ID: 111

Quote #: Q-01-25255

Submission Date/Time: 2025-11-06 19:07:00

First Name: Debbie

Middle Name:

Last Name: Gomez

Company: Museum of South Texas History

Department:

Position: Development Officer

Work Phone: 9563836911

Mobile Phone: 9562195804

Email: dgomez@mosthistory.org

Event Name: Tequila Presentation Event

Event Address: Museum of South TexasHistory

Guests: 120

Event Date: 2025-12-04

Serve Time: 18:00:00

Service Type: Buffet Style - w/Facilitating staff

Menu Type: Cocktail/Appetizers

Food Preferences: Tapas o Appetizers to go with Tequila

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Additional Info: Suggested by Grok:

List 20 possible tapas or appetizers to go with a Tequila tasting and presentation

For a tequila tasting and presentation, tapas and appetizers should complement the spirit’s bold, agave-forward flavors—ranging from crisp blanco to rich añejo—while offering variety to suit a crowd.

Below is a curated list of 20 tapas-style appetizers, designed for bite-sized enjoyment (2–3 bites each), emphasizing fresh, vibrant ingredients with Mexican and Latin-inspired influences. These pair well with tequila’s citrusy, spicy, or earthy notes and are ideal for a 40-guest event, assuming 2–3 pieces per person per type. Each description includes flavor synergy with tequila and prep notes.
Tapas & Appetizers for Tequila Tasting

***** Mini Ceviche Tostadas

Description: Tiny corn tostadas topped with shrimp or white fish ceviche (lime-marinated with cilantro, red onion, and jalapeño).
Tequila Pairing: Brightens blanco tequila’s citrus notes.
Prep: Pre-marinate fish; assemble day-of to keep tostadas crisp.


***** Guacamole-Stuffed Cherry Tomatoes

Description: Halved cherry tomatoes filled with creamy avocado, lime, and a touch of chili.
Tequila Pairing: Creamy texture balances reposado’s oakiness.
Prep: Scoop tomatoes, pipe guac with a pastry bag.


***** Chipotle Chicken Skewers

Description: Bite-sized grilled chicken morsels with smoky chipotle glaze, skewered with pineapple.
Tequila Pairing: Sweet-spicy contrast enhances añejo’s caramel depth.
Prep: Marinate overnight; grill fresh.


***** Elote Bites

Description: Mini corn-on-the-cob rounds slathered with cotija cheese, chili powder, and lime mayo.
Tequila Pairing: Creamy-spicy notes echo blanco’s vibrancy.
Prep: Pre-cook corn; assemble warm.


***** Chorizo-Stuffed Dates

Description: Medjool dates wrapped in bacon, stuffed with spicy chorizo, baked until crispy.
Tequila Pairing: Sweet-savory richness complements reposado’s smoothness.
Prep: Stuff and wrap ahead; bake before serving.


***** Jalapeño Poppers

Description: Halved jalapeños filled with cream cheese and manchego, lightly breaded and fried.
Tequila Pairing: Spicy kick pairs with blanco’s clean finish.
Prep: Prep filling day before; fry fresh.


***** Mini Tacos al Pastor

Description: Soft corn tortillas (2”) with spit-roasted pork, pineapple, and cilantro-onion garnish.
Tequila Pairing: Sweet pork enhances añejo’s warmth.
Prep: Slow-cook pork; assemble on-site.


***** Avocado Fries

Description: Panko-crusted avocado wedges, fried crispy, served with lime-cilantro aioli.
Tequila Pairing: Creamy crunch suits reposado’s balance.
Prep: Bread ahead; fry just before.


***** Mango Habanero Shrimp Skewers

Description: Grilled shrimp with a mango-habanero glaze, skewered for easy bites.
Tequila Pairing: Sweet heat pops with blanco’s zest.
Prep: Marinate shrimp; grill fresh.


***** Queso Fundido Cups

Description: Phyllo cups filled with melted oaxaca cheese and chorizo, topped with pico de gallo.
Tequila Pairing: Rich cheese loves añejo’s depth.
Prep: Pre-bake cups; melt cheese day-of.


***** Cucumber-Mint Agua Fresca Shooters

Description: Chilled cucumber-mint puree shots with a chili-salt rim.
Tequila Pairing: Refreshing palate cleanser for all tequilas.
Prep: Blend and chill; rim glasses pre-event.


***** Mini Beef Empanadas

Description: Flaky pastry pockets with spiced ground beef and green olives.
Tequila Pairing: Savory spice complements reposado’s oak.
Prep: Freeze pre-made; bake fresh.


***** Watermelon-Jicama Bites

Description: Cubes of watermelon and jicama, dusted with tajín, speared with a mint leaf.
Tequila Pairing: Sweet-tangy crunch lifts blanco’s brightness.
Prep: Cut and assemble same day.


***** Pork Carnitas Sliders

Description: Tiny brioche buns with slow-braised pork, pickled red onion, and avocado crema.
Tequila Pairing: Rich pork pairs with añejo’s smoothness.
Prep: Braise pork ahead; assemble on-site.


***** Chili-Lime Roasted Nuts

Description: Mixed almonds and cashews tossed in chili powder and lime zest.
Tequila Pairing: Crunchy spice enhances blanco’s crispness.
Prep: Roast and season day before.


***** Mini Crab Tostadas

Description: Corn tostadas with lump crab, avocado, and serrano-lime crema.
Tequila Pairing: Delicate seafood vibes with blanco’s clarity.
Prep: Mix crab salad; assemble fresh.


***** Poblano Cheese Bites

Description: Roasted poblano and cheddar croquettes, served with tomatillo salsa.
Tequila Pairing: Mild heat complements reposado’s warmth.
Prep: Form croquettes ahead; fry fresh.


***** Tequila-Lime Fruit Skewers

Description: Melon, pineapple, and mango cubes lightly brushed with tequila-lime glaze.
Tequila Pairing: Fruity echo of blanco’s agave notes.
Prep: Skewer and glaze same day.


***** Smoked Salmon Canapés

Description: Cucumber rounds topped with smoked salmon, crema, and a dill sprig.
Tequila Pairing: Silky salmon pairs with reposado’s nuance.
Prep: Slice cukes; assemble day-of.


***** Churro Bites with Dulce de Leche

Description: Mini churros (1”) dusted with cinnamon sugar, served with a dulce de leche dip.
Tequila Pairing: Sweet finish complements añejo’s caramel notes.
Prep: Fry churros fresh; dip pre-made.



***** Serving Notes

Quantity: For 40 guests, plan ~80–120 total pieces (2–3 per guest, mixed types). Example: 4–6 types with 20 pieces each (1–2 trays per type, depending on size).
Presentation: Serve on tiered platters or slate boards for a festive, upscale look. Include small signs with pairing notes (e.g., “Try with Blanco!”).
Dietary Options: Most can be adapted (e.g., vegan ceviche with hearts of palm, gluten-free tostadas). Confirm guest needs.
Logistics: Pre-prep most components; final assembly/frying on-site ensures freshness.