Different Types of Tequila

Tequila, the beloved spirit from Mexico, comes in various forms that cater to different preferences and occasions. From blanco to anejo, each type offers a unique flavor profile and aging process that sets it apart. Whether you're sipping it neat, mixing up a margarita, or hosting a tequila tasting, understanding the different types of tequila can enhance your customers’ drinking experience and help you expand your bar menu.

What Is Tequila Made From?

Tequila is distilled from the blue agave plant, a succulent native to Mexico. The heart of the agave plant (the pina) is harvested and roasted to extract its juices, which are then fermented and distilled to create the iconic spirit. The distinct taste of tequila is influenced by the agave plant's sugars and terroir, making it a versatile ingredient in cocktails and a popular choice for sipping neat or on the rocks.

Tequila vs Mezcal

Tequila is a type of mezcal made specifically from the Weber blue agave plant in designated regions of Mexico, while mezcal can be produced from various agave species across different regions. Tequila is typically smoother and has a more defined taste profile, making it ideal for cocktails, while Mezcal offers a smokier, earthier flavor profile that appeals to those seeking more complex drinks, like spicy grapefruit mezcal margaritas. Both spirits have their unique characteristics, catering to different preferences and applications in the world of mixology and beyond.

Tequila Types

When it comes to tequila, there are several types to choose from, each offering a unique flavor profile and production process. The five types of tequila include blanco, gold, reposado, anejo, and extra anejo. Cristalino tequila is an unofficial sixth type of tequila. We explore their differences below to help you make the best decision for your business:

1. Blanco Tequila

blanco tequila in a shot glass with a lemon wedge on the rim

Blanco tequila, also known as silver tequila, plata tequila, or white tequila, is a clear spirit that is unaged and bottled immediately after distillation without the influence of oak aging. Made from 100% blue agave, it is the purest form of tequila, allowing the true flavors of the agave plant to shine through. To be classified as blanco tequila, the spirit must undergo a strict production process in Mexico through the Consejo Regulador del Tequila (CRT). This ensures that each bottle of blanco tequila maintains the quality and authenticity that tequila lovers expect. Blanco tequila is often preferred for cocktails due to its crisp, clean taste and versatility in mixing. Whether you're sipping it neat or using it as the base for a refreshing margarita, blanco tequila is a staple in any bar or restaurant looking to elevate its cocktail game.

  • Blanco Tequila Age: Less than two months, stored in bottles
  • Blanco Tequila Flavor: Crisp with notes of citrus, pepper, and herbs, with a harsh finish
  • Blanco Tequila Drinks: Margaritas and palomas

Tequila Plata vs Blanco

Tequila plata, also known as silver tequila, is the same as blanco tequila. It is an unaged and clear tequila with a crisp and clean flavor. Blanco tequila can be aged for up to two months in glass or stainless steel tanks.

2. Gold Tequila

flight of Gold tequila in a set of 5 shot glasses with salt on the rim and lime wedges on the top, sliced lime in the background, salt scattered around on the table

Gold tequila, also known as joven or oro tequila, is typically a mixto tequila, meaning it is made from a combination of young blanco tequila and aged tequila to cut the sharpness. Sugars other than pure blue agave, such as cane sugar, are often added to the blend. Gold tequila is often aged in oak barrels or infused with flavorings to achieve its golden hue. This aging process imparts a smooth and slightly sweet taste to the tequila. Whether you're making margaritas, Tequila Sunrises, or simply enjoying shots with friends, gold tequila adds a touch of warmth and richness to any beverage.

  • Gold Tequila Age: Varies, blend of differently aged tequilas, often stored in oak barrels
  • Gold Tequila Flavor: Smooth and slightly sweet, flavor varies with the blend
  • Gold Tequila Drinks: As a shot, sipped neat, in Tequila Sunrises, and margaritas

Gold vs Silver Tequila

The difference between gold and silver tequila (or blanco tequila) is the color and aging process. Gold tequila gets its color from non-agave sugars or other aged tequilas. It is often a mixto tequila, meaning it contains at least 51% agave sugars along with other sugars to give it a smooth finish. Silver tequila is 100% agave and has a pure agave flavor without any added colors or ingredients.

