Ah, fellow tequila lovefs - my kind of folks!
Yes, I have made this salad quite a few times. B/W and I do the rustic cooking thing )over an open fire in a pit on the ground) almost annually, u
just for fun and reminiscing.
The quality of tequila is not terribly important, as not a whole lot is used, and the flavors of the vegetables tend to overpower it. Still, one cannot go wrong using a well flavored tequila. As with wines, if it doesn't taste good "neat", then it should not be used in recipes.
I have used, for about 35 years, the same tequila invariably, for all purposes. It is, so far as I know, unavailable in the U.S., so I have to run down to Tijuana, Mexico, to replenish supplies. It is called "Orendain Ollitas Reposdado". Not expensive, but very good - at least in the opinion of myself and all of my drinking friends - many of whom are Mexican.
Anyway, while not the greatest salad in the world, it is kind of fun to make just beause of the unexpected chilling by being set in warm sun. I doubt it would work on any but a very hot day.