Another of Mexico’s recovered tradition, we can only dream of more that are as good as this one. Details Location: TlaxcalaAgave: A. salmianaMaestro Mezcalero: Gerónimo RosainzABV: 40%Tasting keywords: Licorice, lactic, molasses sugar. NOM: NABuy it today Nose Juerte has a beguiling scent: There’s a
The launch of Conversations in Agave last month was a true labor of love. Like the rest of the world, transitioning to a virtual platform is quite a learning curve, not only in figuring out all of the technical details,
I received a fantastic anniversary gift, Las Nuevas Cronicas del Pulque y La Vagancia by Joel Castro. It’s an illustrated romantic story about being a vagabond in Mexico with pulque as liquid inspiration. These are the drunken writings and illustrations
[caption id="attachment_5616" align="aligncenter" width="1024"] Mexican craft beers abound[/caption]
In sum, three things that are definitely on top of trend watch in Oaxaca and a fourth that is still trending-craft beer, pulque, cocktails, and bed and breakfast/airbnb/palenque stays. I am taking <overpriced> tasting menus off the trend list because sadly, it seems this trend is no longer a trend but a thing here to stay. Or as I like to say, consistently the most inconsistent meal option in Oaxaca.
Our first Pop Up Pulqueria was so popular that we're bringing it back but shifting zip codes to Tamarindo in Downtown Oakland. The idea is the same, we'll have lots of fantastic, made in California pulque on hand and you
[caption id="attachment_4137" align="aligncenter" width="1024"] Photo by Davina Baum.[/caption] What a time was had at our very first (and completely sold out!) Pop up Pulqueria, hosted by Old Bus Tavern in San Francisco's Mission District. Little did we know the sky would open up and unleash a torrent of water, making it the perfect night to eat pozole, drink mezcal, and of course, wash it all down with some fresh pulque, tepache, and curados.
We love pulque so much that we're throwing a Pop Up Pulqueria at Old Bus Tavern in the Mission March 6, 2016. Get your tickets today! Taste the great (great, great, great) grandfather of mezcal, pulque. The 1,000 (at least) year
We've chatted with Cristina Potters from Mexico Cooks! for quite some time about collaborating on a mezcal related topic because she writes one of the best blogs on Mexican culture around. I've read it for years just to keep up
Mexico Cooks has a great post about pulque, yet another fermented beverage made from agave but this one isn't distilled. It's drunk fresh and has a unique flavor and texture that can't really be found outside of Mexico. It's arguably