Food Pairings

Pairing

Raw shrimp cured in a vibrant green chile-lime aguachile, served with thinly sliced cucumber, red onion, and crispy tostadas — the dish's clean acidity and gentle heat mirror the tequila's mineral purity and peppery finish.

Pairing

Raw shrimp bathed in a bright, fiery green chile and lime aguachile, served with thinly sliced red onion, cucumber, and crispy tostadas. The dish's mineral brine and citrus heat mirror the tequila's still-strength intensity, while the cucumber coolness harmonizes with its herbal freshness.

Pairing

Roasted butternut squash tacos with charred poblano crema, toasted pepitas, and pickled red onion — the squash's caramelized sweetness mirrors the cooked agave heart, while the poblano's gentle heat and the pepitas' nuttiness echo the tequila's herbal, earthy complexity.

Pairing

The raw shrimp's brininess and the fiery serrano-lime marinade find a perfect counterpart in Manuscrito's bright citrus and mineral backbone. Thin-sliced cucumber and jícama echo the tequila's clean, herbaceous freshness, while a drizzle of olive oil mirrors its silky texture.

Pairing

The tequila's mineral density and peppery bite mirror the serrano-lime fire of aguachile, while its buttery mouthfeel softens the raw shrimp's brininess. Thin cucumber slices and red onion provide a cooling crunch that resets the palate between sips.

Pairing

Charred nopales atop crispy corn tostadas with crumbled queso fresco, a drizzle of salsa verde, and pickled red onion—the smoky-vegetal char of the cactus mirrors the tequila's earthy minerality while the bright acidity of the salsa lifts the agave's citrus notes.

Pairing

Slow-braised beef birria served in crispy corn tortillas alongside a cup of rich, chile-laced consommé—the stew's deep, spiced warmth amplifies the tequila's pepper and chocolate notes while the fatty richness tames its tannic edge.

Pairing

The clean structure of the reposado mirrors the firm, flaky texture of grilled mahi-mahi, while the spirit's caramel and oak notes complement the sweetness of charred roasted corn. A bright salsa of tomato, jalapeño, and cilantro echoes the tequila's herbal and citrus undertones, creating a pairing that builds upward from earth to sea to sky.

Pairing

Slow-braised beef short ribs in a rich mole negro, served over creamy polenta with a scattering of toasted sesame seeds — the chocolate-chili depth of the mole harmonizes with the tequila's caramel and spice, while the polenta mirrors its silky texture.

Pairing

The caramelized crust and sweet-savory richness of honey-glazed pork belly finds a mirror in the tequila's butterscotch and oak notes, while roasted pears echo the fruit that emerges mid-palate. A side of bitter endive salad with toasted pepitas provides contrast.

Pairing

The Tempranillo-kissed reposado is a natural match for aged Manchego cheese served alongside quince paste (membrillo) and roasted marcona almonds. The dried fruit and tannic notes in the tequila mirror the paste's sweetness, while the agave's savory backbone complements the nutty, crystalline cheese. A drizzle of chestnut honey ties everything into a single autumnal tapas moment.

Pairing

Roasted butternut squash tacos with chipotle crema, pickled red onion, and toasted pepitas. The squash's natural sweetness mirrors the tequila's caramel and honey notes, while the chipotle's gentle heat draws out the reposado's peppery undertone and the crema cools and rounds the pairing.

Pairing

Slow-braised beef short ribs finished with an ancho chile and dark chocolate glaze, served over creamy polenta with roasted root vegetables. The rich, collagen-laden meat mirrors the tequila's full body, while the chile and chocolate echo its dark cocoa and spice notes. The polenta's creaminess tempers the tannic edge from the red wine barrel aging.

Pairing

The bright, herbaceous character of this blanco sings alongside eggs draped in smoky-tart tomatillo salsa, warm corn tortillas, and a scatter of fresh cilantro—a morning meal that mirrors the tequila's clean, sun-drenched energy.

Pairing

Charred octopus tentacles served over a smear of roasted tomato-chili salsa macha, finished with toasted sesame, lime, and a scattering of sea salt — the smoky char and oceanic brine mirror the tequila's mineral depth while the salsa macha's nuttiness complements its earthy agave core.

Pairing

The blanco's citrus brightness and clean agave sweetness echo the lime-cured shrimp and fresh cilantro of a traditional Mexican ceviche, amplifying its freshness.

Pairing

The añejo's dark chocolate and cinnamon notes harmonize with the complex spice profile of Oaxacan mole negro, while the richness of braised short ribs mirrors the tequila's caramel-laced body. A side of black beans and warm corn tortillas rounds out the pairing.

Pairing

The Exquisito's dark chocolate and cinnamon notes intertwine beautifully with a complex Oaxacan mole negro draped over fork-tender braised short ribs, the sauce's dried chili depth and the tequila's roasted agave sweetness amplifying one another in a harmony of slow-cooked desire.

Pairing

The tequila's dark chocolate and cinnamon notes harmonize with the complex spice profile of Oaxacan mole negro, while the agave sweetness tempers the sauce's gentle bitterness. Tender braised duck provides richness that mirrors the añejo's full body, and a side of black beans with epazote echoes the earthy mineral undertones.

Pairing

Smoky, charred skirt steak tacos on fresh corn tortillas with pickled red onion, salsa negra made from blackened chiles, and a scatter of fresh cilantro — the fire-kissed meat mirrors the tequila's ashen notes while the acidic pickled onion and salsa amplify its pepper and mineral qualities.