3. Reposado Tequila

reposado tequila in decorative shot glass that has a blue rim, sitting on light colored table

Reposado tequila, also known as aged or rested tequila, is a popular choice among tequila enthusiasts for its unique flavor profile and smooth finish. This type of tequila is aged in oak barrels for a minimum of two months and up to one year, giving it a distinct golden hue and a complex taste. During the aging process, reposado tequila absorbs flavors from the oak barrels, resulting in notes of vanilla, caramel, and oak. This creates a well-balanced spirit that is perfect for sipping neat or as the base for cocktails like margaritas and palomas.

  • Reposado Tequila Age: 2-12 months, stored in oak barrels
  • Reposado Tequila Flavor: Oaky flavor with notes of vanilla, caramel, and a smooth finish
  • Reposado Tequila Drinks: As a shot, neat or on the rocks, in palomas, and Tequila Manhattans

Reposado vs Blanco Tequila

The distinct difference between reposado tequila and blanco tequila is how long they are aged. Reposado tequila is aged in oak barrels for a minimum of two months but less than a year, giving it a smooth and slightly woody flavor profile. Blanco tequila is unaged and offers a fresh and crisp taste without the influence of oak aging.

Gold Tequila vs Reposado

Gold tequila is a mixto tequila with added colors, flavors, and tequila blends of different ages. Reposado tequila undergoes a brief aging process in oak barrels, resulting in a more nuanced flavor profile with hints of oak and caramel. It is not blended with other tequila types.

4. Anejo Tequila

anejo tequila, a set of 3 shot glasses of tequila with lime wedges scattered in front

Anejo tequila, or extra aged tequila, is known for its sophisticated flavor profile, making it a favorite choice for sipping neat or crafting premium cocktails. To be classified as Anejo tequila, the spirit must be aged in oak barrels (usually ex-whiskey barrels) for a minimum of one year but less than three years. It is stored in 600-liter batches per barrel which gives the tequila room to interact with the oak and develop a deep golden color and complex flavor profile, often with hints of dried fruit, spice, and honey. Whether enjoyed on its own or mixed into a cocktail, Anejo tequila offers a luxurious drinking experience that is sure to impress even the most discerning palates.

  • Anejo Tequila Age: 1-3 years, stored in 600-liter batches in oak barrels
  • Anejo Tequila Flavor: Notes of oak, vanilla, honey, dried fruits, and spices
  • Anejo Tequila Drinks: Neat or on the rocks, in an Anejo Old Fashioned, and Anejo Highballs, or as a replacement for whiskey in cocktails

Anejo vs Blanco Tequila

Blanco tequila is unaged and offers a pure agave flavor with a clean finish. Anejo tequila, on the other hand, is aged for a minimum of one year but less than three years in oak barrels, resulting in a smooth and complex flavor profile with notes of vanilla and spice. While blanco tequila is clear, while anejo tequila has gold to amber hues.

Reposado vs Anejo

Reposado tequila is aged for a minimum of two months but less than a year, while anejo tequila is aged for one to three years. Anejo tequila tends to have a richer and more complex flavor profile compared to reposado, thanks to the longer aging process. Reposado tequila is usually light gold, whereas anejo tequila is typically light amber.

5. Extra Anejo Tequila

Extra Anejo tequila, a set of 3 shot glasses with lime wedges sitting on top, dark background, salt scattered around glasses

Extra anejo tequila is a premium variety of tequila, highly sought after for its rich flavor profile, strong aroma, and smooth finish. The tequila must be aged for a minimum of three years in oak barrels, giving it a dark amber color and a complex flavor profile similar to types of whiskey and cognac. This process helps to mellow out the harshness of the alcohol, resulting in a tequila that is incredibly smooth on the palate with a velvety texture. Extra anejo tequila develops rich notes of oak, chocolate, and caramel, creating a luxurious drinking experience perfect for tasting rooms. It is best enjoyed neat or on the rocks to fully appreciate its nuanced flavors.

