San Diego entered a new realm of nightlife sophistication when mainstream edge embraced fine wine tasting and food pairing events with open arms. And before we could put down our pint glasses to grasp this new fad, up and coming San Diego wine bars became the hottest new nightlife venues about town.
Sauvignon Blanc enthusiasts got Crush'd in Hillcrest and Merlot conservatives explored new avenues at The Grape Downtown. As San Diego parted ways with foam to welcome wine into pop culture, a new, upscale nightlife scene emerged.
A few years have passed, enabling San Diegans to get to know their wine. And now, as 2007 comes to a close, it's time to cork your bottles and get to know the new boss in town. San Diego, say hello to Tequila.
Arguably the best authentic Mexican restaurant in San Diego, Café Coyote in Old Town, is now the second official tequila house in the nation, due to their renowned collection of over 110 premium tequilas, of which 80 are 100% Agave. A crucial element of Café Coyote's new acclaim is Mario Marquez, Café Coyote's tequila ambassador.
Mario was recently acknowledged by the Mexican Tequila Academy as an official Tequilier. The Mexican Tequila Academy is the supreme guardian of Tequila, worldwide, promoting Tequila culture and Mexican tradition. Tequilier is an extremely high honor given only to an extreme few tequila experts in the world. A Tequilier must study the art of tequila distillation under a master in Mexico, travel and visit top Mexican distilleries, and pass rigorous tests.
Three years ago, Mario contacted the Mexican Tequila Academy to convey his current passion for and knowledge of tequila, and his vision of the future of tequila. After years of prestigious education and extensive experience around the world, the Academy now supports Mario's vision and acknowledges Mario as a supreme Tequilier.
Says Mario, "Although tequila definitions and categories may change, tequila always communicates the truth of now. It's a denomination of origins. Tequila is the spirit of Mexico, forever tied with the music, culture, and traditions of Mexico."
Tips from the Tequilier:
Q: How do you know good tequila from bad tequila?
A: You can't tell good tequila by the brand; you must pay attention to the distillation and Agave percentages. Gold tequila is typically 41% sugar and 51% Agave. This fool's gold is produced by many tequila brands and will always give you a hangover. Blanco, or silver, tequila is known as the truth of tequila, due to Agave intensity. Blanco preserves Mexican culture and is the most authentic tequila. 100% Agave anejo tequila made in Mexico, aged 3-5 years, is my favorite tequila, no matter the brand.
Q: How is tequila distilled and aged?
A: Every tequila must be distilled at least two times, as set by the Tequila Regulatory Council. Anejo tequila is aged at least one year, and premium Anejo tequila is aged at least three years and on. The longer the tequila is aged, it assumes barrel characteristics, and becomes sweeter, darker, and thicker.
Q: How do you pair Tequila with food?
A: Mix gold tequila into a Margarita or Paloma, made with squirt and tequila, to elevate the flavor. Because it's hard to find squirt in San Diego, mix your own with grapefruit juice, sweet and sour, and sprite. A mixed cocktail is best enjoyed throughout the course of any meal or party. Blanco tequila is best paired with lighter entrées and appetizers, such as fish. 100% Agave tequila is dessert tequila, because of the rich, sweet flavor.
Honor and celebrate
To honor the recent accomplishments of Mario Marquez, Café Coyote hosted a celebratory six course tequila dinner on Friday, September 14th, 2007. This festive event also kicked off Mexico's Independence Day and was a precursor to Polished Palate's annual Spirits of Mexico festival on September 15th, 2007. Café Coyote's upstairs banquet room was filled with master distillers and highly regarded spirit critics from all over the world, celebrating the past, present, and future of tequila.
Says Mario, "Our vision is to make tequila a high end world spirit to sip, not shot. Tequila is reaching new altitudes, soon to be as high as Cognac. Café Coyote is the only San Diego restaurant to offer over 110 premium tequilas, and will transform the future of tequila and tequila food tasting events in San Diego."
Salud!
Passed bocadillos
Mini el caudillo tequila marinated ceviche tostadas and caviar tacos with Don Celso tequila lime créma fresca, paired with Partida Blanco Agave nectar margaritas, El Caudillo Tequila and Don Celso Tequila
Sopa
Crema de calabacitas y tequila, paired with El Llano Tequila
Primero
"Boracho" ensalada de caesar, paired with three year old El Destilador Tequila
Segundo
Mezcal lime shrimp with Scorpion Mezcal sauce, paired with Scorpion Mezcal 3 year Anejo
Entrada
Puerco Dos Estilos: pork tenderloin in a prickly pair tequila sauce with Michoacan style carnitas, paired with Arette Unique Tequila and Penacho Azteca Tequila
Postre
Pears poached in El Duende Tequila, paired with El Duende de Don Felipe Reserva
Located just minutes from the Mexico border, San Diego is destined to be the tequila capital of America. Tequila is North America's first distilled drink and first commercially produced alcohol. And to this day, tequila is the fastest growing spirit in America. It's a fact that Old Town San Diego already sells more tequila than anywhere else in the world, and now that Café Coyote is an official tequila house, the numbers will only continue to rise.
To add a bit more spice to your typical tasting event, cork that bottle, leave the cheese and fruit behind, and dare to try tequila. Visit Café Coyote on Thursday and Friday evenings from 4-10pm for tequila tips from the Tequilier himself, Mario Marquez.
For more information on the growth of the tequila enterprise, visit Café Coyote, the Mexican Academy of Tequila and Polished Palate.
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