Pairing

Slow-roasted pork carnitas with pickled red onion and fresh cilantro on warm corn tortillas. The caramelized, savory richness of the pork mirrors the tequila's butterscotch and oak notes, while the bright pickled onion and herbaceous cilantro echo its citrus lift and earthy undertone.

Pairing

Pan-seared diver scallops finished in nutty brown butter with a squeeze of Meyer lemon, served alongside roasted delicata squash and crispy sage — the caramelized sweetness of the scallops mirrors the tequila's cooked agave and vanilla, while the sage and squash echo its autumnal spice.

Pairing

The tequila's dark chocolate and coffee notes dovetail with the multi-layered bitterness of mole negro—charred chiles, cacao, and spice—while the short ribs' richness matches the spirit's caramel sweetness. Serve with black beans and warm corn tortillas.

Pairing

Charred corn kernels tossed with crumbled cotija cheese, fresh epazote, lime juice, and a touch of chile de árbol mirror the tequila's roasted-sweet agave core while the cheese's salinity draws out hidden mineral notes.

Pairing

Slow-braised beef short ribs in a dark mole negro, with its chocolate, chili, and dried fruit complexity, mirror the tequila's roasted sweetness and spice. Serve alongside black beans and warm corn tortillas to anchor the pairing in earthy comfort.

Pairing

Slow-braised birria tacos with consommé for dipping—the deeply stewed, chile-laced beef mirrors the tequila's roasted agave and warm spice, while the rich broth echoes its butterscotch undertones and earthy finish.

Pairing

Slow-braised pork carnitas with crispy edges served on warm corn tortillas, topped with pickled red onion, fresh cilantro, and a squeeze of lime. The caramelized pork fat mirrors the tequila's butterscotch notes while the acidity of the pickled onion lifts the oak-driven warmth.

Pairing

Shrimp ceviche tostadas with avocado, serrano chile, and lime echo the tequila's citrus brightness and pepper, while the crisp tortilla adds textural contrast.

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Slow-braised beef short ribs in a complex mole negro — built from charred chiles, dark chocolate, and warm spices — mirror the tequila's charred oak backbone and cocoa notes. Served alongside black beans and grilled corn tortillas, the dish's smoky depth and subtle sweetness create a dialogue with the añejo's caramel richness and spiced finish.

Pairing

The tequila's dark chocolate and warm spice notes mirror the layers of a traditional Oaxacan mole negro, while its caramel sweetness complements the rich, falling-apart tenderness of slow-braised beef short ribs. Serve with black beans and fresh corn tortillas.

Pairing

Smoked chicken tostadas topped with pickled red onion, crema, and charred tomatillo salsa mirror the tequila's interplay of smoke and sweetness, while the crispy tortilla echoes the toasted oak character.

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The tequila's chocolate and coffee notes harmonize with the complex spice layers of a traditional Oaxacan mole negro draped over fork-tender braised short ribs, while the spirit's butterscotch sweetness tempers the sauce's earthy chile depth.

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Street-style esquites with charred corn, cotija cheese, and chile-lime seasoning echo the tequila's roasted agave and mineral earthiness, while the cheese's saltiness highlights the spirit's savory depth.

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Pan-seared diver scallops finished with nutty brown butter and topped with toasted brioche crumbs echo the tequila's yeasty, bready qualities while the sweet shellfish mirrors its caramel and cooked agave notes.

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The reposado's earthy smoke and cinnamon spice mirror the dried chili complexity and chocolate depth of a traditional Oaxacan mole negro, while the agave sweetness balances the rich, falling-apart tenderness of slow-braised short ribs. Serve alongside black beans and warm corn tortillas.

Pairing

The earthy, chocolatey depth of a traditional Oaxacan mole negro—built from charred chiles, cacao, and warm spices—meets this añejo like an old friend. Braised short ribs provide unctuous richness that mirrors the tequila's caramel sweetness, while the mole's bitter-earthy complexity draws out the volcanic mineral character in the finish. Each sip resets the palate for the next bite, a conversation between two traditions that both know the value of patience and fire.

Pairing

The Leyenda's deep caramel and chocolate notes find a soulful partner in Oaxacan mole negro draped over tender braised duck leg. The mole's complex spice blend—dried chiles, chocolate, cinnamon, plantain—mirrors the tequila's own layered sweetness, while the duck's richness provides the savory anchor that lets the spirit's butterscotch finish bloom. Together they create a harmony that feels less like pairing and more like reconciliation between two deeply complex traditions.

Pairing

Slow-braised barbacoa tacos, rich with rendered fat and warm spices, mirror the tequila's smoky depth, while a charred tomatillo and serrano salsa echoes its herbaceous and peppery notes. A squeeze of lime bridges acidity between glass and plate, and the tequila's minerality refreshes the palate between bites.

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Charred shrimp tacos topped with fresh mango salsa, pickled red onion, and cilantro echo the tequila's herbal brightness while the char plays off its roasted agave core.

Pairing

The deeply complex, slightly bitter chocolate and dried-chile backbone of a traditional Oaxacan mole negro mirrors and amplifies the tequila's cocoa and baking-spice notes. Braised short ribs provide rich, unctuous protein that matches the añejo's full body, while the sauce's earthy warmth resonates with the spirit's cooked-agave core. A squeeze of lime over the plate echoes the citrus thread in the tequila's mid-palate, creating a dialogue between plate and glass that feels like heritage talking to heritage.

