Recently, we made our way to West Hollywood’s Toca Madera to experience an, ahem, educational tasting of Herradura’s ultra premium tequilas. Honestly though, you don’t exactly have to twist our arms to get us to enjoy chef Raymond Alvarez’s delicious Mexican small plates, but a Sunday night Tequila Tasting can ambitious with Monday morning looming. A little timid, we dove in, and it all went down as one of the best dinners we’ve been to.
First of all, it actually was an educational experience. Not only does Herradura make ultra premium 100% agave tequilas, but there’s also a rich heritage behind the brand. Enter Jose Cortes, a third generation Jimador. He was soulful, engaging, and quite funny—pulling out his own hot sauce from Mexico. Jose walked us through the tequila process, the brand’s history, and was super down to answer our questions.
Our favorite tequila under the Herradura umbrella? The Herradura Ultra Añejo. The complex, clear spirit blends a 25-month-old añejo with its premium 49-month-old Selección Suprema extra añejo. The Ultra features top notes of citrus and vanilla overlaying a complex palete of caramel, dried fruit, and almonds— a liquor that’s truly meant for sipping.
Now let’s talk food. Executive chef Raymond Alvarez and mixologist Juan Martinez didn’t hold anything back. This farm fresh, modern Mexican menu included epic dishes like seabass, filet mignon, carnitas tacos, and chicken mole rounded out by an exquisite dessert roster featuring, our favorite,the churro ice cream sandwich.
Between bumping into old friends, making some new ones, Toca’s amazing interior and lively scene, ultra premium tequilas, and farm fresh Mexican fare— let’s just say these guys know how to party.