An ounce of tequila, a dash of triple sec and the juice of half a lime or lemon－that is the first known margarita recipe, which was published in the December 1953 issue of Esquire.

The margarita is a drink that became popular during prohibition in the United States in the 1920s and 1930s as people drifted over the border to Mexico for alcohol.

Now, Mexican bartender Rodrigo Lizardi is bringing his version of the margarita to the newly opened El Barrio, a new destination for Mexican cuisine in Beijing.

The drink menu also features a frozen batida, coqueta and michelada.

"People used to think one shot of tequila can get you drunk, but that's with low-quality stuff," says Lizardi, who aims to showcase the variety of tequila and Mexican drinking culture in China.

All of El Barrio's tequilas are made from blue agave. It is said to be the only restaurant in China now certified by the Consejo Regulator del Tequila (Tequila Regulatory Council).

Like any international city, Beijing is home to restaurants serving food from all over the world. A variety of different cuisines have gained popularity with local consumers, but none more so than Mexican cuisine.

Tacos, nachos and margaritas are a routine part of Beijingers' diets and Mexican restaurants are noted for their party-like atmosphere.

But David Connolly, co-owner of El Barrio, says: "The type of Mexican food that you can find in Beijing is not diverse, so there is still a lot you can explore with Mexican food and alcohol."

El Barrio means "neighborhood" in Spanish and it was chosen as the restaurant's name as Connolly wants El Barrio to be a place where the community comes together to enjoy Mexican cuisine.

El Barrio has also injected fresh blood into the Mexican-food scene in Beijing because of its decor, contemporary Mexican and Latin soundtracks, and extensive menu that offers dishes from across Mexico.

El Barrio's design is inspired by classic Mexican colors and visual elements from across Latin America.

The two-story space is separated into a downstairs restaurant with a huge outdoor seating area as well as a rooftop terrace.

The indoor area has 70 seats and the outdoor area has 50 seats.

Custom-made rattan furniture and cane chandeliers modeled after traditional Mexican wide-brimmed hats provide natural textures. And the eye is also drawn to the huge triple-arch bar.

The space is decorated with pink neon lights, which creates a bright, festive atmosphere.

According to Connolly, the expansive outdoor seating area is one of El Barrio's highlights－the outdoor terrace was designed to mimic a street in the colorful town of Oaxaca in southern Mexico, which is well-known for its rich cultural heritage and unique architecture.

Another highlight of El Barrio's decor is a series of artworks by renowned Mexican artist Ernesto Muniz. And his eye-catching collages took a huge amount of work.

El Barrio's executive chef is Jose Miguel Rodriguez Alvarado. The Mexican chef has more than 20 years of experience, having been immersed in the kitchen of his family restaurant since he was a child.

Thanks to his start in home-style cuisine, Alvarado has developed a strong interest in local delicacies elevated by professional techniques.

Alvarado was executive chef of Los Pepes, one of the most famous Mexican restaurants in Queretaro, Mexico. And he has also taught professional culinary courses at UCOMondragon, training Mexican chefs who have since worked at restaurants all over the world.

He says: "I hope El Barrio will be more than just a restaurant, but it will be a place where people can enjoy Mexican culture."

The menu at El Barrio comprises Mexican dishes combined with modern ingredients and presentation techniques. Signature dishes include nachos with homemade tortilla chips and Iberico chorizo, Tijuana-style chicken wings, charcoal-grilled wagyu beef tacos and spicy slow-cooked lamb birria.

El Barrio's nachos feature homemade tortilla chips topped with double cheese and Spanish-style chorizo, along with a range of Mexican-style sauces, including black-bean puree, avocado salsa, Mexican crema, pico de gallo and tomatillo salsa.

The Tijuana chicken wings are a classic dish from Tijuana, a city in northern Mexico in which the chicken wings are marinated with smoked chillis, slow cooked until soft and tender, and then lightly fried until crisp on the outside.

Lizardi pairs the food with his cocktails. He likes to give diners free samples of different tequilas.

"Besides Mexican food, we want this place to be a tequila bar," he says.