Tequila: The Basics
 
Tequila is evocative of images of sparkling lime margaritas, tortilla chips and salsa, fiestas, colorful settings and the strong beat of Mexican music. Recognized worldwide, tequila is an icon of Mexican nationality and culture.

As specified by regulations, Tequila is made only in certain, arid highland regions of Central Mexico. Tequila is derived from the fermented and distilled sap of one species of the blue agave.   The agave is an indigenous succulent plant and not a cactus. It’s really more like a lily.  There are 136 known species of agave, but only one, agave azul, is used to produce tequila.

The venerable tequila is linked with Mexican history both ancient and Colonial. It is believed that for 9000 years agaves have been cultivated by humans. In early times Aztec and Mayan leaders and priests drank agave drinks during sacrificial offerings to the gods and for medicinal use. When the conquistadores arrived they discovered the popular native drink called pulque. Nearly 500 years ago the Conquistadors distilled pulque into a stronger liquor, to make tequila’s close cousin, Mezcal.

In the 1500’s the Spanish explored the area of Mexico now known as the State of Jalisco, where they discovered an Indian tribe called “Tiquili. The Spaniards called the area “Tequila.”  And today the city of Tequila is the heart of the area responsible for this venerable Mexican spirit bearing its name. More than 52% of all tequila comes from the city of Tequila.

The first legally registered distillery in all of Mexico was in Tequila. In 1758 Jose Antonio Montaño y Cuervo established their tavern and later the Cuervo family was granted huge tracks of land by the Spanish King Charles IV. They were also given rights for commercial production of agave based “wine”.  Thriving throughout the ages, today Cuervo is the largest manufacturer of tequila in Mexico followed by Sauza. The Sauza’s are credited with determining that the blue agave was the best of all agave species for making tequila.  It is interesting to note the respect that accrued to the national drink, tequila. During the devastating Spanish Flu epidemic of 1918 the combination of tequila, lime and salt was prescribed to promote good health.  It is still a popular conception that taken together, tequila, lime and salt, are good for your health.
In the 1970’s the Norma Oficial Mexicana instituted the “tequila law” which states that legal tequila can only be produced in an area within roughly two hundred kilometers of Guadalajara. The NOM also requires that legal tequila must be at least 51% blue agave. Premium tequilas are typically 100% blue agave. Non premium tequilas bear a variety of sugars and are called “mixto”. “Tequila 100% puro de agave” is produced using only the sugars from the blue agave plant; and “mixto” is composed of 51% agave sugars and 49% other sugars.
The making of tequila is an interesting process and a trip to the tequila production area of Jalisco is well worth the trip. The agave fields are scenic and the distillers are friendly and proudly welcome visitors. You can have a very thorough explanation, tour and “tasting”.
From Agave to your shot glass
Small offshoots from grown agaves are planted and take up to 10 years to reach maturity.  When fully grown, the plant will reach a height of 5 to 6 feet. At this stage the agave begins to grow a central flower-bearing stalk. If left to grow, as in the wild, the stalk grows to 3 meters and is pollinated by a long-nosed bat. However, in cultivation this natural process is stopped. The outer plant is stripped bare, revealing the pina or inner core, which resembles a pinecone in shape. The pina is allowed to grow and ripen often reaching from 50 to 150lbs. When sufficiently ripened, the pina is harvested.
 
The pinas are halved and steamed in ovens or pressure cookers until soft. At this point the pinas can be crushed to produce the juice or miel which constitutes the basis of all tequila. Fermentation and aging follows.  Worms are not added. This persistent myth needs to be dispelled: true tequila does not contain a worm.
Tequila is classified according to one of five basic types:
  Blanco or Plata  (Silver, which is un-aged)
  Joven or Oro (Gold, from colorants and flavorings)
  Reposado (Aged/rested 2-12 months on oak)
  Añejo (Extra-aged, between 1 and 3 years on oak)
  Vintage Añejo (Ultra-aged over 3 years; rare since its inauguration in 2006)
The traditional way to drink tequila is to use a tall, narrow shot glass called a caballito or ‘little horse”.
  Shooters anyone? The proper order of the traditional method of drinking tequila is salt-tequila-lime: lick, sip, bite.
  Lick the back of your hand between your thumb and finger to moisten it. This holds the salt in place.
  Sprinkle a dash of salt on the wet spot. Now lick that salt
  Take a sip of tequila.
  Now bite into a slice of fresh Mexican lime.
 