  • Extra Anejo Tequila Age: Minimum of 3 years, aged in oak barrels before being bottled
  • Extra Anejo Tequila Flavor: Smooth, velvety texture, with notes of oak, chocolate, and caramel
  • Extra Anejo Tequila Drinks: Neat, on the rocks, in extra anejo spicy margaritas, and Extra Anejo Manhattans

Anejo Tequila vs Extra Anejo Tequila

The difference between anejo and extra anejo tequila is their aging time. Anejo tequila is aged for a minimum of one year to three years, while extra anejo tequila is aged for a minimum of three years and beyond. While anejo is a light amber, extra anejo can be a dark amber, close to the color of cognac. Extra anejo tequila offers a rich and luxurious flavor profile with deep oak notes and a smooth finish, making it an upscale choice for tequila connoisseurs.

6. Cristalino Tequila

clear tequila being poured into a shot glass, blue background

Cristalino tequila is not yet standardized by the Consejo Regulador del Tequila (CRT), meaning it is not considered an official type of tequila. This unique variation of tequila is worth mentioning, as it offers a fresh take on the traditional spirit, combining the smoothness of aged tequila with the clarity of a blanco. Cristalino Tequila undergoes a charcoal-filtration process that removes the color, tannins, and any impurities, resulting in a clear appearance. Despite its crystal-clear hue, this tequila still boasts the complex flavors and aromas that come from aging in oak barrels. Its refined taste and versatile nature make it a popular choice for mixing in cocktails, sipping neat, or in VIP clubs that offer bottle service.

  • Cristalino Tequila Age: Varies based on the type of tequila that is charcoal-filtered
  • Cristalino Tequila Flavor: Mild oakiness with crisp, bright notes of blanco tequila
  • Cristalino Tequila Drinks: Sipped neat, on the rocks, in high-end margaritas and palomas

From the vibrant and versatile blanco to the rich and complex extra anejo, each type of tequila offers unique flavors and characteristics that can elevate any cocktail or bar menu. Whether you're an emerging bartender looking to craft the perfect margarita or a chef experimenting with new flavors, knowing the distinctions between tequila varieties will help you create unforgettable experiences for your customers.

Posted in: Bars & Breweries|By Janine Jones
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • How to Make a Coronarita

    A Coronarita is a refreshing cocktail that is easy to prepare and requires minimal bar supplies to make. Whether you’re looking to celebrate Cinco de Mayo or just want to expand your happy hour menu, this unique cocktail allows you to add a touch of variety to your drink selection. In this blog, we’ll investigate what a Coronarita is, how to make your own, and the proper way to drink one. Shop All Bar Supplies Coronarita Recipe Video Watch the video below for a step-by-step breakdown of how to make a Coronarita: <iframe width="560" height="315" src="https://www.youtube.com/embed/gBNPhRh5nRQ?rel=0" frameborder="0" allowfullscreen=""></iframe> Coronarita Recipe Coronaritas are an excellent addition to your drink selection. Follow the steps below to make one yourself: Yield:1 Coronarita Total time: 5 minutes Coronarita Ingredients Ice cubes 1 1/2 ounces silver tequila 3/4 ounce triple sec 3 ounces lime sour mix Rimming salt (1) 12-ounce bottle of Corona, Pacifico, Tecate, Carta Blanca, Modelo, or any Mexican beer Directions Pour ice cubes, tequila, triple sec, and lime sour mix into cocktail shaker. Shake mixture and strain into salt-rimmed pint glass. Quickly flip open beer bottle upside down and place into cup to dispenses slowly. What Is a Coronarita? A Coronarita is an overturned bottle of Mexican beer, typically Corona, placed inside a margarita and served in a large glass. Because of their eye-catching presentation and distinct taste, they are an excellent way to celebrate Cinco de Mayo. Coronaritas are an excellent marketing tool for your bar, with some bar owners even featuring them on their Instagram page. The Coronarita is a drink that seems to defy gravity, as one would expect the contents of the overturned beer bottle to overflow the glass. However, by submerging the mouth of the beer bottle in liquid, you can prevent any air from entering the bottle. Doing this creates pressure that keeps the beer from spilling out into the rest of the drink. How to Drink a Coronarita The best way to drink a Coronarita is through a straw. By using one, you can enjoy your drink without spilling it on yourself or letting air into the beer bottle. As you sip the drink, the liquid level in the glass will go down and the beer inside the bottle will flow into the glass, making up for the missing liquid. Consider adding a Coronarita to your drink menu this spring or summer to transform your cocktail service. This drink delivers the familiar and refreshing flavors of two classic beverages and pairs perfectly with traditional Hispanic dishes. Use this recipe to delight your customers and make a Coronarita the right way.

