Servers and bartenders at Tres Agaves Mexican Kitchen and Tequila Lounge in San Francisco tend to speak with authority when describing a tequila or dish that reflects the comfort-food cuisine of Jalisco, Mexico. The staff of this two-year-old restaurant gained their knowledge not just through visits from vendors or preshift meetings. Almost all staff members have been to Mexico’s state of Jalisco, where the majority of tequila is produced from the agave plant. Some staffers ...

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