                                          Baja California’s Best:
                                             Holy Guacamole  
 
I used to travel for a living, all over the United States from my base in Southern California. Inevitably, after a few days on the road, I would really miss good Mexican food and especially chips and “guac”,  my favorite snack combination.  One thing that surprised me across the country was the number of my fellow Americans who didn’t like avocados.  I just could not fathom that. Perhaps, all they needed for enlightenment was to sample a really great guacamole dip.

Now I am retired and living happily in Baja California with access to a continuous supply of heavenly avocados. First off, the ‘cados here are cheap!! Second, there are always plenty of ripe ones. You never wait for them to ripen. So when I want to fix up a bowl of Baja’s Best Holy Guacamole, I can do it right now, not 3 days from now.

I imagine every expat living in Baja, Mexico has evolved their unique and beloved recipe for guacamole. I am no different and, of course, I do think my recipe is the very best. My guac is always a crowd pleaser and puts to shame the typically basic guacamole at the local Baja cantinas.

So here are some hints and the recipe follows.

Good chips make great guacamole even more legendary. Some of the chips I like are:
Mision All Natural, Restaurant Style Tortilla Strips-these are your basic chip
Tostitos Salsa Verde-“spicy” with hint of lime. Very yummy with guacamole
Experiment with “add-ins” for the basic Holy Gucamole Recipe. I really like adding the mangos, in particular,  when they are available.

Holy Guacamole Recipe

  4 avocados (reserve 2 pits)
  1/3 C Sour Cream
  3-4 Garlic Cloves
  3 Mexican Limes
  Salt and pepper to taste
  ¼ c finely chopped red onion
  Chopped cilantro, if desired

Peel and then mash up all the avocado meat. Mix in the juice of 3 Mexican limes. Add 3-4 minced garlic cloves, onion, and the sour cream. Stir well together. Salt and pepper to your preference.

Optional add-ins: chopped cilantro, chopped tomatoes, red peppers and chopped ripe mangos.

For the best taste blending, cover and refrigerate the dip for several hours before serving. To prevent the guacamole from turning brown, put those 2 reserved pits into the dip. There you have it, Baja’s Best Holy Guacamole.

Todos Santos: a Quiet Respite from Cabo

We enjoyed our trip in June 2007 to the famous surf town and quiet Cabo San Lucas neighbor to the north: Todos Santos. The drive north to Todos is pleasant enough, but definitely keep your eyes on the road for the stray cattle, disabled cars, highway repair and 18 wheeler trucks devouring the road when traveling anywhere in Baja, California. The passenger will enjoy a view of the real Baja, with plenty of huge, treelike cardon cactus.

When you get to Todos, be sure to go up and down the handful of streets on foot to fully appreciate the town. We liked the charm of the pretty brick buildings and abundant artistry in the little town. Getting to the beach is best done with excellent directions as the rambling, dusty roads wander about.

 One day we visited the beach and the panga fishermen were cleaning their fish, much to the delight of the virtually tame pelicans, which waited patiently right by the butcher table for scraps of fish.

Shopping is good in Todos. In fact, I liked it better for variety of products and better pricing than Los Cabos. We saw a number of handcrafted products not normally seen in Baja coming from more remote areas of Mexico.

Todos Santos is an agrarian area where Mexicans, American and Europeans live in a comfortable, friendly way together. Due to having more water in this location, the area is comparatively green with lots of fruit trees.

You should definitely not miss the now restored “Hotel California”.  The food and drinks are fine, not excellent. However, the ambiance is very colorful, charming and goes a long way to capture the romance you’d expect from this legendary little hotel.

Nightlife is virtually non existent. Grab dinner at a reasonable hour. This is a quiet place and great for a few days of relaxation or for the surfing crowd, getting a good night’s sleep to be able to tackle the great waves early the next day.

Two eateries we liked: Miguel’s – great breakfast and coffee with open air dining. And “Shut Up Frank’s” – more than decent hamburger in surf relic style.