More Videos

Belly up for a 30-feet-long taco 0:30

Belly up for a 30-feet-long taco

Time is running out to travel South Sound coast via Amtrak Cascades train 1:50

Time is running out to travel South Sound coast via Amtrak Cascades train

Gregg Bell on what he saw, heard and thought of Seahawks' loss at Jacksonville 5:57

Gregg Bell on what he saw, heard and thought of Seahawks' loss at Jacksonville

Train track changes may cause confusion for commuters at Tacoma’s Freighthouse Square 1:43

Train track changes may cause confusion for commuters at Tacoma’s Freighthouse Square

Pete Carroll: 'There are no suspensions coming' from Seahawks' end game at Jacksonville 1:53

Pete Carroll: 'There are no suspensions coming' from Seahawks' end game at Jacksonville

Victoria Woodards leads early Tacoma mayor balloting 2:17

Victoria Woodards leads early Tacoma mayor balloting

Reaction to Main & Vine's pending closure 0:52

Reaction to Main & Vine's pending closure

Police dog does push-ups with Alabama officers 0:08

Police dog does push-ups with Alabama officers

Doug Baldwin's message to Seahawks mates after Jacksonville loss: 'Embrace adversity' 1:27

Doug Baldwin's message to Seahawks mates after Jacksonville loss: 'Embrace adversity'

Pete Carroll after Seahawks lose at JAX: All still there for them 3:23

Pete Carroll after Seahawks lose at JAX: All still there for them

  • So what exactly is a mule cocktail?

    Sam Halhuli, owner The Mule Tavern on South Tacoma Way, explains that a mule is simply a cocktail made with ginger beer. The Mule's most popular cocktail is the Moscow Mule which is vodka with ginger beer.

Sam Halhuli, owner The Mule Tavern on South Tacoma Way, explains that a mule is simply a cocktail made with ginger beer. The Mule's most popular cocktail is the Moscow Mule which is vodka with ginger beer. David Montesino dmontesino@thenewstribune.com
Sam Halhuli, owner The Mule Tavern on South Tacoma Way, explains that a mule is simply a cocktail made with ginger beer. The Mule's most popular cocktail is the Moscow Mule which is vodka with ginger beer. David Montesino dmontesino@thenewstribune.com
TNT Diner

TNT Diner

Sue Kidd has the latest South Sound restaurant news, with openings & closings, recent reviews and more.

Get schooled in mule cocktails on South Tacoma Way

January 05, 2017 05:00 AM

UPDATED January 08, 2017 08:56 AM

More Videos

Belly up for a 30-feet-long taco 0:30

Belly up for a 30-feet-long taco

Time is running out to travel South Sound coast via Amtrak Cascades train 1:50

Time is running out to travel South Sound coast via Amtrak Cascades train

Gregg Bell on what he saw, heard and thought of Seahawks' loss at Jacksonville 5:57

Gregg Bell on what he saw, heard and thought of Seahawks' loss at Jacksonville

Train track changes may cause confusion for commuters at Tacoma’s Freighthouse Square 1:43

Train track changes may cause confusion for commuters at Tacoma’s Freighthouse Square

Pete Carroll: 'There are no suspensions coming' from Seahawks' end game at Jacksonville 1:53

Pete Carroll: 'There are no suspensions coming' from Seahawks' end game at Jacksonville

Victoria Woodards leads early Tacoma mayor balloting 2:17

Victoria Woodards leads early Tacoma mayor balloting

Reaction to Main & Vine's pending closure 0:52

Reaction to Main & Vine's pending closure

Police dog does push-ups with Alabama officers 0:08

Police dog does push-ups with Alabama officers

Doug Baldwin's message to Seahawks mates after Jacksonville loss: 'Embrace adversity' 1:27

Doug Baldwin's message to Seahawks mates after Jacksonville loss: 'Embrace adversity'

Pete Carroll after Seahawks lose at JAX: All still there for them 3:23

Pete Carroll after Seahawks lose at JAX: All still there for them

  • Belly up for a 30-feet-long taco

    Fiesta Taqueria and Tequila Bar is celebrating it's 3rd anniversary by offering a 30-feet-long complimentary street taco. The party begins at 5 p.m. Tuesday, Nov. 14, at 506 N. Meridian in Puyallup.

About the TNT Diner Blog

@tntdiner

The News Tribune's dining blog is managed by food editor and restaurant critic Sue Kidd.