  • The Proper Way to Drink Brandy

    Part of running a successful bar is keeping your liquor shelf well stocked with a wide selection of beverage options for any occasion. Brandy is a sophisticated liquor that is perfect for any bar, pub, or hotel lounge. Below, we’ll show you how to properly serve and drink brandy so you can make a good impression on your customers and boost your sales. Shop All Brandy Glasses What Is Brandy? Brandy is a hard liquor made from distilled, barrel-aged fruit wine. Brandy is typically made from fermented grapes but other fruits, like peaches, apples, blackberries, and pears can be used to create unique flavor profiles. Brandy can be served directly after the distilling process for mixed drinks or aged in wooden barrels for a richer color and more complex flavor to be enjoyed straight. The word “brandy” comes from the Dutch word “brandewijn” meaning “burnt wine”. It is often used to make fortified wine. How to Drink Brandy There are three distinct ways to drink brandy that impact how it is served and enjoyed. Neat - Drinking brandy neat means that it is enjoyed straight, without ice or any additional mixers. On the Rocks - Drinking brandy on the rocks means that the liquor is served with ice. In Cocktails - Brandy can be paired with mixers and syrups to create a variety of brandy cocktails. It is important to consider all three brandy drink styles when setting drink prices in your bar or restaurant. Be sure to ask your customers’ preference if they do not specify, as each person may have their own opinion on the best way to drink brandy. How to Serve Brandy Watch our video tutorial to learn the easiest way to serve brandy. <iframe width="560" height="315" src="https://www.youtube.com/embed/uadF2gjigLM?rel=0" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen=""></iframe> Best Way to Serve Brandy Serving brandy to your customers is not just about pouring liquor into a glass. This intricate spirit calls for the same showmanship in the serving process as it does in the drinking process. Use the following steps to properly serve brandy in your bar: Pour immediately. Although brandy is made from fruit wines, it does not need to breathe before serving. Brandy can be poured immediately after the bottle is opened. Choose the right brandy glass. Brandy should be served in brandy snifters (also known as a brandy inhaler) to provide the optimal drinking experience. The wide bowl allows the customer to swirl and warm the liquid in the glass, while the tapered opening directs the aromas to the customer's nose and intensifies the flavors in the brandy. Fill glass at an angle. Turn the brandy snifter horizontally and pour the brandy into the bowl until the liquid touches the rim. Pouring your brandy at an angle not only provides an eye-catching presentation to impress your customers, but it also provides you with an even pour every time. From the bottom of the bowl to the rim, a 9 oz. snifter glass will measure out a 1.5 oz. portion when held horizontally. Serve your customer. Once the shot is poured, place the brandy glass in the palm of your customer's hand so their palm can begin warming the brandy. How to Drink Brandy Straight Most high-quality aged brandies are recommended to be enjoyed straight. When drinking brandy neat, there is a process you and your customers can follow to get the most out of the experience, similar to how you would taste whiskey. Warm the glass in your palm. The heat from your hand will open up the molecules in the liquor and release the aromas in the drink. Some brandy connoisseurs may even heat the brandy over an open flame to speed up this process. You can warm the glass with warm water before serving. However, it's important to dry the glass before pouring the brandy or else the water droplets can change the flavor profile of the liquor. Swirl the liquid. By moving the liquid in the glass, you can warm it more evenly and open up the bouquet of aromas. Observe the color. The longer a brandy ages in a barrel, the darker the color will become and the richer the flavor. Hold the glass at chest height. Smell the brandy through your nose at this distance to see what subtle aromas you can get initially. Hold the glass at chin height. Smell the brandy through your nose at this closer distance to catch more of the complexities in the aroma of the brandy. You’ll most likely smell the fruit in the brandy at this point. Raise the glass to your nose. With the glass at your nose, take a breath in first through your nose then through your mouth to catch the aromas of spices and fruits in the brandy. Take a small sip. The first sip of your brandy should be a very small one, enough to wet your lips so that the alcohol doesn’t overwhelm your taste buds. Take larger sips. The next few sips should slowly increase in size as your taste buds acclimate to the flavor and explore the intricacies of the brandy. Add a drop of water (optional). Once you have appreciated the brandy’s natural flavor, you can add a few drops of water to