Mexican Food in Piermont: Tequila, Sal y Limon


I think I’ve told y’all that I lived in Mexico for a while. So I’m definitely picky when it comes to Mexican food. The only thing Mexican about Camarones Tequila — shrimp wrapped in bacon and topped with mushrooms — is the name. But that doesn’t meat it wasn’t really tasty.


I really like what the owners of Tequila, Sal y Limon have done with the old Turning Point restaurant:


It’s hard to see — it was really, really dark in there — but they’ve kept the wood floors and the fireplace, and tricked up the place a little with murals and colored lights and other Mexican folk-y stuff. But not so much that it feels cheesey.

Cheesey, on the other hand, you can find here:


The enchiladas rojas. They have a red sauce with chicken. Plus tons of good rice and beans. Some people wouldn’t call this “real” Mexican — too Tex-Mex, they’d say —  but in truth they do serve enchiladas like this south of the border, especially just south of it in the desert and in Monterrey. They might not use cheddar, like we do in the U.S., but there is often cheese. Queso fresco is popular. OK, sure, this dish does lean more toward Tex-Mex, but if that’s what you’re in the mood for, the kitchen at Tequila, Sal y Limon does a fine version.

The guacamole we tried to start was also very good:


Super-fresh, creamy and with just the right amount of heat. A-plus.

Not so for the pipian sauce that we tried over chicken:


Pipian is made with tomatillos, chilies and pumpkin seeds. This version was OK, but a little one-note. And unfortunately, the chicken was dry.

All is saved by good margaritas:

Look how they rim the glass with red, white and green salt. Very cute. And well made. I asked for mine without sour mix. You can also have frozen ones or margies with additions like mango or pomegranate. (My grandmom had the pomegranate and she loved it.)

All in all, a solid place. You’re not going to find creative new techniques using Mexican ingredients here (or anywhere around here, frankly) — just good food we’re all used to. I’ll be back, and I’ll try even more traditional foods like tacos, quesadillas and tostados. Or heck, I might even get the Camerones Tequila again. Who cares if it’s not Mexican? What’s not to like about shrimp and bacon with tequila?

The 411 on Tequila, Sal y Limon.

Anybody else been? You’re thoughts?


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. Looks delicious! Now I want to eat there next time I’m in Rockland. Did you ever visit “El Bandito” in Spring Valley? My favorite for over 30 years in Rockland.

    Now living in Westchester, my favorite is “Fiesta Mexico” in Ardsley. I discovered them after they won a Best of Westchester this past summer…

  2. Liz,
    Have you ever run into this margarita problem? Once in awhile, I too prefer no sour mix, but when you order your margarita w/o sour mix, the staff typically look perplexed, what do you say to them? If they don’t have fresh lime juice, I just tell them to add a few drops of Rose’s Lime. Then they say well w/o the sour mix the drink will be small etc., and I have to explain that this is fine for me etc. Have you ever had this happen to you, and what’s the quick answer to give the staff. Thanks!

  3. Hi jus jil: I have been to El Bandito. I have special memories of going there when my dad came to visit me as a teenager. He died when I was 21, so I love remembering the serenading guitarists and the fun time we had there. (I’ve also been more recently but it’s never been quite the same!)

    Hi Michele, This is the first time I’ve ordered a margie sans sour mix, but it went over pretty well here. I would say the easiest way would be to ask them to squeeze a half a lime in there… and if they won’t, ask them to bring you about 4 wedges so you can do it yourself!

    I would hate to think of a bar (and especially one at a Mexican restaurant!) that doesn’t have fresh lime juice, but if they don’t, I think I’d just ask for a beer!

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