Copious amounts of wine tastings, whiskey comparisons, beer samplings, and now I can cross tequila tasting off the list. As part of a food and travel writers’ conference I attended earlier this year, we were treated to a tequila tasting at Taqueria Cañonita inside the Venetian Hotel in Las Vegas, Nevada.
I have to say, before I even got situated and ready to take photos, the first thing I spotted was…
Growing up in California and living a life deprived of quality avocados in Taiwan, the sight of guacamole always stops me in my tracks.
This was some awesome guacamole!
But, I digress…on to the important task of the day — learning about tequila!
I have to say, learning about tequila under the faux sky of the Canal Shoppes was a bit distracting and confusing as I’m sitting there envisioning my best Mexico memories, but hearing the serenade of gondeliers nearby.
Executive Chef, Reed Osterholt, put on a great demonstration for us, teaching us the nuances between Don Julio tequilas.
Blanco: Double distilled from the finest 10 year old 100% Blue Agave. Ultra smooth, rich and clean. Has crisp agave aromas blended with hints of fresh citrus on the nose, a lightly sweet flavor, and bits of pepper on the finish.
Reposado: The Reposado is double distilled and spends eight months in American white-oak barrels, giving it the beautiful golden amber color. Mellow lemon and citrus on the nose with hints of dark chocolate on the palate, and the finish has a touch of caramel apple.
Anejo: The Anejo is also double distilled and this time, aged in American white-oak barrels for around eighteen months. Definite citrus with notes of caramel on the nose, lots of rich, thick, honey sweetness on the palate, and the taste of honey lingers through to the finish.
And, after admiring the different qualities of the tequila, what’s the next best thing to do with it?
Flaming dishes of course!
Chef Osterholt began an impressive display of preparing one of Taqueria Cañonita’s signature dishes — Roasted Mussels & Shrimp Skillet with Tequila, Pasilla Oaxaca, and Mexican Chorizo.
Although our menu sampling was limited, I was rather impressed with Taqueria Cañonita. Its menu concept is pretty simple — to recreate the “soul food” dishes of Mexico City, with a New America ambiance.
The native Los Angeles girl in me would’ve bypassed a place like that when I was living in Las Vegas in favor of the cheap taqueria down the street. However, if you are looking for something more upscale with good quality and authentic food, I wouldn’t hesitate to recommend it.
And, truth be told…I am still craving that guacamole.
The Venetian Hotel and Resort (Located in the Canal Walk)
3377 Las Vegas Blvd, South
Las Vegas, NV
Telephone: (702) 414-3773
Lunch: 11:30 a.m. – 4:00 p.m. Daily
Dinner: 4:00 p.m. to 10:00 p.m. Sunday – Thursday; 4:00 p.m. to 11:00 p.m. Friday and Saturday
Reservations recommended, take-out available
Although I was a guest of The Venetian and Palazzo Resorts, all views and opinions are my own.