back disposition, and the Margarita becomes a canvas for variety and creativity in LA’s cocktail scene. Let’s get into it.

El Compadre: Flaming Margarita

Founded in 1975, this classic Mexican restaurant with three locations is known for its moody interior, red leather booths, and long food menu. Then there are the Flaming Margaritas. “When I think of a Margarita that connects with LA’s history, it’s El Compadre, with the unlimited warm chips you get with salsa there,” says Karla Flores, owner of Bar Flores. “When the door closes, it’s dark, it’s red, and it’s connected to the roots of LA. The Margarita is in the big goblet cups, the lime [garnish] is on fire, and it always tastes good.” 

If you’re really adventurous, go big with a flavored version — or even a combination (maximum of two) of them — including peach, banana, strawberry, melon, and more.

Casa Vega: Frozen Coconut Margarita

Casa Vega, founded in 1956, is now in its second generation of ownership under Christy Vega. Also known for its moody interior, this relic in Sherman Oaks is often used as a filming location for old Hollywood scenes. According to Linda Douglas, bartender at Donna’s, the sleeper hit is the Frozen Coconut Margarita.

“It’s one of the only coconut cocktails that gets the flavor right,” says Douglas. “It comes in a big goblet. My friends and I will meet there, and we’ll have two. It’s frothy but creamy and tastes like legit toasted coconut, and it’s the perfect balance.”

Madre: El Chapo y Kate

Named after the famed meet-up between actress Kate del Castillo and drug lord Joaquín “El Chapo” Guzmán, the El Chapo y Kate cocktail at Oaxacan restaurant Madre is a favorite of Luis Hernandez, head bartender at Dante’s Beverly Hills. 

The prickly pear Margarita brings back memories for Hernandez. “The combination of tequila with fresh cucumber juice, lime, and the chili salt takes me back to an afternoon in the park with the kids, when street vendors come by with a cart full of freshly cut fruits and dress them with lime and chili,” he says. “It reminds me of my roots as an Oaxacan immigrant, as well. And everyone in Mexico knows who Kate and El Chapo are.”

Bar Flores: Flores Margarita

Bar Flores is a woman-owned, second-floor paradise perfect for catching the Echo Park breeze and an open patio prime for soaking in the California sun. Jens Cromer, bartender at Thunderbolt, especially enjoys their house Margarita.

“The great thing is that you can choose tequila or mezcal, which are both tasty,” she says. “And you can order by the pitcher, so you can stay a while, because Margaritas are social drinks meant to be shared with friends. It’s infused with hibiscus, which makes each glass both adorably pink [and] delicious.”

Try it on Wednesdays for $9 until midnight.

Daisy Margarita Bar: Salsa Verde Margarita

At Daisy Margarita Bar in Sherman Oaks, it’s hard to pick just one great Margarita, because not only are they all innovative and delicious, but there are no fewer than a dozen to choose from. But Danny Rubenstein, bar director of Maydan Market, loves Max Reis’s Salsa Verde Margarita, made with charred tomatillo, green chile, and cilantro.

“I have been thinking about it since the first time I had it,” says Rubenstein. “They’re making agave magic over there. It is a very well-balanced Margarita between the subtle savory aspect to the texture, and the right amount of sweetness matched with the perfect acidity.”

Gin Rummy: Spicy Pineapple Frozen Margarita

Gin Rummy in Venice is the perfect place for those tiki-infused beach vibes, not to mention frozen cocktails to cool you off. The Margaritas are no exception. Adam Fournier, beverage director of Accomplice, loves the Spicy Pineapple Margarita with pineapple-infused Aperol and nasturtium-infused Ancho Reyes. 

“The DNA of a Margarita in Los Angeles is that it is seasonally focused on those fresh ingredients,” says Fournier. “When I think about craft cocktail bars, I’m not looking at a Margarita for that. It’s a casual experience that goes with the food and the people you’re sharing it with.”

Mírate: Margarita Jí Bol

This two-story, foliage-ensconced shrine to mezcal is known for its forward-thinking cocktails. Max Reis has a few Margaritas dialed in, like the Cadillac with an extra-añejo float and the Tommy’s, subbing his proprietary “nogave” for curaçao. But Tom Liu, head bartender at Thunderbolt, especially enjoys the crisp, canned version with lime cordial and Seville orange oil, meant to appease even White Claw enthusiasts. “The Margarita Jí Bol is a fun, refreshing take in a different format than what you usually see for the drink,” says Liu.

Daisy Margarita Bar: Dirty Shirley

Another favorite Margarita variation from Daisy is the Dirty Shirley, which offers notes of tart cherry and is dangerously drinkable. Pete St. Peter, beverage director of Capri Club, especially enjoys it as a Martini drinker. “It’s such a different take on what a Margarita can be,” says St. Peter. “Max is taking leftover Sprite and turning it into a syrup — it’s so sustainable and thoughtful. And I’m a sucker for a stirred cocktail, so being able to get what’s considered a Margarita in a stirred format is incredible.”