Fun & Delicious Things to Do with Tequila

While tequila makes for the most delicious cocktails, it is often times used in cooking too.  Chef Amalia Moreno-Damgaard shares some information on the popular liquor and ways to use it.

  • The best tequila comes from blue agave from Jalisco, Mexico, designation of origin (tequila only comes from this region)
  • Tequila is Mexico’s most popular and traditional drink
  • Paloma means dove and Champaña means champagne in Spanish
  • Flaming with tequila is a technique used to enhance flavor and experience (it can be dangerous if not done correctly)
  • The finer tequila lends itself to drinking alone and in sips (not in shots), although it can also be used in mixed drinks


Shrimp Tequila Flambé
(Recipe by Chef Amalia Moreno-Damgaard,

Serves 2 as an appetizer

2 tablespoon canola oil
3 tablespoons butter
6 jumbo shrimp, peeled, tails on
2 tablespoons minced garlic
Salt and freshly ground black pepper
Fine tequila for flambéing
The juice of ½ lime
2 tablespoons red bell pepper confetti
2 tablespoons chopped cilantro leaves

Add the canola oil to a preheated skillet. Melt the butter in the oil.

Add the shrimp, move it one side of the skillet and add the garlic, with a spatula stir and combine it with the shrimp. Cook the shrimp until pink, about 1 ½ minutes per side. Season with salt and pepper. Flame with tequila. Squeeze lime juice. Transfer shrimp to a serving plate.

Sauté the red bell pepper confetti in the remaining oil/butter for 1 minute. Pour sauce and bell pepper on top of shrimp. Garnish with cilantro leaves.


Paloma -hand shaken tequila-fresh grapefruit juice cocktail
(Recipe by Chef Amalia Moreno-Damgaard,

Serves 1

½ cup ice
2 parts fresh grapefruit juice, strained
1 part agave nectar
1 or 2 parts fine tequila
1 part sparkling water
Glass rimmed with salt, 2 slices jalapeno and 1 sprig cilantro for garnish

Combine the ice, juice, nectar, tequila, and sparkling water in a martini shaker.

Pour into the salt-rimmed glass and garnish with the jalapeño slices and cilantro sprig.


Champaña -mango and pineapple with tequila, wine, and beer frappé
(Recipe by Chef Amalia Moreno-Damgaard,

Serves 2 to 4 as a small drink/dessert

½ cup frozen mango chunks
½ cup frozen pineapple chunks
1 or 2 tablespoons panela (piloncillo)
1 part tequila
1 part white wine
1 part beer
2 to 4 glasses each garnished with 1 strawberry

Combine all ingredients in a blender and process until smooth.

Pour the frappé into the garnished glasses.

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