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    Don Tequila

    3.8 (21 reviews)
    Open 11:00 am - 10:30 pm

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    Steven H.

    First time here and I was impressed how big this place was inside. Plenty of seating and a nice size bar. The service was excellent and the speed of our food came out super fast. The flavor of the food was excellent. I'm looking forward to coming back and trying some more items of the menu.

    They do not disappoint!

    Don Tequila has never disappointed in the four years I've been living in Columbus. The staff on Bethel Road, they are always professional. Alan the manager is awesome. Brenda, the bartender is amazing. Rosa the server amazing. Now lets' talk about the food, true authentic Mexican cuisine that does not ever disappoint.

    Tipper T.

    Love this place ! Great Mexican Food Huge Menu Service was great Nice bar ! Love the inside ! Beautiful paintings and decor Food was excellent , menu was huge so can't wait to come back and try more ! This will be a usual spot for me I'm sure !

    Where is my burrito?

    Not sure she knows what guacamole is Service was really, really, really, really really really really really really bad As you can tell, my burrito was not even a burrito it was just a bunch of salad There is Doodoo stains in the bathroom Texas roadhouse was way better It was very bad inside

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    Review Highlights - Don Tequila

    The service was excellent and the speed of our food came out super fast.

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    Ridiculous Eatz Black Owned

    Ridiculous Eatz Black Owned

    4.4
    (68 reviews)
    0.8 mi
    $$

    Ridiculous Eatz serves up a nice spin on Cajun comfort food. Their main entrance on the left will…read moretake you to a counter where you can place/pick up to-go orders only, but we were greeted by the friendly owner who told us we could dine inside next door at Kelley's Pub and Patio. The inside is what you would expect from your typical bar, dark moody atmosphere with several tv screens, billiard games, etc. We tried an order of mozzarella sticks, the fried catfish snack which came with a side of fries and Texas toast, added a side of loaded grits, and finally one of their most popular dishes, the chicken & shrimp gumbo. Everything tasted very good. The grits had strips of crisped collard greens which I thought were very unique and had a nice taste. Their chicken & shrimp gumbo I also enjoyed, but it was different than the traditional style. A little too heavy on the chicken and lighter on the roux, which was very thick, but I still loved the meal and would definitely return to try more!

    It is important to remember that this is not a restaurant but a place to eat inside of a sports…read morebar. With that said, i have visited a couple of times and had a decent experience. The wait staff seem to also be bartenders, so they generally are busting their butts keeping the bar customers and food customers helped. Service isn't necessarily prompt or attentive but they are all really friendly and helpful. Given these conditions, the service is good. The food is decent. I don't remember what I ordered on a previous visit, but I regretted not getting something cajun, as I am a huge fan and it is a lot of the menu. This time I did get the chicken and shrimp gumbo and it was OK, but kind of bland. The portions are reasonable. Next time I would probably get a burger or something more grill specific and probably have a better meal.

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    Ridiculous Eatz Black Owned
    Shrimp and Grits
    Shrimp and Grits
    Ridiculous Eatz Black Owned

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    The Seasoned Farmhouse

    The Seasoned Farmhouse

    4.4
    (16 reviews)
    3.0 mi
    $$$

    I want to start this review by saying that our instructor for the macarons class was fantastic and…read moreaccounts for all four stars. Baking macarons is a tricky thing and Damaris did such a good job breaking down all the steps. She gave us lots of tips and tricks for our home baking, and you can see her passion for what she does. That said, I have been to several of the cooking schools in Columbus and this was my least favorite overall attendee experience. It was more expensive, yet very "basic" for lack of a better word. All of the cooking classes I have attended come with some kind of amenities - a welcome cocktail, wine bar, cheese and crackers, hot coffee/tea, etc. Something. This class was three hours long and there was nothing offered but water and iced tea (on a 20 degree day). We also did not receive any kind of information prior to the class, so parking was like solving a mystery (hint: the parking lot is behind the house down a side alleyway)

