It’s well known that tequila is distilled from the juice of the Blue Weber Agave plant. What is less well known is that there are actually three major types of tequila: Tequila Blanco, Tequila Reposado, and Tequila Ańejo. Each type has unique characteristics that determine when and how it’s best enjoyed.
Tequila Blanco is also known as white tequila. It’s a young spirit customarily bottled immediately after the distillation process and is crystal clear. Some producers elect to “rest” Tequila Blanco in steel tanks for a month to allow the flavors to settle somewhat before the spirit is bottled – which gives it a smoother taste without diluting the tequila with other elements. Some purists insist that Tequila Blanco is the only “true” tequila.
Because of how it is produced, Tequila Blanco reveals more of the flavor of the agave plant, providing a closer drinking experience to that of the Spaniards who first distilled agave juice centuries earlier. Other tasting notes commonly associated with Tequila Blanco include grassy herbals, black pepper, and citrus.
The taste of Tequila Blanco can be too harsh for some drinkers – especially when it is consumed straight in shots. However, Tequila Blanco is ideal for cocktails because it stands up well to other spirits and liqueurs. It also pairs well with fish, shrimp, and different types of seafood for meals and small bites.
Whether you have it neat, on the rocks, or a mixed drink, we believe that Blanco tequilas make the best margaritas because they have little to no rest time in a barrel. The agave taste can really present itself through the lime. So, it is not hard to see why our first drink recipe is going to be a “Silver Coin Margarita.”
Many people hear the words “Silver Coin” and assume it’s a top-shelf drink, but once you learn that the name “Silver Coin” refers to the ingredients in this timeless cocktail, “Silver” tequila (Blanco) and “Cointreau”. While you can make this with any kind of silver tequila, our bartender will let you know that the Avion makes it better. On our menu, you will find that some of our local amigos make this cocktail their signature drink by using Casamigos Tequila.
Silver Coin Margarita
2 oz Silver or Blanco Tequila
1 oz Cointreau
¾ oz lime juice (here at Joe’s we only use freshly squeezed lime juice NO MIXES)
1 tsp of Agave syrup, if you like it on the sweeter side
Add ice and ingredients to a shaker. Shake it all up and pour into a salted rim glass. Enjoy!
Joe’s Tequila Bar at the Inn on the Alameda offers a wide variety of tequilas aimed to satisfy the most discriminating tequila drinkers – both conservative and adventurous. Tequila isn’t the only item on the menu. Beer, wine, and other spirits are also available, along with delicious Southwestern-influenced appetizers and entrees. If you’re exploring the Margarita Trail – come and enjoy a drink from us – and add a stamp from Joe’s Tequila Bar to your collection!
Margaritas have always been an essential part of Santa Fe’s gastronomical scene. Tequila made its way to the United States as an import from Mexico. It debuted in Santa Fe via the Camino Real, the colonial-era stretch of 1,200 miles between Santa Fe and Mexico City.
According to legend, tequila has its origins in the tale of the Aztec God, Quetzalcoatl. Quetzalcoatl was so overcome with grief over the death of Mayahuel (the Aztec goddess of fertility) that he drank pulque, fermented agave juice, from the plant that grew from her grave to drown his sorrows. Pulque was a popular pre-colonial drink. When the Spaniards arrived, they brought the process of distillation with them. They distilled pulque to create tequila.
The margarita has its own colorful origin stories. Fast forward 400 years, when a Mexican restaurant owner supposedly created the margarita in the 1940s for a showgirl named Marjorie King, who was allergic to every form of alcohol except tequila – but hated the taste.
A different Tijuana bartender is said to have invented the drink in the 1930s for Rita Hayworth, who entertained audiences as a teenager at the Agua Caliente Racetrack. Yet another version claims that Dallas socialite Margaret Sames invented the drink in 1948, with the recipe picked up by hotel baron Tommy Hilton and featured at his hotels.
An entirely different version claims that margarita evolved from “The Daisy” – a concoction of multiple types of alcohol, citrus juice, grenadine, and a splash of soda, all poured over shaved ice. Not coincidentally, margarita is Spanish for daisy.
What is not in dispute is that a traditional margarita follows a simple 3-2-1 formula: 3 parts tequila, 2 parts triple sec (orange liqueur), and 1 part fresh lime juice. Salted rims of the margarita glass are optional.
Tourism Santa Fe launched the Margarita Trail on Cinco de Mayo in 2016, in partnership with local restaurants and bars offering various versions of the margarita. TrailParticipants can enjoy a wide variety of margaritas and earn stamps for sampling margaritas at each stop.
The next time you enjoy a margarita, make a toast to New Mexico and Santa Fe. Better yet, put a stop at Joe’s Tequila Bar at the Inn on the Alameda on your agenda as part of any visit to the Land of Enchantment. Joe’s features an extensive selection of wine, beer, and spirits, including tequilas for both traditional and adventurous palates. Enjoy a drink with us.
The history of tequila dates back to the Aztec people, who created a precursor to the drink called Pulque from the Agave plant. When the Spaniards arrived, they distilled Pulque to create a drink they found more palatable.
