Pictured is the view from Margaritaville in Capitola by the Sea (margaritavillecapitola.com). The restaurant features savory meals and delicious margarita drinks, the perfect combo for National Margarita Day on Feb. 22, 2014. While Californians are invited to honor the national day, Cinco de Mayo (May 5) is much bigger and better known for margarita celebrations.

Not one source or place has established that it invented the margarita drink but a likely candidate is south of the border near Rosarita Beach, some say. Tequila is the key ingredient in this cocktail concoction and we all know where that comes from-primarily in the arid lowlands and rainy highlands outside of Guadalajara.

To make great margaritas you need great tequila made solely of agave. When the agaves reach maturity after several years, their sugar-rich hearts (piņas) are cooked and crushed; the extracted juice is then fermented and, finally, distilled. Never buy tequila that's not labeled "100% agave."

Margarita recipe from International Bartenders Association
35 mL (7 parts) tequila
20 mL (4 parts) Cointreau
15 mL (3 parts) fresh squeezed lime juice (or margarita mix)

Preparation: Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour over ice in a margarita glass (taking care not to dislodge any salt). Garnish and serve.