mellow out the alcohol content and see if other flavors in the brandy become more notable. Impress your customers and encourage repeat orders by guiding them through this brandy drinking ritual. How to Drink Brandy with Ice Although some may consider it offensive to add ice to a brandy, others find it to be the perfect touch depending on the brandy’s age and flavor. A brandy that has been aged 2 to 6 years may benefit the most from this drinking method. Use the following tips if you plan to sip your brandy on the rocks or serve it chilled to your customer. Try it Neat. Before you add ice to a brandy, become familiar with what it tastes like on its own. Follow the process of warming, swirling, observing, and smelling the brandy so that you can compare the flavor differences between drinking it straight to drinking it chilled. If your customer orders brandy on the rocks, allow them to sample the brandy straight before chilling it for them. Use a large single cube. Instead of adding various small cubes that may water down the brandy, use a silicone ice mold to create large cubes that will evenly chill the brandy without melting too quickly. Let it cool. If the brandy is consumed immediately after the ice cube is added, it will not have enough time to chill thoroughly and may still carry that potent alcohol flavor. Sip slowly. Brandy should be enjoyed slowly to allow time for the taste buds to acclimate to the flavor and fully enjoy its complexities. Types of Brandy Now that you’re familiar with the proper brandy drinking method, it is time to explore the different types of brandy available to you for your to stock your bar shelves. Cognac - Cognac is a brandy that is strictly made in the Cognac region of France. It consists of only three types of grapes that are specifically grown in that region. Cognac is then distilled twice and aged for at least 2 years to bring out its rich fruity and oaky flavors. Armagnac - Armagnac sources its grapes from and is produced in the Armagnac region of France. Armagnac features a fruity taste with hints of toffee, and it usually has a higher alcohol content than Cognac. Brandy de Jerez - Brandy de Jerez is made in the Jerez region of Spain and matured in sherry casks using the solera system (a blending process that mixes a type of liquid with varying aged versions of the same liquid). It is usually distilled from grapes but can be made with cherries, peaches, or apples. Being aged in sherry casks, it takes on a red hue and full-bodied flavor. Calvados - Calvados is an apple brandy produced in the Calvados department in Normandy, France. It is a distilled apple cider that is aged in oak casks for at least two years. Pisco - Pisco is a Peruvian brandy made from fermented grape juice. It uses grapes grown in Peru and Chile’s wine country. It is typically light yellow to amber in color and features a high alcohol content. Fruit Brandy - Fruit brandies are named after the main fruit used to make them and can be served relatively young in age. Some of the most common fruit brandies include peach brandy, apple brandy, pear brandy, and cherry brandy. Brandy Ages After categorizing brandy by type, it is then sorted by ages. Young brandy is usually used for cocktails, while older brandies are generally enjoyed straight. An older brandy will have a darker color and it will take on more the flavor of the aging barrel. Below are acronyms a brandy bottle may bear to indicate its age: A.C. - Aged 2 years in wooden barrel (excluded from Cognac labels, since Cognac’s minimum age is 2 years) V.S. - “Very Special” or “3-star Brandy”; Aged at least 3 years in wooden barrel V.S.O.P. - “Very Special Old Pale” or “5-star Brandy”; Aged at least 5 years in wooden barrel X.O. - “Extra Old”; Aged at least 6 years in wooden barrel Vintage - Stored in wooden barrel until bottled, bottle must then reflect the bottling date, most common with Armagnacs Hors d’Age - “Of the Ages”; considered too old to determine the age, usually at least 30 years old, typically reserved for Cognacs Use this brandy alphabet on your drink menu to help your customers choose the best brandy for their taste preferences. Brandy Cocktails Younger brandies can be paired with a variety of cocktail mixes to create a versatile drink menu for your bar. Most brandy cocktails are made with a brandy that is aged 3 years or less. Here are some brandy mixed drinks to consider: Brandy Sour: Cognac, lemon juice, sugar syrup, bitters, and pasteurized egg whites Brandy Highball: Cognac, ginger syrup, and sparkling fruit juice Brandy Sidecar: Cognac, triple sec, and lemon juice Metropolitan Brandy: Brandy, sweet vermouth, simple syrup, and bitters Sangria: Dry wine, brandy, orange juice, fruit, and sugar Whether you’re just opening a new bar or looking to shake up your liquor menu, brandy is an excellent spirit with a variety of types and age options for you to choose from. Boost your bar’s appeal by offering brandy tastings and impress your new customers by demonstrating the right way to drink brandy.