From those simple origins, the production of tequila has grown. Tequila must adhere to three strict rules to legally be called tequila. First, tequila is only distilled In five Mexican states (Jalisco, Michoacán, Guanajuato, Nayarit, or Tamaulipas). Second, tequila must be made with Blue Weber Agave, also known as Agave Tequilana, and contain no less than 51% agave (spirits with up to 49 percent distillation from other sugars are called Mixto). Finally, to be certified, tequila must be approved by the Tequila Regulatory Council in Mexico. Tequila that has earned certification will have a small rectangle with the letters “CRT” on the label.
There are actually not one but three major types of tequila: Tequila Blanco, Tequila Reposado, and Tequila Ańejo, and each has its own unique characteristics. Tequila Blanco is bottled immediately after distillation. Tequila Reposado is aged in oak barrels for 2 to 12 months, while Tequila Añejo is aged for 1 to 3 years in oak barrels.
The first step in producing tequila is harvesting the agave plants, which reach maturity after six to eight years. The plants are cut by hand by farmers who slice the waxy leaves away from the core, which is called a piña. The piñas are cooked to break down the starches into sugars. There are four primary methods of cooking piñas:
- Underground: The oldest cooking method involves using an underground oven, usually a pit dug in the ground. The process involves placing the piñas inside, covering them, and setting a fire on top, which produces a smoky flavor that some connoisseurs appreciate.
- Brick Ovens: Another traditional method involves slow cooking the piñas in a brick oven for about 36 hours. This method produces richly flavored, well-rounded tequilas.
- Autoclaves: A modern cooking method involves placing the piñas in a stainless-steel autoclave. This oven baking method uses pressure cooking and only requires nine to 11 hours while still producing high-quality tequila.
- Diffusers: Diffusers shred the piñas before cooking and use high water pressure to convert starches to sugars, releasing the juices in as little as three hours. Diffusers also eliminate the need to crush the piñas after the cooking process. However, many purists claim diffusers produce inferior tequilas.
The first three cooking methods also require crushing the piñas to release juices after the cooking process. The piñas are typically crushed using a tahona – a large wheel made of volcanic rock that spins in a rock pit – or a roller mill that uses sharp wheels and water to tear the fibers away from the piñas to release their juices. After the piñas are crushed and their juices extracted, the resulting liquid is fermented and distilled.
Whatever your preferences for tequila, Joe’s Tequila Bar at the Inn on the Alameda features a wide variety of spirits distilled from the Agave plant, aimed to satisfy both conservative and adventurous tastes – ask about our flights. Come and enjoy a drink with us!
The City Different is the perfect place for romance, whether you’re exploring its historic architecture, dining at one of its fine restaurants, or exploring galleries. No matter what you are looking for, Santa Fe has no shortage of fun date night ideas.
Here are just a few ideas for your next Santa Fe date night:
Follow the Margarita Trail
This is a mainstay of any Santa Fe travel experience for tequila lovers. Both locals and visitors can sample drinks from 40 different establishments using the Margarita Trail Passport found at any Santa Fe Visitor Center downtown or downloaded on a smartphone. Use the passport to receive a $1 discount on each signature margarita and to help determine your next stop.
Start your journey at Joe’s Tequila Bar is a great place to start or finish up your tour. Stop in to enjoy our tart signature margarita. You can even take a break to enjoy dinner before heading into the Plaza to continue the quest.
Fall in Love with Fine Art on Canyon Road
With over 80 studios, galleries, and museums to explore, Canyon Road offers a day chock-full of culture. Bond over unusual designs at La Mesa of Santa Fe, or examine the curios at Intrigue Gallery—both make for interesting dinner conversation later in the night. Mixed media works, characteristic of modern Santa Fe art, are also on display. Ceramics and woodblocks at Hecho a Mano stun audiences, as do the sculptures and abstract works at Kay Contemporary Art.
Note that most galleries close up shop at 5:00 pm.
An exercise in mindfulness and quality time, bathing at Ojo Caliente’s spa, featuring water from local natural desert hot springs, is a stellar date night activity. The bathhouse has provided relaxation and healing through the sulfur-free, mineral-filled waters since 1868.
Try the Lithia Pool, and bathe in each other’s presence under the stars with this open-air bath. Or soak in any of the Upper and Lower Cliffside Pools after sunset for a romantic open-air experience. Stargaze in tandem or enjoy quiet, affectionate conversation along the resort’s edges.
Ojo Caliente is located about an hour north of Santa Fe’s downtown.
There’s nothing more classic than a dinner date with heavenly dishes on the menu. Lucky for couples, Santa Fe is home to a rich food scene. Classic eats like Southwestern-style steak and chile-topped enchiladas are fair game, though Santa Fe’s more contemporary fare is equally delicious.
Book a table at Geronimo, one of the best fine dining restaurants in America, located in a restored adobe home. Enjoy their Southwestern take on American-style farm-to-table cuisine.
Or book an evening at El Farol, one of New Mexico’s most famous restaurants. Enjoy their tapas-style menu, paella, cocktails, and some of the finest flamenco performances.
