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.
Read MoreThe 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!
Read MoreTortillas are essential to authentic Mexican cuisine and they may seem simple, but mastering their texture and nuances has taken me years. Check the video out for a how-to!
Read MorePozole is a dish served all over Mexico and has many variations. My family makes this nearly every Holiday season and the hearty stew is sure to bring warmth back to a cold winter day.
Read MoreThis recipe is special and it is not mine - this is the recipe of Noah Small, the beverage director at Empellon, NYC. It is simple and it puts a whopping 2 ounces of mezcal forward in the recipe. The marriage of the agave nectar with the espadin is simply brilliant because the flavor bases are the same.
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