Tequila and cooking: Mexico in your glass and on your plate

World Best Bar

Apr 06, 2020

Tequila and cooking: Mexico in your glass and on your plate
It’s time to eat, but that doesn’t mean you have to leave the tequila behind! When it comes to cooking, the Mexican alcohol is perfect for adding a kick to marinated meat and flambéed seafood. Salud!

Spicy Chicken Wings with Ginger-Tequila Sauce

If you’re one of those people who think that chicken is a flavorless meat, prepare to have your mind blown. A quick glance at this recipe should convince you that wings can bring the heat. After marinating in a blend of spices and olive oil, the chicken goes through a trial by fire and ends up on a plate next to some lime…which naturally leads to tequila! In this case, it’s a sauce made from tequila and lemon, seasoned with mild or spicy pepper for a more authentic Mexican flavor.

Chilled Avocado and Tequila Soup

Move over, heavy traditional soups: it’s time for a soup with a kick! This one starts like many traditional recipes: peel and remove the pit from some avocados, then blend with lemon juice, olive oil, red onion, garlic, and some vegetable broth. Once it’s ready, add salt and pepper to taste. Then, as if by accident, add a shot of tequila. This chilled soup is served with diced tomatoes and minced cilantro. There’s no excuse not to finish your bowl.

Shrimp Marinated in Tequila

After they’re plucked from the sea, these shrimp are headed for something surprising. Create a bath of tequila, orange, lime, cumin, and if you want to kick it up a notch, spicy chili pepper. Mix thoroughly and marinate the shrimp in the tasty sauce. (You can also use this marinade for fish, vegetables, or meat.)

Scallops Flambéed with Tequila

An impressive technique that requires some concentration, flambéing can add another dimension to your meals. These scallops are introduced to the powerful magic of tequila in a striking baptism  by fire. Brown them in butter for a few minutes, add a dash of tequila, remove from heat, and flambé them in the pan. Once the alcohol has evaporated, put the pan back on the heat. Add soy sauce if you prefer a more savory dish, or grapefruit juice for a fresher, more tart flavor.

Lime and Tequila Sorbet

Fire and ice! In a pot, boil water and sugar, then remove from heat. Add milk, lime juice, some lime zest, and finally the tequila. Blend with mint leaves. Then pack the mixture into popsicle molds and let the freezer work its magic. Once the sorbet is fully frozen, add a few slices of lime and get out your spoons. Serve in tall glasses. As the ice melts, you’ll be left with a delicious cocktail.

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