GOURMET

THE GUIDE TO EATING IN TEQUILA

Texto y fotos: Adriana Vizcaíno

FTI @curiogastro

We all know Tequila for the drink that makes Mexicans famous at an International level; but Tequila, Jalisco, is a great place to have delicious culinary experiences.

The Gastronomic Guide Flavors of Tequila guides you through the market stands, restaurants, inns, street stands, taco stands and those gourmand pleasures worthy of being savored in this Pueblo Mágico (Magic Town).

 

You will see that you can live the experience of eating breakfast as a laborer does in the agave fields and learn how agave cores are burnt from where tequila is extracted, savor Mexican dishes at inns that only the locals know, participate in the process of elaborating artisanal Mexican bread, or having a drink in one of the 50 best bars in the world (according to the London’s Barman’s Association): La Capilla Cantina.

You can download the guide for free or find it at the Cuervo Foundation.

CONTACT

FUNDACIÓN JOSÉ CUERVO

JosÉ Cuervo 95
CP 46400
Tequila, Jalisco
Tel. 0137.4742.1919

www.fundacionjosecuervo.org.mx
Descarga la guía aquí:
www.fundacionjosecuervo.org.mx/images/files/Guia_Gastronomica.pdf

FLAVOR

THE NOPAL KINGDOM

The prickly pear is one of Mexico’s most emblematic fruits.  It comes from the nopal plant- the same one that appears on the Mexican flag and it can be found in tropical climates and today it is cultivated throughout each of the continents.

 

According to the Nahuatl mythology, Copil’s heart-son of the Goddess Coyolxauhqui-transformed itself into an island, where a huge nopal rose and gave prickly pears.  And from this poetic legend up to now, it has been a nutritious and fresh food that is within reach:  you can find it at traditional markets, roadside stands and at the supermarket.

 

The prickly pear is red, purple, yellow and white; it has a large amount of calcium, potassium, phosphorous, vitamin C and good quality carbohydrates. Delicious products are derived from this fruit like prickly pear cheese, marmalades and fruit in syrup, though the easiest way to try it is with lime and powdered chili.

REGARDING THE PRICKLY PEAR IN MEXICO

400 thousand tons of production a year
90% of the world’s crops are from this country
80 prickly pear varieties
50% of the world’s production is Mexican
10% id for exportation

DESCUENTOS