"Tequila can go with any food, as long as you stick to basic flavors," says Nate Martin, executive chef at Andú Restaurant & Lounge in Miami.
says blancos go well with chiles and lemon flavors, while reposados can bring out smoky, grilled attributes.
offers a cedar plank-baked salmon, which allows you to really taste the oak in the reposado.
says, are ideal for desserts that feature cherries, vanilla or caramel.
"Think outside the box," Martin
recently tried a coffee tequila, which is offered at the restaurant.