Tequila is one of the fastest growing industries within the past 30 years. Many people in the United States are just becoming aware of the wonderful taste that tequila can have. It is not just that terrible tequila shot that tastes like rubbing alcohol when you were a kid. Tequila has come a long way in taste and style. In fact, there is many a discriminating consumer out there that is willing to pay top dollar for good tequila. But, we knew that, as there are more and more companies out there bottling and distributing this Mexican delight.

Most people, when they buy seafood, have no idea what they are looking for. This usually leads to many mistakes in their purchase. To avoid mistakes when buying seafood by looking at each type of seafood and the characteristics that it should have when you purchase it. Whether the seafood is frozen or fresh, you should only buy high quality. Here are some tips to help you on your next shopping trip.

One of the most juicy and scrumptious seafoods in the markets today are Crabs. There are so many different types of crabs including whole crabs, crab legs, Alaskan crabs, stone crabs, and crab cakes. They can be prepared in soups, salads, or sandwiches. They can be enjoyed as crab cakes, crab fritters, in pasta and even steamed. No matter how you prepare it, crabs are a wonderful dish to prepare.

There is nothing like the taste of a good lobster. It has been long thought that lobster is one of those extravagant meals that you only get on special occasions. And no wonder by the time restaurants pay for them and put their mark up, you are close to paying 16 to 20 dollars a pound for them. This does not have to be the case any longer. You can get your lobsters at your local fish market for about 15 dollars a person and cook them at home.

For many, many centuries, oysters have been considered one of the greatest aphrodisiacs. In other words, they are said to increase one’s sexual desire upon consumption. In fact, it was rumored that Casanova

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There are many myths about tequila. This article will help dispell the myths and bring out the truth about tequila.

Tequila - a fine, complex liquor that is best when sipped slowly. Traditionally it is served warm in order to appreciate its wonderful flavor. Most tequilas are served in a "caballito", a 2oz glass made exclusively for this purpose. Blanco and Reposado can be served with "sangrita", a tomato and orange juice mix with salt and chile. Añejo is served in a snifter so that its aroma is fully appreciated. The tequila shot with lime and salt is made from Hollywood and few people drink it that way. Some people do put lime juice in the tequila or bite the lime before sipping it. It is a matter of taste. You should choose the right tequila for your cocktail and enjoy it.

Ah, the art of you can go back to the traditional method of drinking with salt, tequila,and lime, via the lick, sip consumption of a premium liquor. Who says that I have the right to tell you how you should drink your tequila. I must admit, I have tried the many different brands of Tequila. Whether you sip it, serve it with lime and salt add it to margarita mix, drink it room temperature or serve it chilled, Tequila is meant to be savored and enjoyed. If you want to really appreciate the full bouquet and body, try it at room temperature. Tequila is meant to be enjoyed neat. Taste it like a fine wine. It would be a shame to miss out on its full body, its aroma and its wonderful taste. Once you have appreciated its character and flavor, you can return to the salt, tequila, and lime – the lick, sip and bite- method

Real Tequila can only be produced in the Tequila Region of Mexico. As the brand ‘tequila’ is controlled by the Mexican government, it must comply with the strict Mexican government regulations. To make sure that tequila is genuine it has to be produced according to the strict standards. It also must bear the official standard, NOM (Norma Oficial Mexicana) and the Tequila Regulatory Council’s monogram (CRT) on the label. All Premium Tequila must be adorned with the ‘100% Agave’ marking on the label as well. Each approved tequila distiller gets its own NOM that ensures that the product complies with the official Denomination of Origin. Not all tequila is created equal and if your label does not contain this information, it is likely that you are not drinking tequila.

The history of tequila began with the Aztec people making a fermented beverage from the agave plant which they called octli (later and more popularly called pulque). This occurred long before the Spanish arrived in 1521. Then, in the 16th century when the Spaniards arrived in Mexico, the Conquistadors brought the process of distillation with them and the people of Tequila were quick to put it to good use. They knew that the blue agave plant contained sugars that could be fermented. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit . By fermenting and distilling the sweet sap of the blue agave plant, they produced liquor with a distinctive taste.

The process of finding the magic takes a long time. It all starts with a ripened blue agave plant. This ripening usually occurs 8 to 12 years after the seeds are planted. The leaves are then chopped away from the core of the plant by a tequila farmer, a ‘jimador’ who looks to see if the plant is ripe. This is a tedious process because if the plant is harvested too soon, there will not be enough sugars, too late and the sugars will have been used to form a once-in-a-lifetime stem called a ‘quiote’ which produces the seeds.

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