| Booze |

Tequila and Enchilada Tasting at Sylvia's Enchilada Kitchen

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Sylvia's Enchilada Kitchen has invented a holiday I fully endorse: National Enchilada Week. In fact, given the multitude of types of enchiladas, I wouldn't object to a National Enchilada Month -- ah, a girl can dream.

In anticipation of this glorious event (May 9 - 14), Sylvia's hosted a tequila tasting and dinner that gave patrons a peek at some of the specialty enchiladas that will be on offer. Several local and national tequila vendors were on hand, including Cavalino, which was pouring a terrific reposado tequila. I don't usually think of tequila as a sipping spirit, but this reposado's wonderful bouquet made me want to linger over a small glass on a warm summer evening. As a follower of HBO's Entourage, I also got a kick out of trying some Aviόn tequilas, including a lovely silver variety with a slight taste of honey.

In addition to serving mini-shots of their tequila, Republic Tequila was proffering samples of some of their "spirit blends." Available exclusively at Central Market, these simple (four-ingredient) cocktail mixes come in several flavors. I was particularly fond of the Prickly Pear, a floral concoction that would pair wonderfully with shellfish, and the Jalapeno Lime, which combined citrus and pepper for a slightly tart kick.

More after the jump.

After we all had that warm and fuzzy feeling that comes with drinking some high-quality spirits, the other guests and I were introduced to the special menu designed for the upcoming enchilada celebration. The menu, which chef Sylvia Casares calls her "No Borders Road Trip," features two different Parillas of Enchiladas: The Tex or The Mex, each of which comprises four different signature enchiladas.

I ordered The Tex Parilla, my dining companion (and DD) chose The Mex, and both of us stole bites off each other's plates. Of The Tex, I particularly enjoyed the "Refugio" enchilada, stuffed with cheddar cheese and topped with a spicy chili gravy, and the "Laguna Madre," a crab enchilada absolutely dripping with rich seafood cream. Of The Mex, my easy favorite was the "Hidalgo," crammed with savory shredded pork and covered in an earthy red sauce and avocado slices.

When I return to Sylvia's for National Enchilada Week, I might just order both Parillas for myself as all eight enchilada varieties were almost too good to share. I will, however, limit myself to four tequilas.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.