Chef Enrique Olvera is widely known for his culinary prowess, particularly for his innovative take on tacos. However, his love for tequila and tennis might come as a surprise to many. At the 2024 US Open, Olvera collaborated with Dobel, the official tequila sponsor of the event, to showcase some of his iconic dishes at the prestigious tournament in Flushing, Queens.
At the Dobel Tequila Club, located at the US Open grounds, guests had the opportunity to indulge in Olvera’s Suadero Tacos and Shrimp Aguachile, alongside Dobel’s signature cocktail, the Ace Paloma. The partnership between Olvera and Dobel proved to be a huge success, with sales of the Ace Paloma skyrocketing by 65% compared to the previous year’s tournament. This surge in popularity reflects a growing trend of consumers across the country showing interest in Palomas, making it a drink of choice for many.
Olvera’s affinity for tequila extends to the Cristalino category, a style of tequila that Dobel pioneered in 2008. This aged yet clear spirit has rapidly gained popularity and is projected to account for 7% of all tequila sales in the US by 2027. Olvera’s enjoyment of Cristalino tequila was evident as he savored cocktails made with the spirit while watching tennis matches at the US Open, further solidifying his love for the versatile spirit.
In a candid conversation, Olvera shared his thoughts on tequila and its role in his cooking. He emphasized the convivial nature of tequila, describing it as a drink that brings families together. Olvera’s unique approach to incorporating tequila into his dishes involves utilizing cooked agave piña, which imparts a subtle tamarind-like flavor. While he appreciates tequila as a pre-meal aperitif, he believes that it should be enjoyed on its own to fully appreciate its nuances.
Olvera commended Dobel tequila for its smooth and versatile character, stating that it complements meals without overpowering them. Whether enjoyed neat or mixed in cocktails, Dobel tequila shines through, allowing the flavors of the food to take center stage. Olvera’s preference for simpler cocktails, like the Paloma, underscores his belief that less is often more when pairing drinks with meals.
As an influential figure in Mexico City’s vibrant cocktail scene, Olvera draws inspiration from the city’s rich cultural tapestry. The agave-focused bar, Ticuchi, which Olvera launched in 2019, showcases an array of tequilas, mezcals, and other agave spirits, reflecting the city’s evolving fine-dining landscape.
Surprisingly, Palomas are more popular in Mexico than Margaritas, a fact that Olvera attributes to the versatility and social appeal of the cocktail. While Margaritas are often associated with daytime drinking, Palomas are favored for evening outings, adding an element of festivity to dining experiences. The growing fascination with Mexican cuisine and beverages in the US bodes well for the continued popularity of Palomas and other traditional Mexican drinks.
Chef Enrique Olvera’s passion for tequila and his innovative approach to incorporating it into his culinary creations have transformed the perception of this iconic Mexican spirit. His partnership with Dobel at the US Open not only elevated the dining experience at the tournament but also showcased the versatility and complexity of tequila in a new light. As a visionary in the realm of modern Mexican gastronomy, Olvera continues to push boundaries and inspire others to appreciate the cultural richness of agave spirits.