Pairing

The profound complexity of Oaxacan mole negro—with its thirty-plus ingredients including charred chiles, chocolate, plantain, and warm spices—finds a kindred spirit in this deeply layered extra añejo. The duck's rich, succulent meat and rendered fat mirror the tequila's unctuous texture, while the mole's subtle bitterness from charred seeds and dried chiles complements the spirit's dark chocolate and tobacco notes. Each bite resets the palate for the next sip, creating a conversation between plate and glass that deepens with every exchange.

Pairing

The deeply layered, earthy spice of a traditional Oaxacan mole negro—with its charred chiles, toasted sesame, and dark chocolate—mirrors and amplifies the tequila's mineral backbone and cinnamon-tinged warmth, while grilled chicken keeps the pairing grounded and accessible.

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Fresh shrimp ceviche verde with tomatillo, cilantro, and serrano pepper echoes the tequila's bright citrus and herbal notes while complementing its mineral finish.

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Grilled octopus with smoked paprika, olive oil, and lemon over white beans.

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Grilled shrimp tacos with charred pineapple salsa and cilantro-lime crema — the smoky char and bright acidity mirror the tequila's herbal citrus lift.

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The Cabernet-barrel influence in this añejo creates a natural affinity for richly sauced poultry. Seared duck breast, rubbed with ancho chile and served with a blackberry mole, mirrors the tequila's dark fruit and cocoa notes while the duck's rendered fat echoes the spirit's silky mouthfeel. The mole's layered spice—cinnamon, dried chiles, toasted sesame—harmonizes with the oak-driven baking spice, and the blackberry's tartness lifts the caramel sweetness of the aged agave.

Pairing

Slow-braised duck leg, crisped in its own rendered fat and shredded into warm corn tortillas, mirrors the reposado's balance of richness and restraint. The charred tomatillo salsa—blackened on a comal until blistered and acidic—echoes the spirit's mineral grit and citrus thread. A scattering of raw white onion and cilantro provides the bright counterpoint that lets both the food and the tequila breathe.

Pairing

The extra añejo's dark chocolate and warm spice notes find their mirror in a traditional Oaxacan mole negro—a sauce built from charred chiles, toasted spices, and slow-cooked complexity. Braised duck leg provides the richness and unctuous texture to bridge the spirit's butterscotch sweetness and leathery finish. Each bite resets the palate for another sip, the agave's earthy core harmonizing with the mole's deep, smoky bitterness in a dialogue between two expressions of Mexican culinary patience.

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The tequila's butterscotch and cinnamon echo the dark, complex spices in traditional Oaxacan mole negro, while the agave sweetness complements the richness of slow-braised turkey.

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Grilled quail with a smoked chile-orange glaze, or a wedge of aged Manchego with quince paste and toasted almonds.

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The añejo's dark chocolate and smoked pepper notes mirror the complexity of a traditional Oaxacan mole negro, while its butterscotch sweetness tempers the sauce's bitter-sweet chili depth. Braised short ribs provide fatty richness that the tequila's oak tannins cut through cleanly, and the agave's earthiness finds kinship with the mole's toasted sesame and plantain undertones. Each bite and sip reinforce the same stubborn truth: the best things refuse to be simple.

Pairing

The Extra Añejo's dark caramel, chocolate, and spice notes mirror the complex layering of a traditional Oaxacan mole negro — with its blend of charred chiles, cacao, and warm spices. Rich braised duck adds a savory depth that bridges the spirit's oak tannins and honeyed agave sweetness, while the mole's subtle bitterness lifts the finish. Each bite and sip reveals new threads in the weave.

Pairing

The tequila's butterscotch sweetness and chocolate undertones mirror the complex chili-and-cacao depth of a traditional Oaxacan mole negro, while the añejo's oak structure and pepper spice stand up to the richness of slow-braised duck. Each bite resets the palate for the next sip, creating a dialogue between two traditions that both celebrate the marriage of precision and instinct in their preparation.

Pairing

Aged Manchego with membrillo, dark chocolate truffles dusted with sea salt, or a single square of 85% cacao at the close of a long evening.

Pairing

The complex, slow-built layers of a traditional Oaxacan mole negro — with its toasted chiles, chocolate, and warm spices — mirror the tequila's own carefully layered flavor profile. Braised short ribs add richness and umami that amplify the añejo's caramel and oak notes, while the mole's subtle bitterness and heat create a rhythmic counterpoint to the spirit's sweetness. Each bite resets the palate, inviting another sip in an endless, satisfying cycle.

Pairing

The rich, honeyed butterscotch notes of Excellia Añejo find a natural counterpart in the caramelized fat of seared duck breast, while the apricot in the glaze echoes the dried stone fruit character imparted by the Sauternes casks. A subtle chipotle heat in the sauce mirrors the white pepper spice on the palate, and the tequila's mineral finish cuts through the duck's richness, resetting the palate for each successive bite.

Pairing

The smoky, earthy complexity of a traditional Oaxacan mole negro — with its 30-plus ingredients layered into a dark, bittersweet sauce — mirrors the quiet depth of Suerte Añejo. The tequila's roasted agave and dark chocolate notes interlock with the mole's charred chiles and Mexican chocolate, while its pepper spice cuts through the richness of the braised chicken thigh. Together, they create a pairing where neither element dominates — both simply go deeper.

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Grilled branzino with salsa verde, charred lime, and a cucumber-avocado salad — the tequila's minerality and citrus mirror the fish's clean flesh while the pepper notes cut through the char.

