Raise a Margarita Glass
Charlevoix’s new Mexican eatery looks back on nine months in business
Margaritas Mexican Restaurant in Charlevoix chose a soft opening just before Christmas of 2025, a bold move in a town that slows down significantly in the winter months. But clearly, they were on to something.
“Sales were really good,” says manager Oziel Carreon about the winter patrons who visited the restaurant on its perfect downtown corner, just a stone’s throw from the bascule bridge. “The locals were waiting [for us to open]—snowmobilers, skiers, and many families came in.”
Any business would be happy to have the time to ease into things, to test what works, make changes or additions, and then execute the slow pivot into summer, but Carreon explains that “it’s been a non-stop run since opening day,” with about 200 meals served daily in the busiest months, and frankly, he can feel it. “To be honest,” he jokes, “I’m pretty tired.”
(We’re pretty sure the sign of a good restaurant is not just the food, but the fatigue level of the staff at summer’s end.)
But don’t worry, Margaritas will stay open year-round, and Carreon says they are “talking about possible special events” during the winter, though space is limited. And in the meantime, there’s plenty to look forward to this fall.
Bienvenido (Welcome)
The eatery’s comfortable interior has the feel of a hacienda, with its heavy, rustic chairs and tables. Booths divided by filigree ironwork line the perimeter of the room, and deeply tufted upholstery makes lingering an attractive option. There’s a back room and a small bar as well.
But it’s the mural wall that dominates. The wall’s vivid background is called “Mexican Pink,” a color that has been prominent for centuries but formally was named in 1947 by Mexican fashion designer and artist Ramon Valdiosera.
This is the background for a contemporary rendition of a gorgeous young woman representing the Day of the Dead. (The original creation of the skeletal Día de los Muertos was drawn as political satire by Mexican printmaker José Guadalupe Posada around 1912, and it has since evolved with the help of Chicano activist/artists to honor the indigenous, religious, and artistic aspects of the holiday.)
An American flag is prominent as well, and Carreon describes it as a way to combine the cultures, to “bring us all together…and to create a bond.”
Vamos a Comer (Let’s Eat)
Authenticity is a must in this competitive business. Carreon himself hails from Monterey, Mexico, and the owners are part of a restaurant family who originate from Guadalajara and currently reside in Michigan.
Mexican menus are often loaded with choices and variations, but Margaritas has perhaps the most user-friendly menu we’ve ever seen: Main dishes are accompanied by full-color photos, showing the patron exactly what’s on order. It’s also a visual guide to foods that might be unfamiliar, inviting diners to try something new.
The entire menu must be seen to be appreciated, but here is a rundown: Look for over a dozen mains featuring shrimp, nine featuring chicken, a half-dozen quesadilla dinners, and 11 more available a la carte. There’s a salad for every taste plus 10 vegetarian versions of Mexican favorites, plus all the nacho, taco, and enchilada variations you can imagine. And we’re sure you’ll want desert, from Tres Leche cake and Sopapillas, to a Banana Chimichanga.
The kiddos will enjoy a big selection of Mexican dishes, appropriately sized for small fry. (But, because kids are kids, pizza and mac & cheese are also available.)
We asked Carreon for some of the most popular items, and he gave us the top four.
1. House Enchiladas: From the Spanish enchilar, “to season with chili,” featuring three soft tortillas filled with beef or chicken and topped with red enchilada sauce, lettuce, tomatoes, and sour cream. Served with rice and beans.
2. Quesadilla Vallarta: A quesadilla rolled with steak, chicken, and shrimp, topped with cheese dip and mango sauce. Served with rice and sour cream salad. (The aforementioned salad is a refreshing mix of crisp shredded lettuce and toppings with a sour cream-based dressing. The salad is regularly served as a cool and light pairing with any rich, protein-heavy dish.)
3. Fajitas Tropicales: A sweet and savory blend with grilled chicken, steak, and shrimp, with peppers, onions, tomatoes, and pineapple, topped with cheese and served in a half-pineapple.
4. Wet Burrito: This popular and deeply satisfying dish—a flour tortilla rolled around beef and beans and then smothered with sauce—is not traditionally Mexican because it must be eaten with a fork and knife, unlike the hand-held Mexican tortilla. Strange as it seems, the wet burrito is thought to have originated in either California or, of all places, Grand Rapids.
¡Salud! (Cheers!)
The drinks menu is impressive as well, with about 30 flavors of margarita variations—top shelf, house, frozen, on-the-rocks, by the pitcher—a solid selection of Tequilas and Mexican beers, and a selection of red and white wines. Carreon explains that there wasn’t time to investigate the wide range of Michigan beers and wines, but adding some to the menu is a possibility in the future.
Purists will appreciate the authentic Mexican Coca-Cola, made the right way, with cane sugar, as opposed to the high fructose corn syrup used by American bottlers. There are plenty of drink choices for the kids and a good selection of NA brews.
Face it, you’ll have to return again and again, or bring some friends and share.
Find Margaritas at 115 Bridge St. in Charlevoix. (231) 437-3141
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