Tequilas Restaurant

Queso Fundido

vegetarian option available. melted chihuahua cheese with or without chorizo and poblano peppers. served with four flour tortillas.

Ceviche De Pescado Y Camaron

fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.

Ostiones

a dish that pays tribute to my old school of carlos'n charlie's mexico. ostion diabla - oysters with bacon, ham, onion, garlic, tomato salsa and red wine. ostion madrazo - oysters with spinach, onion, cream, cheese and chile chipotle. ostion cardenas - oysters served with garlic butter, parsley and brandy.

Flautas De Pollo

flauta/flute. this light and delicious appetizer consists of two very light corn tortillas filled with chicken and covered with tomatillo sauce.

Empanadas

it literally means battered. empanadas del dia. today's empanadas. without a doubt the region of the gulf of mexico offers us literally thousands of dishes with a variety that will seduce even the most demanding palate. if is a region that was influenced by the magical journeys of the spaniards, dutch, britain and french in addition to the contributions of the gigantic and docile africa. a dignified and simple representative of this region is the empanada. tortillas de maiz. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.

Sopa De Tortilla

probably the most popular mexican soup. a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.

Crema Conde

a classic cream of black beans served with bacon, queso fresco, onion and croutons.

Ensalada Cesar

hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated. romaine tossed with anchovies, eggs and grated cheese.

Omelete De Chorizo

vegetarian option available. three egg omelette filled with potatoes and chorizo (mexican sausage).

Huevos Rancheros

vegetarian option available. two sunny side up eggs over a corn tortilla with a ranchera sause made of tomatoes, onions and serrano peppers, served with beans and rice.

Enchiladas Rojas

vegetarian option available. two enchiladas stuffed with chicken or cheese (your choice), covered with our traditional red sauce. this national pride is garnished with beans and rice and covered with chihuahua cheese.

Enchiladas Con Mole Poblano

vegetarian option available. two chicken or cheese enchiladas with our famous mole sauce.

Camarones Rellenos

from the pacific coast. restaurants in the states of nayarit, colima, sinaloa and sonoro offer this dish. shrimp stuffed with chihuahua cheese and wrapped with bacon. served on a bed of greens, mexican rice and vegetables.

Pescado Al Mango

a rare mixture of the fresh fish of the day, lightly breaded, grilled, stuffed with guacamole, seductively paired with a mango and ginger sauce.

Salsa Tequila's

we could not do without the dish where our best known spirit becomes playful. in this place, where the favorite son of the mexican soil, tequila, is venerated, fused with chile de arbol, a little butter, his majesty the garlic and choice the peaceful lime juice. you may select either

Mole Poblano

spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged-the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.

Sabana Invierno De Pollo

a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.

Pollo Maya

chicken in our yucateca sauce which includes achiote, orange and onion. served with refried beans and mexican rice.

Molcajete De Pollo

chicken breast served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.

Carne Asada A La Tampiquena

our chef selects a thin slice from lean steak. this in turn is seasoned and grilled. includes a tamal, guacamole, rice, refried beans and chicken taquito.

Molcajetes

your beef tenderloin served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.

Filete Grito

"grito" means shout. this dish brings out a cry of joy when tasted, confirming the high degree of culinary creativity that exists in mexico. the cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness in the lynching of the fabulous filet mignon, along with the chiles serranos. rice, guacamole and refried beans as garnish.

Chile Relleno

vegetarian option. cheese or picadillo prepared with onions, garlic, laurel and original spices stuffed inside a poblano pepper which is egg batter fried. presented in our traditional red sauce topped with fresh cream.

Queso Fundido

vegetarian option. melted chihuahua cheese with or without chorizo and poblano peppers. served with four flour tortillas.

Ceviche De Pescado Y Camaron

fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.

Ostiones

a dish that pays tribute to my old school of carlos'n charlie's mexico. ostion diabla - oysters with bacon, ham, onion, garlic, tomato salsa and red wine. ostion madrazo - oysters with spinach, onion, cream, cheese and chile chipotle. ostion cardenas - oysters served with garlic butter, parsley and brandy.

Ostiones Cancun

6 raw oysters served up in chipotle, tequila and olive oil, topped with diced avocado and sprinkled with cilantro.

Empanadas

it literally means battered. empanadas del dia. today's empanadas. without a doubt the region of the gulf of mexico offers us literally thousands of dishes with a variety that will seduce even the most demanding palate. if is a region that was influenced by the magical journeys of the spaniards, dutch, britain and french in addition to the contributions of the gigantic and docile africa. a dignified and simple representative of this region is the empanada. tortillas de maiz. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.

