In the loamy fields of Tequila, Jalisco, fertilized by the volcano that sits on the town’s edge,
rows of blue agave stretch to the end of eyeshot, growing broad and spindly until the jimador comes
in. This master of craft knows just when the agave plant is ready for harvest – when the piña at its
core will be mature; having sequestered the essential sugars that will be transformed into flavorful
tequila.
So begins the story of each bottle of Reserva de la Familia, the crowning
achievement more than 230 years in the making from the first family of tequila. The best tequila
tastes cared for, with its delicate elements fostered and its strong notes empowered. Throughout
Mexican gastronomy, the lesson is the same: handcrafted is vital. Like Reserva’s venerable jimadors,
the chefs of The MICHELIN Guide know they are stewards of tradition, transforming ancient staples
into dishes that define a culture.
“Our tetelas are filled with chicarrón prensado in salsa verde, then served on a bed of fresh salsa verde and beans and garnished with avocado pearls,” shares Alcocer. The finishing touches? A splash of Reserva de la Familia Extra Añejo for added depth. “A good way to make food and drink pairs is using it in part of the cooking process,” adds Alcocer. “I learned this from the wine world and now use that knowledge with tequila.”
At Bombera, the Oakland, California, Bib Gourmand favorite, no plate better melds flavors than the duck leg confit served atop a mole verde that’s earthy, bright, and tickle-your-nose pungent. Built around roasted tomatillos and a bouquet of fresh herbs, the mole has an electric edge that breaks through the melty meat, elevating it in tandem to activate each distinct taste bud.
Chef Roberto Alcocer’s work in the kitchen of Oceanside, California’s One MICHELIN Star Valle is just as precise. With gossamer blades and the most seasonal produce, he plates up sculptures, like a chayote that blooms like a water lily on a green aguachile pad. Mexican gastronomy is the oeuvre of an artisan who turns simplicity into mastery.
Chef Roberto Alcocer’s work in the kitchen of Oceanside, California’s One MICHELIN Star Valle is just as precise. With gossamer blades and the most seasonal produce, he plates up sculptures, like a chayote that blooms like a water lily on a green aguachile pad. Mexican gastronomy is the oeuvre of an artisan who turns simplicity into mastery.
José Cuervo was an agave farmer who first purchased his own land to grow agave in 1758. In 1795 the King of Spain gave his grandson the first license to distill agave wine, which eventually became tequila. Today, José Cuervo is led by the 11th generation of the Cuervo family.
When combined in a kitchen like Brooklyn’s One MICHELIN Star Oxomoco, known for expertly experimenting with geography, the ingredients become famously Mexican and globally unique. Take their swordfish tacos, which evoke both sand-in-your-toes beach bars and the capital city’s Lebanese pockets, with its labneh and salsa árabe topping. Or the Berkshire pork chop, with pistachio pipián mole from Mexico’s central plateau and charro beans that recall the borderland north. Stars of their homeland become a brilliant constellation when joined.
When combined in a kitchen like Brooklyn’s One MICHELIN Star Oxomoco, known for expertly experimenting with geography, the ingredients become famously Mexican and globally unique. Take their swordfish tacos, which evoke both sand-in-your-toes beach bars and the capital city’s Lebanese pockets, with its labneh and salsa árabe topping. Or the Berkshire pork chop, with pistachio pipián mole from Mexico’s central plateau and charro beans that recall the borderland north. Stars of their homeland become a brilliant constellation when joined.
Sharing this ethos is chef Sebastián Vargas of MICHELIN One Star and Green Star Los Félix. Outfitted with lots of art and a spectrum of colors, Los Félix possesses a vibe that’s instantly clear—modern, organic and youthful. Coupled with highly creative Mexican cooking sending guests on a gustatory trip—at the hands of servers who are armed with ample information about the provenance of each ingredient—make Los Félix a champion of the bountiful produce and bionutrients being grown.
