The Many Faces of Tequila
Tequila: The New Star of Food Pairings Tequila isn’t usually top of mind for food pairings, but that’s beginning to change. Sommeliers and upscale restaurants are embracing tequila flights and curated pairing dinners, showing how Mexico’s signature spirit—with its wide range of flavors—matches beautifully with all sorts of cuisine, far beyond the classic tacos and margaritas.
From blanco to reposado, añejo, and extra añejo, every type of tequila brings its own unique flavors—think citrus, spice, oak, vanilla, caramel, and herbs. Lighter tequilas tend to shine with lighter fare, while richer, aged varieties complement more robust dishes.
Expert Endorsement From Top Chefs
Bertha González Nieves, co-founder and CEO of Tequila Casa Dragones, is a leading advocate for pairing tequila with food. She highlights that their tequilas pair well with global flavors, collaborating with renowned chefs such as Eric Ripert, Thomas Keller, and Elena Reygadas to create memorable pairings.
A Farm-to-Bar Experience in Nayarit
Recently, González Nieves teamed up with acclaimed Mexican chef Daniela Soto-Innes to open Casa Dragones Palapa Bar by Rubra at the W Hotel in Punta de Mita, Nayarit. This new farm-to-bar spot offers tequila flights and cocktails specifically designed to match the local cuisine at Rubra.
Favorite Pairings From Casa Dragones
Some signature pairings from the Palapa Bar menu include:
– Sole ceviche with jícama, chile manzano, and passion fruit granita paired with Casa Dragones Joven
– Tuna garden roll with radish, avocado purée, garden herbs, and bluefin tuna paired with Casa Dragones Reposado Mizunara
– Núm Núm basil and chilacayote tostada with jocoque and chilacayote squash paired with Casa Dragones Blanco
– Whey bonbon with Chontalpa chocolate and whey caramel paired with Casa Dragones Añejo
What Makes Tequila Pairings So Special
Tequila’s character varies even within the same style, influenced by where the agave is grown and how it’s made. For example, blancos from Jalisco’s Highlands taste floral and fruity, while Lowland versions are earthier and spicier. Exploring these subtleties can lead to some surprising and delicious pairings.
Pairing Guide: Tequila With Different Foods
Seafood: The citrus and herbal notes of tequila blanco are perfect for ceviche, sushi, grilled shrimp, or oysters.
Salads: Try tequila blanco in dressings for green or fruit salads—or even with classics like Caesar or chicken salad.
Thai Food: The bright, spicy, and herbaceous flavors of Thai cuisine pair well with citrusy blanco tequila.
Charcuterie: Reposado tequila matches beautifully with aged cheeses and cured meats.
Barbecue: Smoky, grilled meats are enhanced by reposado’s subtle wood notes.
Chocolate: Añejo and extra añejo tequilas, with their vanilla and caramel notes, are great partners for chocolate treats.
Creamy Desserts: Rich desserts like flan, panna cotta, or crème brûlée are wonderful with añejo tequila.
The Joy of Tequila and Food Pairing
Experimenting with tequila and food combinations opens up a world of possibilities, turning any meal into an adventure for your tastebuds. With thoughtful pairings, tequila proves itself as a truly versatile and exciting partner for a wide variety of dishes.
