Cooking with Tequila
With Cinco de Mayo coming up (for those of you completely clueless: May 5), there is a slew of tequila-related articles inundating the media. However, I’m here to save you from all that and pick out a few nuggets. Here’s one: “Skip the sip: Cook with your tequila“. That’s right. You finally have another way to enjoy tequila aside from hugging a toilet after too many drunken body shots.
Young tequila is good for seafood dishes, and reposados work well with poultry and pork. Anejos work nicely in desserts.
If you have a recipe that uses gin or vodka, try using silver tequila instead. Forget vodka sauce. Instead, try your new Mexican-Italian fusion tequila sauce instead! The article also suggests that reposado would substitute for rum or bourbon, and anejo is a replacement for brandy.
All I know is that tequila will make it into my Cinco de Mayo feast in more than liquid form.
