Ensenada's famous Hussong's Cantina, who claims to have invented the margarita, may open a location in O.C.
August 16, 2010
By Joanna Clay
Since 1892, Hussong's Cantina has been a stop for many travelers heading to Baja California. The family-run Ensenada, Mexico, institution boasts that
it invented the first margarita in 1941. The Hussongs, German immigrants, claim they poured the first glass of the tequila drink to Margarita Henkel,
the daughter of Germany's ambassador to Mexico.
Now, through the ingenuity of a Newport Beach lawyer and his business partner, the iconic bar might find its way to Orange County.
Jeffrey Marks, a corporate lawyer who lives in Newport Coast, and his partner, Scott Frost, recently purchased the licensing rights for three of Baja
California's most-frequented watering holes: The Giggling Marlin Bar & Grille, Papas & Beer and Hussong's Cantina. Marks and Frost are only
scouting Orange County for the latter, which debuted its first international location at the Mandalay Bay Resort and Casino in Las Vegas on Jan. 21.
Although geographically San Diego is the closest Southern Californian city to the original Hussong's, Marks believes that Orange County could be the
right location for the cantina's second opening on American soil.
"We think San Diego is too close to Ensenada," Marks said. "Orange County is a natural place for a second location. People know the name."
Although he'd love to narrow down the spot, he's still scouring the area for the right place. The ideal spot?
"Somewhere on PCH, near the water," Marks said.
For now, some of the contenders are Huntington Beach, Laguna Beach and Newport Beach.
In Ensenada, Hussong's is known for its tableside mariachi bands and good tequila. Marks and Frost plan to stay close to the origins of the brand.
They are keeping the exterior and interior look of the cantina intact, keeping the name cohesive with the Ensenada location. However, due to a chance
hire at Hussong's in Las Vegas, the bar might become synonymous with good food as well.
"We got very lucky," Marks said. "We got a good chef, Noe Alcola. We have a great menu and have received phenomenal reviews."
Due to the positive reception, Marks will have Alcola curate the menus for the future locations as well. The restaurant component, Mark said, could
make the American transition even more successful.
The menu serves up all the traditional Mexican fare: tacos, tortas, burritos and, of course, margaritas. However, there are some ingredients that
stick out on the Las Vegas menu. Bone marrow tacos? If guests think steak and chicken are too boring, they can up the stakes with meat selections such
as beef cheek (cachete), tongue (lengua) or bone marrow.
For now, when Marks isn't exploring the O.C. for a potential new Hussong's, he is looking around Las Vegas for the first location for his other two
Baja bars, Papas & Beer and the Giggling Marlin.Bajahowodd - 8-20-2010 at 04:35 PM
Licensing rights. At the end of the day, none of these places will have the mojo that originally made them famous. Fact is, for the most part, none of
the original places have it either. Can't speak about the others. But I do know for a fact that Giggling Marlin has not been owned by the originators
for quite some time. Anyone who happened upon any of the three establishments were probably entertained. But this is 2010.
This reminds me of Harvey's Casino in South Lake Tahoe. For many years they had a great Mexican restaurant in the basement floor off the walkway under
route 50. A few years back, they leased it out to a corporate entity that held license to the to the Cabo Wabo name. the new place sucked.
[Edited on 8-20-2010 by Bajahowodd]DENNIS - 8-20-2010 at 04:42 PM
Quote:
Originally posted by BajaNews
"We got very lucky," Marks said. "We got a good chef,
A chef at Hussong's???? I can't picture that concept.woody with a view - 8-20-2010 at 05:07 PM
Dennis, the chef was creating master"pieces" from the detritus left in the hay from the folks the evening previous.....
nime sayin?DENNIS - 8-20-2010 at 05:21 PM
Quote:
Originally posted by woody with a view
Dennis, the chef was creating master"pieces" from the detritus left in the hay from the folks the evening previous.....
nime sayin?
Well...I suppose barf could look like an omelet if it was cooked by a "real" chef.MitchMan - 8-20-2010 at 06:12 PM
I don't really care too much about the cuisine, I just want to know if they will have the body shots in the Orange County restaurant?Mike99km - 8-20-2010 at 06:43 PM
Will the Margaritas be whipped with ice? I think of sidewalk pizzas as a after drinking snack for the dog.capt. mike - 8-21-2010 at 08:00 AM
they ought to become a chain like Chili's or Applebees.
if money is the game that would do it.
