Tag Archives: San Diego

Embajador Tequila Conquers California At Spirits of Mexico!

Captures gold and silver medals across contest categories…

Embajador, reposado, spirits of mexico, tequila, tequila aficionado, anejoSeptember 29, 2014, Del Mar, CAEmbajador Tequila Supreme añejo was awarded a gold medal from the longest running Mexican spirits competition in North America, the Spirits of Mexico.  A panel of judges with over 300 years of experience between them also voted both Embajador Tequila Platinum Blanco and Embajador Premium Reposado coveted silver medals.  The blind tasting took place on August 25-26, 2014 at the popular Hacienda Hotel in Old Town San Diego with the results announced yesterday during a special ceremony at the Del Mar Fairgrounds.

Hailing from the famed blue agave growing region of Atotonilco in the highlands of Jalisco, the family owned Embajador Tequila stunned the Spirits of Mexico competition by capturing the gold medal in the añejo category.

“We feel like sweepstakes winners!” exclaimed an overjoyed Andres Garcia, Embajador’s Regional Sales Manager.  “Taking the gold medal for our anejo at the Spirits of Mexico tasting competition is breathtaking.”

And just like their global brand ambassadors, Mariachi Nuevo Tecalitlan, one of the hottest mariachi troops in Mexico, Embajador tequila swaggered into the blanco and reposado segments of the competition and claimed twin silver honors.

“We are ecstatic over winning two silver medals for our reposado and blanco, too,” added Garcia.  “We’re extremely proud of the consistency in Embajador’s flavor profile and quality.”

The Embajador family is adamant about crafting superlative and distinguished tequila.

Embajador, reposado, spirits of mexico, tequila, tequila aficionado, platinum, blancoIt uses only its own estate grown 100% blue weber agave that is carefully tended for 8-10 years.  Baked in an adobe oven, the piñas are shredded using water from the distillery’s own aquifer, and then fermented from 3-5 days.  After double distillation, the luminous Platinum expression is rested 40 days in stainless steel vats to ensure a complete balance of character.

The captivating Embajador Premium Reposado is rested for a period of eight months in American and French Oak barrels, while the gold medal winning Supreme Añejo is aged with devotion for one year and six months in American and French Oak barrels.

This has been a year filled with accolades for the small batched Embajador tequila.  In April, it racked up a glimmering platinum title at the prestigious SIP Awards, while their other expressions garnered silver and bronze prizes, as well.

Embajador, reposado, spirits of mexico, tequila, tequila aficionado“Getting these esteemed awards is a symbol of our family’s determination, commitment and dedication to producing high caliber tequila,” said Garcia, “and that’s the better part of winning.”

Entering tasting competitions and gaining recognition for accumulating awards is only part of Embajador’s strategy to grow the brand.

“Acquiring the gold and silver medals provides us and our distributor sales team with a tequila that we can be proud to stand behind and be assured it’s top-notch juice,” explained Garcia.

“These trophies are great sales and marketing tools that give us the opportunity to present Embajador to any retail buyer and be confident that it will add value to their premium tequila shelf selection,” he described.

“We plan on celebrating these awards with a big ‘Thank You’ to all the people behind the scenes that made Embajador Tequila what it is today,” continued Andres.  “We value their hard work, long hours and integrity.”SOM-logo

Gratefully, he added, “Thank you Spirits of Mexico for celebrating and acknowledging this noble spirit.”

Not accustomed to sitting on their laurels, Andres Garcia admitted, “We plan on commemorating this triumph by popping a few bottles of Embajador Tequila.  Salúd!”

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Distributors/Vendors:  Contact Andres Garcia, Regional Sales Manager, to discuss the benefits of adding Spirits of Mexico gold medal winner Embajador Tequila to your portfolio at andres@embajadortequila.com.  More details on Embajador Tequila on their website here.  To learn more about the Spirits of Mexico, click here.  Spirits Writers:  For an in-depth interview with Andres Garcia, call 469-216-0567.  Hurry–slots are filling up fast!

 

Ready For A Taste of Old Town?