  • Traditional Hispanic Food

    Hispanic cuisine has become increasingly popular among Americans, capturing their hearts and appearing on menus across the nation. Dishes like tacos, quesadillas, tres leches cake, and margaritas are classic crowd favorites. However, amidst this widespread appreciation, there are still numerous authentic Hispanic dishes that may not be as familiar to you. To pay homage to the diverse culture and heritage of Spain, Mexico, the Caribbean, Central America, and South America, consider celebrating National Hispanic Heritage Month in your restaurant with some of these traditional Hispanic foods! Shop All Hispanic Foods When Is Hispanic Heritage Month? Hispanic Heritage Month begins on September 15, 2023, and lasts until October 15, 2023. The reason Hispanic Heritage Month begins in the middle of the month is because September 15 holds cultural significance for five Latin American countries. It's the anniversary of independence for Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Hispanic Food List Check out our list of popular Hispanic foods! Any of these dishes would make a tasty addition to your menu during Hispanic Heritage Month. <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/jjnglAT1gIw?rel=0" frameborder="0" allowfullscreen=""></iframe> 1. Tortilla Espanola Tortilla Espanola is a classic dish that is beloved throughout Spain. The name translates to "Spanish tortilla," but you'll also hear the dish referred to as a Spanish omelet or potato omelet. No matter what it's called, this combination of eggs, potatoes, and onions is easy to prepare and can be served any time of day. A traditional tortilla Espanola is made with a filling of thinly sliced potatoes and sauteed onions enveloped by fluffy, beaten eggs. Some Spanish omelets are thin, and some are thick and dense. There are many interpretations of the dish, which can be enjoyed hot or cold. Tortilla Espanola is served tapas style, a snack, or even a main entree. 2. Empanadas Empanadas are pastry shells stuffed with fillings and baked or fried to golden perfection. These crescent-shaped hand pies can be filled with a variety of savory ingredients or sweet fillings. In Argentina, empanadas are made with a flour-based dough and filled with meats mixed with peppers, onions, or olives. But in Belize, empanadas are made with a corn dough called masa and filled with beans, fish, or chicken. Every country and region has a unique take on preparing empanadas, which is why this dish is so versatile. To make an empanada, lay out a flattened round of dough and place a spoonful of filling on one side. Fold the dough over the stuffing and crimp the edges. Bake or fry the pastry pocket to yield a slightly crispy, flaky outer layer and a soft interior. 3. Arepa Arepas are unleavened cornmeal cakes that are fried, baked, or grilled. They can be served whole and topped with melted cheese and salsa fresca, but one of our favorite ways to prepare arepas is to split them open and fill them like sandwiches. You'll see authentic arepas paired with a variety of toppings like cheese, cuajada (milk curds), beans, meat, or avocado.Arepas originated in the pre-Colombian northern region of South America, which is present-day Venezuela and Colombia. Today, these simple but delicious corn cakes are a household tradition throughout Colombia and are eaten for breakfast, lunch, and dinner. 4. Tajadas Tajadas are fried ripe plantains that can be served as a dessert, a side dish with rice, or with entrees like pork or fried chicken. Fried plantains are a traditional Hispanic food enjoyed in many countries, including Colombia, Honduras, Venezuela, and Nicaragua. In Cuba, sweet plantains are called maduros.The key to making tajadas is to use ripe plantains. Green plantains are a staple food of Latin America and the Caribbean, but to make this sweet dish, the plantains need to be ripened until the skin is black. As the plantain ripens, the flesh becomes tender and sweet. To prepare traditional tajadas, cut the ripened plantain on the bias (diagonally) to create long slices. 