The bar: Cabo Flats, Delray Beach
The vibe: The first word that comes to mind upon entering Cabo Flats at Delray Marketplace — or at least our mind — is “skull,” big giant painted ones, smiling from various brightly-colored walls. It immediately sets up Cabo (which also has outposts in Palm Beach Gardens and, soon, in Stuart) as what it is — a Mexican cuisine-accented good time that takes its food and drink very seriously.
The drink: Did you see the study that there’s a genetic reason whether a person likes cilantro? We were discussing that while tasting the Jalapeño Cilantro Margarita. I admittedly have the “cilantro good” gene, but there were tasters at my table who aren’t even fans but LOVED this drink. The herb opens the drink up thoughtfully and adds such a nice accompaniment to the very strong pepper. The contrast is at once thrilling and chilling.
Other noteworthy libations: The White Sangria is like an alcoholic fruit stand in a mason jar; the Strawberry Basil Martini is deliciously fresh and fruity; the Watermelon Mint Martini had me patting down the sides of the glass to get the last drop. That’s not undignified, is it? Also not undignified: the various margaritas that come by the glass, pitcher or 100-ounce tube, popular on Cinco de Mayo and other margarita-centric holidays for large groups of drinking folks.
Bar bites: The Guacamole al Cabo is a made-to-order marriage of avocado (Cocktail Culture’s favorite fruit) and cilantro, which isn’t just for margaritas anymore. The Seafood Ceviche is made with the freshest catches the chefs have that day (yum) and the Spicy Chicken Lettuce Wraps have the most intriguing combination of warm and crunchy.
Deals: Cabo has its own happy hour menu, from 3-6 p.m. 7 days a week. There’s a variety of $5 appetizers, wines and cocktails.
Info: Cabo Flats, 14851 Lyons Road, Suite 122. Delray Beach. 561- 499-0378
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JALAPEÑO CILANTRO MARGARITA
2 ounces Tanteo Jalapeño Tequila (If you can’t find Tanteo, infuse your own by slicing some jalapeños and adding them to a bottle of tequila)
1 ounce agave nectar
3 stems of fresh cilantro
Jalapeño and lime (to garnish)
Squeeze the lime and the lemon. Add the Tanteo Jalapeño tequila (or your own homemade version), agave nectar and the cilantro. Add ice and shake vigorously for 20 seconds, then double strain into a margarita glass with ice. Garnish with a lime wedge and slice of fresh jalapeño.