Inside Tanteo Tequila’s Rustic Mexican Soho Space

bartender making margarita
We visited Tanteo Tequila in Soho to find out how to make the best jalapeno margarita.

old wooden bartop

In the constant search for the best margarita, we thought, who better than Tanteo Tequila to whip us up their perfectly spicy jalapeño version? We visited their Soho neighborhood location in New York City and were pleasantly surprised to be transported into a space that resembled an old-school Mexican bar (and fell in love with the reclaimed barn doors and horn and copper shot glasses!).

wooden bookshelves

A one-hundred year-old apothecary counter and bookshelves found on a trip to Mexico were shipped home to be the foundation pieces for their Manhattan home base. It works well with the walls that have a purposeful patina and lends a slightly Mexican Gothic vibe.

wooden bookshelves

Vintage finds, books and photographs mingle with Tanteo's top infused blanco tequilas: Jalapeño, Tropical and Cocoa. Specializing in 100% agave infused tequila, the brand only uses real jalapeños, real mangos and cocoa to naturally flavor the tequila (meaning, you won't be drinking anything that says "artificial flavors".

leather sitting area

Stripped brick walls and exposed ceiling beams keep a 19-Century gentleman's club vibe in the space. Worn leather chairs and massive wood burl coffee table serve as a small meeting area for the team.

neon tanteo sign

Neon lights are always a good idea. Try it out in your home by having a custom script light made (think: your name or favorite quote!).

bartender making margarita

Tanteo Jalapeño Margarita

• 2 oz. Tanteo® Jalapeño Tequila

• 1 oz. fresh lime juice

• 3/4 oz. agave nectar (or simple syrup)

• Ice

bartender making margarita

Step 1: Combine ingredients in a shaker with ice.

bartender making margarita

Step 2: Shake well and strain into an ice-filled rocks glass (salted rim optional).

tanteo jalapeno margarita

Step 3: Garnish with a lime wedge or slice of jalapeño.

Need a margarita kit? Get it here!

Photography by Michael Marquand