Martha Rodríguez, Salim Gutiérrez, Fernando Ramos, Ernesto Bravo, Irasema López, Roberto Montiel, Regina Alfaro, Eduardo Gonzalez, Carlos Bailleres
CONTACT: cavarevista@gmail.com
Editorial
Beginner's Guide
WINE
Water and Wine
Wine Grape Varieties
Pét-Nat: Ancestral Bubbles
Wine Grape Varieties
Mutage or Mutated Wine
Wines Mx
The 12 Best Wines from CAVA Mexican Wine Festival
Wines Mx
Official calendar of harvest festivals in Mexico 2025
About wine
Wine tasting: Taste phase
SPIRITS
Distillery
The Popo: A tradition of the Isthmus Distillery
The New Trend: Spirits Alcohol-Free TOP 99
PARTIAL OR TOTAL REPRODUCTION IS PROHIBITED WITHOUT THE STRICT AUTHORIZATION OF THE PUBLISHER. THE CONTENT OF THE ARTICLES IS THE SOLE RESPONSIBILITY OF THE AUTHOR. CAVA MAGAZINE IS NOT RESPONSIBLE FOR THE INFORMATION CONTAINED IN COMMERCIAL AND/OR NON-COMMERCIAL ADVERTISEMENTS.
CAVA Magazine, year 10, issue 32, June-August 2025, is a quarterly publication edited by Ariana Toscani, located at Calle 5 de Mayo #1035, Barrio de San Miguelito, C.P. 78339, cavarevista@gmail.com www.revistacava. com. Editor-in-chief: Ariana Toscani. Rights reserved for exclusive use granted by the National Copyright Institute: pending. ISSN granted by the National Institute of Copyright: pending. Legality of title and content: pending. This issue was printed in August 2025 with a circulation of Col. Jardines del Sol, C.P. 27014, Torreón, Coah. The opinions expressed by the authors do not necessarily reflect the position of the publisher. The total or partial reproduction of the contents and images of the publication without prior authorization is strictly prohibited. —www.revistacava.com
Mexican Tequilas 2025 by CAVA TOP
Mexican Spirits 2025 by CAVA
BEER
Brewery
Beer from Antiquity to the Middle Ages Brewery
Low Fermentation Beers
Beers Mx
Beers: Pastry
About beer
Beer Timeline
MEZCAL
Mezcalería
Mezcal Tourism
Mezcals Mx
Mixtec Mezcal: The Mezcal of the Clouds Mezcalería
Agave in Pre-Hispanic Times About mezcal
14 Varieties of Agave for Spirits
You Should Know About
GASTRONOMY
Gastronomy of the Mountains
EDITORIAL
It's summer at cava magazine, and to celebrate, we bring you the best Mexican beverages, as we do in every issue. This year there's something for everyone, from wines and tequilas to non-alcoholic spirits and ritual drinks made from cocoa. There's nothing better to cool you down!
In our wine section, we introduce you to muted wine and it's specific fermentation process, which produces sweet wines with a high alcohol content. We also discuss the importance of water in wine production, an essential element not only in agriculture but also in the preservation of life itself. To close this section, we bring you Pét Nat, the band's sparkling wine and a great alternative for all kinds of celebrations. Following on from fermentation processes, our beer section includes an article on low-fermentation beers, which, as you will discover, are the favorites on warm days. If desserts are your thing, we invite you to learn more about pastry beers, but not before taking a brief look at the history of beer during the Middle Ages.
Our spirits section in this issue does not include alcohol, as we introduce you to non-alcoholic spirits and popo, a traditional beverage from the states of Veracruz and Oaxaca. And to accompany it, a little bit of the cuisine of the mountains, a truly sublime experience!
In the mezcal section, we take a look at the pre-Hispanic uses of mezcal and it's continuity to the present day among the peoples of the Mixteca region. These historical and cultural dynamics surrounding mezcal lead us to consider the place of this beverage in national and international tourism, which we discuss further in our article on mezcal tourism.
To conclude, we must mention our TOP 99 Tequilas 2025 by CAVA and the TOP Mexican Spirits 2025 by CAVA, which showcase the diversity of agaves, techniques, and people passionate about the Mexican fields and their products.
Cheers!
GUIDE FOR BEGINNERS
ARE YOU A BEGINNER WHEN IT COMES TO WINE?
TAKE A LOOK AT THIS SECTION, WHICH WILL HELP YOU BETTER UNDERSTAND THE ARTICLES AND LOOK UP WORDS YOU DON'T EASILY GET.
Turgidity
This is the pressure exerted by water inside the cells of the plant, which keeps them firm and prevents the plant from wilting.
Stomata
These are small pores in the leaves through which the plant exchanges gases (CO² enters, O² and water vapor exit).
Anthocyanins
These are phenolic compounds present as pigments in the skin of grapes, responsible for the reddish or purple color in wine.
Botrytis
This is a disease caused by the fungus Botrytis cinerea, which affects the fruits of many plants, such as vines.
Oxidative aging
A winemaking method used to modify the characteristics of wine by allowing greater contact with oxygen in a controlled and measured manner.
Gruit
It's Latin name, Materium cerevisiae, refers to the mixture of herbs, berries, and flowers that was used in ancient times to flavor beer, instead of hops.
Tangential microfiltration
A filtering method used to clarify and stabilize wine before bottling, removing yeast and bacteria without affecting it's flavor or using heat, which helps prevent refermentation or alterations in the bottle.
Flash pasteurization
A rapid thermal process in which the liquid (such as beer or juice) is briefly heated to a high temperature (usually between 160–175°F for 15–30 seconds) and then immediately cooled, to eliminate microorganisms without altering the flavor.
Chupipi
A climbing plant used as a natural foaming agent in the traditional preparation of popo. It's root or stem is ground together with the other ingredients and helps to generate the characteristic foam of popo.
THE SYNERGY BETWEEN WATER AND WINE
IN THIS ARTICLE, YOU WILL NOT LEARN HOW TO TURN WATER INTO WINE (IF ONLY WE COULD!), BUT YOU WILL LEARN ABOUT THE IMPORTANCE OF THIS VITAL LIQUID IN THE PRODUCTION PROCESS.
Afundamental element of life, it´s essential for the healthy growth and maturation of grapevines. In general, cold climates require 500 mm of rainfall per year for the vineyard to develop properly, while in warmer climates the amount can increase to 750 mm. This amount of water ensures the turgidity and photosynthesis of the vine, thermal regulation, and the transportation of dissolved nutrients.
THE EFFECTS OF WATER
Vines also transpire, and this loss of water occurs through small pores called stomata, which create suction that draws water from the ground. With enough water, the stomata remain open, allowing CO2 to enter and thus enabling photosynthesis. On the other hand, lack of water or water stress forces the plant to close them, reducing photosynthesis, slowing growth and maturation, and even causing leaf fall or plant death.
While it´s important that water is available throughout the vine's growth and ripening process, it should not be present in excessive or minimal quantities, but rather adjusted to the climatic conditions of the season (something that is sadly becoming more difficult to con -
trol with climate change). In spring, abundant water promotes leaf development, but if it persists during the setting season—when flowers turn into fruit—it stimulates excessive vegetative growth that competes with fruit ripening, delays sugar accumulation, and reduces the synthesis of key compounds (anthocyanins, tannins, aromas). A slight water stress before veraison can be beneficial in limiting this growth.
