Mezcalistas took me to Michoacán and all I got was this Vibora Mezcal
Just kidding. But we did get a lot of snake infused mezcal. The first Mezcalistas trade tour headed to Michoacán last week and it was a blur of cupreata, corundas and electrolit. We were joined by a mix of industry
Changes
As we pass into 2020 it’s time for a bit of that annual rite of reflection. You may have noticed that we’ve been changing things around in the Mezcalistas universe. It’s been a process and will continue to be one
A different kind of mezcal tour
As you may have noticed, we launched our first mezcal tours this year. In December we’re headed to Michoacán and we just announced our February trip to Durango. We’ll also be launching San Luis Potosí and possibly Puebla later this
On the “Complex, Beautiful Mosaic of Mexican Food”: A Conversation That Made Me Love Pati Jinich Even More
This is a cross post from one of our frequent collaborators, Ferron Salniker. You can read her excellent blog Ferronlandia here. This piece was originally published on 4/18/16. You can read the original here.
Mezcal and More: Rolling through Oaxaca with Neta Mezcal
This is a cross post from one of our frequent collaborators, Ferron Salniker. You can read her excellent blog Ferronlandia here. This piece was originally published on 4/15/16. You can read the original here.
Ranch to Table in Oaxaca with Chef José Luis Díaz
This is a cross post from one of our frequent collaborators, Ferron Salniker. You can read her excellent blog Ferronlandia here. This piece was originally published on 4/9/16. You can read the original here. For those who don't know, José Luis Diaz is an amazing chef who has come up with stunning combinations at pop ups and now, Chilhuacle Rojo, so definitely visit on your next trip to Oaxaca.
Oaxaca Day Trip: Etla Valley
This is a cross post from one of our frequent collaborators, Ferron Salniker. You can read her excellent blog Ferronlandia here. This piece was originally published on 4/3/16. You can read the original here.
The days of the week in Oaxaca are told by market days. Sunday is Tlacolula, Friday is Ocotlán, Thursday is Zaachila, and Wednesday is Etla. These are the days when there is tiangis, meaning people from the area come to surround the permanent market and sell anything from turkey eggs to cell phone cases. Usually you can find stuff to do afterwards in each town (artisans or murals to visit for instance). But usually there isn’t a textile mill turned arts center and a paper factory on top of the hill. Etla is 30 minutes from Oaxaca, and well worth the colectivo ride.
A Night in Latuvi: Visiting Los Pueblos Mancomunados
This is a cross post from one of our frequent collaborators, Ferron Salniker. You can read her excellent blog Ferronlandia here. This piece was originally published on 4/1/16. You can read the original here.
The morning in Latuvi smelled like fire and smoke, and purple shadows draped over the curves of the Sierra Norte as I looked out from the balcony. At night the trumpet-shaped brugmansia flower was so fragrant it wandered down the stairs towards the cabin. It would be more romantic if the roosters crowed in the morning, but they crowed all the time.
Where to Eat on the Oaxacan Coast: Puerto Escondido to San Agustinillo
This is a cross post from one of our frequent collaborators, Ferron Salniker. You can read her excellent blog Ferronlandia here.
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I’m pretty sure I learned the magic of eating garlic shrimp, down to the shells and heads, when I was six on our first family trip to Mexico, in Puerto Angel, which happens to be just a few towns down from where I stayed this trip. I’ve come full circle, because when stuck on what to order last week I remembered how difficult it is to fuck up garlic shrimp (camarones al ajo). It’s just butter, garlic, shrimp. I had it two days in a row.
After eating and drinking in Oaxaca city for five days, coming to the coast was a welcome relief from eating meat and cheese at almost every meal. But like in many beach towns across Mexico I didn’t find a lot of variety. Up and down the Oaxacan coast you’ll find restaurants catering to the western ex-pats and traveling flowy-pant wearers with hodgepodge menus of wraps and fried things, and a lot of tiny establishments offering much of the same staples: grilled fish and other simple seafood dishes or tlayudas (like Oaxacan pizzas).
A Trip to Mercado de Abastos for Oaxacalifornia
This is a cross post from one of our frequent collaborators, Ferron Salniker. You can read her excellent blog Ferronlandia here.
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Friday is a good day for the Mercado de Abastos, Oaxaca city’s wholesale market. On Fridays and Tuesdays the señoras come from different parts of Oaxaca to the market to sell their crops. They’re sitting on stacks of newspapers, shelling peas or peeling nopales. Pulling tightly wound plastic bags of roasted ground corn that smell like crispy tortillas. Hustling piles of coral snap dragon-like flor de frijol.