Produced in only five regions of Mexico, Tequila, is produced using the blue agave plant, and only the agave heart is used to make tequila. Blue agave plants take between 8 and 12 years to harvest. Similar to wine, the minerals in the soil of the different regions affects the taste of the tequila.
As early as 1000 BC, Indigenous peoples drank an alcohol made of blue agave that they call pulque. In the 1500’s, the Spanish invaded Mexico. Shortly after that, they began cooking agave in distilling pots and called it Mezcal Wine. In 1795, the tequila many of us are familiar with was born! Don Jose Antonio de Cuervo made the first Vino Mezcal de Tequila de Jose Cuervo in Tequila, Jalisco, Mexico.
Did you know tequila has tasting notes? The Mexican Academy of Tequila Tasters has identified more than 600 aromas in tequila, so before you taste tequila, use your nose. In addition, there are five classifications of tequila. Blanco, Joven, Reposado, Añejo, and Extra Añejo, from youngest to oldest. While Americans tend to drink tequila as a shot, tequila drinkers in Mexico tend to sip tequila, savoring it’s flavor.
There’s good news for American tequila lovers who love their shots! There’s a specific type of tequila that won’t leave you feeling hungover. Blanco tequila Blanco tequila is left in its purest form and doesn’t contain any of the corn syrup or added sugar that is often the instigator of tequila hangovers.
Celebrate National Tequila Day!
National Tequila Day is July 24th so let’s celebrate! Enjoy your favorite tequila in this Tequila Shrimp and Cauliflower Puree recipe. As fate would have it, it also falls on Taco Tuesday this year! Coincidence? I think not!
Tequila Shrimp and Cauliflower Puree Recipe
12 jumbo Pacific shrimp peeled and deveined 3 oz butter unsalted
1 oz extra virgin olive oil
0.5 oz garlic peeled and finely diced
0.5 oz parsley finely chopped
2 oz tequila
12 pieces of baby corn
12 pieces of baby zucchini
Salt and pepper to taste.
Preheat a sauté pan with the olive oil. On medium heat, add shrimp and sauté for 1.5 minutes on each side.
While stirring, add garlic and allow to cook for 1 minute. Continue to stir to ensure the finely chopped garlic does not burn.
Add butter and allow to cook for another minute. Keep stirring.
Add the juice of 1 lime, parsley.
Remove the pan from the heat. Add the tequila. Allow to cook until the alcohol has evaporated.
Season to taste with salt and pepper.
½ cup diced white onions
1 fresh cauliflower (florets)
1 leaf of Napa cabbage diced
1 bay leaf
1 russet potato peeled and diced
1 oz butter unsalted
1 oz extra virgin olive oil
4 oz heavy cream
Pinch of nutmeg
Heat a pan with olive oil and butter. Sautee diced white onions; add diced leave of Napa cabbage, cauliflower florets; continue to sauté for 5 minutes.
Add heavy cream, diced potato, bay leaf and cook for about 15 minutes or until the potato dices are soft. Allow to cool down for 5 min.
Blend all ingredients until the puree is smooth. Season to liking with salt and nutmeg.
The Tequila Shrimp and Cauliflower Puree recipe & photo was provided to us by Chef Israel Reyes at Diamante Cabo San Lucas