Veraison is the moment when grapes begin to change color during ripening: green grapes turn red, purple, or yellow depending on the variety. It marks the beginning of the final phase of the ripening cycle, when sugars accumulate and acidity decreases. Therefore, at this point, it´s necessary that there is not too much water so as not to affect the ripening of the grapes. Although no exact optimum level has been defined, it´s known that excess water can dilute sugars, cause grapes to burst, and promote botrytis, while a severe deficit induces premature shriveling and insufficient ripeness.
IMPACT ON THE GROWING ENVIRONMENT
As we have said, water directly affects the vineyard, but also the growing environment. While
Wine grape varieties
“ ALTHOUGH NO EXACT OPTIMAL LEVEL HAS BEEN DEFINED, IT´S KNOWN THAT EXCESS WATER CAN DILUTE SUGARS, CAUSE GRAPES TO BURST, AND PROMOTE BOTRYTIS, WHILE A SEVERE DEFICIT INDUCES PREMATURE WRINKLING AND INSUFFICIENT RIPENING.”
damp, cold soils delay budding and shorten the growing season, warm soils accelerate the process and promote root development.
Rainfall during the flowering season can damage fruit set and reduce vine yields. Constant rain can promote damp environments that encourage fungal diseases such as mildew and botrytis. However, a very dry environment increases transpiration and sugar accumulation. In such situations, it´s important to have close bodies of water, which moderate temperatures and can reduce frost thanks to breezes. But of course, they also increase humidity, a key factor in regions producing botrytised wines (which we discussed in our last issue) such as Sauternes, Tokaj and Mosel.
NATURAL FACTORS AFFECTING WATER
AVAILABILITY
Rain is the natural source of water for vines, and both it's quantity and timing during the year influence the quality of the grapes. In certain cold regions, where rainfall can be scarce, snow and hail also provide water when they melt. Their effect also depends on the soil's ability to retain water. And when rainfall is insufficient, irrigation is used (if resources allow).
To understand the effects of rain, it´s also necessary to observe the terrain, which affects it's patterns: mountains force moist air to rise, cool, and precipitate. This causes more rain on one side of the mountain and drought on the other, a phenomenon known as rain shadow. In certain mountain wine regions, it can thus be observed that on one side it rains more and irri-
gation is not necessary, while on the other side the climate is drier and irrigation is essential.
Finally, rain not only falls on the ground, but also wets the foliage of the vine and increases humidity, which can promote the appearance of fungal diseases in areas with frequent rainfall.
Soil characteristics also directly influence the availability of water to vine roots. Key factors are drainage, water retention (depending on soil texture and organic matter), and depth. For example, gravel soils drain so well that constant irrigation is necessary, while clay soils retain water well and release it slowly. In addition, when they dry out, they form a crust that reduces evaporation, so irrigation is almost never necessary (and is only allowed in extreme cases).
Soil that retains some water is beneficial in dry areas, but if it´s waterlogged due to poor drainage, it can damage the vine by reducing oxygen to the roots, slowing it's growth and even causing it to die.
Finally, topography also plays a role. In sloping vineyards, water runs off much more superficially, reducing water infiltration into the soil. This can be useful in rainy areas, but it also causes erosion and nutrient loss. In addition, soils on slopes tend to be thinner, limiting root access to water and nutrients.
With all this knowledge, winegrowers can manage the soil and vineyard to increase or reduce water availability according to local conditions and thus produce the best possible wine.▼
Wine grape varieties
Wine grape varieties
PÉT-NAT: ANCESTRAL BUBBLES
PÉT NAT IS BOTH A RETURN TO THE ROOTS AND A CELEBRATION OF
SIMPLICITY
AND AUTHENTICITY IN
WINE MAKING, IN HARMONY WITH CURRENT TRENDS TOWARDS NATURAL AND ARTISANAL PRODUCTS IN THE WORLD OF WINE.
If we think of the world of wine as one big family, Pét Nat is like the charismatic rebel of sparkling wines. It's full name, Pétillant Naturel, comes from French and evokes it's authentic and uncomplicated production process. It's origins date back to ancestral winemaking methods, long before the invention of the champenoise method. The basic concept of Pét Nat is almost as old as winemaking itself, dating back to a time when wines were bottled before they had completed fermentation. This method, known as the “ancestral method,” originated in specific regions of France, namely Limousin in the southwest and the Loire Valley. The method has been rediscovered and is gaining popularity in modern natural winemaking movements. It's history began in France, but it quickly won the hearts of natural wine lovers around the world.
HOW IS PÉT NAT MADE?
The basis of Pét Nat can be found in the socalled ancestral method. To make the first sparkling wines in history, apprentice winegrowers used other techniques because they did not know the champenoise method.
Normally, to make champagne, a normal wine, called still wine, is first made. After the harvest, the must begins to ferment: the yeasts consume the sugars and create alcohol. The
winemakers add more yeasts, which finish transforming the sugar during a second fermentation, but also create carbon dioxide: the bubbles.
In the case of Pét Nat, things are a little simpler. Once winter arrives, the cold puts an end to the first alcoholic fermentation. This is stopped by the drop in temperature, and then the must is bottled directly. The future bottle of Pét Nat will rest, and when the sun returns, fermentation will resume. This is how the bubbles are created. All that remains is to remove the sediment from the wine, and it's ready! This is known as the ancestral method or second fermentation in the bottle.
WHAT DOES PÉT-NAT TASTE LIKE?
Other sparkling wines tend to have a more refined and consistent profile, with finer bubbles and greater clarity. They often offer a more predictable and uniform flavor. The flavor profile depends on the type (such as champagne, prosecco, cava, etc.), but they tend to focus more on the fineness of the bubbles, the balance between acidity and sweetness, and, on occasions, more complex aromas developed during the second fermentation and aging.
In contrast, Pét Nat is less sweet as no sugar is added and it has a lower alcohol content. The
“
IN SUMMARY, PÉT NAT IS OFTEN PERCEIVED AS A MORE NATURAL, SPONTANEOUS, AND AUTHENTIC SPARKLING WINE, WHILE OTHER SPARKLING WINES OFFER A MORE REFINED AND CONSISTENT EXPERIENCE.”
result is a drink with lighter bubbles and more pronounced fruity aromas. It tends to have a more raw and rustic character, often less filtered and less clear than other sparkling wines. It frequently has fresh fruit flavors, lively acidity, and sometimes more evident yeast notes due to the fermentation method. It's atypical aromas can be compared to those of cider. Pét Nat can vary and surprise from one bottle to another, offering a more authentic and, at times, more experimental experience. Finally, it´s preferable to consume these wines quickly, as their light aromas are volatile and the wines tend to be more unstable.
In short, Pét Nat is generally perceived as a more natural, spontaneous, and authentic sparkling wine, while other sparkling wines offer a more refined and consistent experience. However, like natural wines, Pét Nat is sometimes criticized as being bad, unpleasant, and an affront to the tradition of French and Italian sparkling wines. Although Pét Nat is popular, it's goal is not to dethrone anyone. It´s a wine to drink without pretensions, informally, with friends and under the sun. A bottle that is improvised for all kinds of gatherings.
WHAT TO EAT WITH PÉT NAT?
Pét Nat, with it's fresh, fruity, and sometimes rustic character, pairs perfectly with a wide variety of dishes. Here are some suggestions to accompany this natural sparkling wine:
• Light appetizers: snacks such as olives, nuts, or artisanal chips. The fresh, sparkling character of Pét Nat can balance the fat and salty flavor of these small delicacies.
• Cheeses: choose cheeses that are not too strong, soft cheeses such as Camembert or even fresh goat cheeses. Pét Nat can counteract the intensity of the cheese with it's acidic freshness.
