Creating the right tasting format
When pairing a spirit with food one must consider what we are trying to achieve:
Stimulate the appetite, add flavor and refresh the palate. We also want to complement
the food with the spirit, properly.
First, Tequila is an 80 Proof/40% alcohol spirit, and like
most spirits is not typically consumed as a complement to food, as beer or wine
would be. Suggest consuming “neat” at the beginning and at the end
of the meal with Tequila cocktails during the meal.
In Mexico, Tequila is savored as an aperitif: Before
dinner to help stimulate the appetite; typically enjoyed with sharp Mexican cheese
or Pico de Gallo: select fruit & veggies spiked with dried chile and fresh
lime & salt.
You may have any combination of appetizers as suits your taste. Recommend a Blanco/Silver
or Reposado Tequila to start.
As an after dinner “Digestivo” to
aid digestion and cleanse the palate. Recommend a fine Añejo.
Straight Tequila best complements a hearty soup or stew,
such as Pozole, Menudo or a Seafood Stew. Recommend Blanco or Reposado.
best enjoy and complement your dining experience, prepare Tequila as a short
cocktail (8 – 10 oz Cocktail glass); such as a Margarita,
Tequila & Tonic,
Tequila lemonade/Up, or Tequila and Coke or Sprite, Squirt, etc. Always with
a sweet or citrus element added. Click here to
learn about the History of Tequila.