There’s many classic tequila cocktails to enjoy on National Tequila Day, which this year will be celebrated on July 24. Whether you are into margaritas or Palomas, they will be perfect for the occasion.
But tequila can be enjoyed in more ways than a cocktail. Whether as part of a marinade or a glaze, or even an ingredient in a dessert, tequila is always ready to be the star ingredient at any dinner party.
Cauliflower Frito
At Mustangs & Burros in La Jolla, California, this is crispy cauliflower, tequila soaked sultanas, spicy pepitas, and lime crema. The buttermilk marinated cauliflower florets have been blanched, coated, seasoned and fried golden then tossed with tequila soaked golden raisins and chili roasted pepitas and topped with lime crema. "Raisins and Cauliflower is a classic side dish from Sicily. There are a few items on the menu that we wanted to adapt to a baja theme and the tequila lends well to the lime crema and adds a certain earthiness to the dish,” said chef Vincent Savignano.
Camarones al Tequila
At Grand Fiesta Americana Coral Beach Cancun All Inclusive Spa Resort’s La Joya Restaurant in Cancun, executive chef Sergio Zarate sautes the shrimp in a very hot pan, add minced onions and garlic, then deglazes the pan with some tequila reposado. Caution, this will quickly set the pan on fire! “My preference is to use tequila reposado, because of the smoky and woody personality which pairs perfectly with the char of the sauteed shrimp,” said executive chef Sergio Zarate. “By deglazing the pan with tequila, it picks up all the drippings and caramelization from the shrimp. Together with the citrus, the butter and fresh cilantro it blends to create a creamy, slightly acidic , smokey and earthy emulsion that coats the shrimp in an umami flavoring that all comes together in a perfect balance.”
Daliah Tequila Teriyaki Chicken Skewers
At Hermanito in Los Angeles, this is tequila teriyaki yakitori chicken skewers with toasted sesame seeds and chives. “We decided to do a play on chicken yakitori skewers. For our glaze we went with a teriyaki sauce but instead of adding mirin (a sweet Japanese rice wine), we used El Silencio tequila. Also added a little bit of agave syrup to add that sweetness as well,” said executive chef Abraham Lemus of Hermanito in Los Angeles.
Pulpo a la Plancha
In Los Angeles, El Mercado Modern’s slow-cooked Pulpo a la Plancha features tender octopus marinated in Oaxaca chile and Chula Vista Reposado tequila. Much like its bright flavors, the dish itself is vibrant. Tentacles are plated atop a bright purple cabbage broth, cabbage puree, roasted potatoes, and spring peas, finished with a drizzle of chorizo oil. The neon colors on the plate are reflective of artwork on Chula Vista’s Reposado bottle. “The use of Reposado tequila in this dish brightness up the chile Oaxaca. The octopus is slow-cooked for more than two hours and as it marinates, the alcohol in the tequila slowly burns off, allowing the flavors and aroma of the agave to come through. Its sweetness underscores the smokey, spicy notes of the Oaxaca chile, giving the dish balance and complexity,” said Jose Cerrudo, owner of El Mercado Modern.
Salsa Borracha (Drunken Sauce)
This is a salsa unlike any we’ve seen before. To make Salsa Borracha you need dry chiles, onion, garlic, tomato, and cilantro. “I love to add tequila & tangerine to my Salsa Borracha because it adds another level of flavor, the salsa becomes sharper and more vibrant. It teases the palate with a sweet and sour zing,” said executive chef Saúl Montiel at Cantina Rooftop in New York City.
Queso Fundido Con Tequila
At Oyamel in Washington, D.C. this is a queso made with melted chihuahua cheese flambéed with tequila and served with tortillas. “At Oyamel we make our queso fundido with tequila as its acidity cuts through the richness of the chihuahua cheese. Once the alcohol burns off through the broiling process, you are left the blanco tequila’s roasted vegetal notes that pairs perfectly with the roasted poblanos that garnish the queso,” said Omar Rodriguez, head chef.
Tequila Lime Shrimp
At Anzie Blue in Nashville, this is tequila lime marinated shrimp on a bed of cilantro rice, topped with pineapple salsa."Tequila is the key ingredient in our marinade for this dish. Light-colored alcohols pair well with seafood. I grew up close to the Gulf of Mexico, so seafood is a big part of my love for food,” said Star Maye, executive chef at Anzie Blue in Nashville.
White Chocolate Margarita Taco
At Bar Collins at Loews Miami Beach Hotel, this is Patron Silver tequila mousse nestled between almond cookie taco shells and topped with lime zest and silver leaf, then dipped in Valrhona lime ganache and coconut. “This sweet treat is a margarita in dessert form. The flavors of the mousse, mixed with the tequila and the lime zest, create a perfectly subtle tequila-infused bite,” said executive pastry chef Jason Morale.
Chocolate + Tequila Cake
This decadent cake is made with Casa Dragones Tequila moistened chocolate cake layered with bittersweet chocolate mousse and vanilla tequila cremeuse. “The Casa Dragones Blanco Tequila has an extraordinary flavor profile. Our Chocolate + Tequila cake plays into the herbaceous aromas of this tequila that pair well with both the creamy vanilla mousse and the bittersweet chocolate mousse layer of this cake,” said Karen Krans, pastry chef and owner at Extraordinary Desserts in San Diego. The 63% Valrhona Peruvian Illanka Chocolate that is in this recipe marries well with the hint of heat from pepper and clove in the tequila.
Tequila Camaron Taco
At Miami-based Bodega Taqueria y Tequila, this taco is made with a warm griddled corn tortilla, tequila marinated shrimp, avocado, pickled purple cabbage, cilantro and red chili crema. “We use the tequila in both the marination process and the gridding when cooking them. It allows us to add a nice depth of flavor to the shrimp as they griddle and we deglaze with the tequila, getting all the added flavor when the shrimp is charring. When we add all of the other components it’s a great balanced taco. Acidity from the pickled cabbage, the spiciness from the chili crema, the fresh herbaceous notes from the fresh cilantro and the creaminess from the avocado,” said Jorge Ramos, Culinary Director of Bodega Taqueria y Tequila.
