Whether it is warranted or not, very few spirits get the same bad wrap that poor old tequila does. Most of us know exactly why, too. Flashback to college … ahh, the good ole college days. To make a long (and messy) story short, there was usually tequila involved. Unfortunately, my buddies and I didn’t always go for the good stuff … we were drinking the bargain basement stuff like Montezuma and whatever else we could get our hands on (cheaply). Do I even need to go on and say that many a night ended badly? More than once, we learned the hard way that drinking the cheap stuff never was a good idea.
Good thing those days are over.
I was fortunate to be invited to one of Cantina Laredo’s new high-end tequila dinners via Susie. This 4-course dinner was at the Addison location and featured drink pairings that featured Tequila Herradura. Founded in 1870 in Amatitán, Jalisco, the brand has consistently produced high quality tequilas from the beginning. They insist on using traditional methods and 100% agave. The brand controls 30% of the tequila market in Mexico … so they must be doing something right.
There were three glasses of tequila to welcome us at our place settings. (That’s the way to start things off on the right foot!) We took things slow and sipped these over the course of the dinner, as one should with fine tequilas. Our first course was a Sope de Brisket, a delicious and tender beef brisket served in a flaky pie-like crust. The appetizer was accompanied by a Paloma cocktail. This was a simple but refreshing combination of Herradura Blanco tequila and Fresca soda. (OMG how I’ve missed Fresca!)
This was followed by a Mango Salad. While I am not normally a fan of fruit in salads, I actually didn’t mind this. The mango melded well with the dressing and queso fresco, and the jicama added in a nice crunch. It was fresh, light and colorful. The Santiago Cocktail comprised of Herradura Blanco shaken with Midori, grapefruit juice, grenadine and sweet and sour mix. It was enjoyed by others, but it was simply too sweet for my taste.
We had a choice between two main dishes … the Seabass Oscar with Chili de Arbol Sauce was excellent. The fish was perfectly cooked–tender, flaky and not overdone–and the sauce that accompanied it was the perfect mixture of spicy and sweet. This was definitely the better of the two options, but you couldn’t have gone wrong with the filet either. Here we enjoyed a classic Margarita with Herradura’s Reposado Tequila. You can’t beat a margarita made with top-shelf tequila, that’s all I will say… the Dia y Noche Flan was a nice finale to the dinner and was served with an Old 43 Cocktail. The Old 43 is a dangerously delicious mix of Añejo Tequila, Licor 43, Kahlua, half & half and fresh brewed coffee topped with whipped cream and a cherry. An awesome alcoholic, cinnamon-y hot chocolate drink.
This was the first of Cantina Laredo’s series of tequila dinners in the the DFW area. Check out the the list of the locations and brands of tequila they will feature in the coming weeks. For $49.99 per person, these dinners are an excellent deal. (I think that just the assortment of tequila and cocktails alone are worth that price!) Add in the delicious food and you definitely get more than your money’s worth. If you missed the Addison event, I’ll include the recipes for Herradura tequila-based cocktails for a Mexican night of your own.
|Grapevine||Don Julio||5/23/2015||(817) 358-0505|
|Fort Worth||Cabo Wabo||5/29/2015||(817) 810-0773|
|Lewisville||Gran Centenario||6/4/2015||(972) 315-8100|
|Dallas||Casa Noble||6/13/2015||(214) 265-1610|
Thank you to Chef/Manager Rambo Saucedo for treating us to this great dinner.
Ice glass, add:
1½ oz. Herradura Blanco Tequila
Garnish: grapefruit slice
Mix all ingredients. Top with Fresca.
1½ oz. Herradura Blanco Tequila
½ oz. Midori
1 oz. Fresh Grapefruit Juice
1 oz. Grenadine
½ oz. Sweet & Sour Mix
Garnish: Grapefruit Slice
Shake with ice until chilled and strain into Martini Glass
1½ oz. Herradura Reposado Tequila
½ oz. Grand Marnier
1 oz. Fresh Lime Juice
1 oz. Fresh Orange Juice
½ oz. Simple Syrup
Garnish: Lime Wheel
Shake with ice until chilled and strain into salt rimmed Martini Glass
1 oz. Herradura Añejo Tequila
½ oz. Licor 43
½ oz. Kahlua
½ oz.Half & Half
Garnish: Whipped topping, Cherry
Combine ingredients in Irish Coffee mug. Fill with fresh, hot coffee to ½ from rim.