How to pair Mezcal with food
I’m seeing a lot more restaurants expanding their Mezcal selections, and a lot more events pairing Mezcal with food. So what do you eat when you drink Mezcal? I asked a bunch of industry folks that question over the last several months, then coerced food, science, and nature journalist Rowan Jacobsen to dig through those quotes with me to add his own thoughts. It’s a smorgasbord episode of Agave Road Trip!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with guest cohost Rowan Jacobsen and insights and thoughts from Lanie Bayless of Topolobampo, Francisco Tapia of Tacovision, Grace Gonzalez of Tequila El Mayor, Mariana Alvarado-Garcia of Masazul, Kate Owca and Adrian Villarreal of Tahona, and mezcaleros Jorge Torres and Eduardo Angeles!
Looking for Ancestral Agave Syrup? Click here for the sweet life!
Episode Notes
To check out all of Rowan Jacobsen’s writing, click here — but especially … American Terroir! And listen to “Wild Chocolate”!
Read his story on about Mezcal: “The Last Days of Mezcal,” Bloomberg’s Businessweek, February 20, 2024.
And … this episode concludes with a long quote from Eduardo Angeles of Lalocura. The quote is the secret origin of serving orange slices and sal de gusano alongside Mezcal. I’m expecting to get some pushback on this. If you’ve got a competing narrative … send it to me!
Also, we did get together with Ana at MUCHO, the Museum of Chocolate in Mexico City, and … expect a Mezcal & Chocolate Festival in Mexico City on January 28, 2025! More information to come! In the meantime…
Join me Thursday, April 4, for a special dinner at Bar Sotano, pairing agave spirits with four courses! It’s a fundraiser to help underwrite the Ixcatec school & library. If you want to help preserve an at-risk language — and have some amazing food and drinks, join us April 4!