5. Gallo Pinto Gallo pinto is the Central American version of rice and beans. These two ingredients are featured in Hispanic cuisine throughout the world, but gallo pinto is a staple of Costa Rican and Nicaraguan cuisine. It's so beloved that it's the national dish of both countries! The word gallo pinto translates to "spotted rooster" and describes the speckled appearance of beans mixed with rice. Every region has its own take on the dish, but the classic combination includes white rice, beans, onions, peppers, and spices. In Costa Rica, it's usually served with a spiced brown sauce called salsa lizano. 6. Tacos Tacos are beloved all over the world and are one of America's favorite comfort foods. Authentic Mexican tacos were made with pressed soft-shell corn tortillas and are best eaten immediately. The hard taco shell was invented in the 1940s to create a more portable version of the taco that kept longer. This iconic street food can be fused into all types of cuisine for any menu. Serve traditional varieties like tacos al pastor (marinated sliced pork) or tacos de barbacoa (shredded beef, lamb, or goat) or go meatless with vegan alternatives such as jackfruit or tempeh. Add a unique spin to your menu with options like grilled tuna tacos or kimchi tacos. Stuff your tacos with cheese and sour cream or keep it simple and authentic with simple, fresh ingredients. 7. Stuffed Peppers Stuffed peppers are popular all around the world, including Hispanic countries such as Spain and Mexico. The dish usually consists of a hollowed-out or halved pepper stuffed with fillings like meat, rice, and vegetables. Once filled, the peppers are cooked and sometimes topped with cheese or sauces.In Spain, "pimientos rellenos" are bell peppers filled with chicken and Manchego cheese. Mexican stuffed peppers, called chile rellenos, are roasted poblano peppers stuffed with melted cheese (Chihuahua or queso Oaxaca) along with a mixture of pork or red meat, raisins, and spices. Stuffed peppers may also be covered in "salsa roja," or red sauce. 8. Elote Corn Elote is a Mexican street food made with fresh, grilled corn on the cob. The corn cobs are charred over an open grill and coated with mayonnaise and Mexican crema (sour cream). Next comes a sprinkling of Tajin seasoning, followed by fresh cilantro and crumbled Cotija cheese. The elote is finished off with a squeeze of fresh lime juice. When you deconstruct elote and remove the corn from the cob, you get another tasty Mexican street food called esquites. This "street corn in a cup" is less messy than elote and features all the same salty, smokey flavors. For the most authentic street corn, use Mexican white corn, not sweet corn. 9. Mole Mole is a Mexican chili sauce that is usually served over chicken, seafood, or turkey. Though it can take many different forms, it’s always made with fruit, chili peppers, herbs and spices (such as garlic, cumin, coriander, anise, cloves), and sometimes chocolate. Mole can be time-consuming to make, but the rich flavors make it more than worth it! Mole (pronounced mow-lay) sauce has a rich history in Mexico and is an important component of the popular dish, mole poblano. The word mole translates to "sauce" and comes from the native language Nahuatl, which was spoken by the Aztecs and is still used in parts of Mexico today. 10. Paella Paella is a fragrant rice-based dish made with meat or seafood, vegetables, and saffron, which gives the dish its signature yellow hue. Ingredients in a Spanish paella will vary by region, but one thing is certain - authentic paella is made in a traditional paella pan. Spanish paella is the dish that inspired the creation of Louisiana jambalaya which can be found in Cajun and Creole styles. A paella pan is a wide, shallow frying pan that provides a large surface for the rice and ingredients to be tossed for even cooking. The secret to the perfect paella is to lightly toast the rice on the bottom without burning it. This creates a crispy shell nicknamed "Valencian caviar." 11. Ceviche Ceviche is a seafood dish that is popular in Peru, Ecuador, Mexico, and other Pacific coastal regions of Latin America. Consisting of fresh raw fish, citrus juice, chopped onions, salt, and cilantro, ceviche is a refreshing, sweet-savory dish. Ceviche recipes vary slightly by location. This Hispanic dish might feature shrimp, or it could take the form of a ceviche "cocktail," which is popular in Mexico. "Vuelve a La Vida" is a well-known Veracruzan dish, which is a ceviche cocktail of oysters, octopus, fish, clams, and any other available seafood. Ceviche cocktails are usually served in cocktail glasses and may come with tostadas and avocado. 