Before you venture out to “taste” Los Cabos, you should have the 101 on Mexican favorites. Let’s start with mescal (or mezcal), which keeps growing in popularity. Made from different varieties of the agave plant, it’s no longer thought of as tequila’s “cheaper” sister; and in fact, its demand has helped sprout new mescal bars and high-end brands throughout Mexico. The difference between the two? Tequila is made exclusively from the blue agave plant, while mescal can be prepared with different types of the plant. The famous “worms” you’ve seen in some bottles are actually often included in bottles of mescal, not tequila, and come from the agave plant itself.
You may know of the tequila kick that margaritas carry, but how about a sip of the real thing alone? Traditionally, tequila is categorized as blanco (aged up to 60 days), reposado (aged up to 12 months) or añejo (aged a minimum of 13 months), though in recent years the new category of extra añejo (extra aged, at least three years) has been added. Rather than “shooting” it, it’s best to sip it and taste it in full, straight or on the rocks. Many people enjoy their tequila with a side of sangrita, a spicy non-alcoholic drink; traditionalists point to a base of pomegranate juice with orange juice, hot sauce, pepper and lime, though fresh tomato juice is often used in place of the pomegranates. Whatever the ingredients, a good sangrita is delicious and adds not just a kick to the tequila experience but also a tiny break from the agave.
Then there is the beloved cerveza. Popular local brands include Pacífico, Tecate, Modelo (Especial, Negra Modelo, even Light), Dos Equis and many more. Microbreweries in Mexico are also producing some exciting types of beer of late. A twist on a straight-up cold one is a michelada: beer with hot sauce, Worcestershire sauce, soy sauce, salt and lime. Its name derives from “mi chela helada” or “my cold beer” (chela is slang for cerveza).
Finally, give one of Mexico’s wines a try — most come from the state of Baja California. You have a wide variety of options, from grappa to Nebbiolos and Cabernets. There’s also a growing trend of exciting blends, such as Sauvignon Blanc-Semillon and Tempranillo-Cabernet.
Click here for a quick list of bars and restaurants in Los Cabos to help you plan where to eat, dine, party and drink.
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Before you venture out to “taste” Los Cabos, you should have the 101 on Mexican favorites. Let’s start with mescal (or mezcal), which keeps growing in popularity. Made from different varieties of the agave plant, it’s no longer thought of as tequila’s “cheaper” sister; and in fact, its demand has helped sprout new mescal bars and high-end brands throughout Mexico. The difference between the two? Tequila is made exclusively from the blue agave plant, while mescal can be prepared with different types of the plant. The famous “worms” you’ve seen in some bottles are actually often included in bottles of mescal, not tequila, and come from the agave plant itself.
