A celebratory occasion (or even just a rowdy night out) is not complete without a tequila shot and all its theatrics. Part of the excitement of indulging in a tequila shot with a group of friends is the spectacle that comes along with it: Licking a pinch of salt off your hand, shooting the shot, and then biting down on a lime wedge — a process sometimes called tequila cruda. Sure, you can just knock it back and move on, but where’s the fun in that?
This tradition is largely expected when taking a tequila shot, as most establishments serve the pours with salt and lime wedges without you even needing to ask for them. But have you ever wondered why this ritual is so commonplace? Is it to mimic the flavors of a margarita, which are traditionally made with lime juice and served with a perfectly salted glass? Or maybe there’s some kind of culinary science to lessen the burn of the alcohol?
While there’s not a definitive answer, it’s generally believed that it started in the late 1800s when tequila experienced a fast rise in popularity thanks to the expansion of railroads across North America. This allowed distilleries to export the drink from Mexico in mass quantities. But back then, tequila was not as smooth as some top-shelf tequilas worth the price are today; it’s believed people used salt and citrus (some tequila historians say lemons, not limes, were the original post-shot fruit of choice) to make tequila more palatable.
The science and history behind serving tequila with salt and a lime
Some tequilas still pack quite the punch, and salt and lime can help mask the intense burn. When you lick straight salt, it can distract your taste buds from the intensity of the alcohol that is soon to follow. Sucking on an acidic wedge of fresh lime immediately afterwards acts as a chaser, and can alleviate that bite while enhancing the pleasant citrus notes present in tequila. This ritual makes the whole experience less intense (and therefore makes it more likely that you’ll do it again).
Even though this tradition originated in Mexico, this is not the preferred method of tequila consumption for Mexicans today. If you’re visiting Mexico and shoot tequila with salt and lime, you’re pretty much outing yourself as a tourist. Instead, they prefer slowly sipping the best tequila neat and at room temperature. However, if you’re in an American bar with your friends and are simply looking for a communal way to celebrate something, by all means, order tequila cruda shots.
Today, tequila cruda is a social tradition that has spread throughout the world. Americans are the top importers of tequila, but other countries have put their own spin on the salt-shot-citrus tradition. For example, in Germany, they lick cinnamon instead of salt and follow the shot by sucking on an orange slice instead of a lime. While we may not need to mask the flavors of tequila anymore, participating in this ritual is a fun way to lessen the alcohol’s burn in a social setting.