Queso De Mariscos

melted chihuahua cheese placed over a bed of crabmeat, lobster, shrimp, red and green bell peppers. served with four flour tortillas.

Ensalada Cesar

hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated.

Ensalada De Arugula

vegetarian option. a marriage of arugula, mango and pomegranate, topped with a dijon, arbol pepper and siembra azul blanco tequila vinaigrette.

Sopa De Tortilla

probably the most popular mexican soup. it is a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.

Crema Conde

a classic cream of black beans served with bacon, queso fresco, onion and croutons.

Camarones Rellenos

from the pacific coast. restaurants in the states of nayarit, colima, sinaloa and sonoro offer this dish. shrimp stuffed with chihuahua cheese and wrapped with bacon. served on a bed of greens, mexican rice and vegetables.

Pescado Al Mango

a rare mixture of the fresh fish of the day, lightly breaded, grilled, stuffed with guacamole, seductively paired with a mango and ginger sauce.

Salsa Tequila's

we could not do without the dish where our best known spirit becomes playful. in this place, where the favorite son of the mexican soil, tequila, is venerated, fused with chile de arbol, a little butter, his majesty the garlic choice and the peaceful lime juice. you may select either

Enchiladas Playa

vegetarian option available. flour tortillas stuffed with crabmeat and shrimp, served with sauces made of creamy poblano and chipotle peppers.

Mole Poblano

spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.

Sabana Invierno De Pollo

a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.

Molcajete De Pollo

chicken breast served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by a corn tortilla to make your own taco. served with guacamole, beans and rice.

Carne Aguacate

this dish originated in michoacan, a picturesque region known for its colorful handcrafts, lakes, mountains, religious festivals and the best avocados grown in mexico. (avocado is one the best known contributions of mexico to the world.) the chef selects the finest cuts of the meats. tequila's has established a reputation for the superb. stuffed with mushrooms, tomato and epazote (an herb). finally, it is covered with a light creamy sauce made with avocado and cilantro.

Carne Asada A La Tampiquena

our chef selects a thin slice from lean steak. this in turn is seasoned and grilled. includes a tamal, guacamole, rice, refried beans and chicken tquito.

Chiles Rellenos

vegetarian option available. cheese or picadillo prepared with onions, garlic, laurel and original spices stuffed inside poblano peppers which are egg batter fried. presented in our traditional red sauce topped with fresh cream.

Filete Grito

"grito" means shout. this dish brings out a cry of joy when tasted, confirming the high degree of culinary creativity that exists in mexico. the cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness in the lynching of the fabulous filet mignon, along with the chiles serranos. rice, guacamole and refried beans as garnish.

Molcajetes

your beef tenderloin served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.

Cochinita Pibil

fresh tender pork marinated in achiote, citrus and mexican herbs, baked and served on a banana leaf, accompanied by fried plantains rice and refried beans.

Taquitos De Pollo

flauta/flute. this light and delicious appetizer consists of very light corn tortillas filled with chicken and topped with our traditional red sauce, fresh cream and sprinkled with cheese.

Empanadas

it literally means battered. empanadas del dia. today's empanadas. without a doubt the region of the gulf of mexico offers us literally thousands of dishes with a variety that will seduce even the most demanding palate. if is a region that was influenced by the magical journeys of the spaniards, dutch, britain and french in addition to the contributions of the gigantic and docile africa. a dignified and simple representative of this region is the empanada. tortillas de maiz. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.

Ceviche De Pescado Y Camaron

fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.

Nachos Obligatorios

vegetarian option available. "la frontera" (mexican border) has become an illusion. the real frontera is a third country which extends 100 miles into the us and 100 miles into mexico. its citizens are the mexican-americans. odd as it may seem, the "nacho" is the perfect representative of this area. it denounces its traditional origin yet retains it. simultaneously, it is drawn towards its destiny yet does not embrace it. corn tortilla chips, refried beans, tenderloin beef strips and chihuahua cheese.

Sopa De Tortilla

probably the most popular mexican soup. a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.

Crema Conde

a classic cream of black beans served with bacon, queso fresco, onion and croutons.

Ensalada Cesar

hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated. romaine tossed with anchovies, eggs and grated cheese.

Enchiladas Rojas

vegetarian option. two enchiladas stuffed with chicken or cheese (your choice), covered with our traditional red sauce. this national pride is garnished with beans and rice and covered with chihuahua cheese.

Enchiladas Con Mole Poblano

vegetarian option. two chicken or cheese enchiladas with our famous mole sauce.

Mole Poblano

spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.