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The slow-braised pork mirrors the slow-roasted agave: both transformed by prolonged heat into something tender and deeply flavored. The tomatillo salsa's bright acidity and serrano heat echo the tequila's citrus and pepper notes, while the pork's rendered richness is cut cleanly by the blanco's mineral finish. A squeeze of lime ties spirit and plate together in highland harmony.

Pairing

The añejo's dark chocolate and cinnamon character mirrors the deep, layered complexity of a traditional Oaxacan mole negro, while the spirit's cooked-agave sweetness plays counterpoint to the richness of fall-off-the-bone braised short ribs. The pepper and earthy minerality in the finish cut through the fat, resetting the palate for the next bite. Like the best introductions, this pairing feels instantly right — the tequila and the mole seem to have known each other for years.

Pairing

The tequila's dark chocolate, coffee, and cinnamon notes mirror the layered complexity of an Oaxacan mole negro — a sauce built from charred chiles, toasted seeds, and bitter chocolate. Braised duck leg provides the unctuous richness needed to match the spirit's viscous mouthfeel, while the mole's subtle bitterness and heat pull out the tequila's buried mineral and pepper notes. Together, they create a dialogue about the many dimensions of sweetness — how roasting, charring, and aging can transform sugar into something far more profound.

Pairing

The complex, slow-built warmth of Oaxacan mole negro — with its symphony of dried chiles, dark chocolate, toasted sesame, and charred plantain — mirrors the añejo's own layered depth. Spooned over fall-apart braised short ribs, the dish's smoky sweetness and umami richness meet the tequila's butterscotch and oak on equal terms, while the mole's gentle bitterness draws out the chocolate notes in the finish. Each sip between bites resets the palate and reignites warmth, a perfect pairing for the theme of heat given generously before the evening goes quiet.

Pairing

The complex, slow-built spice and chocolate of an authentic Oaxacan mole negro mirrors the X.A's dark cacao, cinnamon, and roasted-agave depth. Braised duck leg provides rich, unctuous protein whose rendered fat softens the tequila's tannins, while the mole's dried chili heat ignites the spirit's black-pepper and mineral notes. A scattering of toasted sesame seeds adds nuttiness that echoes the almond and coffee tones in the finish. Together, the pairing celebrates the way heat, earth, and patience — in both kitchen and distillery — produce layers of flavor that neither element could achieve alone.

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Smoke-kissed cremini and oyster mushrooms, charred on a comal and folded into a fresh corn tortilla with melted quesillo (Oaxacan string cheese) and a thread of chipotle salsa. The earthy umami of the mushrooms mirrors the mineral undertones of the reposado, while the cheese's gentle creaminess echoes the tequila's silken mouthfeel. The chipotle brings a low, smoky heat that walks in perfect step with the spirit's own whispered fire.

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Cochinita pibil tacos with pickled red onion, or a plate of aged Manchego with quince paste and toasted almonds — both echo the tequila's caramelized agave and mineral backbone.

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The dark chocolate, coffee, and cinnamon notes in the tequila echo the complex spice and cocoa layers in Oaxacan mole negro. Braised short ribs provide the richness to stand up to both the sauce and the spirit.

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The complex, bittersweet mole echoes the tequila's chocolate and tobacco notes, while the richness of braised short ribs matches its dense, oak-influenced palate.

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The tequila's butterscotch and cinnamon echo the mole's complex chile and chocolate sauce, while the agave brightness and pepper spice cut through the richness of braised turkey.

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Shrimp ceviche tostadas with avocado, radish, serrano chile, and a squeeze of lime. The tequila's mineral backbone and citrus brightness mirror the ceviche's acidity, while the pepper spice meets the serrano heat.

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The spirit's dark chocolate, coffee, and warm spice notes find a natural counterpart in mole negro — that painstaking sauce built from charred chiles, chocolate, dried fruits, and toasted seeds. Braised turkey provides a lean, savory canvas that lets both the mole's complexity and the tequila's barrel-worn depth harmonize without competing. The pairing celebrates the Mexican tradition of slow, patient cooking — ingredients transformed through time and attention into something greater than their parts.

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Chicken thighs braised in a complex mole negro featuring dark chocolate, dried chiles, and toasted sesame seeds. The mole's bitterness and depth find a natural partner in the tequila's cocoa and oak.

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Mole negro with braised short rib, served with warm corn tortillas. The chocolate and spice in the mole find their mirror in the tequila's cinnamon and dark chocolate notes, while the braised meat matches the full-bodied texture.

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The tequila's agave sweetness and peppery heat mirror the habanero's fire, while its citrus and tropical notes echo the mango salsa.

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The blanco's citrus and herbal brightness mirror the ceviche's acid-cured freshness, while cooked agave sweetness tempers the tomatillo's tartness.

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Grilled quail brushed with Oaxacan mole negro, its complex layers of chocolate, dried chiles, and warm spices dovetailing with the tequila's dark chocolate and smoky agave notes.

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The tequila's citrus and mineral notes complement the bright acidity of a classic shrimp ceviche with serrano chile, red onion, and fresh cilantro.

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The tequila's chocolate and spice notes mirror the complex layers of a traditional Oaxacan mole, while the rich meat stands up to the spirit's oak-driven weight.

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The tequila's dark chocolate and cinnamon notes find their mirror in a complex mole sauce, while its leather and smoke accent the braised meat's caramelized exterior.

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The charred sweetness of grilled corn kernels mirrors the cooked agave character, while salty cotija cheese amplifies the mineral notes and ancho chile powder meets the tequila's pepper spice head-on.

