Page 138 - WINE DINE AND TRAVEL EATING IBERIA

tors and a broad-brimmed hat wielded a sharp hoe,
cuttingawaythickcactuspadstoreachthejuicypiña
at the center of the enormous plant. My fellow on-
lookersplantedbabyagavesbeneathbillowingwhite
clouds to replenish the harvest. A tour of the Sauza
tequila distillery and bottling plant followed as we
learned about the aging process while sampling Tres
Generaciones, a personal favorite.
I've experienced several tastings, but there was
something special about sipping fine tequila at its
JaliscooriginsinthesmalltownofTequila.TheSauza
family began bottling tequila in this region in 1873
and was the first brand to export the liquor to the
United States. Their modern plant sits right in the
small town, across the street from a handsome ha-
cienda where we lunched on chamorro (pork shank
in a red sauce) and chilled tequila cocktails. I sipped
tequila in a smoky cocktail at some of the city's finest
restaurants—and enjoyed a local craft beer at my ho-
tel. A bottle of Tres Generaciones accompanied me
home.

Architecture

I devoted one morning to Jalisco-born Luis Bar-
ragán, who set the tone for contemporary coastal
and urban Mexican architecture in the 20th Century.
I'm familiar with his Casa Luís Barragán museum (a
UNESCO World Heritage site in Mexico City), which

A visitor plants an agave in Tequila, where
the elixir appears in spicy cocktails.

138 WINE DINE & TRAVEL MAGAZINE 2020