Pati shares her very own version of one of Mexico's favorite ways to drink tequila, the Paloma, to sip along with Chipotle Shrimp made in the way she remembers eating them whenever she's back in Mexico City.
Pati makes a classic Mexican brunch. She mixes up a bubbly Tequila Sunrise Spritz to go with Chilaquiles in Salsa Verde with sunny side up eggs.
Pati re-creates the experience of eating barbacoa mixiote at a roadside stand. And she make a refreshing Plata tequila Charro Negro with a paleta to go along with it.
Pati is sharing her take on a Piña Colada that's made with fruity Reposado tequila. To go with it, a beautiful way to eat fresh seafood that hails from Sinaloa - Aguachile.
In the fifth episode of Tequila & Classics, I'm sharing my take on a Honey Ginger Margarita that's made with Gran Centenario Reposado tequila. To go with it, a timeless Mexican dish that hails from Puebla- Chiles en Nogada.
In this episode, I'm savoring Gran Centenario Leyenda, an Extra Añejo sipping tequila, with an incredibly smooth and subtly sweet taste. I'm pairing it with churros dipped in a Gran Centenario Reposado spiked cajeta sauce.