• Seafood: a classic pairing! Whether it's oysters, prawns, or even ceviche, the salty, briny flavors of the sea pair perfectly with the light bubbles of Pét Nat.
• Spicy dishes: Mexican or Asian cuisine, with it's spicy and aromatic notes, can create an interesting pairing with the natural sweetness and freshness of Pét Nat.
• Cured meats: For an earthy and rustic pairing, combine Pét Nat with cured meats such as salchichón, Serrano ham, or pâté.
• Light desserts: If you have a slightly sweeter version of Pét Nat, it can go very well with desserts that are not too sweet, such as fruit tarts or water-based ice creams.
Remember, Pét Nat is a versatile wine!▼
Wine grape varieties
MUTAGE OR MUTATED WINE
A WINE WITH SUPERPOWERS? NOT EXACTLY. THE TERM MUTAGE, WHICH COMES FROM FRENCH AND REFERS TO THE ADDITION OF ALCOHOL TO STOP THE FERMENTATION OF THE MUST, IS A LITTLE-KNOWN STAGE IN THE WINE-MAKING PROCESS, BUT IT´S THE ORIGIN OF GREAT WINES SUCH AS MUSCAT AND OPORTO WINES. IN THIS ARTICLE, WE FOCUS ON THIS TECHNIQUE USED TO MAKE FORTIFIED WINES.
During alcoholic fermentation, yeasts consume all the sugars to transform them into alcohol. However, you may have noticed that many wines still contain sugars when tasted. This feat is possible thanks to mutage. The word mutage means that the must (moût in French) becomes “mute” because when it´s fermenting, it produces effervescent bubbles due to the presence of CO² in the vat. It may seem like a strange word, but if you think about the function of television controls to stop the audio (mute), perhaps it will all seem more logical.
The technique was perfected by Arnaud de Villeneuve, a native of Montpellier and physician to the Popes and kings of France and Aragon in the xviii century. It was he who realized that by stopping the effervescence of fermentation (caused by the release of carbon dioxide by yeasts), the wine became “mute” as the bubbles stopped, hence the name mutage
This is an optional stage in the winemaking process, used to produce sweet wines, also known as natural sweet wines or liqueur wines (vins doux naturels and vins de liqueur, terms in French that you may recognize if you purchase a bottle of this type). In this type of
wine, alcoholic fermentation is stopped by adding neutral alcohol or SO² (sulfites). Adding alcohol to yeast-rich must has an immediate effect: it kills the yeast, which stops alcoholic fermentation! As a result, the sugars not consumed by the yeast remain in the wine, increasing the alcohol content.
This technique transforms a still (dry) wine into a fortified (or muté) wine, which usually has an alcohol content of between 15% and 18%, a common percentage for wines in this category. Therefore, what will be decisive in defining the style of the fortified wine is the moment of mutage; that is, defining the precise moment when it´s carried out.
AT THE RIGHT MOMENT
A precision technique, mutage can be carried out at different times: before, during, or after alcoholic fermentation.
When a wine is “muted” before fermentation begins, the yeasts have not yet started their work. As a result, all the sugars in the grapes are still present. This method is at the origin of sweet liqueur wines that are enjoyed with desserts, such as Pineau des Charentes (mutated with cognac) and Macvin du Jura (mutated with marc brandy).
“ The timing of the addition of alcohol is therefore very important, as the amount of sugar remaining will be determined by when it´s added. The later the mutage is carried out, the less natural sugar will remain. On average, a sweet wine will contain between 10 and 150 g/l of sugar.”
Another name given to wines that undergo mutation before the fermentation of the must is mistela. It's name seems to come from variations of the Latin mixtus, which means “mixed.” As you may have guessed, it refers to the mixture of grape must and alcohol.
Mutage can also be carried out during fermentation, i.e., in a partially alcoholic must because the yeasts are already active. This produces natural sweet wines such as Maury, Banyuls, Rasteau, Beaume de Venise, and Madeira.
Finally, when mutage takes place after fermentation, there are no longer any natural sugars, only alcohol. Although this variant is rarely used, it´s at the origin of certain iconic wines such as sherry.
The timing of the addition of alcohol is therefore very important, as the amount of sugar remaining will be determined by when it´s added. The later the mutage is carried out, the less natural sugar will remain. On average, a sweet wine will contain between 10 and 150 g/l of sugar.
DIFFERENT TECHNIQUES
There are two main techniques for mutage: the addition of alcohol and the addition of sulfites. It should be noted that the designation “natural sweet wines” is only possible when mutage is carried out with neutral alcohol. If fermentation is interrupted with SO², the wines will simply be classified as sweet wines. The alcohol used to stop fermentation
must be a neutral alcohol of viticultural origin obtained by distillation. In general, between 5 and 10% is added to the vat for mutage This has the effect of killing the yeasts. When mutage is performed with sulfites, which have antiseptic properties that are fatal to yeast, it´s common to combine it with cold. Cold reduces yeast activity and also limits the amount of sulfites added.
There are also physical techniques—although rarely used—for muting wine, such as tangential microfiltration or flash pasteurization, which can be used (by filtration in the first case or by heated must in the second) to remove yeast from the medium and thus stop fermentation.
AN EXAMPLE: SHERRY WINES
Sherry is a very special white wine produced in Andalusia, in southern Spain. It´s made using a mutage technique with brandy, at the end of alcoholic fermentation and just before barrel aging. This technique produces two types of sherry:
• Fine: the base wines are pale and light, with an initial alcohol content of 11-12%. They are blended after fermentation to reach 15.5%.
• Olorosos: the base wines are richer in color and fortified to between 18% and 20%.
• After mutage, the wines are placed in barrels for a long period of oxidative aging, unique in the world. ▼
THE 12 BEST WINES OF
AT THIS EDITION OF THE MEXICAN WINE FESTIVAL, OUR ATTENDEES PARTICIPATED IN THE SELECTION OF THE BEST MEXICAN WINES, ACCOMPANIED BY THE PRESTIGIOUS MAÎTRE SOMMELIER PEDRO PONCELIS.
On Saturday, May 3, 2025, the 7th edition of the cava mexican wine festival was held at the Plan de San Luis stadium, where more than 50 wineries from across the country were present with their most iconic labels. Highlighting the quality of Mexican soil and the work that goes into producing wine, producers from each winery gladly answered questions from the public. They shared their knowledge and offered small tastings to those who came to sample their wines, helping them identify visual, aromatic, and taste aspects to improve their overall appreciation.
During the festival, several wineries had the opportunity to offer guided tastings to customers. These tastings included explanations of the history of the winery and each bottle of wine, followed by a tasting. Some wineries collaborated with artisanal chocolate and cigar brands, offering a very interesting sensory experience for the palate.
During this festival, the “Amateur Judge” contest stood out, where wine enthusiasts were able to get a taste of what it's like to be a judge in a professional blind wine tasting.
This tasting was led by Mexico's most important and renowned maître sommelier: Pedro Poncelis Brambila. As part of the process, the wines tasted by the customers came from the wineries attending the festival, but they were covered, so they could not know which wine they were tasting before rating it. The tasting went wonderfully. The participants listened attentively to the sommelier's explanations on how to taste wine correctly, testing and refining their senses of sight, smell, and taste. The attendees were very happy and excited about the experience of being judges for a day. Once the tasting was over, the scores were calculated and the top 12 wines of the CAVA Festival were announced to the public, which we present below.
