Que Peda! Recipe
Tequila Centenario, Reposado, anejo and cristalino/serve on a Mexcian board
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Ingredients
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Tequilas
Accompaniments — Mexican board
Glassware & Serving
Method
Tequilas
- 1
Temperature & pour
Bring each bottle of Tequila Centenario (Reposado, Añejo, Cristalino) to a mild cool-room temperature. Pour one standard tasting measure (about 30–45 ml) of each tequila into separate rocks glasses or copitas. Place glasses left-to-right from youngest (Reposado) to oldest/most finished (Añejo, then Cristalino) so tasters progress through aging and filtration differences.
- 2
Presentation order
If you prefer a crystalline-first reveal, serve Cristalino last to highlight its clarity and smooth finish. Leave about 1–1.5 cm of headspace in each glass so aromas concentrate without spilling.
Accompaniments — Mexican board
- 3
Board assembly
Select a medium wooden board or slate. Arrange the cheeses (cotija and Oaxaca) in two small clusters on the board. Place pickled jalapeños in a small bowl and set it near the cheeses. Fan cucumber rounds and jicama sticks next to the cheeses for crunchy, fresh bites.
- 4
Sweet & salty elements
Scatter candied/dried mango slices and roasted pepitas in small piles to add sweet and nutty contrasts. Place tostadas or crisp tortillas in a stack on one side for scooping. If using mole or spicy chocolate spread, put 1 tablespoon in a small bowl; likewise place chamoy in a small bowl for dipping fruit or cucumber.
- 5
Garnishes & salt
Cut the limes into wedges and arrange them on the board. Put the coarse sea salt or sal de gusano in a shallow dish for optional rim tasting. Provide garnish picks so guests can skewer cheese, jalapeño and mango together for combined bites.
- 6
Glassware & Serving
- 7
Set the three prepared tequila glasses in front of the board. Provide small bowls with salt and lime wedges for those who like a little salting test or to take a lick before a sip. Offer tasting spoons or small plates so guests can sample mole or chamoy with a piece of fruit or cheese.
- 8
When serving, briefly introduce each tequila: name, aging (Reposado: rested in oak; Añejo: longer oak aging for deeper flavor; Cristalino: aged then charcoal-filtered for clarity), and tasting notes to guide the guests (look for vanilla, oak, dried-fruit, spice, silky finish). Encourage smelling first, then small sips to appreciate the progression.
- 9