    So first off I want to say I am glad my husband purchased me this gift. In theory cooking with tea…read moresounded like the coolest thing ever and it was a very thoughtful gift, but the actual experience was a bit lackluster. The Seasoned Farmhouse is a beautiful space, but the cooking class was just okay. I unfortunately didn't learn any new skills and the main reason for this review being so low is because my husband and I got food poisoning at the event. I felt sick as soon as I ate the food and didn't feel better until 24 hours later. I have lots of thoughts on why this happened, that I will explain later. Class + Recipes: The recipes we tried were good. It was a class all about learning how to cook with tea. We made Shaoxing Wine Tea-Poached Chicken with Scallion Oil, Sweet Tea-Brined Roast Chicken, Salad Greens with Golden Raisin Vinaigrette, Tea-Poached Eggs, Black Tea Poppy Seed Muffins, Earl Grey Tea Cake with Chopped Chocolate and Tea-Infused Cream Cheese Frosting and Roasted Yukon Potato Wedges with Aioli Sauce. The food tasted good and I appreciated the amount of thought that Chef Cindy Ramsey put into creating them. However, I was severely disappointed with the set-up of the class. I've been to 6 cooking classes at other locations and always was assigned to a specific station where each participant would make each dish and learn new cooking skills. This class was set-up where we were given a 20 minute lecture and then told to wash our hands and disperse to focus on different aspects of the meal. For instance I mixed the aioli sauce, iced the cake and teared lettuce leaves. Though we were told to wash our hands, we didn't wear gloves and this is what I believe caused my husband and I to get sick. Cons: Lack of cleanliness. During the demonstrations sometimes the chef would touch raw ingredients like eggs and chicken and would then touch other ingredients that would not be cooked. This leads to cross contamination and should have been avoided on the chefs behalf. In addition, because 10 different people peeled eggs, and various people touched ingredient components that would not be cooked I believe this also may be the cause of getting sick. As a science nerd let me share that we all have a different skin microbiome. Sometimes people carry more of one bacteria on their skin than others. Also depending on the length and cleanliness of finger nails, this also could cause unwanted bacteria on food that was prepared without being cooked. If these bacteria get into the ingredients, some people can get ill from them. Net: PLEASE HAVE ALL PARTICIPANTS WEAR GLOVES WHEN PREPARING FOOD, ESPECIALLY ITEMS THAT WILL NOT BE COOKED. I feel like the price of the class was not cheap and hopefully could cover the cost of gloves in the future. Based on this experience, I would not come here again and do not recommend it to someone who is looking for a more traditional style cooking class.

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    The Seasoned Farmhouse
    The Seasoned Farmhouse
    The Seasoned Farmhouse

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    Restaurant Silla

    Restaurant Silla

    4.0
    (280 reviews)
    0.7 mi
    $$

    If you want to ACTUALLY go to "9 and 3/4," then here it is!…read more 아주머니.... Thank you for bringing me back home when I'd sit on the floor at my mother's third oldest brother's house... mom had eight brothers and sisters and the oldest was as old as her father could be... almost 20-30 years older, actually...she was pretty lonely with no close-in-age sibling around... It was my first visit to Korea and have not been back. But it brings me back. 해물 순두부찌개 (Spicy soft tofu stew with seafood Haemul sundubu-jjigae)...it has the dashi-approach around the fringe of its flavor profile... dimensions! This week was the week I was supposed to get married but my ex Fiance backed out of the whole proposition all together... before you ask. Yes. "Marriage" was actually his idea... me? Well. I just wanted a true fried for life--no binding obligations to the "for life" part... So here I am. Back home. Back to the beginning... I'm not waiting for Vizzini. But please... father I have failed you for 20 years, please I need you to to guide my sword and I cannot do it alone. It's the broth. Before anyone says "high prices for non premium ingredients"... I say hold on... it comes down to: labor and love. Korean cooking is not just ingredients alone. It is the salt. It is the hand kneading, flavor, and marrying of such (pun). There is more than a spirit in the cooking. More than just the soul. But emotion. Maybe Koreans feel this in our blood. Google the word "Han" and maybe you'll get just a drop of taste on the tongue to taste and see. This is a one woman show. Plus her kitchen staff or just one helper in the whole restaurant. Please come here ready to put patience to action and feel full and whole from doing so. Your good deed of the day. I would come here for comfort. Because I missed something I could not explain... or define... or I'd come here in time of overt failure. Auntie said hi to me. She asked if - I was Korean - saying I must be. We never were truly accepted. Even just visiting the first time in 22 years in Korea. If you don't see family for 22 years... I suppose ... you couldn't easily accept me either? Maybe she saw the Satori. Maybe she saw some Cheju. Maybe she saw some of Gramma. You know most people would turn away but you count on the hope that there will be that -one- who will read it, and stay. So yes, you.. dear one. I am so glad you heard about it... P.s. The Yuk-Gae Jiang has real bone broth. Like Cow knuckle, dude. It solidifies into one pure block of collagen when you fridge the takeout into the next day. ::mic drop::

    Dining the authentic Korean, Japanese, and Korean-Chinese dish is not always easy to find in large…read morecities with great cuisine selections and presentations. The Korean food is measured by "Ban-chan," the side dishes that come with the main menus. To prepare such side dishes is not easy. But, to prepare with original tastes only found in side streets of Korea, it takes years of cooking skills and holistic use of fresh varieties of vegetables with traditional touch of flavors. So, to find the restaurant Silla, tucked in the alley of shopping center near Marc's by Henderson and Reed road, does brings nostalgia as you walk toward the entrance. The service is important part of our culture. The lady who serves is so kind with a genuine smile. Even when she is serving so many customers, she manages to bring smile to those who she serves. Her kindness rubs off onto her customers - at first I was not used to her being so kind - but she has a way for opening up her sincerity. My wife and I am now a regular customer at Silla. Sometimes my food may come out late, but I come to enjoy the energy and vibe by many young college students, and savor the food as it is prepared the way it should be. As a Korean American, I am so thankful to have Silla in the heart of Columbus.

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    Stage and displays
    Stage and displays
    Chicken Bul Dak
    Chicken Bul Dak
    Budae Jun Gol and Chicken Bul Dak

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    Budae Jun Gol and Chicken Bul Dak

    Don Tequila - mexican - Updated June 2026

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