The 7th edition of CAVA Festival concluded on a high note thanks to the live performance by Nicho Hinojosa. Festival attendees left excited to have experienced a day full of new experiences and knowledge, immersed in the vast world of Mexican wine.
cava mexican wine festival looks forward to welcoming you to it's 8th edition next year. ▼
1. GAMAY CONFIDENCIAL, 2024
Variety: Gamay
Winery: Casa Miguel Hernández
Region: Puebla
3. MESA BLANCA, 2021
Variety: Merlot, Cab. Sauvignon
Winery: Mesa Blanca
Region: Chihuahua
5. RENATA ROSÉ, 2023
Variety: Garnache
Winery: Pagos Rodríguez
Region: Baja California
7. INCAUTO, 2022
Variety: Mer, Malb, Temp, Cab. Sauv.
Winery: Cavas Manchón
Region Guanajuato
9. BÓSFORO, 2019
Variety: Cabernet Franc
Winery: Ojo Azul
Region: Baja California
11. LÚNEO, 2016
Variety: Mour. Sauv., Syrah
Winery: Cava Maciel
Region: Baja California
2. TOMO UNO, 2020
Varietal: Cabernet Franc
Winery: Vinícola Total
Region: Baja California
4. TALLO TINTO, 2021
Variety: Cabernet Franc
Winery: Cava de Rosas
Region: Chihuahua
6. PIEDRA DE ORO, 2020
Variety: Cab. Sauvignon, Malbec
Winery: Viñedo San Miguel
Region: Guanajuato
8. LAVISTA ASSEMBLAGE, 2021
Variety: Malbec, Merlot
Winery: San José Lavista
Region: Guanajuato
10. DÄNSU, 2022
Variety: Cabernet Franc, Malbec
Winery: El Refugio
Region: Hidalgo
12. GRAN POETA, 2024
Variety: Syrah
Winery: Meseta del Cielo
Region: Nayarit
OFFICIAL CALENDAR OF THE 2025 MEXICO GRAPE HARVEST FESTIVAL
THE GRAPE
HARVEST SEASON HAS FINALLY ARRIVED
IN THE
BEAUTIFUL
WINE
REGIONS
OF MEXICO. IT´S A MOMENT OF GREAT IMPORTANCE, AS IT´S THE FRUIT OF A WHOLE YEAR OF WORK BY THE VITICULTURIST. A TIME FOR CONVIVIALITY, THE GRAPE HARVEST IS PART OF THE WINE CULTURE. LET'S FIND OUT ALL ABOUT THE GRAPE HARVEST FESTIVITIES.
WHAT ARE VENDIMIAS?
The term “harvest” comes from vendémiaire, the name of the first month of the French Republican calendar, which runs from September 22 to October 21. The harvest refers to the gathering of grapes for wine production. The term harvests is used in the plural to refer generally to the period during which the harvest takes place. The harvest period varies depending on the region and climate, so it can take place between late July and mid-October. But ultimately, it corresponds to the period when the grapes have reached full maturity, that is, when the ratio between sugar and acidity has reached it's optimal level of stability.
THE DIFFERENT METHODS
There are two types of harvest: manual harvesting and mechanical harvesting. The choice of harvesting method depends on the desired quality of the wines, the costs involved, and the values that the winery wishes to maintain or promote.
Manual harvesting is often used in the production of high-end wines or sparkling wines such as champagne, where the selection of bunches is more stringent. It´s also widely used for organic, biodynamic, and natural wines, as it meets the expectations and philosophy of winegrowers. This harvesting method is also used in vineyards where machines cannot harvest; for example, when the terrain is unsuitable or the rows of vines are too
narrow. Manual harvesting has a higher production cost because it requires a lot of labor. Pickers or cutters are needed to cut the bunches with pruning shears and place them in small boxes or wicker baskets. With this method, the grapes are selected at the same time as they are picked.
Mechanical harvesting is more economical. It´s carried out using tractors designed to cover one or two rows of vines, known as straddle tractors. Straddle tractors do not allow the bunches to be sorted. Therefore, after harvesting, winegrowers place the bunches on sorting tables before passing them through the press.
IN MEXICO
Harvest celebrations in Mexico take place during the summer season, specifically between July and October. Wine producers usually carry out their own harvests and celebrate with parties where grape stomping is a must. There are also concerts, wine tastings, tours, and other activities for the public.
Below, we share with you the 2025 calendar of Harvest Festivals in Mexico, in which the states of Aguascalientes, San Luis Potosí, Querétaro, Coahuila, Chihuahua, Baja California, Guanajuato, and Zacatecas participate with their respective events.
Live the experience of these celebrations and let's continue promoting wine culture in Mexico. ▼
GUANAJUATO
9
16 DE AGOSTO VINÍCOLA EL PARAÍSO Un vinito en el paraíso
30 DE AGOSTO
VIÑEDO SAN MIGUEL Vendimia Viva la Vid
13 DE SEPTIEMBRE
VIÑEDO LOS ARCÁNGELES
Viñedo Los Arcángeles
30 DE AGOSTO
6 DE SEPTIEMBRE
6 DE SEPTIEMBRE
4 DE OCTUBRE
4 DE OCTUBRE
13 DE SEPTIEMBRE VIÑEDO TOYAN
Vendimia Medieval
18 DE OCTUBRE
MUSEO DEL VINO DE GUANAJUATO
Guanajuato Wine & Food Fest
AGUASCALIENTES
19
2 Y 3 DE AGOSTO
9 Y 10 DE AGOSTO VINÍCOLA SARMIENTO
Y
QUERÉTARO
28 DE JUNIO
TIERRA DE ALONSO
Vendimia, buen queso, buen vino, buena música
4, 5 Y 6 DE JULIO
SALA VIVÉ
Fiesta de la Vendimia 25to Aniversario
19 de julio
HACIENDA ATONGO
Fiesta de la Vendimia 9na edición
30 de agosto
HACIENDA TOVARES
Fiesta de la Vendimia
19 de julio
RINCÓN DEL MONTERO
La Gran Vendimia
FINES DE SEMANA DE JULIO A AGOSTO
VIÑEDOS LAREDONDA
La Redonda 50: Experiencia Vendimia
19 de julio DE COTE
Fiestas de la Vendimia
30 de agosto CAVA 57
Festival de la Vendimia 10ª edición
2 de agosto
LAS PUDENCIANAS
Vendimia 2025
28 DE JUNIO
SAN JUANITO VITIVINÍCOLA
Fiesta de la Vendimia
12 DE JULIO
VIÑEDOS DONATO
Fiestas de la Vendimia Donato 2025
26 de julio
VIÑEDOS LOS ROSALES
Festival de la Vendimia
13 de septiembre
VIÑEDOS AZTECA
Festival de la Vendimia 10ª. edición
9 y 10 de agosto
CASA MADERO
Fiesta de la Vendimia
28 DE JUNIO
PUERTA DE LOBO
Blanco & Tinto
12 DE JULIO
VIÑEDOS SILVESTRES
Vendimia Viñedos Silvestres
31 de julio
PUERTAS DE LA PEÑA
Vendimia Puertas de la Peña 2025
COAHUILA
8 de agosto
SEGOVIA FUANTOS
Festival de la Vendimia
BAJA CALIFORNIA
30 DE AGOSTO COMITÉ PROVINO
Salón del Vino
2 DE AGOSTO
COMITÉ PROVINO BC
