Recipes RSS
The Spirit of Mexico's Tequila and Mezcal
February 2015
Pulque.
It’s a word you might not be familiar with, but it represents the beginnings of two of Mexico’s most cherished and famous national drinks, tequila and mezcal. These two spirits were created from the rustic mixture known as pulque, and along with sombreros and luchadores, are now deeply ingrained in Mexico’s culture.
During the pre-Hispanic era of the country, a native Aztec tribe known as the Nahuatl worshipped local maguey plants as divine, earthly representations of their goddess, Mayaheul. They made use of the plants for every day necessities – creating hemp-like fibers for mats, clothing, rope and paper, and fermenting its nutrient-rich sap into a healthful brew that would ease many ailments. El arbol de las maravillas – the tree of marvels – was a part of their every day life and one that inspired the foundations of the tequila and mezcal drinking culture.
Tequila is known as North America’s first distilled drink, although it was mezcal wine that was first produced from pulque a few decades after the Spanish conquistadoras came to the New World in 1521. It adapted from mezcal brandy into agave wine and then into mezcal tequila, eventually evolving into simply, tequila. While all tequila is mezcal, not all mezcal is tequila, because the former can only come from the drink’s namesake location situated in the valley of Mexico’s Jalisco state. Located between Puerto Vallarta and Guadalara, this area is marked by rolling hills covered in powder blue agave plants, which flourish in the dry climate and volcanic soil from the dormant Tequila volcano and serve as the seed from which Mexico’s potent tequila is born.
While tequila is described as a smoother and more refined drink, mezcal is described as the earthier, country cousin. Made from a broader class of plants, it’s distilled using a centuries-old process that gives it an alcohol content generally in excess of 45 percent. Many different regions produce their own version of mezcal, with Oaxaca being the most well known, but all share the common selling point with the popular saying “Mezcal for everything bad – and everything good, too.” Tequila is commonly mixed into cocktails flavored with citrus juices, but mezcal is meant to be enjoyed all on its own, allowing the aromas to permeate the senses even before the first sip and resulting in a full flavored taste that is known as one of the finest and most exquisite in the world.
This unique and cherished tradition of tequila and mezcal is certainly not overlooked at José Andrés’ Oyamel in Washington, D.C., where an extensive selection of premium mezcals and tequilas have earned the restaurant the coveted Agave de Oro, the highest “Distintivo T” certification given by the Tequila Regulatory Council of Mexico. Ranging in blancos and vintages, Oyamel pours renowned labels such as El Luchador Organic and Tequila Ocho, and refined mezcals such as El Silencio and Ilegal Añejo. Every year, Oyamel celebrates their noteworthy collection with an annual festival showcasing creative cocktails and complimentary tastings. This unique event includes an exclusive menu featuring dishes specifically created to pair with the spirits, presenting an unforgettable experience that only José and his team could offer. So next time you order your favorite margarita or try a taste of smoky mezcal, remember the deeply rooted traditions behind these libations and give a toast to Mexico.
Click here to read more about Oyamel's Tequila & Mezcal Festival.
Click here to see the recipe for a pineapple-flavored tequila cocktail, the Polanco.
-
The Return of Truffle Festival
-
Dessert and a Show
-
Hasta Pronto, Chicago
-
Let the Battle Begin!
-
Barmini's Busy Summer
-
What's Coming June-July 2019?
-
AET's Summer Road Trip Festival
-
Somni Earns Two Michelin Stars
-
Oyamel Joins World Wildlife Fund to Save Monarch Butterflies
-
Calendar: May-June 2019
-
Celebrate Spain’s Cocktail Obsession: The Gin-Tonic
-
America Eats Tavern & Folger Library Join Forces for “First Chefs” Menu
-
Calendar: April 2019
-
Jaleo Disney Springs Now Open
-
Spring – And Cherry Blossoms – Are in the Air
-
Calendar for February-March 2019
-
Four José Restaurants Make OAD Top 100 List
-
The Spanish Are Coming
-
Calendar for January-February 2019
-
Albert Adrià at minibar
-
Calendar for January 2019
-
New Years 2019, José-Style
-
Calendar for November 2018
-
Introducing: Sparkling Festival
-
Two José Restaurants Make Washington Post's First Hall of Fame
-
Upcoming Events, October 2018
-
Upcoming Events, September 2018
-
Jaleo's Sangria Festival
-
Controlling the Fire: America Eats Tavern's New Barbecue Menu
-
ThinkFoodGroup Calendar July 2018
-
China Chilcano's Ceviche Festival
-
ThinkFoodGroup Openings
-
José and Team Announce Mercado Little Spain
-
A ‘Few of Our Favorite Things’ to Eat at OVATIONS this Summer
-
America Eats Tavern Returns to DC
-
TFG Calendar, June-July 2018
-
Summer Cocktail Festival
-
Dine-N-Dash Celebrates Puerto Rico
-
Jaleo's 25th Anniversary
-
Beefsteak Opens at Cleveland Clinic
-
Fish by José Andrés Opens Patio For The Season
-
Butterfly Tacos Y Tortas Opens
-
Fish by José Andrés Opens in the Bahamas
-
What's On The Calendar, April 2018
-
Jaleo Turns 25
-
Somni Opens in Los Angeles
-
What's Coming Up, March 2018
-
Zaytinya Opens in Frisco, Texas
-
How to Ring in 2018, José Style!