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taste of old town, san diego, herradura

Many were disappointed with the moving of the Spirits of Mexico festival to a new venue this year.  Old Town San Diego businesses have always benefited from this event and most came to look forward to the annual visit from aficionados of agave spirits.  Rather than be put off, the Mexican restaurants and tequila bars of Old Town have put together their own event that is sure to delight.  The new Taste of Old Town event, presented by Tequila Herradura, will debut on Thursday, Sept.18, from 6 p.m. to 9 p.m. The Taste of Old Town will give food and spirit lovers the chance to blaze through the streets of Old Town sampling selections of spirits and beer paired with culinary specialties from 15 participating restaurants.

Produced by the Old Town Chamber of Commerce and sponsored by Tequila Herradura, Taste of Old Town tickets are $30 if purchased in advance and $35 on the day of the event. A ‘food only’ ticket is available for $20. Most restaurants will offer samples of a signature dish, alongside a spirit or beer brand sampling its product.

“We have had similar events in the past but this year’s Taste of Old Town is sure to knock your socks off,” said event chair Chuck Ross of Old Town Family Hospitality Corp., the Cosmopolitan Hotel and Fiesta de Reyes. “All the restaurants have stepped up and are serving either specially created dishes for this event, or their signature favorites.”

TOOT1At the Fiesta de Reyes restaurants, Casa de Reyes will be serving a taste of one of their most popular dishes ‘Mar y Tierra,’ which is a prawn stuffed with crab, spinach, mushrooms and wrapped in bacon. Barra Barra Saloon will be serving mango sea bass ceviche in a mini martini glass and mini portions of Chile Colorado, which is pork simmered in a rich red, dry chili sauce. The Cosmopolitan Restaurant has created a mini short rib slider skewer, exclusively for Taste of Old Town.

Café Coyote will be serving its ‘Famous Cafe Coyote Carnitas Taco,’ featuring tender pieces of pork slow cooked in Mexico’s traditional style, topped with guacamole, salsa fresca, onions, cilantro and lime.

Miguel’s Cocina is planning to serve its ‘Camarones Jalisco,’ which is jumbo shrimp stuffed with Monterey jack cheese and rajas, wrapped in bacon and grilled, then topped with its famous jalapeño white sauce.

taste of old town

Old Town Mexican Café will spotlight its carnitas and pollo asado street tacos, topped with grilled onions and guacamole salsa. They will also be serving up ‘Chocoflan,’ a homemade flan glazed with tequila on top of moist chocolate cake.

Other participating restaurants include Alamo Mexican Cafe, Casa Guadalajara, El Patio, Fred’s Mexican Café, La Piñata, Old Town Tequila Factory and Rockin’ Baja Lobster. In addition, Cold Stone Creamery and RUST General Store and Bistro will be offering free samples as well.

Participating spirits include 1800 Tequila, Azunia Tequila, Casamigos Tequila, Corralejo Tequila, el Jimador, Espolón Tequila, Frida Kahlo Tequila, Grand Leyenda Premium Organic Tequila, Herradura, Milagro Tequila, Roca Patron and Tequila Cazadores, and Tres Agaves.

Visit here for more information and to purchase tickets.

 

 

 

Tequila Pairing Challenge with Tequila Don Fulano

…At The Patio in San Diego

By Ryan Kelley

 patioTequila pairing dinners are always an adventure. Like fine wine, tequila has a way of inspiring and challenging chefs to marry just the right food to match the myriad and often complex flavors inherent in well-made, artisanal tequila. So when my friend Tequilier Mario Marquez invited me to join him and renowned chef Andrew Spurgin to judge a tequila pairing competition between both locations of The Patio in San Diego, I was all in.don_fulano_bottles2

Chefs at each of the restaurant’s two locations were given the challenge to prepare a five-course dinner with the five different expressions of Don Fulano tequila.

Day 1: The Patio on Lamont

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In a large yet cozy room at The Patio’s Pacific Beach location on Lamont Street, General Manager Chris Simmons welcomed tasters and the judging panel and then introduced Chef de Cuisine Andre Fuentes.

As the first course was delivered, Don Fulano Brand Ambassador Sergio Mendoza told guests about Don Fulano—distilled at La Tequileña in the Tequila valley in small batches from 100% estate-grown agave from the highlands of Jalisco.

Day1_Course1Most notable about Chef Fuentes’ menu was that it strayed from the typical Mexican flavors normally paired with tequila.

The first course was a fried green tomato with herb-whipped goat cheese, watermelon and cucumber salad and watercress paired with Don Fulano Suave. The fried green tomato had a tendency to overwhelm the delicate and complex flavors of a blanco, but the watermelon and cucumber brought out the herbal and earthier flavors.

