Traditional Mexican Food In the Heart of Old Town San Diego

tequila

Tag Jalisco

A Taste of Cabo

No need to travel to Cabo San Lucas, Baja California to taste great tequila. Cabo Wabo tequila is available here in sunny Old Town, San Diego. For the month of December, Cabo Wabo will be our tequila of the Month. Cabo Wabo is flavorful tequila that is produced in Arandas, Jalisco by Destiladora San Nicolas (NOM, 1440).

Currently Cabo Wabo is produced in 4 styles: blanco, reposado, añejo and extra añejo. Its blanco is crystal-clear with a fresh floral bouquet. It has spicy lime notes with full agave flavors. The reposado is rested for 4-6 months in American oak casks. It has a bold peppery flavor and hints of fruit that linger on the palate briefly, followed by a long, spicy finish. If you prefer something a little bit richer try the añejo is a perfect fit. It is aged for 14 months in American Oak barrels that give it a full vanilla caramel nose with honey and chocolate flavors.

If you really want to treat yourself and be a tequila king/queen Cabo Uno, extra añejo will satisfy your sophisticated palate. Aged for 38 months in charred American oak. This small batch tequila uses only the ripest agaves and the heart of the distillation process. It has herb and tropical fruit aroma with, chocolate caramel and roasted coffee flavors.

These tequilas are sold at Café Coyote for: $ 7.50 (blanco), $ 9.00 (reposado) $ 11.00 (añejo) and $30.00 (Cabo Uno, Extra Anejo). You can try these tequilas neat or in a margarita. If you want any of these tequilas in a margarita it will only cost $ 1.95 more. I recommend that you sip the extra añejo to discover its unique complexity of aromas and flavors.

Salud!

Mario

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!

Maestro Catador and expert on Tequila Certification

Maestro Catador

My four day educational experience in Jalisco is one I will never forget. Francisco Hajnal Alfaro, President of, La Academia Mexican de Catadores taught a four day “Expert Seminar on Tequila”. Two days consisted in theory classes in Guadalajara’s luxurious Hotel, Victoria Express. During our stay in Guadalajara we got to visit the Tequila Regulatory   At the C.R.T. we learned from scientist that explained the scientific approaches behind the tequila process and “Terroir”.

Tequila Certification
Maestro Catador

During our last two days we visited six different distilleries. Three in Los Altos (highlands) and 3 in the “low lands,” Tequila Jalisco.  We learned from Maestro Tequileros, jimadores (harvesters), chemist, distillery managers, and brand owners. The distilleries visited were: La Primavera, El Centenario/ La Vencedora, Quiote, La Fortaleza, La Alborada and La Rojeña.

Tequila Certification

Maestro Catador

Our graduating ceremony was held in the José Cuervo gardens. Just before our award ceremony we toured “La Rojeña, the first ever licenced tequila distillery (1795). We were priveledged to fill our own Jose Cuervo Reserva De La Familia bottle, dip the top with wax, glue the required labels and take home this great gift. We even got a chance to go down to their private cellar and drink right out of their aging barrels. Our evening concluded with Aztec dance representations, folkloric dancers, a musical group, delicious dinner and finally our Maestro Catodor (Master Taster) and Expert on Tequila certificates. Thank you everyone that helped us with this “blue dream”.

Maestro CatadorMaestro Catador

Salud!

Mario Alejandro Márquez

Tequila Ambassador

Cafe Coyote y Cantina