Best Salsa - 2004
In the Tex-Mex state, salsa has a lot to prove. Heat (as in spice) must make itself known but not so strongly that a full glass of water is needed after each bite. For us, the tip-off to a perfect salsa is a reaction after the initial taste of wanting to pour it on everything we order. But we weren't even thinking about salsa when we dipped that first chip at Margarita Ranch. That changed instantly as we tasted the warm, smoky near-puree. We wanted to drink the entire bowl. We would've rolled in it, it was so good. Forget whatever entrée we ordered, because it ended up drenched in the mix of peppers, fine bits of tomato and garlic. It's sweet and sultry lava that eases down the throat.