By Annika Tomlin
When Gov. Doug Ducey issued an executive order requiring restaurants to provide takeout and delivery only, Tequila Corrido co-owners Sarah Foote and Holly Simon saw it as an opportunity to push their product.
So, the women teamed up with CRUjiente Tacos to make delivery possible.
“We’ve never been able to deliver alcohol before in any form, and now they’re able to deliver bottles, drinks, shots, you name it,” Simon says. “As long as it’s an enclosed container, it can be delivered.”
They needed to up the ante a bit, so they decided to deliver the two companies’ products in a 1971 VW bus named Selena. Delivery is available from 5 to 6:30 p.m. Tuesdays and Fridays and must be called in by 4 p.m. for same-day delivery.
On the menu are chips and salsa for $5; a 2-ounce shot of tequila for $10; a 16-ounce margarita for $30; or a bottle for $50.
“We’ve all seen memes about how it would be great to have the ice cream truck shotgun an adult tequila truck driving through the neighborhood,” Simon says. “We chose CRUjiente because we could do chips and salsa with them and make it fun.”
The partnership comes seven months after Foote returned to Arizona from Napa to acquire Tequila Corrido, which was founded by her uncle in 2008.
“I’ve worked here for many years in restaurants and I know I felt a really strong connection to Arizona,” Foote says. “I’ve actually moved away and moved back three times now. So, third time’s the charm.”
After she acquired that, CRUjiente was the first restaurant to serve the tequila. The name “Corrido” comes from the ballads that were sung by Mexicans after they returned home after smuggling tequila into the United States.
“If they made it back alive, they would sing these songs often around social injustice or really happy or sad times that invoke really positive warm feelings,” Foote says. “It was my uncle’s ode to the people before him who were smuggling tequila in illegally, and now he was doing it legally.”
The legend lives with every bottle and shot that is delivered.
Corrido’s tequila starts with its master distiller, Ana María Romero Mena, one of the only female master distillers in Mexico. She’s been in the industry for more than 30 years.
“She helped curate the laws for tequila,” Foote says. “She’s been a huge champion of tequila for a very long time, and super talented.”
Romero Mena is particular about the agaves and strands of yeast used during fermentation. She also hand-picks the barrels—the symphony barrels—from Napa to help age the tequila for its reposado and añejo.
“We roast our piñas a bit longer than normal, so you get some really amazing depth of flavor without adding any additives,” Foote says. “It is legal and widely practiced now to put in 1% outside sugars after the fermentation process. But we don’t do that. It’s a little bit more of a pure expression of tequila, but that also makes it harder.”
Simon’s favorite Corrido tequila is an unreleased, aged tequila that they hope to put out within the next year to year and a half. Foote and Simon love the Blanco tequila with a squeeze of some kind of citrus juice. The Blanco tequila is an unaged tequila that rests for 30 days after fermentation.
“We have so many amazing citrus trees lining the streets right now,” says Foote, whose products are available at Total Wine & More. “I take Blanco and I put one or two ice cubes in it, and I squeeze whatever citrus juice is available—blood oranges, oranges, limes or lemons.”
The partnership with CRUjiente is just as fruitful.
“We’re local and we’re really focused right now, especially on supporting the restaurants that have supported us,” Foote says. “We’re a fairly new company, and to be able to have an opportunity like this to present itself and to work with our supportive restaurants has been really nice for us.”