Review: Tequila Factory

The Tequila Factory now serves around 30 kinds of tequila, but it will soon boost that number by about 100. (Credit: Josh Thomas)

Years ago, before I became a changed man with different priorities, I learned that tequila is not so much a foundation for cocktails as it is an ingredient for memory loss and next-day apologies. Of course, tequila has its place among the canon of fine liquors, but my past reckless abandon with the Spirit of Agave has kept me from being able to do much with it other than a rare margarita.

So despite an inevitable meeting with my former potable foe, my wife and I headed down on a recent Tuesday evening to check out the new Tequila Factory, located in the spot on bustling Baxter Avenue most recently held by Nio’s@917.

Before we even got inside, we noticed a welcoming wide-open patio on the side of the building, half-full with folks lounging and grabbing a late bite. Stepping inside, we were struck by the airy feel of the Factory. The high ceilings, exposed brick walls and shiny polished-wood floors give it an almost upscale casual atmosphere.

A server warmly greeted us as soon as we entered. We chose to sit at the bar, but there are a number of spots in the restaurant to post up for your meal: a couple small dining areas on the first floor — which, we were encouraged to see late on a Tuesday evening, were both well-populated); a cool upstairs room; the patio.

As with many restaurants specializing in South of the Border cuisine, the menu was almost overwhelming. But along with the old favorites, there were plenty of dishes that stretched the boundaries. After 8 p.m. on Thursday through Saturday, the Factory serves tapas, with choices like chicken and beef taquitos and cilantro pesto shrimp. (Manager Cristina Cortez informed us that they are looking to expand the tapas menu to the rest of the week soon.)

Upon taking our seats at the polished granite bar, I noticed the wall behind it was filled with various brands of tequila, probably 20 or 30 types. Cortez said they would be getting around 100 more brands, so a formal list hasn’t yet been prepared.

We perused the premium margarita list, and settled on a couple choices: I, with the Cactus Juice ($8.50) made from a shot of Don Julio with amaretto and sour mix; Lindsay chose a Tequila Sunrise ($8.50). The price was a bit higher than we usually pay for drinks, but it’s pretty par for the course for top-shelf cocktails.

For our meals — after the requisite chips and spicy salsa, of course — I chose the enchiladaspPotocinas ($10.99), shredded beef enchiladas with nacho cheese and tomatillo sauce, and my fellow bar hopper had soft-shell beef chimichangas ($11). Both dinners were delicious, a cut above most similar dishes I’ve had around town, and the service during the meal was very attentive but never smothering.

I left with my sobriety (and behavior) firmly intact, but also with the impression that the Tequila Factory, which is part of the Sol Aztecas/Los Aztecas family of restaurants, has staying power in what has come to be a revolving door location — and I think that’s mucho bueno.

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