The Grind
After you cook your agave, you’ve gotta mill it – make tiny, little pieces of those giant, cooked agaves. How do you do that? We explain it here and maestro mezcalero Eduardo Angeles joins. Then we talk about how to avoid explosive diarrhea while eating great street food in Mexico. And chocolate. (Season 1, Episode 4)
Episode-related pictures below, some with links
Cooked agave after being milled by a tahona, a stone or cement wheel often pulled by a horse, donkey, or ox
