Once only a drink for bandoleros, tequila has made a name for itself beyond the Mexican border, most commonly in the form of a margarita.  Matador is home to more than 70 tequila labels, making it one of the largest tequila collections in the Pacific Northwest.  The dimly lit bar blurred the labels, but as we all do, I recognized the bottles.  The short and stocky Patron, the tall Corazon and the classic Hornitos were all there.  Also there were higher end tequilas, such as Don Julio Real, a smooth añejo that sells for a whopping $85 a shot.  Another finely aged añejo — and my personal favorite — is Don Julio 1942 at $24 a shot.  Cielo añejo, also found behind Matador’s bar, goes through an aging process of two to four years.  Its rich flavor soothes the throat, and if caught mixing it, you should be pummeled right off your barstool. 

After talking to some patrons, I realized that a majority of people believe that tequila is made from a cactus.  Actually, it’s distilled from the fermented juice of the Central American century plant agave tequilana.  As North America’s first distilled drink, the word tequila means, “the place for harvesting plants.”

The first licensed manufacturer of tequila was none other than Jose Antonio Cuervo in 1758, and the company remains the largest still.  Looking at all of the goods behind Matador’s bar I couldn’t help but wonder, “With all there is to choose from, why does Cuervo remain the most popular?”    

There are different factors to why some fire water is better than others.  The longer it’s aged the better.  The best tequilas are made of 100 percent blue agave.  Cuervo is a quality tequila at a good price.  There are three main types.  The young blancos are rougher.  The reposados are middle-aged and have a sharp, peppery taste, and the añejos are older, smoother, and worth every penny. 

Most people associate tequila with the infamous worm in the bottle.  Allow me, if you will, to set the record straight.  It was a mere marketing scheme in the 1940s, and although it’s still done some today, it has never been a Mexican tradition. 

Matador made me long for my college days and trips to Ensenada, smuggling tequila back across the border.  If only Matador had a small man named Carlos to pour it down your throat and shake your head while blowing a whistle.

Regardless of what your personal taste may be, Matador has a lil’ something for everyone.  Be sure to skip the margaritas and cocktails, order it straight and savor the flavor of liquid fire.  Even better, have an appetizer during one of Matador’s two happy hours.  The chicken tacos are awesome, and the prices are more than reasonable. 

Whether it’s for the tequila, the atmosphere, or the double happy hour, Matador is definitely worth checking out.  Still don’t know how I got home that night.  Toro, toro!

The Matador Restaurant & Tequila Bar

• 721 Pacific Ave.,  downtown Tacoma
• Open 4 p.m. to 2 a.m. Monday through Friday, 11 a.m. to 2 a.m. Saturday and Sunday.  Plans for a weekday lunch are in the works.
• For more information, call 253.627.7100.