MEZCAL REVIEW: Mezcales de Leyenda San Luis Potosi

MEZCAL REVIEW: Mezcales de Leyenda San Luis Potosi

Maestro Mezcalero Juan Jose Hernandez comes from a line of producers that have been crafting mezcal for over 100 years. The agaves are cooked for 48 hours in a clay oven, fermented for five days and then distilled in copper stills. 

Fresh pineapple notes and jasmine flower finish, Leyenda SLP is a nice bottle to have on hand to truly explore the complexities of agave.

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RECIPE: Tacos de Chilorio

RECIPE: Tacos de Chilorio

Think carnitas, but spicy and luxurious. Chilorio is a braised pork from the Mexican state of Sinaloa. The garlic, chiles, and vinegar act as a preservative for the meat which is often served in open air markets, an alternative to refrigeration. The meat is slowly cooked until it falls from the bone and then fried in a chile adobo that packs a flavorful punch.

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MEZCAL REVIEW: Banhez Mezcal Artesenal

MEZCAL REVIEW: Banhez Mezcal Artesenal

This is my favorite ensamble mezcal for the price. Banhez' melange of 90% espadin (Angustofolia) and 10% barril (Karwinski) agaves give a unique profile to the alcohol. A collective group of 20 families from the town of San Miguel Ejutla in the central valley of Oaxaca collaborate on this special distillation.

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VIDEO: Salsa de Molcajete 101

VIDEO: Salsa de Molcajete 101

The molcajete and temolote or, the "Aztec blender," are traditionally carved out of volcanic basalt rock and is a three legged bowl. The texture of the salsas crushed by hand are thicker, meatier, and allow the maker to have precise control over how fine the ingredients should be smashed. Learn how to make Salsa de Molcajete today!

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