One Tequila, Two Tequila

The culinary team at the soon-to-open Cactus Grille & Tequila Bar offers food and tequila pairings from its menu

With an innovative Tex-Mex menu and more than 100 artisan tequilas to choose from, it’s easy to feel overwhelmed at the new Cactus Grille & Tequila Bar in Palm Beach Gardens. For a first-time visitor, we’ve compiled a quick cheat sheet of the staff’s favorite food and tequila pairings. 

Paper wrapped salmon, Photo by Alissa Dragun
Photos by Alissa Dragun

Jay Cross, General Manager

The Dish: Paper-wrapped Scottish salmon with citrus-jicama salad, cilantro, and lemon vinaigrette

The Tequila: Clase Azul Tequila Ultra 

Behind the Pairing: “The tequila has great hints of sherry, vanilla, and caramel while still giving you that touch of lime. The mix of spice and citrus in the tequila marries beautifully with the flavors of the salmon.”

Chili Bowl, Photo Credit Alissa Dragun

Tyler Curran, Assistant General Manager

The Dish: Chili Bowl with beef and pork chili, Cactus cheese blend, pico de gallo, scallions, and sour cream

The Tequila: Sombra Reposado Mezcal 

Behind the Pairing: “This mezcal is aged in Bordeaux wine barrels—instead of the traditional bourbon barrels—that give the mezcal hints of smoke, vanilla, and blackberries. The combo really brings out the spice and meatiness in the chili.”

Chicken a la Pimientos. Photo Credit Alissa Dragun

Billy Rosenberg, Executive Chef

The Dish: Chicken a la Pimientos with chicken breast, toasted garlic, pickled chiles, lemon juice, Chablis, parsley butter, roasted potatoes, and wilted greens 

The Tequila: Don Julio Anejo

Behind the Pairing: “This dish has a toasted garlic and lemony flavor finished with warm spice from the chilis, [plus] the spinach. The Don Julio Anejo has similar notes of white pepper, honey, and toasty oak that enhance and complement the flavors of the dish.”

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