What’s better than tacos and tequila? Seriously, nothing. We, at CLTeats, love both of these things so when we were invited to RuRu’s Tacos & Tequila for a tequila dinner hosted by Avion tequila, we jumped at the chance. With America’s latest obsession of tacos, it’s no surprise that RuRu’s is a popular spot in Charlotte for tacos, margaritas and good times.

The Avion tequila dinner consisted of 4 courses with a featured cocktail and as well as an after-dinner drink. For the event, we were sat in the private room in the back of the restaurant, which is big enough to seat a party of 10 comfortably. This area would be great for an intimate party or dinner meeting and is available for reservation.

Throughout the dinner we tasted several tequilas, made by Avion, including their Blanco, Reposado, and Anejo. Coming from someone who doesn’t regularly drink tequila, I thought all of their offerings were great. These tequilas were smooth and drinking them didn’t result in the familiar “tequila face”. We even had the chance to try their Extra Anejo, which has been aged 44 months. Tasting this was amazing. At some point, the tequila didn’t taste quite like tequila, but more like a smooth, aged whiskey or bourbon with hints of vanilla and smokiness from the aging process.

We also had the pleasure of meeting Executive Chef Carlos, who is fairly new to RuRu’s and hales from Colombia, by way of Miami. During the dinner, Chef explained each dish from conception to execution. He also mentioned that these dishes were created specifically for the dinner, which made for a special experience.

A Cucumber Lime Margarita made with Avion Silver, agave, fresh cucumber juice, lime & fresh cucumber kicked off the event. This cocktail was a smooth and refreshing version of everyone’s favorite Cocktail Mexicano. The cucumber juice of the drink cut the tartness, while the tequila was smooth and agave gave it a perfect sweetness without overkill. This drink would be great for summer, and every other season too.

Chicken Flautas with Cilantro and Avocado Aioli were served as the first course of the dinner. These were crispy on the outside with tasty meat filling inside. The green aioli; however, stole the show with its light and flavorful profile. It provided an extra burst of flavor thanks to the earthliness of the cilantro, creaminess of the avocado and hint of lime juice.

The next course served was a vegetarian tortilla soup, but not to be confused with your everyday tortilla soup. No, this soup was more like tortilla bisque drizzled with a crème-fraiche and topped with pico de gallo. Eating this soup gave a warm & fuzzy feeling, which is perfect for a cool night. Unlike a traditional tortilla soup, this did not have chicken but still had plenty of thickness and substance thanks to the pureed tortilla.

Braised short ribs with a blackberry demi-glaze and grilled vegetables were served as the main course for the dinner. This entrée may have been the biggest chunk of short ribs we’ve ever seen! According to Chef Carlos, this dish was a product of a 4-hour process… and it showed. The meat was a balanced mix of tenderness and meatiness. While flavorful on its own, the blackberry demi-glaze added sweetness to the savory short ribs.

 Three berries crème brulee was served as the last course and was the perfect ending to a flavorful dinner. As stuffed as our group was, we couldn’t stop eating this dessert. Adding a twist to the classic, the chef layered three types of berries to line the bottom of the dish. Not only was the crème brulee heavenly (think rich, creamy, and just the right amount of sweetness), but the fresh berries added tartness and texture.

The after-dinner drink was a Mexican hot chocolate mixed with Avion Resposado, hot chocolate, cinnamon, cayenne pepper, and topped with whipped cream. This drink is the ultimate grown-up hot chocolate. The cayenne pepper added a fiery kick to the drink while the tequila was subtle and smooth. This drink is perfect for a chilly night in the fall or winter as it warmed up the entire body. It was a perfect way to end the dinner before heading home to get cozy on a cool fall evening.

Even though RuRu’s is great for margaritas and tacos, last night they confirmed that they’re much, much more. Chef Carlos has proved to be a creative powerhouse in the kitchen, while the bar’s tequila selection would impress even the avid tequila enthusiast.

 

Have you guys been to RuRu’s yet? Let us know your favorite dishes in the comments!