Owner of Tequilas Restaurant explores mezcal and the environmental implications of its new popularity
Mezcal is a centuries-old spirit with roots in ancient Mexican culture. Agave, the succulent that is roasted and mashed to create mezcal, even had its own Aztec goddess; Mayahuel, in folklore, fed the plant's sap to her 400 children, known as the Centzon Tōtōchtin, or "drunken bunnies."
Make the World a Better Place by Putting Agaves in their Appropriate Spot in Culture, Agriculture, and Food Systems
If Agave Spirits offers new hope for desert agriculture in the Southwest and Mexico, it is by imagining how important a variety of agave products--not just tequila and mezcal---will be in the future, IF they grow in ways that use less water and pull down more carbon than conventional crop
Early Alert: Join me and my special guest Tequila Interchange Project founder David Suro at our first book signing for Agave Spirits at Velvet Elvis Restaurant in Patagonia April 26 Wednesday, time TBD. Thank you, Cecilia, for helping us launch our Pan-American tour with mezcal tastings in your lovely La
In our book to be released in May, David Suro & I spend a lot of effort exploring who gains and who loses through the many ways agaves are processed and sold: "We are concerned for the health of the land as well as for the health of the members
We value the tenacious dedication to their craft that most mezcaleros embody —especially those of Indigenous descent — even though they still suffer from levels of poverty twice that of Mexico’s national average.