Handlery Hotel Shows Off Its T&T Knowledge–Tequila & Tacos

By Sandi Masori 

SAN DIEGO – On a warm Sunday afternoon enthusiasts of Tequila and Tacos gathered at the Handlery Hotel for the first of an annual tasting event.  General manager and Jewish community member Albert Kreimerman said that they put the event together so they could engage with the community and showcase executive chef Miguel Diaz and some of their vendors.

They figured with San Diego being just a hop, skip and a jump from Mexico it would be a fun theme.  Previously they held a beerfest event in March, and they are planning a mother’s day bazaar/ high tea concept next May.

There were multiple tables of tequila vendors sampling their wares.  Tequila lovers would have trouble picking a favorite with all the options available.  Nate Gilles from San Diego Tequila Tours explained to us that in order for tequila to be called tequila it must be made in Jalisco, Mexico (there are four other Mexican states that are allowed to call their agave spirits tequila as well, but the majority is made in Jalisco.) It’s made from the agave plant, and similar to bourbon, the length of time that it’s in the barrel, and the type of wood used make a big difference in the color and taste. Tequila imported into the United States is not allowed to be higher than 40% alcohol. In Mexico though it can be up to 100%.

I’m not much of a drinker, and due to a bad night with tequila when I was an adolescent, I absolutely never drink tequila, but looking around the patio, I saw that those who did like tequila were really enjoying the abundant samples. Most tables offered four options: Blanco (unaged and characterized by a clear color), Reposado (aged 6 months and light amber in color), Anejo (aged 18 months and dark golden in color), and Christalino Anejo (also aged 18 months, but clear in color with light yellow highlights).

For me though, as a foodie, the highlight was the incredible tacos.  The tortillas were made from homemade masa and pressed in chef Diaz’ mother’s tortilla press, which has been in his family for many years.  They were amazing.

Elsewhere, they were grilling up chicken, carne asada, and carnitas.  I passed on the carnitas (little meats) because they were pork, but happily took the carne asada (marinated and grilled meat) and chicken.  Over to the side was a toppings bar, where you could garnish your tacos with salsa, guacamole and other traditional toppings.  Kreimerman said that it was really important to Diaz that they were authentic Mexican street tacos and not So Cal tacos.  I have to admit that I don’t know the difference between the two, but they were super yummy.  And my cousin Jessica who is from Puebla, Mexico gave them two thumbs up, so I know they must have been authentically good.

Your mouth is probably watering by now, so don’t worry, even though you missed the event, the tacos are available during happy hour at the bar and on the regular menu in the hotel restaurant.

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Sandi Masori is a food and theater reviewer for San Diego Jewish World