🥃 Ask Chef Mauricio: Tequila —Stop Taking Shots, Put Down the Worm, and Apologize to the Agave
Welcome back to Ask Chef Mauricio!
We’ve navigated the spicy minefield of my menu. Now, it’s time to talk about the sacred fluid that makes it all possible: Tequila.
Tequila is a spirit born from patience, volcanic soil, and the sheer grit of the jimador who harvests the giant, spiky agave heart. It’s noble. It’s complex. It takes almost a decade to create one bottle.
And what do most people do when they meet this magnificent, ancient beverage? They smash it down with salt and lime, make a terrible face, and blame the tequila for the ensuing regret.
This behavior is an insult to the plant, the people, and the beautiful country of Mexico. It’s time for an intervention. Forget everything you learned in college and let me teach you the Tequila Truth.
🛑 Myth 1: Tequila is for Shots, Followed by Shame
The most common crime against tequila is the "Lick, Sip, Suck" ritual. You lick the salt, you slam the shot, you suck the lime. This tradition was born from bad economics, not cultural pride.
The Origin Story (And Why It’s a Lie)
In the past, many low-quality, mass-produced tequilas were mixtos—meaning they were only 51% agave, with the rest being cheap sugar and neutral alcohol. They tasted... rough. To make them palatable, marketers told people to use salt (to numb the tongue) and lime (to provide a powerful distraction).
The Truth: If your tequila is so bad you need the entire citrus section of the grocery store to choke it down, you are drinking a lie. Good tequila is meant to be sipped, not slammed.
Order a 100% Blue Agave tequila. Smell it. See the oils (the piernas) cling to the glass. Sip it slowly, neat or over one large ice cube. You will taste sweet cooked agave, pepper, vanilla, and maybe even a hint of mint. You’ll also wake up tomorrow feeling like a functioning adult, not a shipwrecked sailor.
🐛 Myth 2: The Worm is a Sign of Authenticity
You’re browsing the dusty lower shelf and you see a bottle with a worm lurking in the bottom. You think, "Ah, tradition! This is the authentic, powerful stuff!"
LIES. All lies.
The Truth: The worm—which is actually a moth larva—is never found in authentic tequila. The regulatory body that governs tequila production strictly forbids it. The worm is a cheap, brilliant, and deeply confusing marketing gimmick dating back to the 1940s, primarily aimed at American tourists who liked a good dare.
The Twist: The "worm" is a mezcal thing (a cousin spirit to tequila), but even in mezcal, the highest-quality bottles skip the gimmick. If you see a worm in a bottle, you know one thing for sure: You are about to drink a marketing expense, not a culinary treasure.
🌵 Myth 3: Agave is a Cactus
This is a rookie mistake, but I hear it every week.
The Truth: Agave is a succulent, not a cactus. It is actually related to the lily and the amaryllis family. It’s a beautiful, stately plant that takes 7 to 12 years to mature before it is ready for harvest.
Think about that: The jimador (agave farmer) who plants the agave heart (piña) will be over a decade older before he can harvest it. The spirit in your glass is the culmination of a decade of patience and sunshine. It’s not some fast-growing weed. Treat it with the respect you would give a fine, decade-old wine.
🆚 The Tequila vs. Mezcal Showdown
Here is the quick way to look smart at the bar:
Tequila: Must be made only from Blue Weber Agave and primarily produced in Jalisco. The piñas are cooked in steam or brick ovens. The result is typically cleaner, brighter, and less smoky.
Mezcal: Can be made from over 50 varieties of agave and is often produced in Oaxaca. The piñas are traditionally cooked in earthen pits over wood and charcoal, giving the spirit its signature, beautiful smoky flavor.
The Analogy: Think of Tequila as a Single Malt Scotch (regulated, precise, consistent). Think of Mezcal as an artisanal Islay Scotch (smoky, wild, diverse, and a little bit unpredictable).
You can love them both, but respect their differences. And remember: All Tequila is Mezcal, but not all Mezcal is Tequila. (Say that five times fast after a Reposado.)
The Four Tequila Grades (The Aging Ladder)
When sipping, knowing the color codes is helpful:
Blanco / Silver (Un-Aged): Clear. Bottled immediately or aged for under two months. Tastes pure, raw agave, bright, and peppery. Perfect for Margaritas and Palomas.
Reposado (Rested): Aged in oak barrels for 2 to 11 months. Takes on a light golden color and notes of vanilla, caramel, and a smoother finish. Ideal for sipping neat.
Añejo (Aged): Aged for 1 to 3 years. Darker, with intense notes of oak, spice, and dark chocolate. Treat it like a high-end whiskey.
Extra Añejo (Extra Aged): Aged for over three years. Deep amber color, incredibly smooth, complex, and expensive. A crime to mix. Sip it with reverence.
So, the next time you approach a fine bottle of tequila, remember the 12-year journey it took to get there. Pour yourself a small amount, let it breathe, and sip it slowly. Your taste buds—and your morning self—will thank you for treating this magnificent Mexican spirit with the respect it deserves.
What's your favorite way to sip a good Reposado? Share your best non-shot experience below!
About Us: At Papi's Tacos, we bring the vibrant, no-fuss flavors of authentic Mexican street food to the heart of Singapore. Founded by Chef Mauricio Espinoza, a native of Mexico, our mission is to share the true taste of home. We craft our tortillas in-house and use the freshest ingredients to deliver a culinary experience that’s a world away from the ordinary. Come join us and discover what real tacos are all about. ¡Buen provecho!