Food Pairings

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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.