12. Flan Flan is a custard with a gelatin-like consistency and may also go by the name "creme caramel" or "pudim" (Portuguese). Essentially a baked custard, flan is usually made of eggs, sweetened condensed milk, evaporated milk, vanilla extract, and sugar. You may find a Mexican flan covered in dulce de leche, a sweet caramel syrup, while a Spanish flan may have a layer of caramelized sugar on the bottom. The origins of this popular dessert go back to the Roman Empire. Different variations of the custard were adopted across Europe, and Spanish conquistadors brought the recipe to the Yucatan Peninsula in Mexico. 13. Arroz con Leche Arroz con leche, translating to "rice with milk," is a creamy rice pudding made with cinnamon, nutmeg, and vanilla. You'll sometimes see the addition of orange or lemon peel for extra flavor. Believed to have Moorish origins, arroz con leche is enjoyed throughout Spain and Latin American countries, including Mexico, Colombia, and Venezuela. In Colombia, arroz con leche may feature grated coconut, and cloves might be added in Peru. Many Hispanic households have their own recipe for arroz con leche that has been passed down through the years. 14. Tres Leches Cake Tres leches (three milks) cake consists of a sponge cake or butter cake soaked in three different types of milk: evaporated milk, condensed milk, and heavy cream. After the sheet cake is baked and cooled, holes are poked into the top with a skewer, and the milk mixture is poured over the top. The fluffy sponge absorbs the milk and cream, yielding a moist, rich cake. Tres leches cake is popular throughout Mexico, Nicaragua, Panama, Cuba, Puerto Rico, Guatemala, Costa Rica, and many other Latin American countries. In Mexico, tres leches cake is served at weddings, birthdays, and other celebratory events. 15. Churros Churros are long, sweet fried-dough pastries that are normally served with a dipping sauce of chocolate or dulce de leche. A popular street food, churros are also served for breakfast or as a dessert at sit-down restaurants. Churros are enjoyed throughout Hispanic- and Portuguese-speaking countries, including Spain, Portugal, Brazil, Mexico, Colombia, Peru, and Argentina. Churro vendors, called churrerias, specialize in this tasty treat. Crispy on the outside and tender on the inside, churros are coated in cinnamon sugar and are best served warm! 16. Bunuelos Bunuelos are a fried dough fritter, or type of donut, that is shaped into a ball or a flattened disk and covered with cinnamon and sugar. Perfect as a snack or dessert, bunuelos are a simple, tasty treat that's enjoyed throughout Spain and Latin American countries. Each country has its own take on bunuelos. In Mexico, anise is added to the dough and the fritters are served with a warm sugar cane syrup. The bunuelos in Uruguay and Argentina are also called banana fritters and are considered a special rainy-day treat. Colombian bunuelos are dough balls containing white cheese curd, served with custard as a traditional Christmas dessert. 17. Margarita The margarita is a classic cocktail made with tequila, orange liqueur, and lime juice. It's served in a signature margarita glass with a salted rim. Margaritas can be customized for each customer, making them perfect for any happy hour menu. Serve it with salt, sugar, and fruit flavors, or blend it into a frozen drink. You can even try a variation like the Coronarita, which combines the cocktail with the Mexican beer Corona. Some believe the margarita evolved from a Mexican cocktail called the Tequila Daisy. This tequila-based cocktail had similar ingredients, and margarita translates to "daisy" in Spanish. The margarita is now one of the most popular cocktails of all time. Need a non-alcoholic option for your menu? Try serving mangonadas for Hispanic Heritage Month! Hispanic food represents rich cultures from many different countries, and a large portion of the American population is from Spanish-speaking cultures. Many traditional meals can be prepared as they have always been, or adapted to incorporate your own preferences. To celebrate this Hispanic Heritage Month, consider incorporating some traditional food into your restaurant’s menu.

    • Shop Now

    Archives

    Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business