It will come as little surprise to those who have attended any of the 16 previous World Margarita Championship events that VIP tickets are long gone.
They are usually snapped up shortly after the event’s organizer Southern ÃÛèÖÖ±²¥ Arts and Cultural Alliance puts them on sale in early May.
But you can still get general admission tickets ($80 through ) for this year’s 17th annual event on Friday, June 14, in the Sonoran Ballroom at Westward Look Wyndham Grand Resort and Spa, 245 E. Ina Road, on the northwest side.
That ticket will get you margarita samples and tasty bites from 25 ÃÛèÖÖ±²¥ restaurants and purveyors, as well as three national tequila distributors, all competing for the coveted title of best margarita in the world.
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OK, world might be a stretch since the competition is limited to ÃÛèÖÖ±²¥ and regional competitors hoping to snag the Judges Choice and People’s Choice awards.
Your ticket gets you a chance to taste and sip from each of those competitors, and organizers said there is no limit to the samples. Not meaning to sound greedy, but that surely sounds like an invitation to circle the ballroom a time or three between 6:30 and 8:30 p.m. and turn the bites into a meal; VIP ticketholders get an extra hour, with doors opening for them at 5:30.
In addition to the food and cocktails, the 21-and-older event features interactive art, raffles and live music, with proceeds benefitting SAACA’s year-round arts and cultural programming, from concerts and art shows to its hugely popular foodie festivals including the Salsa, Tequila & Taco Challenge on Aug. 24.
Onto the good stuff: Here are this year’s competitors and what they are bringing to the table.
— Founder Todd Hanley will be offering samples of artisanal and ancestral Bacanora, Mezcal and Sotol.
—Chef Jose Contreras is creating an El Carrizal margarita to serve with quesabirria bites and salsas.
— Chef Toby Kyte is creating his signature margarita and an entrée.
— Who says you can’t have a cocktail with breakfast? Chef Terry Kyte is creating a refreshing cucumber lemonade margarita to go with an equally refreshing sounding watermelon salad.
— The national beverage distributor will have a variety of canned margarita flavors on hand.
— Chef Edwin Cole will pair Kahlua espresso-soaked cake with Cielos Sandia en Fuego margarita.
— Award-winning chef Ken Foy is creating a blackberry nopales margarita to serve with miso-glazed pork belly.
— Alana Solis, owner of the family-owned candy shop, is preparing a margarita rim dip and chamoy candies.
— The upscale Mexican restaurant is preparing its Maracuya margarita with frijoles Cisne con tortillas espinacas, presented by manager Nancy Carnero.
— Chef Mary Steiger is creating a hot cherry margarita to go with her corn-fusion tostada with shrimp.
— The popular downtown bar/restaurant is creating a hibiscus margarita.
— Owner Kay Stubbs is creating a signature Jeremiah’s frozen margarita to go with the shop’s Italian ice in mango, strawberry or watermelon.
— Chef Jaqueline Kuder is creating her Mi Tio Borracho made with tequila, Tio Ceddy Sweet and Sour and mango.
— The popular Mexican restaurant returns to the festival with its Margarita BBB.
— The national brand behind Jose Cuervo will be pouring its signature Diamante.
— Chefs Javier and Marco Teran are pouring Marco’s Secret Margarita with the Marana restaurant’s pollo en mole.
— Chef Rich Lopez is creating his moonflower margarita to complement his ancho barbecue pulled pork taco.
— This woman-owned-and-operated popcorn shop is taking the margarita theme to its popcorn with its mesquite smoked Mezcal caramel popcorn.
— Chef Greystone LaPoint is creating spicy crab nachos and taro and s’mores macaroons.
— With mezcal in its name, you can bet Reforma is coming to the table with something inventive: its Sonoran Sunset margarita.
— Chef Sergio Pinon is creating a clarified street corn margarita to complement his street corn sided with chips and salsa.
— Leave it to Chef Rocco DiGrazia to add a little Italian twist to his limoncello splash margarita, paired with panzanella caprese.
— Chef Mintu Sareen is creating a Blue Skies Over Mumbai margarita to go with his chicken tikka masala and vegetable biryani.
— Chef Erika Munoz is bringing Seis’ signature margarita with a yet-to-be-announced entrée.
—Chef David Marks is sure to have a line for his prickly pear margarita paired with the true flavors of the Sonoran Desert: blue corn tostadito, house-crafted queso requeson, Tohono Chul roasted carrot and pickled nopales.
— The popular local tea shop is sticking to what they do best: tea cocktails and mocktails alongside assorted teas.
rinks — The Mexican company is bringing its margarita, paloma and Jamaica canned beverages.
— The east side artisan pizzeria just marked its third anniversary. Chef Devon Sanner is celebrating with his Sandia & Chill margarita paired with rotini alla tequila.