Sabana Invierno De Pollo

a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.

Sabana Invierno De Carne

another dish that reminds me of all my friends and co-workers at carlos'n charlie's in mexico. beef filet pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.

Enchiladas Playa

flour tortillas are rolled and stuffed with lobster, crabmeat and shrimp, topped with melted chihuahua cheese, served with poblano and chipotle sauce.

Cochinita Pibil

fresh tender pork marinated in achiote, citrus and mexican herbs, baked and served on a banana leaf, accompanied by fried plantains rice and refried beans.

Sangria

Bottled Beer

Margarita

Draft Beer

Alma Blanca

siembra azul blanco tequila infused with habanero, muddled corn, pineapple and st. herb.

Deseo

siembra azul blanco, basil, granny smith apple juice plus moet and chandon champagne.

Future Traditions

siembra azul añejo, benedictine, combier, lemon juice and peach bitters.

Coming Up Roses

bacardi razz, rose petals, moet and chandon champagne and fresh lime juice.

Winter’s Warmth

woodford reserve bourbon, all spice liquor, hibiscus syrup and fresh grapefruit juice.

South Of The Rio

leblon cachaça infused with jalapeño, cucumber juice, agave nectar and fresh lime juice.

Roses Margarita

siembra azul blanco infused with rose petals, fresh lime juice st. germain and rose petals.

Premium Margarita

siembra azul blanco, combier, agave nectar fresh lime juice and rimmed with cactus salt.

Centuria Margarita

don julio super añejo 1942, grand marnier cent cinquantenaire, agave nectar and fresh lime juice.

Margarita De Champagne

siembra azul blanco, combier, champagne, fresh lime, orange juice, agave nectar, and rimmed with worm salt.

Brent Celek's

siembra azul blanco, veev, fresh lime, licor 43 and agave nectar.

Margarita Diablo

siembra azul reposado, crème de cassis, lime, orange juice, ginger syrup and canela salt.

Chivas Sour

siembra azul reposado tequila, orange marmalade, fresh lemon juice and egg white.

Cerveza Especial

siembra azul blanco infused with jalapeño, crema de mezcal, cane syrup, beer and fresh lime.

Oaxaca Old Fashion

siembra azul reposado tequila, del maguey mezcal, agave nectar and angostura bitters.

Short Rib

siembra azul blanco infused with jalapeño, fresh ime juice and pomegranate molasses.

Del Arbol

siembra azul blanco, mezcal vida, fuji apple juice, ginger, cinnamon bark syrup and lemon juice.

Jalisco Swizzle

siembra azul blanco, del maguey mezcal, fresh lime juice, angostura bitters and mint.

Dia De Verde

siembra azul blanco infused with jalapeño, yellow chartreuse, lime, cucumber and mint.

Locust Street Swizzle

siembra azul blanco infused with raspberry nectar tea, homemade ginger syrup and fresh lime.

Mojito Verde

siembra azul blanco, cucmber juice, basil leaves, st. germain, agave nectar and lime juice.

Piña Francesa

siembra azul reposado, chartreuse, pineapple, agave nectar, lime juice and mint.

Chiapaneco

siembra azul reposado, sweet vermouth, port agave nectar, fresh lemon and orange bitters.

Veraniego

siembra azul reposado, veev, champagne, agave nectar, fresh lemon and apple juice.

Vida Margarita

vida mezcal, agave nectar and fresh lime juice, rimmed with cactus salt.

Maya

siembra azul reposado, xtabentun, apple juice, cinnamon bark, fresh lime and peychaud bitters.

Mexipolitan

siembra azul blanco tequila, pomegranate juice, cointreau, pineapple juice and fresh lime juice.

Blue Mint

siembra azul blanco, cucumber juice, simple syrup, fresh lime juice and mint leaves.

Los Nahuales Joven

Los Nahuales Reposado

Ilegal Blanco

Ilegal Reposado

Ilegal Añejo

Fidencio Joven

Fidencio Clasico

Vida Del Maguey

San Luis Del Rios Del Maguey

Santo Domingo Albarradas Del Mague

Crema De Mezcal Del Maguey

Chichicapa Del Maguey

Minero Del Maguey

Agave Azul Del Maguey

Espadin Especial Del Maguey

Tobalá Del Maguey

Arroqueño Del Maguey

Pechuga Del Maguey

El Buho

Wahaka Espadin Joven

Wahaka Madre-cuishe

Corazón Blanco - Nom. 1440 (arandas)

Corazón Reposado - Nom. 1440 (arandas)

Corazón Añejo - Nom. 1440 (arandas)

