Instructions: Probably Mexicos most famous export, tequila is produced in only two designated regions in the country, one near the town of Tequila, the other near Tepatitlan. Tequila is distilled from the sap of the mature blue agave plant also called the century plant. There are other varieties of agave, from which mezcal is produced, but by Mexican law, only blue agave can be used for tequila. Mexican law also dictates that tequila must contain 51% blue agave, with the remainder coming from cane or other sugars. Tequila made from 100% blue agave requires government inspection to certify it authenticity.

White tequila is ready for export immediately after distillation, requiring no aging. Gold tequila is usually aged in white oak casks for 2 to 4 years, although Mexican regulations do not stipulate a minimum aging period. Tequila anejo, however, must be aged at least 1 year.

Tequilas popularity has exploded in the last few years and the Margarita is, without question, the most popular way tequila is consumed. Fueled by Americans ever-growing taste for Mexican and southwestern cuisine, the Margarita is the specialty drink most often ordered in bars and restaurants across the country. Plain, salted, or sugared, straight up, on the rocks, or frozen, Margaritas are now made in a mind-boggling array of flavors and colors.

Margaritas are also the third most popular drink consumed at home. El Toro Tequila, topped by a distinctive red sombrero cap, is available in both white and gold versions to use in any Margarita recipe. Though the drink is simple to make, many consumers enjoy the convenience of already prepared Margaritas for home consumption. Chi-Chis Margaritas, with tequila already in it, requires only blending with ice to make a refreshing frosty drink.

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