Though its open-air dining room in the middle of the hotel makes Tacos & Tequila feel oddly exposed, the only real downside to dining here is that you’ll have to talk a bit louder. That will cease to be a problem once you dive into one of their margaritas, all made with fresh-squeezed lime juice and agave nectar, before other luscious ingredients—like prickly pear, pomegranate, mango, or pineapple—are added to the mix. Like your tequila straight? T&T has an extensive tequila list along with flights of unique añejos, reposados and even mezcals. On the “tacos” side of the enterprise (the menu also has fajitas, quesadillas and burritos, by the way), the food is enlivened by a dozen traditional and off-the-beaten-path fillings: grilled steak, bacon, poblano chilies of the Alambre, carnitas and light, summery vegetables. Dedication to high quality and organic products ensure the food tastes fresher than what you’d get from your neighborhood taco joint, and the higher-than-average check prices reflect that.