Tequila Patron Silver, Don Julio 70, Casa Dragones, Don Julio Reposado, Cuervo Reserva de la Familia
On a recent trip to discover some of the best restaurants in Mexico City, I ate at a small, understated restaurant in Azul Condesa. Chef Ricardo Munoz Zurita, oversees the kitchen and his food is nothing short of sensational. I was with my mate Achim and we had a great meal – especially noteworthy was the Mole & Cochinita Pibil.
However, before I had eaten a thing, I experienced tequila the way it should be consumed — with a shot of sangrita on the side.
Sangrita is a non-alcoholic concoction, blood red in color, which dates back to the 1920s in Jalisco. Traditionally it is made with Seville orange, lime and pomegranate juices with chili powder and hot sauce, though recently tomato juice has been added as an option. The two are sipped together as the sangrita cleanses the palate between each peppery sip of tequila.
On this occasion (and yes, someone has to do this!) we were drinking Don Julio 70. My favourite!!
I strongly recommend this!