People are finally recognizing Mexican cuisine for its deep, rich and multifaceted qualities, instead of thinking of it as street food. One trend that diners will see is the integration of Tequila into cooking and food pairings, much like how wine is incorporated into French cuisine.
Many of us were first introduced to Tequila as a drink that you shoot, but with an increase in [the] variety of sipping Tequilas on the market, these spirits carry a richness of flavors that can be highlighted in Mexican cuisine.
Here are some tips on how to bring the trend home, plus a Tequila-infused recipe.
1. Don’t be afraid of using high-end Tequila in recipes.
Add extra Añejo into a smoky, tomatillo-based red chili salsa. The natural sweetness and caramel flavors of the Tequila resulted in a great borracha (“drunken salsa,” recipe below), and the rich vanilla notes work well with the Oaxaqueño chilies and tomatillos.
2. Cook with Tequila just like you would with wine.
Incorporate Tequila into a sauté of morel mushrooms, and as the Tequila reduced with the cooking juices, it resulted in a rich, sweet flavor, much like Sherry does. You can also create a queso flameado, like a cheese flambé with chorizo that has a nice pour of Tequila on top. Once the alcohol cooks out of the dish, the remaining flavors are rich and fragrant and really elevate the delicious cheese.
3. Experiment!
Have you ever thought about adding Tequila to desserts? Try infusing toffee with Tequila, which makes a fantastic sauce for fresh fruit and sorbet. To do this, you caramelize sugar and deglaze it with cream, followed by a pour of Tequila, then allow it to simmer for a few minutes. You remove it from the heat, let it cool and then chill it in the freezer. The alcohol content results in a toffee sauce that is as thick as fudge.
Tequila and Food Pairings
Blanco Tequilas work well with light, cold seafood dishes that have a citrus element, such as ceviche. While reposado Tequilas pair wonderfully with grilled vegetables.
Añejo Tequilas go great with savory dishes that have a natural sweetness, such as barbecue sauce or try incorporating a splash of Tequila into a Thai or Indian sauce.
What Are the Different Types of Tequila?
Blanco or plata: Meaning “white” or “silver,” this is essentially unaged tequila. The spirit must be bottled within 60 days of distillation. Look for a crisp, bright flavor with just a hint of agave sweetness. Some purists believe that blanco is the only “real” tequila and the best, purest expression of the agave plant.
Salsa Borracha Recipe
Ingredients:
- 3–4 medium tomatillos (about 5 ounces total), husked, rinsed, and patted dry
- 2 Pasilla Oaxaqueño chilies
- 1 garlic clove, skin on
- ½ medium white onion, cut into ¼-inch slices
- 1 teaspoon kosher salt
- 1 teaspoon honey
- ¼ cup Extra Añejo Tequila
Directions:
Preheat broiler. Roast tomatillos on baking sheet until blackened in spots, about 7 minutes. Turn them and blacken for 7 minutes. Remove from broiler and let cool. Remove stems from chilies and tear open. Discard seeds and veins.
Warm a 12-inch cast-iron skillet over medium heat for 5 minutes. Toast chilies, turning occasionally, until wisp of smoke is visible, about 45 seconds. Remove pan from heat, and transfer chilies to bowl. Cover chilies with hot water. Place heavy plate over chilies to keep submerged. Soak for 30 minutes.
Reheat skillet over medium heat. Add garlic clove and onion to pan. Roast, turning occasionally until softened slightly and blackened in spots, about 6 minutes. Remove clove and onion from skillet, and let cool. Once cool enough to handle, peel garlic and discard skin.
Drain chilies and discard liquid. Place chilies in blender with roasted tomatillos, garlic, and onion. Add salt, honey, and Tequila. Purée on high until smooth, working in batches if necessary. Pass purée through fine-mesh sieve set over bowl. Refrigerate until ready to use. Salsa will keep up to 1 week. Yields 1¼ cups.
