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Posts from the ‘Oaxaca’ Category

On touring and other such things

The cueva collection at the Mezcalosfera palenque.

I get a lot of inquiries about how to visit palenques while in Oaxaca and I am quick to recommend different kinds of experiences depending on what people are looking for. We have a standing guide to tours and I am happy to add a new one to the list – Mezcouting from Andrea Hagan. She’s got a great background in food sovereignty and in her years in Oaxaca has worked with the University of Vermont, Susan Trilling, and Mezcaloteca. She’s crafted her tours, like the others we recommend, on the relationships she has developed in different communities thoughout her years here. You want hands on traditional cooking classes – with deep dives into milling and processing and masa making with your mezcal visits – this is your person.

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Thank GAD…

The Gracias a Dios lineup

I have to hand it to the guys at Gracias a Dios (GAD) or www.thankgad.com – that is one clever URL for the brand.

I had a chance to visit their palenque – a two birds with one stone event so I could see my friend Norma and visit the palenque. She lives in Teotitlan and puts on some pretty incredible textile and culture tours.

We set up a time to meet at the GAD palenque and get a special tour and tasting with Maestro Mezcalero Oscar Hernandez Santiago. Of course I got lost because my GPS disconnected and the directions sent us off in the complete opposite direction in Matatlan. Note to travelers – google maps is great and amazing, except of course when you have no phone reception which crazily enough, I didn’t in Matatlan. The palenque is on the edge of town as you head south on 190. It is a beautiful piece of property and will eventually be a centerpiece of the new style of mezcal travels in Oaxaca – a bread and breakfast on palenque property. It is now available to book through Airbnb. Read more

I went to the Feria del Mezcal and drank delicious beer

Sadly, the title isn’t click bait, it’s true, I did go to the annual Feria del Mezcal in Oaxaca and drank some delicious beer. Mezcal was well represented by some strong brands but the scene was decidedly mixed. There were the usual bottles of cremas and murky yellow bottles labeled as mezcal, and at night, it definitely turned into the biggest party in town. Read more

The Casa de Cortes model

The Tres Mezquites Palenque

Over my years of visiting Oaxaca, Asis Cortes and I have never managed to be here at the same time. This trip is no different, but luckily, I was finally able to get out and visit a few of the palenques they work with. Special thanks to Puro Burro and Zack Safron who used to be a San Francisco based bartender. He has since made the leap to Oaxaca which is quite a trend with bartenders. Zach occupies a fascinating spot in the mezcal world: He works closely with Puro Burro which leads trips to Oaxaca geared toward the hospitality industry, and is a bartender at Mezcalogia, Asis’ Oaxaca mezcaleria. Zach acts as a kind of connector for the Casa de Cortes “empire” with Mezcalogia and the world outside of Oaxaca. His love and enthusiasm for mezcal, and Oaxaca, cannot be overstated. Read more

D(r)iving deep into Ejutla

Espadin against the dramatic sky

A few years ago I was introduced to Francisco Perez who was traveling through the US promoting an Ejutla, Oaxaca based mezcal cooperative, Integradora Comercial de Ejutla SA de CV ICESA, and its mezcal brand, Forever Oaxaca. Our continued correspondence kept me abreast of the expanding cooperative, their changing branding (now Siempre Oaxaca with a focus on small production mezcals), and the addition of new lines including Banhez and El Ejuteco. Max and I were lucky enough to celebrate Christmas in San Miguel Ejutla last year, which we tried to capture here. Read more

Oaxaca – a constantly changing landscape

The colors of La Guelaguetza in full bloom.

We arrived just as the morning sky was breaking open and the rain had stopped. There had been a torrential storm when we landed in Mexico City the night before, and despite having put in a four hour buffer to get through customs, get to the bus station, and grab something to eat before catching our midnight bus to Oaxaca, we barely made it. Rain has inundated Mexico City and created traffic havoc on an already traffic laden city. Read more

Eating around Oaxaca

After years of wanting to go, I finally made the trek to Juchitan de Zaragoza and hid it in the old – we’ll take the non-mountainous way to Puerto Escondido which just happens to go by Juchitan – trick to get the family on board with this semi out of the way excursion. En route on the Pan American Highway, we got waylaid by a bloqueo (road block) and waited it out at a Pemex station for three hours. This meant driving in the dark and trying to navigate the streets of Juchitan, in the dark with google maps as our guide, until we finally arrived at the beautiful home where we stayed for two nights. Read more

Eating in Oaxaca

Isaiah,  my 12 year old growing boy,  requires a constant supply of sustenance. For a budding teenager, he has a pretty developed sense of taste, aside from a couple of major failings, number one being he does not like Oaxacan chocolate followed closely by his disdain of that oh so Oaxacan dish, mole negro. He will however chow down on a bag of chapulines and even has his favorite vendors at the 20 de Noviembre market. Read more

A very Oaxacan Christmas

The remains of the holidays

I know, I know, it’s almost February and we’re just writing about Christmas? I get it, it’s been a busy month what with the Fancy Food Show and setting up all the tastings over the coming months. But before February actually arrives here’s a quick recap of Christmas in Oaxaca. Read more

Oaxaca notes: An encuentro of (many) Maestros del Mezcal

It was a fabulous three weeks in Oaxaca that now feels simultaneously like I was there for forever and that it was all a dream. I’ll just sum it up in five words– so much damn good mezcal.

Max did a great little write up about how the mezcaleria scene is changing, with differentiation coming in style and design and of course breadth of offerings. To my great dismay, I was not able to get to Cuish to see live and in person their newly revamped space. By all accounts, it is beautiful and is at the top of my list when I return. I have such high regard for what Felix Hernandez Monterrosa and Hilda Martinez Popoca have done for mezcal in Oaxaca. When they opened their doors in 2011, Read more