"a $100 Margarita made from Patron Platinum Tequila"Diego Present's Mexico's Gift From the Gods5/15/2006 No other spirit conjures up as many legends or rituals as tequila. According to mythology, the agave plant was the incarnation of the goddess Mayahuel, also known as the goddess of alcohol.
From spreading it on crops for good fortune to honoring deceased relatives by sprinkling it on graves, tequila always has been more than a simple drink in Mexican culture.
Fast forward to the year 2004 and this celebrated spirit is still building on its legend. Diego, MGM Grand’s new Mexican restaurant, is serious about tequila. Tequila Master Julio Bermejo, the only American granted this prestigious title by the Mexican Government, oversees Diego’s impressive collection. Bermejo has dedicated himself to changing existing perceptions of tequila. “Tequila is much more than a college frat party favorite,” said Bermejo. “Tequila does not come from a cactus plant nor has there ever been a worm in the bottom of a bottle of Mexican tequila.”
Tequila is made from distilled sap from the hearts of the agave plant, a close relative of the lily. This noble plant takes at least seven years to mature before it can be used to create this thousand year old spirit. While there are more than 200 types of agave, blue agave is the only species allowed for tequila production.
Traditionally tequilas were produced from 100% blue agave but current regulations require only 51% agave for the spirit to be labeled tequila. Bermejo’s dedication to the tradition of tequila is evident in the program he has established for Diego. Only 100% blue agave is served at Diego, creating one of the most unique Mexican restaurants on the strip.
Of the 103 distilleries in Mexico, Diego has representation from more than 40. The 75-bottle collection includes rare tequilas collected by Bermejo during 15 years of distillery exploration throughout Mexico. The menu, organized by region, includes bottles that are not available anywhere else in the United States. For example, the Regional Gran Reserva Añejo was harvested from 1984 agave and then aged in oak for 10 years. In addition, Diego offers tequilas no longer in production such as Porfidio Barrique Anejo from Puerto Vallarta. Tequila flights are available for those aficionados interested in experiencing an entire region, preparation or particular producer at prices ranging from $18 to a never before seen $600.
If guests prefer to mix it up, there is a wide array of innovative cocktails at Diego made from only the highest-quality tequila and freshest ingredients. In addition to their top-notch margaritas that include
a $100 Margarita made from Patron Platinum Tequila, Diego serves up specialty drinks such as the Watermelon Cooler, a blend of El Tesoro Silver Tequila, fresh watermelon juice and fresh sour mix and the Bloody Maria, Gran Centernario Silver Tequila mixed with house made Bloody Mary mix and fresh lemon. For those who desire a drink with a twist, Helado de Nieves (margarita Popsicles) and Raspadillos (fruit sorbet tequila shooters) are guaranteed to tantalize the taste buds.
Diego aims to change the way guests think about Mexican food and with Julio Bermejo at the helm, Diego will certainly change the way guests think about tequila. Served up or on the rocks, frozen or with salt, tequila reigns supreme at Diego.