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Grilled carne asada tacos with charred spring onions, salsa verde, and a squeeze of lime — the reposado's peppery agave core cuts through smoke and fat while echoing the char.

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The dark chocolate and warm spice in mole negro mirror the tequila's cocoa and cinnamon notes, while the braised meat's richness stands up to the spirit's full-bodied intensity.

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Miso-glazed black cod, or grilled duck breast with a shiso-orange reduction — dishes with umami depth and aromatic wood-spice affinity.

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The tequila's crystalline clarity and citrus brightness complement shrimp ceviche on crispy corn tostadas, topped with avocado, pickled red onion, and a drizzle of habanero oil.

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Slow-braised short ribs in Oaxacan mole negro, with its layers of dried chiles, chocolate, and spice. The tequila's aged complexity and chocolate notes intertwine seamlessly with the deep, earthy sauce.

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Oaxacan mole negro, with its layers of dried chiles, chocolate, and warm spices, is a natural counterpart to this extra añejo's depth, while tender braised short ribs provide the richness to stand up to the oak and tobacco notes.

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The tequila's citrus brightness and mineral backbone mirror the acidity in lime-cured shrimp ceviche, while the herbal notes complement fresh cilantro and serrano chile in the dish.

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Charred nopal cactus paddles with crumbled queso fresco, salsa verde, and warm corn tortillas — the smoky, vegetal, mineral qualities echo the tequila's earthy backbone.

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The complex spice and chocolate in traditional Oaxacan mole negro echo the tequila's dark chocolate and tobacco, while the slow-braised turkey provides a rich, savory counterpoint.

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Charred corn kernels tossed with lime crema, cotija cheese, chili powder, and fresh cilantro — the corn's sweetness and char complement the agave while the lime and chili mirror the tequila's citrus and pepper.

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Raw scallop crudo with lime, sea salt, and green olive oil; or a chilled cucumber and jicama salad with serrano and mint.

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The tequila's citrus and mineral profile aligns perfectly with the acidity of lime-cured fish, while the pepper mirrors the heat of serrano chile.

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Grilled achiote-marinated pork with charred pineapple salsa, or aged Manchego with quince paste.

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The chocolate and tobacco notes in this extra añejo mirror the complex spice profile of Oaxacan mole negro, while the agave sweetness balances the dish's bitter chocolate and dried chili heat.

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Charcoal-grilled mahi-mahi tacos with pickled red cabbage, avocado crema, and a squeeze of lime — the fish's delicate char and the tequila's mineral agave character complement each other naturally.

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Aguachile verde with fresh shrimp, cucumber, and serrano — the tequila's mineral bite and herbal cool mirror the dish's brightness without overpowering the seafood.

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Grilled octopus with smoked paprika, charred lemon, and a green olive tapenade — the tequila's salinity and pepper meet the char and brine head-on.

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Aged Manchego with quince paste, dark chocolate truffles with sea salt, or a solitary square of 85% cacao. For something bolder, try grilled duck breast with a mole negro reduction.

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The tequila's minerality and herbal character complement the char on the octopus, while its citrus brightness lifts the tangy salsa verde.

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Grilled duck breast with a mole negro reduction, or a wedge of aged Manchego drizzled with dark honey and toasted almonds.

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The tequila's chocolate and spice notes mirror the mole's complexity, while the agave sweetness bridges the sauce's smoky chiles and the tender, savory chicken.

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Slow-braised beef short ribs in Oaxacan mole negro with its blend of dried chiles, chocolate, and roasted spices. The mole's depth and bittersweet complexity mirror the tequila's coffee and caramel notes.

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Grilled octopus with charred lime, smoked paprika oil, and a chilled cucumber-avocado salad — the tequila's minerality and citrus lift the smoky char while its creamy body echoes the avocado.

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Slow-braised chicken thighs in a complex Oaxacan mole negro — the chocolate, chili, and spice in the sauce echo the tequila's dark cocoa, cinnamon, and oak character.

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Slow-roasted pork carnitas with charred pineapple salsa, warm corn tortillas, and a squeeze of lime — the tequila's honeyed agave and citrus lift the richness while the pepper and mineral notes echo the smoky char.

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Grilled octopus with smoked paprika, lemon, and Castelvetrano olives — the tequila's salinity and pepper mirror the char while its citrus lifts the richness.

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Grilled octopus with charred lemon, smoked paprika, and green olive tapenade — the brine and char echo the tequila's mineral and savory undertones.

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Grilled shrimp aguachile with cucumber and serrano, or fresh ceviche with lime and cilantro.

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Wood-grilled quail with mole amarillo, roasted pumpkin seeds, and charred spring onions.

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Grilled quail with mole amarillo, or a dark chocolate tart with sea salt and orange zest.

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Elote-style grilled corn rubbed with chili-lime butter and crumbled cotija cheese — the corn sweetness and mineral salt echo the tequila's agave and earthy notes.

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Aged Manchego with quince paste, or a square of 85% dark chocolate alongside toasted marcona almonds.

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Aguachile verde with wild shrimp, cucumber, serrano, and lime — the dish's clean heat and herbaceous brightness mirror the tequila's concealed complexity.

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Shrimp ceviche with lime, serrano chile, and cucumber mirrors the tequila's citrus brightness and mineral backbone. The raw freshness of the dish keeps pace with the blanco's clean finish.

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The dark chocolate and tobacco in the tequila dovetail with the complex spice blend of mole negro, while the braised meat's richness matches the spirit's weight and butterscotch sweetness.

