The creators of Last Tequila Standing only filmed the one season back in 2011 and we were very limited in our access to the show’s materials. As this was not a Tequila Aficionado Media Production, we don’t expect to see another season but we’re thrilled that we were able to preserve these tequilas’ stories, personalities, and cocktails for posterity here at Tequila Aficionado Media.
Click on the links below to catch up on any episodes you may have missed:
and a favorite for many, but with this year’s celebration falling on a Friday, expect the festivities to be bigger than ever. To help stay spirited on this beloved day, and survive the morning after, below is a step-by-step guide provided by Don Julio Tequila (with additional tips from Tequila Aficionado in parenthesis). 1. As you count down the minutes until the end of the day, drinks lots of water to prepare for the evening activities ahead. (Hydrate! Hydrate! Hydrate!)
2. Once it hits 5 o’clock, kick off the night with a round of Tequila Don Julio Reposado shots and Tabasco Sangrita chaser to cleanse the palate with each peppery sip. (We at Tequila Aficionado would never suggest a shot. Perhaps sip it instead? Sangrita is great – and we love it – but it’s no palate cleanser. We use black coffee or unflavored vodka – just swish & spit, nobody really likes vodka anyway.)
3. Balance the tequila with Mexican favorites – tacos, taquitos or quesadillas. (We’ve proven that tequila can be paired with any food that’s good. How about a steak or roast duck. Yeah, you can do that.)
4. Take a quick pic to document the evening, just in case it’s fuzzy later. (Be sure to tag @tequilaaficion on Twitter & Vine.)
5. Cure your tequila hangover with tequila in a Bloody Maria. (But you’re an Aficionado. You don’t drink tequila to get drunk – and you pre-hydrated!)
Created by Presley’s Pantry
5 ounces vegetable juice
1 cup clamato
3 limes, juiced
1 lime, sliced into wedges
1/3 cup tangerine juice
7 dashes Tabasco Chipotle Sauce
1 tablespoon Tabasco Spicy Salt
Tequila Don Julio Reposado Preparation
In a pitcher, combine vegetable juice, clamato, lime juice, tangerine juice, Tabasco Sauce; stir to combine. Place in refrigerator. In a shallow bowl, add Tabasco Salt. Rub a lime wedge along the rim of a shot glass and dip into salt. Fill glass with sangrita and pair with a shot of tequila. —
3 ounces Tequila Don Julio Reposado
3/4 teaspoon Tabasco Original Red Sauce
1/3 teaspoon Worcestershire sauce
Ground black better
2 teaspoons ground horseradish
4 teaspoons fresh lime juice
16 ounces tomato juice
Celery for garnish
Rim two highball glasses with lemon juice and dip into black pepper. Add Don Julio Reposado, Tabasco, Worcester sauce, celery salt, tomato juice and ground horseradish; stir with bar spoon. Garnish with thin strips of celery.
Voted a Reader’s Choice award for Best Mexican Restaurant in 2014 by the Wichita Eagle, thefamily owned chain has been in business for nearly 50 years pioneering its style of Mexican cuisine and feeding generations of families in Wichita, Kansas.
On a bustling and muggy Friday night in late August 2014, Tequila Aficionado Media was invited to meet with the proprietors of Felipe’s, the Lujano family, at the northeast Wichita location of their four venues.
It is the family patriarch, Don Roberto Lujano, who captures all the attention.
Strolling through the clean and brightly decorated restaurant, Don Roberto, brother of the deceased Felipe for whom the restaurants are named, visits every table to shake hands with his regulars. He responds with a wide grin and a kind word as people of every race, creed and color call him Papa.
In the next two clips, Don Roberto’s son, Miguel Lujano, manager of the northeast restaurant on Woodlawn Blvd., recounts Felipe’s vast history as the first establishment to introduce Mexican cuisine to Wichita in 1967.
Think You’ve Tasted It All?
I’ve ingested just about every single style of Mexican food. From glitzy chain restaurants with signature tropical fruit-based tequila drinks, to hole-in-the-wall mom-and-pop diners that serve handmade tortillas and guacamole, I truthfully thought I had tasted it all.
Not the usual “gringofied” spicy Mexican food that is served in the corporate-owned eateries, Felipe’s relies heavily on a medley of traditional herbs, spices, and heirloom family recipes. Still, they are not without its own unique cuisine challenges as Miguel Lujano explains…
Mild vs. Hot
With the influx of more Mexican and Mexican Americans into Wichita establishing diners of their own, Felipe’s continues to find ways to distinguish itself from the rest of the pack.
Noting that their customer base is trending toward more spicy hot ingredients, the Lujano family has taken advantage of this turnabout by adding some picante to their signature dishes. Don Roberto Lujano and his wife, Maria Teresa, still cook in the kitchen with most dishes made from scratch.
And in a state whose liquor is controlled (state run), the task of obtaining more authentic tequilas for Felipe’s emblematic cocktails can be even more challenging, especially when competing restaurants plagiarize them for their own menus. The secret, Miguel Lujano insists, is educating their customers.
Miguel admitted that it also helps to be friendly with representatives from Glazer’s and Standard Beverage Corporation, liquor distributors who share his passion for tequila. Through his relationships, Felipe’s has been able to acquire such sought after tequilas as Suerte, Siete Leguas, Demetrio, George Clooney’s Casamigos, and participate in Maestro Dobel’s Special Edition program.
In a city that has seen its Hispanic population boom from a scattering few in 1967 to close to 60,000 strong in 2014, Felipe’s has actively enticed the unpredictable tastes of its community over the decades. But, what keeps the Lujano family passionately pushing the limits of their traditional fare?
It’s in their blood.
Enjoy this Felipe’s signature recipe for homemade sangrita…