Surprisingly Delicious Ways to Use Tequila as a Cooking Ingredient

Can You Cook with Tequila?

The distinct agave flavour of tequila introduces a subtle sweetness and earthiness, complementing both savoury and sweet recipes. You may be wondering which type of tequila is best for cooking, but the answer varies depending on your dish of choice. The bright vegetal flavour of a blanco tequila pairs perfectly with citrus-based dressings, whereas an aged tequila like reposado adds a woody, smoky finish to meat dishes.

Recipes That Use Tequila

In citrus vinaigrette. Give simple salad dressings a tequila twist by adding a splash of PATRÓN Silver to lime juice,  olive oil, lemon zest and salt/pepper to taste.

In gazpacho. A splash of PATRÓN Silver in this classic cold appetizer will enhance the acidity of the tomatoes.

In a beurre blanc sauce. In recipes that call for white wine, try using an aged tequila instead. It adds an extra woodiness that you can’t achieve otherwise.

In BBQ marinade. Alcohol heightens the aromas and enhances flavour since it is able to infuse the flavour compounds of the marinade (i.e. garlic, herbs, etc.) into the meat better. Try PATRÓN Reposado which has a woody, smoky finish.

In lime chicken. Combine tequila with fresh lime juice, olive oil, minced garlic, chopped cilantro and spices like cumin and chilli powder to make a chicken marinade. The tequila adds a slight sweetness and depth of flavour, while the acidity of the lime tenderises the chicken. You can also whip up a quick sauce by deglazing your pan with a splash of tequila, and adding extra lime juice, butter and some honey.

In grilled shrimp. Toss your  shrimp in a mixture of tequila, lime juice, olive oil, minced garlic, and chilli flakes. Let it soak for 15-20 minutes—any longer, and the acid may start to cook the shrimp. Grill it over high heat for just a few minutes per side. The tequila aids in caramelising the shrimp, adding a touch of smokiness.

In chocolate cake. Replace some or all of the liquid in your go-to chocolate cake recipe with an aged tequila. The vanilla and toffee notes of PATRÓN Añejo bring out the richness of the chocolate.

In key lime pie. Add a splash of PATRÓN Silver and a pinch of salt to turn this simple recipe into a margarita lover’s dream dessert.

Common Questions about Cooking with Alcohol

What exactly happens when you cook with tequila? Alcohol evaporates during cooking, leaving behind the unique flavours of tequila without the alcohol's potency. For recipes that don’t involve cooking with heat, like gazpacho, the alcohol’s potency will remain, so use tequila with caution.

A common misconception about cooking with tequila is that it can tenderise meat. Although it may help tenderise meat when paired with acids like lime juice, the true act of breaking down proteins is done by citrus. Tequila does, however, transform meat by bringing in unique, earthy agave flavours that complement spices and herbs.

By trying out different types of tequila and balancing their distinct notes with other ingredients, you can create dishes that are not only flavourful, but also bring the joy of experimentation into the kitchen. The next time you're cooking, consider reaching for a bottle of tequila—not just for your cocktail, but for your recipe as well.