I'd never seen Anistatia get so excited about a tequila cocktail before. Usually she's a die-hard vodka drinker (with soft spots for gin, bourbon, and on occasion, rum). But Henry Besant at Green and Red came up with an antidote to all the bad tequila sunrises she'd endured in the 70s: the Sage and Pineapple Margarita, flawlessly executed by bartender Myles Davies.

I made it though a Michelada (nicely spiced, with frosty Sol on the side), a Lagerita (think of it as a Corona with lime…and tequila…and everything--it worked beautifully). Locals who are used to tequila being more a right of passage than a pleasure to drink lean toward the Watermelon Margaritas that start with a mixing glass of fresh watermelon slices.

Behind the bar, a wall of tequila extends from side to side, top to bottom.  This, as far as I know, is about the largest selection of tequila in Europe (oops, those Brits think they're not part of Europe, but off on an island by themselves or something). At any rate, if it is a good tequila, it's behind the bar at Green and Red. Partida, Patron, El Tesoro, Gran Centenario, Casa Noble, Herradura, and many other boutique brands. I think we tried all of them one night. They even have a small cask on the bar where they are house barrel aging their own reposado.

Luckily, they also serve food. However, their idea of Mexican food is a far cry from the take-out burritos and guacamole we had last night. It's more like they found the best cook in a rural Mexican village and hired his mother. Fresh, handmade tortillas, pork cooked three ways (braised in rich sauce, succulent ribs, a fresh sheet of pork scratching), slow cooked lamb shank, ceviche with pomegranate seeds, roasted corn, fresh churros.