Tequila Ice Cream with Lime and Chilli

History & Origin

Tequila is perhaps the most internationally recognised Mexican product, originating from the Jalisco region and made from blue Weber agave. Its protected designation of origin defines the specific territory where it can be produced. Although tequila was born as a spirit, in recent decades Mexican chefs and ice cream makers have explored its culinary potential. Tequila ice cream is a creation of nueva cocina mexicana, a gastronomic movement that emerged in the 90s and early 2000s when chefs like Enrique Olvera and Roberto Ruiz began reinterpreting Mexican flavours with contemporary techniques. Converting tequila into ice cream is not mere whimsy but a genuine exploration of agave's flavours: the minerality, light smokiness, herbal and uniquely vegetal notes of the distillate. The combination with lime is natural given that the most traditional way to drink tequila is with salt and lime. The addition of fleur de sel and piquín chilli nods to the Mexican tradition of combining agave with salt and heat, as in the popular sangrita. The result is a sophisticated ice cream that surprises: creamy, fresh and characterful. Today it is served in high-end Mexican restaurants in Mexico City, Guadalajara and tourist cities as a standalone dessert or as part of a tasting menu.