… three tequila, floor. Right? Well, not necessarily. At least, not when it’s Sunday afternoon and you are mindful of driving home. But it turns out that there’s mucho mucho more to tequila than those bottles of Jose Cuervo you see in recycling bins outside student flats. Real tequila, which has the same sort of ‘terroir’ status as Parma ham or roquefort, is smooth and smoky and eminently drinkable.
You can learn more about my local Mexican joint and the tequila they serve here, but the best way to learn more about tequila is to go there and try them for yourself. Go on, it’ll be fun. Just don’t ask me to drive you home.
|Image via here|
My tequila tasting was followed by a quick lesson in tortilla making. Now, I think I am pretty good at flatbreads, but these were something else, thanks mainly to the white masa harina (corn flour) they were made from. Watching the chef make them was also fascinating, not least because he had a cast iron tortilla press. It was a thing of beauty, a perfect example of a piece of kitchen kit designed to do a specific job. The person I was sitting next to turned to me and said: “you want one, don’t you?” I nodded, starry-eyed and we laughed as only two strangers who have been tasting tequila together can.
“Tortilla presses: the new pasta machines,” she said.
Now, I don’t have a pasta machine, but it did make me think. What bits of job-specific kitchen kit could you not live without, and what bits just take up space in your cupboards? (Not that a tortilla press would take up much room, right?)