Discover the Shared Legacy of Tequila and Mexican Cuisine

EXPLORE OUR GASTRONOMY DESTINATION
Michelin 2025 x Reserva De La Familia

Official Tequila Partner

Reserva de la Familia, the crown jewel of the Cuervo family, is now the Official Tequila Partner of the MICHELIN Guide U.S. Our shared mission is to champion the world-class craft and heritage of authentic Mexican gastronomy.

Reserva de la Familia and The MICHELIN Guide have collaborated to create “The Art of Mexican Cuisine,” a first-of-its-kind digital destination dedicated to championing high-end Mexican gastronomy.

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FEATURED RECIPES

From MICHELIN-Starred Restaurants

COCKTAIL

FRESA FRESCA

Reserva Platino, yellow chartreuse, strawberry shrub, lemon, and pineapple juice

By Patricio Rivero Rio, MICHELIN Exceptional Cocktails Award winner, Mexico, 2024

DISH:

CARNE ASADA WAGYU

with Cauliflower puree and Reserva Reposado Jus

By Chef Rodrigo Rivera Rio of MICHELIN-starred Restaurante Koli, Monterrey, MX

FEATURED RECIPES

  • FRESA FRESCA

    Ingredients:

    • 1 ¾ oz. Reserva de la Familia Platino
    • ¼ oz. Yellow Chartreuse
    • ½ oz. Strawberry Shrub
    • ½ oz. Fresh-Squeezed Pineapple Juice
    • ½ oz.  Fresh-Squeezed Lemon Juice
    • ¼ oz. Light Agave Syrup

    Method:

    Combine all ingredients in a cocktail shaker with ice. Shake well and strain into a chilled coupe. Garnish with fresh basil leaf.

  • DRY AGED WAGYU

    Ingredients:

    • 1 pc New York Wagyu
    • Cheesecloth
    • 500mL Aged Tequila

    Method:

    Dry-age the wagyu for 2 days, then wrap in cheesecloth and spray with aged tequila daily for 2 weeks.

  • CAULIFLOWER PUREE

    Ingredients:

    • 4pcs Cauliflower Puré
    • 500g Butter (500 g)
    • 6g Black Garlic

    Method:

    Blend the cauliflower, roast it in butter until soft and lightly caramelized, then blend with black garlic for 15 minutes at 80 °C.

  • Tequila jus

    Ingredients:

    • 2L Beef Stock
    • 200g Butter
    • 500g White Onion
    • 350mL Tequila

    Method:

    Sauté the onion in butter, add tequila and beef stock, reduce to 30%, blend, then boil again and reduce by another 30%.

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