-
Bennett Haynes, Beefsteak's Chief of Produce, Returns to Thailand
-
Navidad en España
-
Close Out 2017 and Start 2018 on a High Note!
-
DC Cocktail Week is Back
-
ThinkFoodLab Transforms for the Holidays
-
minibar Film Debuts at Food Film Festival
-
Aquafaba, Your New Favorite Cocktail Addition
-
Minibar’s General Manager Travels the World for Food
-
José and Team Celebrate 2018 Michelin Guide
-
What's Coming Up This Fall?
-
Get Your Passport to Peru at China Chilcano
-
Farm-to-Mesa Dinner at Jaleo
-
Mexico Earthquake Relief at Oyamel
-
Dining With a Star Chef at Oyamel
-
It's Tiki Time
-
How to Order a Beer in Spain
-
China Chilcano Chef Carlos Delgado at the Smithsonian
-
José and ThinkFoodGroup Launch ThinkFoodLab
-
Tastemade Features é by José Andrés
-
Mezcal at the Smithsonian
-
Upcoming Events in the World of José and TFG
-
Fish by José Andrés to Open in the Bahamas
-
San Sebastian Comes to Beverly Hills
-
Rooftop Veggie Dinner
-
New Dining Concept Coming to SLS Hotel in Beverly Hills
-
Jaleo's 15th Annual Paella Festival Kick-Off
-
Zaytinya's Chef Costa Prepares a Forest Feast
-
What's on the Calendar this Summer?
-
Yes Way Rosé!
-
Majambo, Chocolate’s Creamy Peruvian Cousin
-
Make China Chilcano's Ceviche Clásico at Home!
-
Jaleo to Debut at Disney Springs
-
Oyamel's Chef Omar Talks Heirloom Corn
-
Springtime is for golf, cherry blossoms, soccer, and more!
-
China Chilcano Head Chef Carlos Dishes on DC's Food Scene
-
Two New Rum Cocktails to Warm Up Your Winter
-
What's In Store for 2017?
-
Beefsteak's Marinated Beet Salad
-
Help Me Save the Monarchs
-
Beet the Winter Blues with Red, White, and Gold!
-
Winter’s Treasure: Black Truffles
-
minibar Receives Two Michelin Stars
-
Spanish Flavors: Potato Chips Made With Extra-Virgin Olive Oil
-
Spanish Traditions: Feria De Jerez
-
Barmini, Beefsteak, Jaleo, Minibar, Zaytinya Make Washington City Paper’s Best Of DC 2016
-
How You Can Slice Jamón Like A Master
-
Spain’s Culinary Secrets Can Be Yours, At Jaleo
-
Team Beefsteak Cooks Fresh From The Farmers’ Market
-
Oyamel’s Rooftop Garden
-
Ode to Spring Vegetables
-
We’re Ready for Paella
-
ThinkFood Sound Bites: Wine Director Andy Myers
-
The Birth of Beefsteak
-
15 Hottest Openings: China Chilcano
-
A Second Beefsteak is in the Works
-
#VegetablesUnleashed
-
China Poblano's Chinese Barbeque Spare Ribs
-
Diamonds of the Kitchen: The Beauty of Black Truffles
-
The Washington Post, "José Andrés' China Chilcano Previewed"
-
José Talks Vegetables & Beefsteak with The Washington Post
-
China Chilcano Debuts in Washington DC’s Penn Quarter
-
Tasting Peru with José Andrés and Team
-
For Post-Holiday Celebrations in Mexico, Let Them Eat Cake
-
Spain’s Christmas Orange, la Clementina
-
“The Classic” Tartare by Bazaar Meat at SLS Las Vegas
-
José Andrés Announces the Opening of Beefsteak in January 2015
-
SLS Las Vegas to Open Labor Day Weekend
-
minibar by José Andrés: A Day in the Life
-
How to Drink Porrón
-
José Andrés Brings the Wonders of China and Peru to the Nation’s Capital
-
è by José Andrés Named Top Hotel Restaurant in The Daily Meal in 2013
-
Travel+Leisure Explores Puerto Rico’s Dorado Beach
-
Jaleo Crystal City Named One of Northern Virginia's Best in 2013
-
Jaleo Las Vegas & minibar named 2013 James Beard Award Semifinalists
-
Washingtonian Magazine Takes a Look at minibar: Thoroughly Modern
-
Jaleo 20th Anniversary
-
Dorado Beach Breathes New Life Into the Caribbean.
-
Zaytinya Lands in the Top Ten of Washingtonian's 100 Best Restaurants List of 2013
-
The Latest Cocktail Mecca: José Andrés's barmini
-
Washington Post Takes You Inside barmini, José Andrés’s Cocktail Lab
-
The Nation's Restaurant News Profiles José Andrés' minibar
-
Jaleo Receives 3 1/2 Stars from The Washington Post
-
Zaytinya's 3-Star Review in The Washington Post
-
Oyamel Named Among Top 10 Mexican Restaurants in the World in 2012
-
The Miami Herald Calls José Andrés’ Bazaar a Fun, Sexy triumph
-
China Poblano Named a Hotel Hot Spot in Travel+Leisure
-
Vegas Seven Magazine Names Jaleo by José Andrés Best New Restaurant
-
The Atlantic Magazine Calls Las Vegas 'Chef City'
-
China Poblano Named One of the World's "Hot Tables"
-
The Bazaar in Beverly Hills Named a 2010 Best New Restaurant in America
-
LA Times' 4-Star Review of José Andrés's The Bazaar Beverly Hills