Tequila Dinner At The Ritz In Key Biscayne

Master Tequilier, Heriberto Oviedo of Ritz-Carlton Key Biscayne and Herradura hosted a Tequila Dinner at the casual oceanfront restaurant Cantina Beach as part of the celebration of the 15th Year Anniversary of the property. Photos by Jipsy

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Master Tequilier, Heriberto Oviedo of Ritz-Carlton Key Biscayne recently traveled to the beautiful Herradura distillery in Jalisco, Mexico in search of the perfect reposado tequila. Photo by Jipsy
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Annie Potasznik
The tequila he choose was double barrel and aged for 11 months in a white oak American barrel, then the tequila was removed from that barrel to a new white oak American barrel that was toasted inside and aged for an extra month. Photo by Jipsy
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Then it’s removed and exclusively bottled, hand written for The Ritz-Carlton Key Biscayne and delivered to the property. There were 250 bottles created from Heriberto’s selected barrel. Photo by Jipsy
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The four course meal was paired Herradura and began as the sunset at the oceanfront restaurant. Photo by Jipsy
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NBCWashington.com
The Tequila Dinner was part of the 15 Days Of Celebration of the 15th Year Anniversary of the Ritz-Carlton Key Biscayne property this month. Photo by Jipsy
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NBCWashington.com
To start, the deliciously light Tiradito De Atun. A yellowfin tuna prepared with baby arugula, roasted cherry tomato, toasted pepita, orange segment, Guajillo Oil, and Herradura Lime Reduction. Photo by Jipsy
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The restaurant is open Sunday - Thursday: 11am to 9pm and Friday and Saturday: 11am to 10pm. Photo by Jipsy
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NBCWashington.com
The Flautitas Ahumadas De Pato Confritado is a duck confit, prepared in Morita Chili Oil, crip tortillas with an apple and Jicama salsa and sweet corn sauce. Photo by Jipsy
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Carissa DiMargo, NBCWashington.com
At the Tequila Dinner hosted by Master Tequilier, Heriberto Oviedo of Ritz-Carlton Key Biscayne and Herradura. Photo by Jipsy
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This casual, oceanfront restaurant features the best of regional Coastal Mexican cuisine and South Florida’s largest tequila collection in a beautiful al fresco setting. Photo by Jipsy
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Heriberto Oviedo introduces Chef Cesar De Leon Torres of The Ritz-Carlton Key Biscayne who prepared the four course meal for the evening. Photo by Jipsy
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Mar Y Tierra was a perfect entrée to go with Herradura Anejo. The grilled lobster and beef tenderloin was served with charred fennel, garlic yucca, crispy nopales with a tequila lime butter hibiscus reduction. Photo by Jipsy
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Carissa DiMargo, NBCWashington.com
Cantina Beach at The Ritz-Carlton Key Biscayne makes for a causal yet fine dining experience. Photo by Jipsy
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The Tequila Dinner ended with Herradura Ultra and a Mango Y Lima dessert. Roasted mango with lime cream and agave caviar. Photo by Jipsy
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