Pueblo Bonito Celebrates National Tequila Day

This month, join us to raise a glass to one of our favorite, world-famous cocktails. July 24th is National Tequila Day and Pueblo Bonito Golf & Spa Resorts will honor the “holiday” with expertly crafted margaritas [and more] shaken by our in-house mixologists. 

Back in January, we threw the spotlight on our wizard behind the bar at Quivira Steakhouse, Eufemio Vega, who’d concocted a spicy seasonal specialty for guests called the Cucumber Jalapeño Margarita. Then, in the spring, we invited guests to experience the Margarita Mile Package—an event wherein each participating resort served its own signature version of the world-famous cocktail. This month, Vega and Pueblo Bonito’s other talented bartenders will delight in serving the most traditional version of the cocktail in honor of National Tequila Day, with its perfect combination of sweet, salty, sour, and bitter flavors: a splendid mix of tequila, triple sec (or Cointreau), and lime. The classic preparation, reported to have originated in Tijuana, Mexico in the 1930s, is on the rocks; frozen margaritas were invented in the early 1970s by a creative restaurateur who converted a soft serve ice cream maker into a frozen margarita machine. Fast forward 50 years to swallow this good news: the spirits themselves have been found to be good for you! Among its many healthful qualities, sources suggest tequila helps lower blood sugar, supports weight loss, helps fight cholesterol, dilates blood vessels resulting in better blood flow, cleanses your colon, calms nerves, and improves sleep. Consumed in moderation, top shelf, 100% blue agave tequila (the only kind served at Pueblo Bonito Resorts) is unlikely to give you a hangover.

If that’s not enough to whet your appetite, consider these fun facts before you sip in the interest of savoring the many dimensions of Tijuana’s treasured tequila.

• Tequila is made from only one ingredient cultivated in the highlands of Jalisco: blue Weber agave. The heart of the plant, called the pina, is steam-cooked or baked for many hours, crushed to produce a juice or juice-pulp mixture, and then fermented and distilled.0

• If the tequila is to be a blanco or white version, it is bottled immediately. At Quivira Los Cabos and Pueblo Bonito resorts, Blanco* tequila is generally used to make the Margarita, Cabo’s most popular cocktail.

• Reposado or rested tequila, reposes in oak barrels for up to 12 months, acquiring roundness and a light straw color from its time wrapped in wood.

• Anejo or aged tequila spends up to three years in the barrel, infusing the spirit with a caramel color and a velvety mouthfeel.

• Cristalino is anejo tequila that has been filtered to remove its color. The result is a smooth, clear tequila that has the complexity of an anejo and the crisp notes of a blanco.

Ready to try a salted sip yourselves, but can’t decide which tequila might be right for you? Learn why a margarita makes your taste buds zing by signing up for a tequila tasting session with one of the resort’s master tequila sommeliers, known as a catadores. A cata, or tasting, is the best way to learn about the distinct flavor profiles of tequila, which can range from citrus and mint to vanilla and butterscotch and often vary greatly from one distillery to the next. A tasting with us may be your best chance to learn how to rate a given tequila according to its color, body, nose, flavor, and finish, and discern your favorite. In addition, you’ll learn in a cata that tequila can only truly be called "tequila" when it comes from one of the five designated states in Mexico that have the government designation to make and produce it. The most well-known tequila state is Jalisco, tequila’s birthplace.

But before you make your plans, we’d like to share with you the coveted recipe for a very special Drunk Chocolate Mousse that Chef Mauricio Navarro (of LaFrida, Fellini's, Peninsula, and Quivira Steakhouse) created for National Tequila Day.

Drunk Chocolate Mousse
Ingredients
-Goat cheese (plain) 200 grams (1 cup)
-Whipping cream 237 ml (1 liquid cup)
-Powdered sugar 1/4 cup
-Cocoa 1/4 cup
-Dark chocolate (bar or chips) 200 grams (1 cup)
-Tequila 1 oz
-Berries (for decoration)
-Bee pollen* (for decoration)

Kitchen Equipment
-Mixer (handheld or stand)
-Double boiler (bain-marie)
-Chilled serving glasses or bowls

Instructions
1. Fill the bottom of the double boiler with water and set it to medium heat until it reaches a boil.
2. Break half of the chocolate bar into the top part of the double boiler to melt.
3. Then add the remaining half and mix until completely melted and smooth.
4. Add the tequila. Stir gently until combined. Refrigerate the mixture for 30 minutes.
5. Whip the cream with a handheld or stand mixer, then add the goat cheese. While continuing to beat the mixture at a medium speed, add the powdered sugar and cocoa. Finally, add the chocolate mixture to the goat cheese mixture and mix until completely incorporated.
6. Spoon the mousse into chilled glasses or bowls and decorate with fruit and bee pollen. *Bee considerate of those with bee pollen/propolis allergies.
7. Serve and enjoy!

RECIPE VIDEO

Book your stay at one of our Pueblo Bonito Resorts today! Our knowledgeable staff and bartenders will be happy to serve you on National Tequila Day and every day.