Tequila - Mexican Recipes

Tequila – Mexican Recipes

Since ancient times, Mexico has produced many drinks made from fruits and cactus plants. Fermentation produces an alcoholic beverage, which is of course the base for alcoholic beverages such as soft drinks, coffee, and chocolate.

Tequila has transcended borders and is popular in many parts of the world. This drink is made from cactus plants. Agave.


This spirit is made from the juice extracted from ripe pineapples of Agave nectar, the blue variety of the Agave plant. agave By law, it can only be grown in the states of Jalisco, Michoacán, Nayarit, Guanajuato, and Tamaulipas. Its characteristic name comes from the municipality of Jalisco, whose production can last up to nine years from the planting of agave.

Grinding and extraction

Defoliated agave plants are turned into pineapples and cooked to obtain the right sugar content for fermentation. These are separated from the fibers.


Sugar is converted to alcohol in large stainless steel tanks, in which must, water, yeast and nutrients are mixed. It can last for 24 hours.


The fermentation product is separated into alcohol product (tequila) and waste by heat. Two distillations are necessary because the second distillation produces a purer product (white tequila). When aged in barrels, you get reposado and añejo.

how to drink tequila

Tequila can be drunk only with salt and lime, according to certain rituals popular all over the world. Put some salt in the hole between your thumb and ring finger, suck the salt, take a sip of tequila, and bite into a lime. There are four types of tequila.


The richer aroma, agave flavor, and smoky touch are the most popular. It is usually drunk in a glass called a caballito tequillero.


It has a deep character, and the wood aroma becomes more pronounced after being in barrel for several months. Drink in a sherry glass.


It is made with a mixture of sugars but contains at least 51% agave, which can give it a slightly golden color. Drink with Tequilero Caballito.


It acquires a caramel color by at least a year when it needs to be aged in barrels. It is usually drunk in a cognac glass.

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