Vendimia entre amigos: Un Brindis con la Trinidad
15 DE AGOSTO
VINÍCOLA Y RESTAURANTE CORONA DEL VALLE
X Aniversario Corona del Valle
16 DE AGOSTO
BODEGAS F. RUBIO
Mi Casa es tu Casa “Vendimia Edition”
14 DE AGOSTO
VINÍCOLA VENA CAVA
Descorchando Memorias: 20 años de Vena Cava
2 DE AGOSTO COMITÉ PROVINO
La Disruptiva en Lata Underground
9 DE AGOSTO
HACIENDA GUADALUPE
Celebrando la Vendimia
15 DE AGOSTO
COMITÉ PROVINO BC
Tiempos de Cosecha
23 DE AGOSTO CASA EMILIANA VINÍCOLA Evento de Vendimia
21 DE AGOSTO
VINÍCOLA CAVA MACIEL
Cata Vertical de Apogeo
24 DE AGOSTO
VINÍCOLA HILO NEGRO Fiesta de la Vendimia
15 DE AGOSTO. VINÍCOLA LOMITA Singularidad
15 DE AGOSTO
VINÍCOLA BRUMA
LA BACANAL VOL. 3
9 DE AGOSTO
VINÍCOLA CORONA DEL VALLE
Cata Vertical
ZACATECAS
31 DE JULIO
COMITÉ PROVINO BC
CELEBRANDO 20 AÑOS DE VENA CAVA
15 DE AGOSTO VIÑEDO LAS NUBES Vinos de la Reserva Privada
16 DE AGOSTO RELIEVE VINÍCOLA El Vino y la Vaca
9 DE AGOSTO
VINÍCOLA VALLE DE TINTOS Cata Vertical
2 DE AGOSTO CAMPO REAL VINÍCOLA Festival de la Vendimia Tierra Adentro
CHIHUAHUA
19 DE JULIO NOMLA VICTORIA CASAS GRANDES VENDIMIA
23 DE AGOSTO CASA VAZQUEÑO VENDIMIA
20 Y 21 DE SEPTIEMBRE ESTIVAL CARNE & VINO FESTIVAL CARNE & VINO
2 DE AGOSTO EL MOLINO DON TOMÁS Festival de la Vendimia Vol. IV
30 DE AGOSTO CASA FRONDA VENDIMIA FRONDA
6 DE SEPTIEMBRE VIÑA CASABLANCA VENDIMIA
30 DE AGOSTO ENCINILLAS Vendimia Hacienda Encinillas
13 DE SEPTIEMBRE VIÑEDOS AZTECA Festival de la Vendimia 10ª. edición
6 DE SEPTIEMBRE POZO DE LUNA VENDIMIA
2 DE AGOSTO TURBINA VIÑEDO Y BODEGA CASAS GRANDES
14 DE SEPTIEMBRE HACIENDA EL TORREÓN HERENCIA EN VINO
31 DE AGOSTO VIÑEDOS PIÑA MORA Festival de la Vendimia
SAN LUIS POTOSÍ
9 DE AGOSTO PASADO MERIDIANO VIÑEDOS VENDIMIAS
27 DE SEPTIEMBRE CAVALL 7 VENDIMIA
13 DE SEPTIEMBRE VIÑEDOS ALTA MIRA Fiesta de la Vendimia
20 DE JULIO LA MALANCA Vendimia La Malanca
2 DE AGOSTO PARRAS DEL ALTIPLANO VENDIMIA
WINE TASTING: TASTE PHASE
Take the glass and take a sip of wine. Then taste it. Inhale through your mouth and exhale through your nose.
Sweetness:
Is the wine sweet or dry? Sweetness is the first thing you notice on your tongue.
Acidity:
This is what causes the mouth to salivate.
Tannins:
When wine is astringent (dries the mouth) or bitter.
Alcohol:
That burning sensation in your throat? Don't worry! It's just the alcohol.
Body:
More flavors perceived indicate more body and vice versa. The body will be less pronounced the fewer flavors you perceive.
Persistence:
How long does it take for the flavors to disappear in your mouth?
Complexity:
This is expressed in the number of pronounced flavors you detect in the wine.
Burning
THE POPO: A TRADITION OF THE ISTHMUS
A NAME UNCOMMON TO THOSE WHO LIVE FAR FROM THE ISTHMUS, MADE WITH TYPICAL MEXICAN INGREDIENTS AND PRE-HISPANIC TECHNIQUES OF THE INDIGENOUS PEOPLES
Popo is a pre-Hispanic ritual drink made from cocoa, very characteristic of southern Veracruz and areas of Oaxaca, especially the Papaloapan basin. It's name comes from the Nahuatl word popocti, which means “that which smokes” or “that which foams,” referring to it's characteristic abundant foam. Although little known outside it's region of influence, it's history is deeply linked to the indigenous communities that prepare it as part of celebrations and rituals. In cities, far from the original communities, popo is usually consumed cold.
The geographical distribution of this drink is associated with the indigenous peoples who produce it. In Veracruz, it can be found within the Nahua communities in Cosoleacaque, Jáltipan, and Soconusco, the Mixe-Popoluca communities in Oluta and Sayula de Alemán, and the Zoque-Popoluca communities in Texistepec. In Oaxaca, the Mazatec peoples of San Pedro Ixcatlán and the Chinantec peoples in San Lucas Ojitlán and San Felipe Usila, in the Papaloapan basin, also prepare and consume this beverage.
Of course, there are regional varieties of the drink, depending on the towns that prepare it. In Cosoleacaque (Veracruz), cof-
fee with popo was used and served in new gourds, avoiding greasy utensils that prevent the foam from forming. In Soconusco, chupipi root is more commonly used as a foaming agent. Some versions incorporate rice, cinnamon, anise, or corn dough to thicken it.
Sensory characteristics: Popo is a cold, very frothy drink that is slightly sweet with a hint of spice and a slightly astringent taste that leaves the mouth feeling dry. It´s traditionally served with tamales and consumed at festive events, especially during the cocoa harvest from August to December.
For indigenous peoples, popo is more than just a drink: it has a ritual and communal character. It's preparation can take up to two days and is reserved for special events: weddings, baptisms, birthdays, patron saint festivals, mayordomías (traditional ceremonies) and other traditional events. This makes it an instrument of social cohesion and celebration, traditionally accompanied by tamales or other foods made from corn.
Previously, it was prepared by women, who roasted and ground the cocoa, corn, or rice and foaming agents, strained the mixture, and whipped it to achieve the perfect foam. The
“FOR INDIGENOUS PEOPLES, POPO IS MORE THAN JUST A DRINK: IT HAS A RITUAL AND COMMUNITY CHARACTER. IT'S PREPARATION CAN TAKE UP TO TWO DAYS AND IS RESERVED FOR SPECIAL
EVENTS: WEDDINGS, BAPTISMS, BIRTHDAYS, PATRON SAINT FESTIVALS, MAYORDOMÍAS, AND OTHER TTRADITIONAL CEREMONIES.
”
process was usually carried out on a metate, and jícaras were used to serve it—known as guasca or xicalli in Nahuatl—along with wooden whisks for the foam.
Although it has lost much of it's ritual significance, popo is still prepared in markets and at festivals, served in traditional jicara In indigenous communities, it´sconsidered a living part of their cultures. In some places, popo is marketed as a regional drink, for example in the markets of Ojitlán or San Pedro Ixcatlán, where it´s sold at affordable prices ranging from 10 to 15 pesos per glass.
