Tequila is considered the national drink of Mexico. It can only be produced in Mexico in what is called the “Tequila Region” located in western Mexico. Discovered by the Toltec Indians more than 200 years ago, it is usually drunk during celebrations. The process of making tequila is very lengthy and is produced under very strict standards. Tequila is a brand controlled by the Mexican government who has created a council devoted to the regulation, quality certification, and verification of tequila. The council’s responsibilities go from cultivation to labeling of the product. All tequila must be produced according to the official standard and bear the council’s monogram and “100% Agave” on the label.

Tequila is often used to prepare some Mexican dishes and salsas. A tequila cream sauce is used to complement a delicious salmon dish and also to prepare “Drunken Chicken” which gets a special sweet and sour flavor from the tequila used to prepare it.

Tequila or Mezcal

There has been much confusion about the differences between mezcal and tequila. Mezcal is made out of the agave plant, but tequila is made exclusively out of the blue agave. Agave plants used in the production of mezcal can be grown in other areas of the country as opposed to the blue agave plant which can be grown only in the Tequila Region. Sometimes, a worm is put inside a bottle of mezcal, but it really has nothing to do with production or taste of the mezcal.

The Origins

Tequila has its beginnings in history during the 16th century, when the Spaniards brought the process of distillation to Mexico. The people of the town of Tequila knew that the blue agave plant had sugars that could be fermented, and quickly produced liquor with a very peculiar taste. Production of tequila was very low key for many years. One of the most famous brands of tequila was sold almost exclusively at the distillery, until demand started soaring. Cultivation of the blue agave plant is very extensive and goes on for miles in the tequila region. Creation of the Tequila Regulatory Council ensured that production of tequila adheres to the highest standards set by the government.

The Process

It takes 8 to 12 years for the agave plant to be ready for use. Once the plant is ripe, the leaves are cut leaving the core which is called a pina or pineapple in English. Each pineapple weights between 40 and 70 pounds. Once in the distillery, the pineapples are cut in half, roasted and then shredded to press out the juice. The juice is then placed in fermenting tanks. Once the juices have fermented for 30 to 48 hours they are distilled twice in more modern containers. After the second distillation, it is no longer called mezcal, but tequila.

The types of tequila

There are four types of tequila:

• Silver; which is the traditional tequila. This tequila is clear in color and is bottled right after distillation. This is the tequila that you see served in shot glasses.

• Gold; To get gold tequila, caramel and other colorants and flavorings are added to the tequila. Gold tequila is the favorite to make Margaritas.

• Rested; this is silver tequila that has been “rested” for two to twelve months. This is type of tequila has a softer flavor than silver and gold tequila.

• Aged; Silver tequila that has been “aged” for over a year. The tequila is kept in oak containers which gives the tequila its unique flavor.

The Drinks

Most Mexicans drink tequila by sipping it slowly, not the way we have learned in the United States. People in Mexico will drink tequila without any lime or salt, but some people do put lime in the tequila or drink it accompanied by “sangrita” a drink made out of tomato juice and other seasonings. The second most popular drink made out of tequila is the Margarita. Margaritas are made out of tequila combined with orange liqueur and served over ice cubes of frozen. “Aged” tequila is usually served in a small bourbon glass to be able to appreciate the aroma. To follow are a few recipes of my favorite tequila drinks. I hope you enjoy them (in moderation!). Salud!

Tequila Sunrise

11/2 tbls of golden tequila

¼ cup orange juice freshly squeezed

Juice of 1 lime

1tsp grenadine

Crushed Ice

Fill a cocktail glass halfway with crushed ice. Pour the tequila, orange juice and lime and quickly add the grenadine, pour it by holding a spoon upside down over the glass and pouring the grenadine over the back of the spoon so it sinks to the bottom of the drink. Serve immediately

Margarita

3 tbls tequila

1 ½ tbls triple sec or

1 ½ tbls lime juice

Crushed ice

Lime wedges and salt

Rub a wedge of lime on the outer rim or your margarita glass. Dip the rim of the glass on a saucer with salt. In a mixing glass, combine the triple sec, tequila and lime juice, ass crushed ice and shake to mix well. Pour into margarita glasses.

Sangrita

14 oz can of chopped tomatoes

1 sml onion, chopped

2 sml Fresno chiles, seeded and chopped

½ cup freshly squeezed orange juice

juice of 3 limes

½ tsp sugar

Put all ingredients in a food processor and mix until very smooth, then pour into a pitcher and chill for 1 hour. Sangrita is served in a separate shot glass and the Tequila and Sangrita are sipped alternately.

Bloody Mary

1 cup tomato juice

1 tsp Worcestershire sauce

4 tblsp tequila

Tabasco sauce

Juice of ½ lemon

Celery Salt

Salt and ground black pepper

Ice cubes and celery sticks

Pour the tomato juice in a pitcher and stir in the tequila. Add the Worcestershire sauce and stir mixture. Add a few drops of Tabasco sauce and the lemon juice. Add the celery salt, salt and pepper. Serve over ice cubes with celery sticks.