Tequila’s food is made with traditional ingredients when possible, we import all of our dried chiles, as well as most of our fresh chiles. The majority of our produce comes to us weekly from Mexico. We buy our beef at the market in New York. Some of our pork comes to us from our friend John Ubaldo, who pasture raises Berkshire pigs at his farm in Cambridge NY.
In 2012, we were one of 20 restaurants in the United States to receive certification for our “expertise in Tequila and its culture” from the Consejo Regulador Del Tequila (Regulatory Council of Tequila). All of our bartenders have attended “Tequila School” in the town of Tequila, in Jalisco, Mexico, and our entire staff has been through classes provided by the Mexican Government. We love Tequila and do our best to share our knowledge of the drink with all those who have an interest.
Our restaurant has been around since in 1993 thanks to Paul Mauk, who was originally from Colorado and grew up with Mexican friends. He loved the Mexican food he was raised with, so the restaurant came as a result of his background. We started out with more of a Southwestern slant, and slowly moved into a regional Mexican style of food over the years. Paul attended a Master Chef program in traditional Mexican foods as well as classes in “Alta Cocina” at Culinario Ambrosia in Mexico City in the fall of 2008. The following summer, we had one of the instructors from the school spend the summer in our kitchen sharing his knowledge with our guys.
Our staff is made up of people from Mexico, El Salvador, Honduras, Costa Rica, Guatemala, Colombia, Brazil and the good old USA. The majority of our waitstaff as well as our kitchen staff has been with us for many years, so we have evolved a family, which is unique for this business.
The “Daily Specials” tend to reflect Paul’s experience from Culinary school in Mexico. We like to offer something that is not on most Mexican restaurant menus.
As with most restaurants, Tequila’s character and style is shaped by thousands of little stories and lots of people. We sincerely hope that your time at Tequila a good one.