La Pulga was founded in Fort Worth, Texas, by restaurateur Sarah Castillo, Andrew De La Torre and Stephen Slaughter, and is named for the open-air markets where people gather. Its tequila is made at Agroindustria Guadalajara, NOM 1068, a family distillery founded in 1995 in Capilla de Guadalupe, 6,400 feet up in the Jalisco Highlands. Half the agave roasts 36 hours in stone hornos and half steams 24 hours in an autoclave, then it ferments in open-air tanks with yeast cultured from nearby citrus orchards while rock music plays. It is twice distilled in pot stills, and every bottle carries an alebrije, a spirit animal from Mexican folk art.