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The tequila's chocolate and cinnamon notes find a natural counterpart in mole negro's complex spice blend, while the agave sweetness cuts through the richness of braised beef.

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Mole negro with slow-braised beef short ribs, served over saffron rice with a garnish of toasted sesame seeds.

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Grilled branzino with salsa verde, charred spring onions, and a squeeze of lime — the fish's clean minerality mirrors the tequila's saline finish.

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The deep, layered spice of mole negro — chocolate, dried chiles, cinnamon — finds natural harmony with the añejo's oak and baking spice, while the braised chicken's richness matches the tequila's body.

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The earthy, vegetal quality of grilled cactus complements the tequila's mineral and herbal notes, while the mild, creamy cheese tempers the citrus and pepper.

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Braised chicken thigh in mole negro with toasted sesame seeds and warm tortillas. The mole's chocolate and chili complexity mirrors the tequila's dark chocolate and pepper notes.

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The dark chocolate and cinnamon in both the tequila and the mole create a deep resonance, while the agave's sweetness lifts the chili-forward sauce and the rich, falling-apart beef.

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Slow-braised short ribs in a complex mole negro sauce — with its notes of chocolate, dried chiles, and warm spices — creates a dialogue with the tequila's dark chocolate and tobacco character while the meat's richness matches its silky body.

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The charred, tender octopus echoes the spirit's smoke, while the bright, herbaceous salsa verde complements the tequila's green vegetal notes and citrus brightness.

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Ceviche with mango and serrano chile

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Ceviche with mango and serrano chile

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Ceviche de pescado with tostadas

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Ceviche with mango, habanero, and fresh lime

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Chicken tinga tacos with pickled red onion

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Mole negro over braised short ribs, or dark chocolate tart with sea salt and a dollop of crème fraîche.

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Carnitas tacos with pickled red onion

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Street-style fish tacos with pickled onion and crema

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Aguachile of wild shrimp with serrano, lime, and cucumber — the tequila's mineral brightness and pepper bite mirror the dish without overwhelming it.

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Grilled pork tacos al pastor with charred pineapple

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Aguachile verde with sweet shrimp, cucumber, and serrano — the tequila's mineral citrus brightens the chile heat while echoing the dish's herbal lift.

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Grilled shrimp tacos with mango-habanero salsa

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Grilled shrimp tacos with mango-habanero salsa

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Ceviche with serrano pepper and jicama

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Mole negro with braised short ribs

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Grilled shrimp tacos with mango-habanero salsa

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Ceviche verde with tomatillo and avocado

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Ceviche with jicama, mango, and serrano chili

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Mole negro with braised short ribs

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Mole negro with slow-braised chicken

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Mole negro with braised short ribs

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Grilled corn elotes with cotija cheese and chili lime

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Ceviche with mango and habanero

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Ceviche with fresh mango and habanero

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Slow-roasted lamb barbacoa or dark chocolate mole

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Mole negro over slow-braised short ribs

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Mole negro with slow-braised short ribs

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Grilled corn esquites with chile and cotija cheese

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Mole negro with braised chicken

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Carnitas tacos with pickled onion and salsa verde

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Aguachile verde with fresh shrimp, cucumber, and serrano, or a simple plate of jamón ibérico with Marcona almonds.

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Ceviche with mango and habanero

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Grilled mahi-mahi tacos with mango salsa

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Grilled white fish tacos with mango salsa

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Mole negro with braised chicken

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Grilled chicken tacos with roasted tomatillo salsa

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Mole negro with slow-braised short ribs

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Ceviche with mango and habanero

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Ceviche with habanero and mango

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Ceviche with jicama, cucumber, and serrano chile

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Grilled swordfish tacos with mango-habanero salsa

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Ceviche with fresh mango and serrano chile

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Mole negro with slow-braised short ribs

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Carnitas tacos with roasted tomatillo salsa

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Ceviche with fresh serrano chile and avocado

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Mole negro with slow-braised chicken

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Mole negro with braised chicken

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Mole negro with braised chicken

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Ceviche with mango, red onion, and serrano chile

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Ceviche with jicama, cucumber, and Tajín

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Shrimp ceviche with jicama and mango

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Ceviche with fresh mango and habanero

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Mole negro with braised duck

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Slow-braised short ribs with ancho chile mole

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Ceviche de pescado with habanero and mango

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Carnitas tacos with pickled red onion and salsa verde

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Mole negro with slow-braised short ribs

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Ceviche with jicama, lime, and serrano pepper

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Mole negro with slow-braised chicken

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Braised short ribs with mole negro

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Mole negro with braised chicken

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Mole negro with slow-braised short ribs

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Slow-braised short ribs with ancho chile sauce

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Mole negro with braised short ribs

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Grilled shrimp tacos with mango-habanero salsa

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Ceviche with fresh snapper, lime, and serrano chili

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Mole negro with slow-braised short ribs

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Ceviche with jícama and serrano chile

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Mole negro with braised chicken

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Mole negro with braised chicken

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Mole negro with braised short ribs

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Dark mole with braised short ribs

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Slow-braised beef barbacoa with charred corn tortillas

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Carne asada or grilled shrimp with chili-lime salt.

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Ceviche of sea bass cured in lime, jalapeño, and red onion — the tequila's herbal and mineral notes echo the marinade while the cooked agave sweetness balances the heat.

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Pair with: Grilled carne asada with charred lime, fresh pico de gallo, and warm corn tortillas. The tequila’s mineral backbone and peppery heat stand up to the char while its agave sweetness complements the lime.

