Traditional Mexican Food In the Heart of Old Town San Diego

tequila

San Diego Wine and Food Festival

What an exciting day I had this Tequila Thursday. My day began with moderating a class in the San Diego Bay and Wine Food Festival. Chefs, sommeliers and tequila aficionados participated in the “Art of tequila class”.

The panel of experts was made up of representatives from four different prestigious tequila brands to help create meaning and awareness of tequila culture, quality and different production styles.

Ruben Aceves, Global Brand Ambassador for tequila Herradura flew in from Guadalajara, Jalisco to share his brands rich history.  Marco Ramos, Brand Ambassador for tequila Fortaleza explained his brands unique production style. Eric Ruben, co-owner of tequila Tres Agaves introduced his relatively new brand and gave us some great tequila-food recipes. Finally, Nene Gonzalez, Brand Manager of tequila Alma de Agave had some great insight on Terroir.

All four panelists and audience learned from each other. People that had experience with wine, cooking and other spirits shared a wealth of knowledge about their specialty that helped to create connections and endless possibilities to create new innovations with tequila and food.

I put my studies to practice right away when arriving to Café Coyote. With the help of my colleague, Kenny Kaufman we decided to play around with old traditional Sangrita recipes to create the mango sangrita. Our old recipe was based on Orange Juice, hot sauce and spices. We substituted the traditional salsa for a mango salsa that made our tequila chaser different and a bit sweeter than usual. Next time you are at Café Coyote, ask for Mario, your one and only Tequila Ambassador and I will personally make this mango wonder.

Salud!