PREPARING POPO
Popo is prepared using very specific ingredients and techniques. First, cocoa beans are roasted and ground on a metate. To thicken it, nixtamalized corn or rice soaked in water can be used, which is then ground together with the cocoa. The foam is obtained not only mechanically, but also from foaming agents such as the stems or roots of axquiote (Smilax domingensis) or chupipi (Gonolobus niger). To flavor the popo, piloncillo or sugar is used, which gives it sweetness, as well as cinnamon and anise.
Although preparing popo requires a specific ceremonial context, we can summarize it's preparation in the following steps. First, the cacao beans are roasted and peeled, then ground with corn or rice and axquiote or chupipi to form a paste. Next, the paste is dissolved in hot water and strained up to two times to obtain a smoother texture. Once the mixture has cooled, it´s beaten with a grinder to create abundant foam, characteristic of popo. Finally, it´s enjoyed at room tempera-
ture or cold, served in gourds or bowls with ice.
TOWARDS A VISIBILITY OF POPO
As you can see, popo is an ancestral drink linked to community celebrations that preserves traditional knowledge of production, utensils, and rituals. In this sense, we can say that it´s part of Mexico's living cultural heritage. Furthermore, it's production reflects Mexico's ethnolinguistic diversity, as it´s a drink shared by the Nahua, Mixe-Popoluca, Zoque-Popoluca, Mazatec, and Chinantec cultures.
The gastronomic rescue of popo as intangible heritage can revalue native ingredients, promote cultural tourism, and culinary workshops. By using local cacao and wild foaming plants, it promotes the revival of indigenous knowledge about biodiversity and ecological awareness in the Isthmus region. It's potential community-based commercialization can boost sustainable local economies, led by women, enabling economic equity within their communities.
Popo, as an ancestral, ceremonial, and refreshing drink, has a unique history and identity. Linked to the cocoa harvest and it's rituals, it represents a form of cultural resistance and ecological knowledge of indigenous communities. It's foam, spicy sweetness, and consumption at special events distinguish it as a gastronomic gem. Promoting it beyond it's territory not only means spreading the word about an exquisite drink, but also recognizing and respecting a community legacy, supporting the continuity of sustainable knowledge and practices. ▼
THE NEW TREND: SPIRITS ALCOHOL-FREE
THE NEW TREND IN THE BEVERAGE INDUSTRY, ESPECIALLY AMONG ARTISAN DISTILLERS, IS CALLED “ALCOHOL-FREE SPIRITS.” IN OTHER WORDS: NON-ALCOHOLIC SPIRITS. BUT WHERE
DID THIS IN OTHER BUT WHERE DOES THIS NEW MOVEMENT COME FROM AND WHAT ARE THE FACTORS BEHIND IT'S SUCCESS?
Have you ever found yourself enjoying the flavor of a spirit but disliking the taste of alcohol? Or perhaps you're at a party where everyone is drinking colorful cocktails, but you're under medical treatment and stuck drinking water? Or maybe you just don't like drinking alcohol. Whatever the reason, today there are ways to experiment with aromas and flavors without sacrificing your health, and one of them is alcohol-free spirits.
To understand the popularity of non-alcoholic spirits, we must refer to movements such as Dry January or Sober Curious, which invite us to rethink our relationship with alcohol. We know that giving up drinking brings multiple benefits to everyday life, such as improved sleep, concentration, memory, and immune system. This allows us to recover a better level of energy, both physical and emotional. However, it´s also possible to drink less without necessarily opting for total abstinence. For example, you can decide to drink in moderation on a special occasion or to taste a particular wine. The idea is that these moments are fewer but more valuable; in other words, instead of drinking more, we drink better.
Among young people in the world's major cities, sober parties and alcohol-free bars
are not uncommon, where the fact of not drinking and not having a hangover the next morning is celebrated. From this perspective, alcohol-free spirits are gaining more and more followers for reasons related to lifestyle, a performance-oriented society, and the desire to lead a healthy life. This trend is expected to continue, as consumers want to continue frequenting trendy bars to enjoy a cocktail, but in a different way.
THE PRODUCTION
OF NON-ALCOHOLIC SPIRITS
It's true that, when we talk about non-alcoholic spirits, a doubt may emerge. By definition, spirits are beverages with a high alcohol content so, speaking about non-alcoholic spirit wouldn't therefore be a strangely contradictory expression, an oxymoron? The term "distillate", on the other hand, refers only to the condensed vapor that drains from a still. In other words: plant-based water from a still (for example, as in perfume).
Even though we could more properly speak of non-alcoholic distillates, the production of non-alcoholic spirits does not differ greatly from that of distillates with a high alcohol content. Besides, the word "spirit" allows us to get
“ ...some advanced techniques, such as vacuum distillation or cold infusion, are used to preserve the aromas of plants and spices. Some brands innovate by incorporating new ingredients, such as seaweed, medicinal herbs, or flower extracts, to enrich the sensory experience.”
the idea directly. For example, non-alcoholic gin is produced like normal gin: some aromas, such as citrus fruits, are highly soluble in water, while others, such as juniper berries, are not. In this case, the aromas are extracted from the juniper using oil and sugar as an intermediate step, and then added to the water. The entire product is then distilled and preserved in a mixture of water and lemon. To replace the missing alcohol, it´s necessary to provide strong flavor impulses. This is why strong spices are often used.
In addition, some advanced techniques, such as vacuum distillation or cold infusion, are used to preserve the aromas of plants and spices. Some brands innovate by incorporating new ingredients, such as seaweed, medicinal herbs, or flower extracts, to enrich the sensory experience.
HOW IS ALCOHOL REMOVED FROM A BEVERAGE?
To date, there are several technologies available. Regardless of the method chosen, the production of these products is challenging. The absence of alcohol results in a lack of texture and balance on the palate. The addition of sugar can mitigate this lack of structure, provided it´s used in limited quantities. However, reproducing certain aromatic notes is difficult, and the choice between these techniques depends on the desired product style.
1. The first is vacuum evaporation. This is a very low-temperature distillation process achieved by subjecting the product to be distilled to a vacuum. The boiling point
of volatile compounds, such as alcohol, is reduced to a minimum (approximately 40 degrees).
2. A second widely used technology is reverse osmosis: this is a physical process that involves separating the alcohol from the liquid using membranes. It´s the least complicated technology.
3. Finally, the third technology known on the market is dealcoholization using rotating cone columns (RCC). This technology uses a cold distillation principle through centrifugation to spread the liquid in a very thin layer over rotating cones.
WHAT NON-ALCOHOLIC DISTILLATES ARE AVAILABLE?
Technically, it´s possible to remove alcohol from any type of distillate. However, today it´s common to find alcohol-free versions of gin, rum, whiskey, herbal distillates, and even tequila and mezcal. These distillates have distinct flavors from the ingredients used, whether herbs, spices, or agaves. They are particularly interesting in cocktail making.
Likewise, most producers of non-alcoholic spirits rely on the principle of omission: no alcohol, no sugar, and no preservatives. This approach results in healthier beverages that are suitable for consumers seeking natural alternatives. However, it also means that the shelf life of opened bottles is very short, generally between two and six weeks. To prolong their freshness, it´s recommended to store them in the refrigerator and close the cap tightly after each use. ▼
Tequila is a spirit that originated in western Mexico, but the variety of soils and climates in Mexico makes it possible to produce it outside this area. The designation of origin thus recognizes it's production in Jalisco, but also in some municipalities of Guanajuato, Nayarit, Tamaulipas, and Michoacán. Each of these is a great example of the versatility of Mexican tequila masters and terroirs.