Pueblo Viejo Blanco - Nom. 1103 (tepatitlán)

Pueblo Viejo Reposado - Nom. 1103 (tepatitlán)

Pueblo Viejo Añejo - Nom. 1103 (tepatitlán)

Siembra Azul Blanco - Nom. 1414 (arandas)

Siembra Azul Reposado - Nom. 1414 (arandas)

Siembra Azul Añejo - Nom. 1414 (arandas)

Tequila Ocho Blanco - Nom. 1474 (arandas)

Tequila Ocho Reposado - Nom. 1474 (arandas)

Tequila Ocho Extra Añejo - Nom. 1474 (arandas)

Siete Leguas Blanco - Nom. 1120 (atotonilco)

Siete Leguas Reposado - Nom. 1120 (atotonilco)

Siete Leguas Añejo - Nom. 1120 (atotonilco)

Camarena Blanco - Nom. 1456 (arandas)

Camarena Reposado - Nom. 1456 (arandas)

Dulce Vida (100 Proof) - Nom. 1443 (san Ignacio Cerro Gordo)

Leyenda Del Milagro Silver - Nom. 1420 (tepatitlán)

Leyenda Del Milagro Reposado - Nom. 1420 (tepatitlán)

Leyenda Del Milagro Añejo - Nom. 1420 (tepatitlán)

Milagro Select Barrel Blanco - Nom. 1420 (tepatitlán)

Milagro Select Barrel Reposado - Nom. 1420 (tepatitlán)

Milagro Select Barrel Añejo - Nom. 1420 (tepatitlán)

Milagro Romance - Nom. 1420 (tepatitlán)

Don Julio Blanco - Nom. 1449 (atotonilco)

Don Julio Reposado - Nom. 1449 (atotonilco)

Don Julio Añejo - Nom. 1449 (atotonilco)

Don Julio Añejo 1942 - Nom. 1449 (atotonilco)

Don Julio Añejo Real - Nom. 1449 (atotonilco)

Cabo Wabo Blanco - Nom. 1440 (arandas)

Cabo Wabo Reposado - Nom. 1440 (arandas)

Cabo Wabo Añejo - Nom. 1440 (arandas)

Cazadores Blanco - Nom. 1487 (arandas)

Cazadores Reposado - Nom. 1487 (arandas)

Cazadores Añejo - Nom. 1487 (arandas)

Corzo Blanco - Nom. 1487 (arandas)

Casamigos Blanco - Nom. 1416 (jesus Maria)

Casamigos Reposado - Nom. 1416 (jesus Maria)

Calle 23 Blanco - Nom. 1529 (arandas)

Calle 23 Reposado - Nom. 1529 (arandas)

Calle 23 Añejo - Nom. 1529 (arandas)

El Tesoro De Don Felipe Platinum - Nom. 1139 (arandas)

El Tesoro De Don Felipe Reposado - Nom. 1139 (arandas)

El Tesoro De Don Felipe Añejo - Nom. 1139 (arandas)

Paradiso Añejo - Nom. 1139 (arandas)

El Tesoro Original Blanco - Nom. 1139 (arandas)

El Tesoro Original Añejo - Nom. 1139 (arandas)

Partida Blanco - Nom. 1454 (amatitán)

Partida Reposado - Nom. 1454 (amatitán)

Partida Añejo - Nom. 1454 (amatitán)

Partida Elegante, Extra Añejo - Nom. 1454 (amatitán)

El Gran Jubileo Blanco - Nom. 1445 (tequila)

El Gran Jubileo Reposado - Nom. 1445 (tequila)

El Gran Jubileo Añejo - Nom. 1445 (tequila)

El Mayor Blanco - Nom. 1143 (guadalajara)

El Mayor Reposado - Nom. 1143 (guadalajara)

Casa Noble Cristal - Nom. 1137 (tequila)

Casa Noble Reposado - Nom. 1137 (tequila)

Casa Noble Añejo - Nom. 1137 (tequila)

Herradura Blanco - Nom. 1119 (amatitán)

Herradura Reposado - Nom. 1119 (amatitán)

Herradura Añejo - Nom. 1119 (amatitán)

El Jimador Blanco - Nom. 1119 (amatitán)

El Jimador Reposado - Nom. 1119 (amatitán)

El Jimador Añejo - Nom. 1119 (amatitán)

Selección Suprema - Nom. 1119 (amatitán)

Casa Dragones - Nom. 1489 (tequila)

Ixa Organic Silver - Nom. 1549 (arenal)

Fortaleza Blanco - Nom. 1493 (tequila)

Fortaleza Reposado - Nom. 1493 (tequila)

