Tequila To Go

What’s a visit to Mexico without a taste of what is probably its most famous libation? A true Mexican tradition, tequila’s roots date back to the days of conquistadors, when the Spanish adopted the Aztec liquor mescal. Over the years, a type of mescal evolved into its own beverage — tequila — and started being commercially produced in the 1600s. Tequila is, in fact, the first distinctly North American distilled spirit.

Long stereotyped as the drink of bandidos, guerrilleros and vigilantes (not to mention rambunctious frat boys and rowdy sorority girls), tequila is now experiencing a renaissance, being heralded as a drink of sophistication and class. This flavorful liquor produced from the blue agave plant boasts as many different flavors, grades and aromas as even the finest of whiskeys and cognacs. Depending on the grade, tequila can be aged anywhere from one month to 10 years. The longer the age, the darker the color and the smoother the taste, with those older grades having an “oaky” sensation due to their storage in oak casks.

Although tequila is produced mainly in the state of Jalisco, Los Cabos has a very strong and loyal tequila tradition, with many bars and shops offering wide selections. No trip to Baja is complete without a tasting of this legendary spirit.

So, how do you taste tequila? Do you sip it? Do you quaff it? Or do you just hold your breath and toss it back? Here’s what experts say. First, tequila, like all fine liquors, should be sipped slowly to enjoy the flavor, fuller at room temperature. While a caballito, or tall shot glass, was traditionally used, Reidel Glass Company of Austria introduced a 6 3/4 oz. tequila glass with a slender stem, encouraging taking proper time to appreciate your good tequila. Aged, or añejo, should be sipped from a snifter — but frequently blanco or reposado are still served in a shot glass with salt and lime. However, a shot of tequila should be poured at the table just like that good glass of wine. If it all seems a little too confusing, remember that life is just a matter of taste.

With your newfound connoisseurship of all things tequila, you should have no trouble picking a bottle or two (or more) to take home and bring a little bit of that Mexican charm back with you.

Tequila 101

• Premium tequilas are served in shot glasses called caballitos.
• True tequila aficionados sip super-premium tequilas "neat" at room temperature, without ice, salt or lime.
• The tradition of "shooting" tequila consists of pouring it into a shot glass, then moistening the indent on the back of the hand and sprinkling on salt. The next step is to lick the salt, drink the tequila and bite into a fresh lime quarter.
• Tequila is not made from cactus, but rather from the agave plant, a relative of the aloe vera family.
• It's safe to assume that a tequila is not aged unless designated as an añejo, muy añejo or reposado.
• If it has a worm in the bottle, it's not tequila; it's mescal. And the worm is really a butterfly larvae, which despite popular belief, is not an aphrodisiac nor will it cause hallucinations.

Tequila Lime Shrimp
(Courtesy of Mexico Tourism Board)

2 tbsp. olive oil
4 cloves garlic, minced
1 pound medium shrimp, peeled and de-veined
2 tbsp. tequila
Juice of one lime
1/2 tsp. crushed red pepper flakes

Heat the oil in a large skillet over medium heat. Once the oil is hot, add garlic and sauté for about one minute. Add shrimp and cook, stirring frequently, for two minutes. Stir in tequila, lime juice and pepper flakes. Cook two minutes or until about half the liquid evaporates and shrimp are pink and glazed.

Tequila lover? Don't miss the Agave Lounge at Tequila Restaurant (www.tequilarestaurant.com) in San Jose Del Cabo. Or buy your souvenir stash at Puerto Paraiso Mall (www.puertoparaiso.com) or CCC Super Center (www.ccc.com.mx) in Cabo San Lucas.

Click here to browse the shops in Cabo and other areas of Baja, Mexico.