Tequila Train Ride is Nonstop Fun
 Michael Martinez - San Jose Mercury News
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The Tequila Express is operated by the Guadalajara Chamber of Commerce. Tours operate on weekends, and many sell out in advance. The price is 770 pesos, about $70 — not cheap but a worthwhile splurge. The fun begins as soon as the Tequila Express pulls out of the station.
A mariachi band strikes up. Drink orders are taken. The host elicits a few cheers and laughs from the guests in his car.
We are heading toward a traditional Mexican fiesta, with music, dancing, food and good times. And a tequila-factory tour, too.
In fact, it's the tour that draws most visitors to the Tequila Express, an all-day train excursion that departs Guadalajara in the morning and returns the same evening. For many, it's a good way to visit a tequila-making factory and leave the driving to someone else.
Visitors get a look at the Herradura tequila operation in Amatitan, a small, dusty town about 20 miles east of Tequila. But the train ride — done at a slow pace to enjoy the views — and the post-tour buffet and entertainment help make this trip popular.
It's a good time, but not a drunken party. Patrons include families and seniors.
"This is a tour for having fun and learning Mexican traditions," said Paco Aguilera, a Tequila Express guide. "This is not spring break. We let people have as much fun as they want and drink as much as they want, but we want them to know it's a family environment."
It doesn't mean you can't party. Mariachis stroll through each car during the 1-½-hour ride, and guests nosh on chips and salsa. Servers bring soft drinks, beer and, for those who can't wait, tequila.
Along the way, riders enjoy a changing landscape: the city, surrounding suburbs, cornfields, then sprawling fields of blue agave plants that eventually will be transformed into tequila.
In Amatitan, we're loaded onto buses for a short drive to Hacienda San Jose del Refugio, a sprawling Spanish-style farm that dates to 1820 and includes agave fields, a distillery, a large family home and living quarters for many of the workers.
The walking tour begins with a demonstration in which a jimador, or field worker, slices away the long leaves from the agave, leaving only the pina, or heart. Nearby, ovens heat up as the pinas, which are cut in half to reduce their weight, sit in large mounds before being cooked.
It's their sweet juice that's used to make tequila, which is transformed into a fiery drink once it has been fermented.
When it's over, guests are led to a large covered patio for a buffet that includes chile verde, enchiladas, taquitos, salad, rice and beans. Costumed dancers from different regions in Mexico sing and dance — and by the end of the day, many in our group join in. |
Vallarta Weddings
Travel & Outdoors | September 2007 
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