Tequila FOOD pairings

Thoughtfully matched with cuisine, Casa Dragones tequilas find harmony at the table with pairings that reveal new layers of flavor—celebrated by some of the world’s most acclaimed chefs.

CASA DRAGONES JOVEN

A master blend of silver and extra-aged tequila. Its silky body and subtle floral notes make it an elegant choice for pairing—refined enough for seafood, balanced enough for dessert.

Ideal With

Caviar with crème fraîche and blini, raw fish, roasted root vegetables, oysters, and delicate desserts.

Drinks on a mirrored tray with glasses and Casa Dragones Tequila Joven

Casa Dragones Tequila Reposado next to a glass and a slice of cheesecake on a plate.

Casa Dragones Reposado Mizunara

A sipping tequila aged in rare Japanese oak. Soft and aromatic, with layered spice and a rounded finish that complements tropical fruit and creamy textures.

Ideal With

Grilled white meats, soft cheeses, stone fruits, tropical desserts, and anything touched by miso or soy.

CHEF PAIRING

Gabriela Cámara, Contramar, Mexico City – Mango-topped cheesecake. A vibrant pairing that lifts the Reposado’s creamy, wood-aged character.

Casa Dragones Añejo Barrel Blend

A bold and structured expression aged in new French and American oak. Notes of macadamia, fig, and spice make it a natural match for charred, savory, or umami-rich dishes.

Ideal With

Grilled steaks, mole negro, roasted vegetables, aged cheeses, or dark chocolate.

Chef Pairing

Daniel Soto-Innes, Rubra, Punta Mita – Caramelo de chocolate de Tabasco — Tabasco chocolate caramel, shaped like a huanacaxtle seed and filled with buttermilk caramel. A perfect complement to Añejo’s notes of roasted agave, oak, and spice.