Chef Enrique Olvera is a man of many talents, and his love for tacos, tequila, and tennis knows no bounds. As the visionary behind Pujol, a renowned two Michelin Star restaurant in Mexico City, Olvera has managed to elevate street food into a veritable art form. Not limited to just his culinary prowess, Olvera’s passion for tequila is equally intense. Last week, he partnered with Dobel, the „official tequila of the US Open,“ to showcase some of his iconic dishes at the annual tennis tournament in Flushing, Queens.
At the Dobel Tequila Club, located in the swanky stadium-side terrace, Olvera’s Suadero Tacos and Shrimp Aguachile stole the show. While the Honey Deuce cocktail garnered much attention, the Ace Paloma emerged as the crowd favorite. Sales of the Ace Paloma spiked by 65% compared to the previous year’s US Open, reflecting a growing interest in Palomas across the country. Olvera, being a connoisseur of the Cristalino category, found Dobel tequila to be a seamless fit for his culinary creations.
When asked about his love for tequila, Olvera revealed that tequila’s convivial and family-oriented nature holds a special place in his heart. His personal preference is to enjoy tequila neat before a meal, allowing the spirit’s nuanced flavors to shine. However, Olvera acknowledges the classic technique of incorporating tequila into dishes, such as with Salsa borracha. For him, the cooked agave piña offers a unique tamarind-like flavor that can be infused into desserts.
According to Olvera, Dobel tequila’s super-smooth profile and versatility make it stand out among other brands. Whether enjoyed neat to complement a meal or mixed into cocktails, Dobel tequila allows the flavors of food to take center stage. Olvera believes that simpler cocktails like the Paloma work best with meals, while more complex concoctions shine on their own before or after dining.
Olvera’s creative concepts are deeply influenced by Mexico City’s vibrant cocktail scene, which is at the forefront of global innovation. His agave-focused bar, Ticuchi, showcases a diverse selection of tequilas, mezcals, and other agave-based spirits. As Mexico’s wine culture grows, tequila cocktails continue to evolve, reflecting the rich cultural tapestry of the city.
Contrary to popular belief, Palomas are actually more popular than Margaritas in Mexico. Olvera attributes this phenomenon to the different connotations attached to each drink. Margaritas are often associated with day-drinking, whereas Palomas are deemed more suitable for evening outings or social gatherings. As Mexican cuisine gains traction in the US, the growing popularity of Palomas signifies a broader appreciation for the country’s culinary heritage.
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