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Experiencing traditional culinary delights in Oaxaca

“They go to local markets to source ingredients and their cooking takes time”
“They go to local markets to source ingredients and their cooking takes time”

I will never again refer to mezcal as “the alternative to tequila”. While tequila is distilled solely from the blue agave plant, mezcal can be made from more than 100 different agave species. So you see, this lesser-known Mexican spirit deserves more than 100 times the respect.

The cocktail I tried was mixed using a smokier variety of mezcal and was handed to me by Juan Carlos Riviera Castellanos, the minister of tourism for Oaxaca, the Mexican state where more than 90% of the spirit is produced.


I recently dined with tourism ministers and directors at Santo Remedio in London to learn about the culinary scene in Oaxaca (pronounced “wahaca”, like the British restaurant chain), and mezcal is top of the agenda with Alejandro Murat Hinojosa, governor of Oaxaca, referring to the spirit as “liquid culture”.


“Mezcal was born with the indigenous groups of the region, of which we have 16, and is made by artisans who pass recipes down through generations,” Hinojosa said. “This is what makes Oaxaca so special.”


Castellanos also explained the state’s gastronomy is the top reason for UK travellers to visit.


“We have some of the top chefs in Mexico, and they’re the best because they’re traditional. They go to local markets to source ingredients and their cooking takes time; this is why we have a slow food movement in Oaxaca,” he said.

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