I committed myself to a bottle of tequila.
I did the same earlier in the evening as we hit a new Mexican joint down the street (open less than 2 weeks). Many shots though, not a whole bottle. By the way, why can't Mexican restaurants make this relatively simple food into a consistent high quality dish? In the northeast, this is always a problema. There's a great place in Providence (Garibaldi), one in Albany (El Mariachi), one in Sodus Point, NY, but other than that, there are a whole slew of mediocre to less than mediocre restaurants across I-90. It's not that hard!!!!! It can't be!