Few spirits have managed to reinvent themselves as quickly as tequila. However, this phenomenon has been driven almost exclusively by the US market, which accounts for around 90% of exports. Other European markets are still far behind in terms of volume and value, which represents both a challenge and an opportunity. Diversifying the international market is urgent, especially given the current tensions between Mexico and the United States, although it will not be an easy task.
The growth in tequila consumption is mainly due to the popularity of premium
products, i.e., consumers' preference for higher quality products, such as 100% agave and luxury tequilas. This transformation has changed the image of tequila, from a party drink to a sophisticated option for tasting or mixing in craft cocktails. In particular, young people aged 18 to 34 are leading this trend, valuing authenticity, craftsmanship, and the stories behind the brands. Even in difficult economic contexts, many continue to see tequila as an affordable luxury.
In addition, the enthusiasm of young consumers has been key to this evolution.
Attracted by the blend of tradition and modernity, and strongly influenced by social media and cocktail culture, these consumers are constantly seeking new brands and experiences. However, in a saturated market, in a saturated market, it´s essential to maintain their interest through authenticity and transparency.
During the last week of June, Cava magazine once again brought together a panel of experts to conduct the TOP 99 Tequilas
2025 blind tasting. Thanks to the excellent response from producers to the magazine's call for entries, tequilas from Guanajuato, Jalisco, Michoacán, Nayarit, and Tamaulipas were tasted.
With the publication of this list, which aims to serve as a guide for consumers, Cava magazine contributes to the promotion of some of the tequila brands currently available in Mexico. Each one represents the quality and authenticity of tequila.
We would like to thank the entire magazine team for organizing this event and, above all, the judges who made up the panel for their kind presence. a diverse group of tasters made up of people from the gastronomic field, cultural managers, and promoters of the sector: Adalberto Guerrero, Ana Iris Nava, Antonio Laveaga, Armando Hernández Loyola, Betzy Alvizo, Cristian Alonso, David Roque, David Alan Rosas Gold, Diana Aurora Rivas Sánchez, Ernesto Lovio, Gerardo Casares, Guillermo Rodríguez, Guadalupe García, Iván Gal -
ván, Javier Ignacio Gárate González, Jorge González Muro, José Gerardo De Nicolás Santiago, José Carlos Palacios, Leonardo Soto, Lucio Joel Sernas Luis, Mariana Ricaño Rodríguez, Miguel Vázquez De León, Miriam Natalia Partida Zepeda, Miriam Navarro Félix, Mirell Riviello, Nubia Montes, Patricia Chávez Nava, Raymundo Monreal, Ricardo González Aragón, Roberto De La Mora Villapando, Rodrigo Mares, Rodrigo Valadez, Sinaí Flores Silva, Samuel Cepeda, Stefanía Elizalde Ortiz, and Xavi Touron.
We would also like to express our gratitude to the Hotel Camino Real Guadalajara in Zapopan and all it's staff for their hospitality and support in organizing and coordinating this event.
This blind tasting is held with the commitment to promote and recognize the work of all the people behind each tequila. Thank you to all the producers who participated with their brands and placed their trust in the event. See you next year!
MANDALA BLANCO
ABV: 40%
Tequilera: Mandala
Region: Jalisco
Medal: Silver
SAPIENS BEBIDA DE SABIOS BLANCO AHUMADO
ABV: 40%
Tequilera: Sapiens Bebida de Sabios
Region: Jalisco
Medal: Silver
RESERVA DE LA TORRE AÑEJO
ABV: 40%
Tequilera: Casa Reserva de la Torre
Region: Jalisco
Medal: Grand Gold
LEGADO REPOSADO
ABV: 42%
Tequilera: Destilería el Pandillo
Region: Jalisco
Medal: Gold
VIUDA DE ROMERO CRISTALINO
ABV: 35%
Tequilera: Viuda de Romero
Region: Jalisco
Medal: Gold
PERFECCIÓN INMACULADA
ABV: 40%
Tequilera: Don Valente
Region: Jalisco
Medal: Gold
2
ORGÁNICO REPOSADO
ABV: 40%
Tequilera: Tequila 123
Region: Jalisco
Medal: Gold
LEBARÓN BLANCO
ABV: 40%
Tequilera: Lebarón
Region: Jalisco
Medal: Gold
CASA MAESTRI RES. DE MFM SMALL BATCH REP.
ABV: 40%
Tequilera: Casa Maestri
Region: Jalisco
Medal: Grand Gold
ARESENAL REPOSADO
ABV: 40%
Tequilera: Arsenal
Region: Jalisco
Medal: Gold
WHISPER REPOSADO PREMIUM
ABV: 38%
Tequilera: Whisper
Region: Jalisco
Medal: Silver
TAU BLANCO
ABV: 38%
Tequilera: Tau NOM1414
Region: Jalisco
Medal: Silver
TEPOZÁN BLANCO
ABV: 35%
Tequilera: Tepozán
Region: Jalisco
Medal: Silver
LUNA 76 BLANCO
ABV: 35%
Tequilera: Luna 76
Region: Jalisco
Medal: Gold
CARRETA DE ORO REPOSADO
ABV: 40%
Tequilera: Carreta de Oro
Region: Jalisco
Medal: Silver
CASAÑEJA BLANCO
ABV: 42%
Tequilera: Casañeja
Region: Jalisco
Medal: Silver
MAYORAZGO PLATA
ABV: 35%
Tequilera: Mayorazgo
Region: Jalisco
Medal: Silver
AGAVES DE GAYTAN BLANCO
ABV: 35%
Tequilera: Nueva Santa Fé
Region: Jalisco
Medal: Gold
TIERRAS BLANCO
ABV: 42%
Tequilera: Autentica Tequilera
Region: Jalisco
Medal: Gold
ABV: 38%
Tequilera: Whisper
Region: Jalisco
Medal: Gold
FINA ESTAMPA AÑEJO
ABV: 40%
Tequilera: Fina Estampa
Region: Jalisco
Medal: Gold
TEQUILA POTOSÍ CRISTALINO
ABV: 36%
Tequilera: Tequila Potosí
Region: Jalisco
Medal: Gold
COLORATO BLANCO HIGH PROOF
ABV: 55%
Tequilera: Grupo Tequilero de Los Altos
Region: Jalisco
Medal: Gold
DON VALENTE BLANCO TAHONA
ABV: 42%
Tequilera: Don Valente
Region: Jalisco
Medal: Gold
CHULA PARRANDA AÑEJO
ABV: 40%
Tequilera: Destilería El Magnífico
Region: Jalisco
Medal: Grand Gold
ALMA DE DOS TIERRAS BLANCO
ABV: 50%
Tequilera: Alma de Dos Tierras
Region: Nayarit
Medal: Silver
CASTELAN BLANCO
ABV: 38%
Tequilera: Castelan
Region: Jalisco
Medal: Gold
BLANCO LABRANZA
ABV: 35%
Tequilera: Terra Firme
