Luis’ interest in margaritas was sparked by the chefs around him, who encouraged him to pair food with wine, a suggestion he always resisted, having little taste for wine or alcohol at the time. As his talent for pairing wine with the perfect dish grew he completed two sommelier courses; one with New Zealand’s very own Cameron Douglas and another at the Sydney Wine Academy. Fast forward to 2010 when Luis and his wife Cecilia, who had a background in finance, began building their business from the ground up. With high supplier costs and the challenges of running a restaurant, their dedication to starting a business in the heart of Auckland’s Elliot Stables was full of hard work and devotion. While unsure if they could afford the space, it was the building’s owners who recognised the vision, seeing potential that went beyond the resumés and proposal for the restaurant. However, as the business grew with a second location in Wynyard Quarter the world shifted due to Covid and the business slowed down and eventually closed. The restaurants had become known for their impeccable margaritas, drinks that kept guests talking. As Luis put it, “I didn’t want to make just another margarita, I wanted a conversation stopper.” His margaritas represent connection itself, an invitation to slow down and savour the moment. What began as small batches sold to a local liquor store during tough times soon gained traction, as demand for his remarkable margaritas grew across the country. From crafting batches in his restaurant and garage to global distribution, his margaritas went on to win awards in the US, UK and Europe. Besos Margaritas are crafted with 100% pure agave, honouring the importance of the agave plant. Luis believes even those wary of tequila will find joy in his creations, a testament to the fact that when made without processed additives, an authentic margarita will shine and speak for itself. The blue agave plant, the heart of tequila, takes six to eight years to fully mature, and a single unfavourable day in the fields can make it unharvestable. Luis takes great pride and care in visiting the agave fields in Mexico, engaging with the workers whose dedication brings each bottle to life. Many of the workers face challenging conditions with heavy financial burdens; some days they work long hours in the sun carrying their young children on their backs. Luis believes it’s important to meet and connect with those behind every step of the journey, from harvest to bottle. He recalls, “My mother always said, ‘Thanks for the hands who made this. We have to appreciate the blessings which we often take for granted.’”

As shown in his impressive repertoire of recipes here, Luis believes the vibrant flavours of New Zealand’s finest fish and produce pair perfectly with a great margarita. It’s summer served right on the table. drinkbesos.com 

MIA BENNETT