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While we love Café Iguana for its deliciously satisfying Mexican fare and unforgettably smooth margaritas, it is a lesser known fact that the restaurant has one of Asia’s largest collection of 100% blue agave tequila. It currently has over 100 different labels, most of which are not available elsewhere in Singapore.

Contrary to the popular belief that tequila should be taken salt-shot-lime, quality tequilas are best when sipped. As with whisky, terroir, length of ageing and the type of oak used for the ageing process bring out different, nuanced flavours in tequila. Served in esteemed Riedel barware here, tequilas are further enhanced by the look and taste.

Café Iguana’s experts offer their recommendations on tequila and food pairing:

Dish: Camarones al Diablo
Tequila: Herradura’s Hacienda del Cristero Blanco
Blancos are aged for a maximum of 30 days and offer the purest expression of tequila’s defining blue agave flavour distilled into a colorless liquid. This particular flavour, a rich and complex expression of the agave fruit, complements the fresh seafood in the Camarones al Diablo wonderfully. The spiciness of the prawns sautéed with habanero chile ensures that the dish can still hold its own vis-à-vis the tequila’s intense flavour.

Dish: Half Chicken Tequila Grill
Tequila: Partida Reposado
Although relatively new, Partida has garnered a huge fan base for its brand of tequila which blends traditional tequila techniques and state-of-the-art technology. The golden Partida Reposado, aged 6 months in French Canadian oak, imparts luscious notes of vanilla, hazelnut and almond and follows with a deep rich finish. Combined with the mellowness that is characteristic of a reposado, these aromatic notes serve to enhance the chicken dish and match the smokiness of the spicy tequila glaze.