Fortaleza Añejo - Nom. 1493 (tequila)

Tres Agaves Blanco - Nom. 1109 (amatitán)

Tres Agaves Reposado - Nom. 1109 (amatitán)

Tres Agaves Añejo - Nom. 1109 (amatitán)

Azuñia Blanco - Nom. 1503 (amatitán)

Azuñia Reposado - Nom. 1503 (amatitán)

Dos Armadillos Blanco - Nom. 1558 (mazamitla)

Dos Armadillos Reposado - Nom. 1558 (mazamitla)

Dos Armadillos Añejo - Nom. 1558 (mazamitla)

Tres Mujeres Blanco - Nom. 1466 (amatitán)

Tres Mujeres Anfora Reposado - Nom. 1466 (amatitán)

Sol Dios Blanco - Nom. 1472 (tequila)

Corralejo Blanco - Nom. 1368 (penjamo)

Corralejo Reposado - Nom. 1368 (penjamo)

Corralejo Triple Distilled - Nom. 1368 (penjamo)

Corralejo Añejo - Nom. 1368 (penjamo)

Chinaco Blanco - Nom. 1127 (gonzález)

Chinaco Reposado - Nom. 1127 (gonzález)

Chinaco Añejo - Nom. 1127 (gonzález)

Red Newt Cellars, Reisling,

Sonoma-cutrer, Russian River Valley, U.s. 2010

Buena Vista, Chardonnay, Carneros, U.s. 2008

André Lurton, Cháteau Bonnet Blanc, Bordeaux, France 2010

Gros Plant Du Pays Nantais, Sur Lie, Loire Valley, France 2009

Chinon, Cháteau De Ligré, Loire Valley, France 2010

Cape Roca, Vinho Verde, Loureiro/arinto, Minho, Portugal 2010

Las Brisas, Sauvignon Blanc, Rueda, Spain 2010

Marqués De Riscal, Verdejo, Rueda, Spain 2009

The Spanish Quarter, Chardonnay/albariño, Spain 2010

Valtea, Albariño, Rias Baixas, Spain 2010

Sottano, Chardonnay, Mendoza, Argentina 2011

Canoas, Torrontes, San Juan, Argentina 2010

Napa Cellars, Pinot Noir, Solo, Napa, United States 2008

Robert Mondavi, Cabernet Sauvignon, Napa, United States 2009

Joseph Carr, Merlot, Napa, United States 2009

Magnificat, Franciscan, Meritage, Napa, United States 2006

Casillero Del Diablo, Merlot, Casablanca Valley, Chile 2011

Tabali, Reserva, Syrah, Limari, Chile 2010

Terra Noble, Carmeniere, Gran Reserva, Maule, Chile 2009

Apaltagua, Gran Reserva, Carmeniere, Colchagua, Chile 2009

Carmen, Gran Reserva, Carmeniere, Colchagua, Chile 2009

Apaltagua, Gran Reserva, Cabernet, Colchagua, Chile 2007

Terrunyo, Carmenere, Cachapoal, Chile 2006

Almaviva, Rothschild And Concha Y Toro, Maipú, Chile 2007

Casa De La Ermita, Crianza, Jumilla, Spain 2003

Castillo Rocio, Tempranillo/bobal Reserva, Utiel-requena, Spain 2004

Viña Temprana, Garnacha, Fuendejalón, Spain 2010

Marqués De Cáceres, Crianza, Rioja, Spain 2008

Marqués De Riscal, Reserva, Rioja, Spain 2006

Aragus, Organic Wine, Fuendejalón, Spain 2010

Monte Pinadillo, Crianza, Tempranillo, Rioja, Spain 2010

Bouza, Tempranillo, Montevideo, Uruguay, 2007

Vidigal, Vinho Tinto, Lisboa, Portugal 2008

La Vielle Femme, Cotes-du-ventoux, Rhone, France 2010

Cháteau Du Petit Thouars, Cabernet Franc, Loire, France 2009

Cháteau Mouton Rothschild, Pauillac Bordeaux, France 2001

Cháteau Lafite, Rothschild, Pauillac, Bordeaux, France 2004

Cháteau Mouton Rothschild, Pauillac, Bordeaux, France 1994

Parados, Malbec, Mendoza, Argentina 2011

Los Perdices, Syrah, Mendoza, Argentina 2009

Nemesio, Cabernet Sauvignon, Patagonia, Argentina 2009

Nemesio, Pinot Noir, Patagonia, Argentina 2010

Imperial, Moet And Chandon

Vueve Cliquot, Yellow Label

Cuvée Dom Perignon, 1992