 

Day1_Course2It was a solid start, but then the evening took an unexpected twist.

At most tequila pairing dinners, courses will be paired with a vertical flight of tequila. That is, the first course is paired with blanco, the second with reposado, third with añejo, etc. Instead, Chef Fuentes served his second course, a chilled honeydew soup with pistachio gremolata, snow crab and lemon vinaigrette with Don Fulano añejo, which is a floral yet sweet and intense tequila aged for three years in French oak.

Pairing the sweet soup brought out the sweetness of the añejo—fine for a dessert course but a little odd this early in the evening. Interestingly, when I went back to sipping the blanco with this course, I found it to be a much better marriage.

Day1_Course3The highlight of the evening was the third course: fried soft shell crab cooked to perfection with a grilled corn puree, smoked pork belly and cantaloupe relish paired with Don Fulano resposado.

The hearty dish stood up to the well-balanced reposado, which offers a fruity, delicately herbal flavor up front and ends with richer flavors of caramel and maple. The freshness and fruitiness of the relish and corn puree brought out the sweet agave and herbal flavors, while the heartier fried crab opened the palate to the richness from the barrel.

Day1_Course4This was a true winner, and was the highest-scored plate by all three judges.

The fourth course, agave-glazed smoked duck breast paired with Don Fulano 5-year Imperial was unfortunately overpowered by the complex flavors of the extra añejo, but the evening ended on a high note with a watermelon-basil sorbet that brought out the fresh flavor of the sweet, intense Don Fulano Fuerte, a 100-proof blanco.

 

Day 2: The Patio on Goldfinch

Day2_Course1The second evening featured Executive Chef John Medall’s five course menu at The Patio on Goldfinch in the Mission Hills area of San Diego. Medall’s menu offered more traditional Mexican flavors, but was still creative and full of unexpected accents.

The first surprise came with the first course, a simple yet elegant watermelon and jicama salad dressed with agave honey, cilantro, cotija and pine nuts. Fellow judge, Chef Andrew Spurgin, hit it right on the mark when he described the dish as “honest.”

The fresh, flavorful salad complimented notes of grapefruit in the blanco and opened up the herbal aspect of the tequila without an overpowering sweetness.

Day2_Course2This was the first highlight of the evening. It even gave me chills!

The second course, a cantaloupe and mango gazpacho, was tasty but its richness and sweetness overpowered Don Fulano reposado.

The second highlight of the evening, and my favorite dish and pairing across both nights was tequila-braised pork carnitas wrapped in a house made tortilla and topped with salsa verde, served with Mexican rice and spicy pinto beans and paired with Don Fulano añejo.

Day2_Course3It was a robust dish worthy of the bold flavors in the añejo. The flavors of the dish heightened the agave-heavy entry of the añejo and accentuated the wonderful wood notes in the tequila’s finish.

Also notable was that the dish showcased Medall’s philosophy of using even “unusable portions” of his ingredients: watermelon rind leftover from the first course was smashed into the tortilla dough to give it a beautiful color and a mild, sweet flavor that added to the complexity of the dish and tequila pairing.

Day2_Course4The third course proved hard to follow, and the fourth course, a Puerto Nuevo-style lobster, came out a bit overcooked—likely due to difficulty choreographing and timing such an ambitious plate for so many guests. It’s pairing with Don Fulano Imperial was rather “ho-hum,” but I found that pairing the Imperial with the course’s side of roasted corn was a surprisingly good marriage of food and tequila, and this helped salvage the course and bump up the score a bit.

The pairing challenge came to a close with a tasty melon granita made from watermelon, cantaloupe and casaba complemented by the 100-proof aromatic and intense Don Fulano Fuerte. It was a solid way to end the night and the 2-day challenge.

And The Winner Is…

When the scores were tallied, the judging panel selected Chef Medall’s menu from The Patio on Goldfinch as the winner.

***

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The Patio on Goldfinch plans to hold another five-course tequila pairing dinner on Tuesday, August 26, 2014 at 5:30p.m. with Tequila Montalvo. For reservations and details, click here or contact the restaurant, located on 4020 Goldfinch St, San Diego, CA 92103, at (619) 501-5090.

 

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Writer Ryan Kelley and friends enjoying all five of Don Fulano Tequila’s offerings.


 

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