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Ceviche with fresh snapper, lime, and serrano pepper. The mineral and citrus notes in the tequila mirror the bright acidity of the ceviche, while the agave sweetness balances the heat.

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Slow-roasted carnitas with salsa verde and pickled red onion, where the tequila's cooked agave and oak sweetness mirror the caramelized pork.

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Pair with: White chocolate mousse with toasted coconut — the cristalino's hidden oak complexity emerges against the sweetness, while the agave cuts through the richness.

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Pair with: Mole negro with braised chicken — the sauce's chocolate, chili, and warm spice layers harmonize with the tequila's oak-aged complexity.

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Pair with: Ceviche of fresh snapper with lime, cilantro, and serrano chile — the citrus and minerality of the tequila mirror the brightness of the dish while the pepper echoes the chile’s heat.

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Pair with: Grilled white shrimp with a mango-habanero salsa and warm corn tortillas.

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Pair with: Grilled street corn (elotes) with chili-lime crema — the char on the corn echoes the roasted agave, and the spice is a natural match.

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Mole negro with roasted chicken — the chocolate, spice, and fruit complexity in both the mole and the tequila create one of the great pairings.

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Pair with: Mole negro with chicken, or aged Manchego with quince paste.

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Mole negro with braised short ribs — the chocolate and warm spice in the tequila amplify the mole's depth while the oak tames the richness.

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Slow-roasted carnitas with pickled onion and fresh cilantro, or cajeta flan.

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Mole negro with dark chocolate — the tequila's cocoa and spice notes weave right into the sauce.

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Fresh ceviche with mango and habanero

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Pair with: Ceviche with fresh lime and cilantro — the mineral agave and citrus notes in the tequila amplify every element of the dish.

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Pair with: Dark chocolate and ancho chile truffles — the spice and cocoa notes amplify the tequila's warm agave character.

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Double Gold, San Francisco World Spirits Competition. Platinum, SIP Awards. 95 Points, Tasting Panel Magazine.

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Carnitas tacos with pickled red onion and fresh cilantro.

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Ceviche verde with tomatillo, serrano chile, and avocado.

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Grilled fish tacos with charred lime and cilantro crema.

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Pair with: Mole negro with slow-braised chicken. The tequila's 72-hour slow-cooked agave sweetness and warm spice are a perfect echo of the mole's complex sauce — both products of patience, both layered with depth.

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Pair with: Carnitas tacos with salsa verde and pickled onions. The tequila’s savory earthiness and herbal quality mirror the pork and salsa, while the agave sweetness balances the acid from the pickled onions.

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Pair with: Mole negro with braised chicken. The tequila’s roasted agave sweetness and mineral earthiness echo the mole’s complex layers of chili, chocolate, and spice — a pairing that feels like it was destined.

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Pair with: Carnitas tacos with pickled red onion and fresh cilantro. The tequila’s agave sweetness and oak warmth cut through the pork’s richness, while the pickled onion echoes the citrus notes in the spirit.

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Pair with: Grilled corn elote with cotija cheese and chili lime — the sweet agave and savory cheese create a classic Mexican pairing.

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Pair with: Carnitas tacos with fresh pineapple salsa — the roasted pork and sweet fruit echo the caramel and agave in the tequila.

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Pair with: Chicken mole negro — the chocolate and spice in both create a beautiful bridge.

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The añejo's dark chocolate, cinnamon, and earthy agave notes find a natural counterpart in the deep, brooding complexity of Oaxacan mole negro — a sauce built on charred chiles, sesame, plantain, and Mexican chocolate. Ladled over fork-tender braised short ribs, the mole's bittersweet warmth mirrors the tequila's palate while the meat's richness amplifies the spirit's caramel and oak. Each bite and sip deepen the other, a shared vocabulary of smoke, spice, and slow transformation.

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The tequila's herbal brightness and mineral earth complement the char on grilled shrimp, while its citrus notes echo the tomatillo-based salsa verde.

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The complex, bittersweet depth of mole negro—with its charred chiles, chocolate, and toasted spices—mirrors the añejo's smoky caramel character, while the tender, fatty richness of braised short ribs provides the perfect canvas for the tequila's peppery oak tannins to play against.

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Fresh shrimp ceviche on crispy tostadas with avocado, radish, and jalapeño. The citrus and mineral notes in the tequila complement the lime-cured shrimp, while the pepper warmth echoes the jalapeño's heat.

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A thick swordfish steak, grilled over high heat until the exterior takes on a smoky char while the interior stays moist and meaty, served with a bright salsa verde of roasted tomatillos, serrano chiles, and cilantro. The mineral density of the fish mirrors the tequila's chalky mid-palate, while the charred tomatillo's acidity and slight bitterness amplify the spirit's citrus peel and pepper notes. The pairing grounds both plate and glass in volcanic terroir—ocean mineral meeting highland earth.

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The layered complexity of a traditional Oaxacan mole negro — with its slow-built symphony of chiles, chocolate, nuts, and spices — mirrors the rhythmic unfolding of Tapatio Añejo 110's palate. Braised short ribs provide richness that stands up to the tequila's barrel-strength intensity, while the mole's bitter chocolate and toasted sesame echo the cocoa and oak notes in the glass. Each bite resets the palate, inviting another sip in a satisfying call-and-response.

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The tequila's mineral backbone and citrus notes complement the clean flavor of grilled fish, while the subtle vanilla and herbal character mirror the tropical sweetness of a ripe mango and cilantro salsa.

