While tequila’s most iconic sidekicks might be a lick of salt and a slurp of lime, those are far from the only flavour pairings that work for the iconic Mexican agave spirit. Tequila makes a surprisingly great sipper and pairing alongside a variety of foods—not just Mexican cuisine.

To fully experience its flavours, serve tequila at room temperature, without ice. The glassware itself is important, too: choose a small, narrow one that doesn’t let too much air in, such as a Champagne flute or Cognac glass.

It’s helpful to think about courses of a meal following the same progression as the different classes of tequila. That generally means starting with the youngest tequila for palate-whetting appetizers and working up to barrel-aged spirits with complex mains.

“Blanco opens up your appetite,” says Audrey Formisano, the tequila sommelier at the beloved Marriott Puerto Vallarta Resort & Spa, where a tequila tasting is included in every stay. “It is good for appetizers: some nice sashimi or ceviche.” Because blanco is unaged, it has the most agave-forward flavour, making it great for cutting through salty or acidic starters. Think: bruschetta on chewy sourdough, crudité with savoury dip, spicy roasted nuts, or, of course, tortilla chips with pico de gallo. Try: Patron Silver.

For second courses, Formisano suggests joven tequila. This blend of blanco and aged tequila results in a complex flavour profile of agave and spice, making it great for dishes like split pea soup, arugula salad with goat cheese or tuna tataki. Try: Casa Dragones Joven.

When it comes to heavier protein-rich main dishes, the tequila can also get more robust. Formisano turns to reposado pairings, with smoky and vanilla notes that lend themselves well to meats like chicken with pumpkin mole, saucy Korean beef ribs with sticky rice, fried chicken drizzled with hot honey or spaghetti Bolognese. Try: Clase Azul Reposado.

With dessert, thanks to its honeyed, caramel-forward flavour, Formisano says that añejo, which must be aged in oak barrels for a minimum of one year, is the perfect partner for sweet dishes like a spongy vanilla cake or thick chocolate tart. Try: El Tesoro Añejo.

Lastly, finish the meal with a glass of extra añejo, sipped all by itself. The most mature of oak-aged tequilas deserves your full attention. It’s the perfect nightcap—the Mexican way. Try: 1800 Milenio.

—by Sara Harowitz