Here’s an interesting statistic: Americans consume 185,000 margaritas per hour.
You’re probably thinking what we’re thinking.
There’s a lot of room for improvement there.
And you’ll be rectifying this data at Peppers Authentic Mexican, a sprawling new establishment wherein generously sized burritos and icy margaritas find their way into your ever-loving hands, now open in Pinecrest. Here’s the slideshow and here’s the menu.
The space: as if Wynwood had some weird affair with a sugar skull. A sexy pinup mural set against a white brick wall. Mexican tile and corrugated tin. Colorful Mexican-fabric-covered banquettes. And, yes, a bar. Not really the type of place you’ll turn to for morose musings on the state of your Pokémon menagerie.
A celebratory we-made-it-to-Friday margarita with a coworker, though? Sure. They’ve also got Mexican beer, sodas and horchata, if those are your thing.
But standard operating procedure here is to stake out one of the booths and start placing your order for all manner of homemade Mexican-ness. Like guac that’s prepared tableside in a traditional Mexican molcajete. Massive burritos brimming with steak, roasted peppers and cheese. And tacos filled with a beef barbacoa that’s been slow-cooked for five hours.
Four hours is practically fast food.
You’re probably thinking what we’re thinking.
There’s a lot of room for improvement there.
And you’ll be rectifying this data at Peppers Authentic Mexican, a sprawling new establishment wherein generously sized burritos and icy margaritas find their way into your ever-loving hands, now open in Pinecrest. Here’s the slideshow and here’s the menu.
The space: as if Wynwood had some weird affair with a sugar skull. A sexy pinup mural set against a white brick wall. Mexican tile and corrugated tin. Colorful Mexican-fabric-covered banquettes. And, yes, a bar. Not really the type of place you’ll turn to for morose musings on the state of your Pokémon menagerie.
A celebratory we-made-it-to-Friday margarita with a coworker, though? Sure. They’ve also got Mexican beer, sodas and horchata, if those are your thing.
But standard operating procedure here is to stake out one of the booths and start placing your order for all manner of homemade Mexican-ness. Like guac that’s prepared tableside in a traditional Mexican molcajete. Massive burritos brimming with steak, roasted peppers and cheese. And tacos filled with a beef barbacoa that’s been slow-cooked for five hours.
Four hours is practically fast food.
