Tequila !!

Joined Jul 30, 2000
A good friend of mine, from Mexico, led me through a "blind taste test" of 12 Tequila Reposados. It was a GREAT experience. Now, I'm looking for some of the brands I liked that aren't available here in Palo Rojo (otherwise known as Baton Rouge.)

The brands I'm looking for (and will drive quite a ways for....) are -

Centenela, El Cabrito, and Corralejo.

And, ... what's your favorite Tequila ???
Joined Aug 11, 2000
$.25 shots on Maple in New Orleans left me with a baaaad aversion to tequila for many years...how did you manage a dz tastes???

and did you eat the worms?...I can't remember too vividly but I assume my friends wouldn't lie to me....

Jose is the tequila of choice to mix...NO MORE SHOTS TOO OLD TO PARTY THAT HARD
Joined Mar 4, 2000
Jose is what I've always used, because I have a lot of it on hand. We keep having parties to get rid of our alcohol surplus, and guests always bring, so we end up with more in the end. We have 4 bottles of hte stuff, plus a bottle of cheap stuff, which I will never use.


I would love to try some of the less popular brands. And what is mescal like? I've never had the pleasure, and I don't know what the difference is.

Afra, Tequila is a type of liquor.
Joined Mar 13, 2001
Sauza Blanco!

I don't drink the stuff, just cook with it!


[ April 10, 2001: Message edited by: pooh ]
Joined Jul 30, 2000
Hey, thanks for the replys -

CapeChef & Dick, you know your tequila (good stuff, Herradura, Don Julio, and El Tesoro in particular, Patron is good, too.)

Shroomgirl, you have such vivid memories of New Orleans. And as Dick said, good Reposado or Anejo is meant to be sipped - slowly, lol.
Let the college kids shoot the Cuervo Blanco.

And pooh, how about some good recipes for cooking with tequila????

For the "Jose" drinkers .. try Cuervo Traditional (with the crow in the bottle neck - very good reposado.)

For the sauza drinker, try their Galardon reposado, very smooth.

Afra - tequila is a double-distilled spirit made from the "blue" agave plant grown only in 5 states of Mexico, Jalisco being the biggest tequila producer. Tequila comes in 4 grades: Blanco, or Silver (clear 80 proof, right off the stills.) Gold, just like Blanco with caramel color and/or flavor added. Reposado, "rested in large wooden vats for 2 mo. to 1 year; and Anejo, aged in small wooden casks from 1 to 4 years (very mellow stuff.)

Joined Mar 13, 2001
Bayou - here's Drunken Avocado Soup from Rosa Mexicana Restaurant, NYC

(Serves 6)

1 pound Hass avocados, chopped (about 4)
2 tablespoons roughly chopped cilantro leaves
6 cups chicken stock, preferably homemade, chilled
1 serrano or jalapeño pepper, seeded and veined, minced
1 cup freshly squeezed orange juice, from 2 oranges
1/4 cup tequila, preferably aged
Coarse salt, to taste
1/2 teaspoon grated orange zest
1 watermelon

1. In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalapeño pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve.

2. Cut watermelon in half crosswise and hollow out, forming a tureen. Seed watermelon and cut into 1/2-inch cubes. Pour soup into watermelon and garnish with watermelon cubes, reserving remaining watermelon for another use.


Here's another version of Drunken Avocado Soup

1/2 cup tightly packed fresh cilantro leaves
1 jalapeno pepper stemmed, seeded, and coarsely chopped
1/2 cup lemon juice
1/4 cup tequila
One 15-ounce can chicken broth, fat skimmed from top
2 ripe avocados (about 1 pound), peeled, pitted, and coarsely chopped
1/2 teaspoon salt, or to taste
4 lemon wedges (optional)
1 small tomato (optional), cut into 1/4-inch dice

1. Place the cilantro and jalapeno in a blender or the work bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.

2. Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated up to 6 hours until ready to serve.)

3. Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired. Serve immediately.


I also have Zarela Martinez's Drunken Chicken recipe. Interested?

Joined Jul 30, 2000
cchiu, great article about tequila history & culture.

And, pooh, thanks for the "yummy-sounding" recipes.

Momoreg, mezcal is fermented agave that is not double-distilled and is not regulated by the Mexican gvmt. like tequila is. THIS is the bottle with the worm in it, not tequila. I've yet to try some, and I hear that there's a brand called Encantado (Enchanted) that is suppose to be drinkable. The predecesor to both mezcal and tequila is called pulque, enjoyed by the Mayans, pre-Spanish.

[ April 11, 2001: Message edited by: Bayou ]
Joined Mar 13, 2001

You can find the Drunken chicken recipe in "Food from my heart: Cuisines from Mexico
Remembered and Reimagined (Zarela Martinez).

That one is REALLY yummy!!

Joined Jul 30, 2000
pooh, thanks for the lead on the pollo borracho.Btw, does Zarela Martinez teach a Mexican cooking school down in Oaxaca ?
Joined Mar 13, 2001
Don't know if she still teaches. She's still has her restaurant on Second Avenue in NYC. It's called Zarela!

In 1997, she published "The Food and Life of Oaxaca : Traditional Recipes from Mexico's Heart".


[ April 12, 2001: Message edited by: Kimmie ]


Staff member
Joined Oct 7, 2001
I love Patron especially the anejo though the silver isn't bad either. El Tesoro is another of my faves. Still have a problem drinking them straight (though every once in awhile it is good that way) after an awfully rough episode at college 10+ years ago.
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