Tequila 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.
CHEF PAIRINGS
Gabriela Cámara, Contramar, Mexico City – Tuna tostada
Elena Reygadas, Rosetta, Mexico City – Kusshi oysters
Enrique Olvera, Pujol, Mexico City – Zarandeado-style grilled fish
Thomas Keller, The French Laundry – Bittersweet chocolate tart
Jiho Kim, The Modern, New York – Hazelnut-chocolate tart
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.