Chef Enrique Olvera is a culinary genius known for his love of tacos and tequila, but not many are aware of his passion for tennis. The Michelin Star chef recently teamed up with Dobel, the official tequila of the US Open, to bring his iconic dishes to the prestigious tennis tournament. At the Dobel Tequila Club, located on the grounds of the US Open, Olvera’s Suadero Tacos and Shrimp Aguachile became a crowd favorite, especially when paired with Dobel’s signature cocktail, the Ace Paloma. The sales of this refreshing cocktail soared by 65% during the event, highlighting the growing popularity of Palomas among consumers nationwide.
Olvera’s partnership with Dobel showcases his admiration for the Cristalino category, a style of tequila that the brand pioneered in 2008. This aged yet clear spirit has become the fastest-growing sub-genre of tequila in the US, projected to represent 7% of all tequila sales by 2027. Olvera’s fondness for this innovative category is evident in his choice of cocktails at the US Open, where nearly all of his drinks featured Cristalino tequila. His collaboration with Dobel not only celebrates this unique spirit but also promotes its versatility and appeal to tequila enthusiasts.
In a candid interview, Olvera reflects on his love for tequila and its significance in his life. Growing up in a household where tequila was a staple during family gatherings, Olvera views this agave spirit as a convivial and family-oriented drink. While he appreciates incorporating tequila into culinary creations, he believes that the best way to enjoy it is before a meal, accompanied by a side of sangrita for a unique dining experience. Olvera emphasizes the importance of using high-quality tequila for pairing with food, debunking the myth that spirits with high alcohol content are not suitable for culinary matches.
Olvera praises Dobel tequila for its exceptional smoothness and versatility, making it a standout choice for both sipping and mixing in cocktails. Dobel’s ability to complement different dishes without overpowering the flavors allows it to shine in various culinary settings. According to Olvera, the key to pairing tequila-based cocktails with meals lies in simplicity, favoring straightforward concoctions like the Paloma for an enhanced dining experience. Whether enjoyed on its own or as part of a cocktail, Dobel tequila’s adaptability makes it a favorite among discerning drinkers and chefs alike.
Hailing from Mexico City, a hub of gastronomic innovation, Olvera draws inspiration from the city’s vibrant cocktail scene for his culinary concepts. With establishments like Ticuchi, an agave-driven bar featuring an extensive selection of tequilas, mezcals, and other agave-based spirits, Olvera celebrates Mexico’s rich cultural heritage and diverse influences in his cocktail program. Embracing the evolving fine-dining landscape in Mexico City, Olvera recognizes the impact of traditional influences and historical layers on the city’s dynamic culinary landscape.
Contrary to popular belief, Palomas are more prevalent in Mexico than Margaritas, reflecting the cultural nuances associated with each cocktail. Olvera explains that Margaritas are often associated with day-drinking, while Palomas are favored for evening outings or dining experiences. This observation underscores the evolving perception of Mexican food and drink in the US, signaling a growing appreciation for the diverse flavors and traditions of Mexican cuisine. As more Americans embrace Mexican-inspired beverages like the Paloma, the culinary landscape continues to evolve, creating new opportunities for culinary innovation and cultural exchange.