Bakersfield: Where Pittsburgh Goes for Tacos, Tequila and Whiskey - Pittsburgh Article
Bakersfield: Where Pittsburgh Goes for Tacos, Tequila and Whiskey!
When Bakersfield opened its doors on Penn Avenue in March of last year, it was committed to offering only the highest quality food and drinks to its guests. This commitment to quality goes beyond the tacos, tequila, and whiskey, to the level of hospitality extended by the entire Bakersfield team to each and every guest that steps through the door.
Bakersfield Tacos Pittsburgh
With warm, welcoming smiles the crew at Bakersfield will guide you through an amazing experience – fresh tacos with handmade tortillas, daily whiskey and tequila features, and made-from-scratch margaritas that will have you buzzing with delight! These are only a few examples of how Bakersfield has made a name for itself in Pittsburgh. Bakersfield has solidified itself as a prime choice and a must-have when visiting the Steel City.
If you're heading to Bakersfield for Happy Hour, be sure to sample some top-shelf tequila! Tequila is one of the world’s oldest and most popular spirits. It is made from the Blue Agave plant found primarily in the area surrounding the Mexican city of Tequila and in the highlands of Jalisco, a state in the central western part of Mexico. The red volcanic soil in this region is most suited for growing Blue Agave and over 300 million of these plants are harvested each year!
Tequila is recognized as a Mexican designation of product and protected by NAFTA in the United States. To be imported and sold in the US, our law requires Tequila to contain at least 40% alcohol (80 Proof). Currently, over 100 distilleries produce over 900 bands of tequila and over 2,000 brand names have been registered. As you can see, multiple brands of tequila come from the same areas.
The production and distilling of Tequila is still primarily a manual process. The harvesting procedure is intimate and traditional and has been handed down for many generations. Harvesters of the Blue Agave, Jimadores, must be able to sense when each plant is ready for harvesting and handle the plant carefully so that they can be properly fermented.