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First Place: Best Margarita

Any place that ordains a three-margarita limit on its patrons is bound to win a booze category. Such is the case with Rio Grande Mexican Restaurant, 628 Lincoln Ave., whose parent company has made the same secret recipe for 25 years. “They’re strong,” says manager Carmen Welch, adding only that they’re made from Cuervo Gold and a “proprietary” mix. “And pretty legendary.”

Slurp down the limit and you’ll know why. The Rio sells more than 5 million of the 12-ounce, salt-lined concoctions a year at its six Colorado restaurants. The most common way to get juiced? On the rocks. Or try it with a dash of blended mango, which is what Welch likes. Or take them up on the Big Tex made from Herradura, or the Agave Martini. “You’ll leave a little worse, or better, for the wear either way,” Welch says.