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A bright shrimp ceviche with tomatillo, serrano chile, and cucumber mirrors the tequila's citrus snap and herbal freshness while the seafood amplifies its mineral core.

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Grilled fish tacos with mango salsa and pickled red onion

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Grilled octopus with smoked paprika, lemon, and olive oil — the char and brine echo the tequila's mineral spine, while the citrus lifts its vegetal cooked-agave core.

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The tequila's dark chocolate and tobacco notes harmonize with mole's complex spice paste, while the rich, fatty short ribs stand up to the spirit's full body and earthy depth.

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The mineral earthiness and citrus brightness in the tequila lock in with the acidity and crunch of ceviche, while jícama adds a clean, sweet counterpoint.

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Slow-braised pork carnitas tacos on fresh corn tortillas with roasted tomatillo salsa verde, pickled white onion, and cilantro.

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Aguachile verde with shrimp, cucumber, and serrano — the tequila's mineral streak amplifies the raw seafood while its cooked-agave sweetness tempers the chile heat.

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Fresh shrimp ceviche with lime, serrano chile, cucumber, and red onion — the minerality and citrus of the tequila heighten the brightness of the raw seafood.

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The deep, complex spice blend of mole negro resonates with the tequila's chocolate and cinnamon notes, while the sauce's slight bitterness balances the butterscotch sweetness.

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Grilled shrimp tacos with charred pineapple salsa and a squeeze of lime — the tequila's citrus-mineral brightness mirrors the smoke and sweetness of the plate.

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The spirit's deep mineral character and savory herbaceous notes find a natural partner in the complex bitterness of mole negro—with its charred chiles, dark chocolate, and warm spices—draped over tender braised short ribs. Serve alongside roasted root vegetables and a side of earthy black beans.

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Slow-braised pork carnitas tacos with pickled red onion and salsa verde — the caramelized pork fat and charred tortilla echo the tequila's heat-shaped character.

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The tequila's citrus brightness and mineral backbone complement fresh shrimp ceviche on crisp tostadas with avocado, serrano chile, and cilantro.

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Fresh shrimp ceviche with tomatillo, serrano chile, and avocado amplifies the tequila's citrus and mineral character, while the chile's heat plays off its white pepper finish.

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The tequila's deep chocolate, tobacco, and warm spice character finds a symphonic counterpart in Oaxacan mole negro—a sauce built from charred chiles, cacao, and dozens of toasted ingredients. The braised duck leg adds rich, unctuous protein that mirrors the spirit's viscosity, while the mole's earthy complexity plays off the tequila's mineral backbone. Each bite resets the palate to discover yet another facet of the Extra Añejo's quicksilver personality.

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Aguachile verde with wild shrimp, cucumber, and serrano — the tequila's peppery minerality and citrus lift mirror the dish without overwhelming its delicacy.

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The tequila's mineral freshness and citrus brightness amplify the lime-cured shrimp, while its peppery finish mirrors the serrano chile's clean heat.

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The dark chocolate, coffee, and spice in the tequila mirror the complex layers of traditional Oaxacan mole, while the rich, braised meat matches the spirit's full-bodied weight.

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The open-flame char on well-seasoned skirt steak mirrors the tequila's smoky soul, while charred jalapeños echo its pepper notes. Serve with warm corn tortillas, fresh cilantro, and a squeeze of lime to bridge the spirit's citrus brightness.

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The smoldering chipotle rub mirrors the tequila's roasted agave and smoke notes, while the lamb's rich fat carries the butterscotch and dark chocolate undertones forward. Charred scallions bridge the gap between the tequila's earthy minerality and the caramelized meat, and a squeeze of lime over the chops echoes the bright acidity that cuts through both the dish and the spirit.

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Grilled shrimp tacos with charred pineapple salsa and a squeeze of lime — the reposado's citrus and cooked agave amplify the smoky sweetness of the fruit.

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The tequila's mineral backbone and peppery heat stand up to charred beef, while the citrus and cooked agave sweetness complement fresh cilantro, onion, and a squeeze of lime.

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Manchego aged 12 months with quince paste, or grilled duck breast with a fig and black pepper reduction.

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The rendered pork richness complements the caramel and oak notes, while tomatillo salsa's bright acidity mirrors the tequila's citrus and mineral character.

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The tequila's deep caramel and chocolate notes find their mirror in a complex Oaxacan mole negro, its thirty-ingredient depth of chiles, chocolate, and warm spice harmonizing with the barrel-aged richness. The slow-braised short rib provides unctuous, savory weight that anchors the pairing, while the mole's subtle bitterness draws out the tequila's lingering cocoa and leather finish. Together, they create a meal that radiates warmth from the inside out.

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Charred shrimp tacos topped with tomatillo salsa verde and a squeeze of lime mirror the tequila's herbal and citrus notes while the smoky char complements the gentle oak influence.

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The tequila's chocolate and tobacco complexity finds a mirror in the multi-layered spice of traditional mole negro, while braised short ribs add the richness to stand alongside this bold spirit.

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The bright acidity of tomatillo ceviche mirrors the tequila's citrus spine, while serrano heat activates its peppery finish. Clean, cold, and structurally aligned.

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The tequila's bright citrus and mineral backbone mirrors the acidity in a fresh shrimp ceviche topped with avocado and serrano chile on a crispy tostada.

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Charcoal-grilled carne asada with a squeeze of lime and roasted chiles toreados — the high-proof agave character stands up to the smoke and heat beautifully.

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Carnitas tacos with charred salsa verde