Turn date night into an overnight experience. Book a room at the Inn on the Alameda We offer deluxe rooms and suites perfect for evenings. Our king and queen-sized beds embody comfort, while the interior design and accents pay homage to the inn’s Southwestern heritage.
The Long History of Great Food in Santa Fe
Santa Fe is a hybrid culture, a unique blend where the parts make up a greater whole. The traditions and foodstuffs of the pre-Columbian peoples, the stylistic influence of the Hispanic culture (both recent and hundreds of years old) and the modern fusion of contemporary upscale dining, all combine to form the distinctive and delicious elements of modern Santa Fe food.
The Puebloan peoples that inhabited the area we now call Santa Fe were, in many ways, defined by their diet and their farming activities. Other tribes and peoples that relied on subsistence hunting and gathering were forced to engage in a constant migration as they followed the brief periods of seasonal abundance, while the peoples who engaged in agriculture were able to become settled and develop agricultural surplus. These factors led to the complex society we call today Anasazi with its later development into the myriad Pueblo peoples that make up New Mexico.
The Puebloan diet was dominated by their staple crops of corn, beans, various gourds and chiles. Seeds and nuts such as acorns and pine nuts would be gathered to supplement the Anasazi diet. Despite domestication of the turkey and the dog, neither of these species seemed to have made up a significant source of dietary protein. Meat seemed to come predominantly from small pest species like mice and rabbits, with larger prey like deer or bighorn sheep being rarer.
Food required a great deal of preparation. Corn would be processed into a more nutritious form through an alkalization process that involved repeated soakings and boilings in solutions of lime chloride requiring significant amounts of labor. Following the process, known as Nixtamalization, the kernels were ready to be ground. Daily hours were spent grinding dried corn or seeds into flours which could be cooked over hot flat rocks, forming the precursor of today’s tortilla. The usage of pottery in cooking indicates that stews, soups and porridges likely made up most of the prepared diet. During the harsh New Mexico winters the Puebloans would rely on their stored and dried food, predominantly corn.
The Spanish brought with them their own cultures and food habits. They introduced multiple species of domesticated animals which greatly increased the proportion of meat in the native diets. They introduced crops like rice and brought the technology of cheese making with them.
The dominant Hispanic culture, with its emphasis on meats and cheeses, influenced the native cuisine and was, in turn, influenced by the agricultural innovations of the native people. Hybrid cuisine developed. The New Mexico enchilada, for example, is a prime example of this fusion. Traditional indigenous chili sauces and corn tortillas were melded with European foods such as cheese and chicken or pork to create a delicious hybrid cuisine.
For nearly 300 years the New Mexico territory was a largely neglected colonial backwater of New Spain, which led to isolation and the development of local culture and cuisine. This isolation accounts for the differentiation between New Mexico cuisine and the more familiar hybrids found in California and Texas.
The evolution of tastes and dining following the incorporation of New Mexico into the United States provided the final element in the hybridized cuisine of this region. Throughout the 20th century, new people brought their tastes and left their imprint on the diets of Santa Feans. In 1944, for example, Rosalea Murphy brought elements of traditional French and American cooking to Santa Fe in the form of the Pink Adobe. French Onion soups and Tournedos of Beef met Chili Rellenos and the resulting fusion cuisine continues to be popular. In 1978 Upper Crust Pizza brought the Italian-American classic to the city, incorporating local elements like Green Chili and Piñon nuts. Many chefs have brought their unique perspectives and influences to Santa Fe and have left their mark on the tastes and appetites here.
We pride ourselves in producing a well-balanced menu based on locally grown regional cuisine, presented artistically, to assure a memorable and nurturing dining experience. Regional classics like the chicken enchilada or empanadas with mole sauces meet dishes like the Alsatian Tart or the baked encrusted goat cheese. Specialties like the New Mexican Cobb salad coexist next to excellently realized classics like Caesar salads or onion puffs.
Come join us for Thanksgiving at Inn on the Alameda! This savory feast includes your choice of delicious traditional favorites, including perfectly-roasted turkey with gravy, golden whipped potatoes and other side dishes, as well as assorted holiday pies. See our menu:
A printable version of the menu is also available.
Cornbread, Honey Butter, Cranberry Salsa
FIRST COURSE (choice of one)
Butternut Squash with Orange and Ginger Garnished with Pumpkin Seeds Or Northern New Mexico Red Chile Pork Posole
SECOND COURSE (choice of one)
Wedge Salad with Bleu Cheese Crumbles Served with Bleu Cheese Dre
ssing or Pear and Gorgonzola Salad Topped with Pecans and Cranberry Served with Balsamic Vinaigrette
THIRD COURSE (choice of one)
Traditional Roasted Turkey Breast with Turkey Gravy or Short Ribs
Golden Whipped Potatoes, Whipped Sweet Potato Puree Honey Glazed Baby Carrots, Green Beans with Almonds, Stuffing with Zucchini and Cranberry Sauce
Assorted Holiday Pies
$42.00 Per Person / $19.00 Children 12 and Under Plus Tax and Gratuity