Come for the jalapeño margaritas, stay for the mariachis and Mexican food at this Brickell spot

The bar

Cantina La Veinte

The vibe

Mexican style meets Art Deco at this culinary gem tucked away inside the Icon in Brickell. Boasting views of Biscayne Bay and Brickell Key and live mariachi performances Wednesday through Saturday from 8:30-10:30 p.m. and Sundays from 3-5 p.m., it’s the perfect spot for an impromptu rumba paired with Central American flavors and handcrafted cocktails.

The deal

Ladies can enjoy complementary craft margaritas at the bar on Wednesdays from 5-10 p.m. Happy hour runs from 4-8 p.m. Monday through Friday at the bar and includes half off Mexican beers, classic margaritas and select cocktails.

Something to sip

A classic with a kick, Cantina La Veinte’s Jalapeño Margarita blends Tanteo Jalapeño tequila, Cointreau, fresh lime juice and agave.

Other sips

For something floral and sweet, the Mexico Lindo y Querido is a refreshing concoction of Hendricks Gin, strawberry puree, Palomino Fino sherry and lime juice garnished with rosemary sprigs and mint leaves. On the smokier side, the Besame Mucho combines Montelobos Mezcal, grapefruit juice, maraschino syrup and lime juice finished off with a Tajin rim.

Something to savor

You can make your own tacos at Cantina La Veinte, but we suggest the pork chop served in adobo sauce with pineapple, cilantro and onions. Pair it with the Arroz Verde de Cilantro, white rice cooked in cilantro broth with grilled seasonal vegetables and chile güero aioli. Those with a heartier appetite can opt for the Sopes de Wagyu, Clear Creek Wagyu served on handmade corn masa topped with bone marrow, sour cream, queso fresco, black beans and chorizo. Cap it off with the Mango Panna Cotta, enrobed in white chocolate and served with house-made frozen yogurt.

The recipe

Jalapeño Margarita

2 ounces of Tanteo Jalapeño tequila

3/4 ounce of Cointreau

1 ounce of fresh lime juice

1/4 ounce of agave

The rest

495 Brickell Ave, Miami

www.cantinala20.com

This story was originally published August 2, 2017 at 1:08 AM.