If you want to learn about tequila, you may need to make a pit stop at a tiny mom-and-pop restaurant in San Francisco's Richmond District, which has been the go-to place for tequila connoisseurs for the past several decades.

"In 1999, I was on the front page of the Wall Street Journal, and on the left-hand column, which is the trend column," said Tommy's Mexican Restaurant owner Julio Bermejo. "It called Tommy's the epicenter of tequila in the United States."

That's because, if you come to Tommy's for tequila, you are likely to get more than a taste. You will get an education about the spirit - learning the difference between blanco, reposado and añejo, to highland and valley tequilas.

"There's basically two philosophies," said Bermejo. "Highland tequila, when it is young, is very citru

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