Region: Jalisco
Medal: Silver
BANDERO BLANCO
ABV: 40%
Tequilera: Bandero
Region: Jalisco
Medal: Silver
JIMA IMPERIAL
AÑEJO
ABV: 38%
Tequilera: Jima
Region: Jalisco
Medal: Gold
HUANI 1875 REPOSADO
ABV: 38%
Tequilera: Huani 1875
Region: Guanajuato
Medal: Silver
HACIENDA GALINDO PLATA
ABV: 40%
Tequilera: Galindo
Region: Jalisco
Medal: Gold
CAVA LOS MARTÍNEZ REPOSADO
ABV: 38%
Tequilera: Cava los Martínez
Region: Michoacán
Medal: Gold
CASA LOY REPOSADO
ABV: 38%
Tequilera: Casa Loy
Region: Jalisco
Medal: Gold
ORGÁNICO BLANCO
ABV: 40%
Tequilera: Tequila 123
Region: Jalisco
Medal: Silver
MANDALA AÑEJO
ABV: 40%
Tequilera: Mandala
Region: Jalisco
Medal: Gold
AGAVEM AÑEJO
ABV: 40%
Tequilera: Agavem
Region: Jalisco
Medal: Gold
GALINDO AÑEJO
ABV: 35%
Tequilera: Galindo
Region: Jalisco
Medal: Gold
DEL BUENO REPOSADO
ABV: 35%
Tequilera: Tequila del Bueno
Region: Jalisco
Medal: Silver
NOBLEZA 33 REPOSADO
ABV: 40%
Tequilera: Destilería el Pandillo
Region: Jalisco
Medal: Silver
ALIEN BLANCO
ABV: 40%
Tequilera: Alien Spirits
Region: Jalisco
Medal: Silver
HACIENDA NAVARRO
ABV: 40%
Tequilera: Navarro
Region: Jalisco
Medal: Gold
CARRETA DE ORO AÑEJO
ABV: 40%
Tequilera: Carreta de Oro
Region: Jalisco
Medal: Gold
CHINACO AÑEJO
ABV: 40%
Tequilera: Chinaco
Region: Tamaulipas
Medal: Silver
EL ARCA AZUL REPOSADO
ABV: 38%
Tequilera: El Arca Azul
Region: Jalisco
Medal: Gold
CELEBRE BLANCO
ABV: 38%
Tequilera: Celebre
Region: Jalisco
Medal: Silver
ABV: 40%
Tequilera: Fuentes Guerra Region: Jalisco
Gold
ISA AÑEJO
ABV: 35%
Tequilera: Casa Tequilera San Agustín
Region: Jalisco Medal: Gold
CAVA DE ORO EXTRA AÑEJO BLACK
ABV: 40%
Tequilera: Cava de Oro
Region: Jalisco
Medal: Silver
SOWIKI BLANCO
40%
Tequilera: SOWIKI
Region: Nayarit Medal: Silver
EL VIEJITO PLATA
ABV: 42%
Tequilera: El Viejito
Region: Jalisco
Medal: Gold
EXIR AÑEJO DOUBLE BARREL
ABV: 40%
Tequilera: Casa Victoria Latina
Region: Jalisco
Medal: Gold
XICOTE AÑEJO
ABV: 40%
Tequilera: Xicote
Region: Jalisco
Medal: Gold
VIUDA DE ROMERO REPOSADO
ABV: 35%
Tequilera: Viuda de Romero
Region: Jalisco
Medal: Silver
DOCE CASAS BLANCO
ABV: 40%
Tequilera: Doce Casas
Region: Jalisco
Medal: Gold
EL MEXICANO REPOSADO
ABV: 40%
Tequilera: El Mexicano
Region: Jalisco
Gold
DEMONIOS PLATA
ABV: 35%
Tequilera: Mil Demonios Region: Jalisco Medal: Silver
The wide variety of spirits produced in Mexico pay homage to the Mexican countryside and those who make them. Each one has become a symbol of regional identity and of Mexican culture abroad.
During the last week of June, cava magazine brought together a panel of experts to conduct the TOP Mexican Spirits blind tasting. Thanks to the excellent response from producers to the magazine's call for entries, spirits such as Bacanora, Sotol, Raicilla, Pox, Tuxca, Rum, Aguardiente, Gin, Whiskey, and Vodka were tasted. which came from Mexico City, Colima, Chihuahua, Guanajuato, Jalisco, Oaxaca, San Luis Potosí, Sonora, Tlaxcala, and Veracruz.
With the publication of this list, which aims to serve as a guide for consumers, Cava magazine contributes to the promotion of some of the spirits brands currently available in Mexico.
We would like to thank the entire magazine team for organizing this event and, above all, the judges who made up the panel for their kind presence. They were a diverse group of tasters from the gastronomic world, cultural managers, and promoters of the industry: Adalberto Guerrero, Ana Iris Nava, Antonio
Laveaga, Armando Hernández Loyola, Betzy Alvizo, Cristian Alonso, David Roque, David Alan Rosas Gold, Diana Aurora Rivas Sánchez, Ernesto Lovio, Gerardo Casares, Guillermo Rodríguez, Guadalupe García, Iván Galván, Javier Ignacio Gárate González, Jorge González Muro, José Gerardo De Nicolás Santiago, José Carlos Palacios, Leonardo Soto, Lucio Joel Sernas Luis, Mariana Ricaño Rodríguez, Miguel Vázquez De León, Miriam Natalia Partida Zepeda, Miriam Navarro Félix, Mirell Riviello, Nubia Montes, Patricia Chávez Nava, Raymundo Monreal, Ricardo González Aragón, Roberto De La, Mora Villapando, Rodrigo Mares, Rodrigo Valadez, Sinaí Flores Silva, Samuel Cepeda, Stefanía Elizalde Ortiz and Xavi Touron.
We would also like to express our gratitude to the Hotel Camino Real Guadalajara in Zapopan and all it's staff for their hospitality and support in organizing and coordinating this event.
This blind tasting is held with the commitment to promote and recognize the work of all the people behind each Mexican spirit. Thank you to all the producers who participated with their brands and placed their trust in the event. See you next year! ▼
BRIO DI CANOPUS, ABV: 40%
Spirit: Licor
P.C: Canopus
Region: Estado de México
Medal: Silver
AVE NEGRA, ABV: 43%..
Spirit: Tuxca
P.C: Casa Tlalpuyec
Region: Colima
Medalla: 94 Oro
P.C: Las Potrancas
EL RECLUTA, ABV: 45%
Spirit: Gin/Sotol
P.C: La tradición de la Familia
Region: Coahuila
Medal: Gold
P.C:
BANDEDGILA, ABV: 40%.
Spirit: Bacanora
P.C: Comunidad de los Horcones
Region: Sonora
Medal: Grand Gold
H35 HACIENDA 35, ABV: 40%.
Spirit: Bacanora
P.C: Hacienda 35
Region: Sonora
Medal: Silver
REY DAVID, ABV: 40%.
Spirit: Sotol
P.C: Rey David
Region: Coahuila
Medal: Gold
XAIBA INSIGNE, ABV: 40%.
Spirit: Destilado de Agave
P.C: Xaibá
Region: Oaxaca
Medal: Silver
STHELLA, ABV: 42%.
Spirit: Ginebra
P.C: Zibaron
Region: Jalisco
Medal: Gold
P.C: Canopus
Region: Estado
TRADICIONAL, ABV: 40%.
Spirit: Bacanora
P.C: Clandestino Destilería
Region: Sonora
Medal: Grand Gold
Spirit: Ron
P.C: Ron Potosí
Region: San Luis Potosí
Silver
MOCAMBO 25 AÑOS BLEND, ABV: 43%.
Spirit: Ron
P.C: Mocambo
Region: Veracruz
Medal: Gold
PÓLVORA, ABV: 42%.
Spirit: Raicilla
P.C: Casa Tlalpuyec
Region: Jalisco
Medal: Grand Gold
POXAN, ABV: 43%
Spirit: Pox
P.C: Fresco 77
Region: Chiapas
Medal: Gold
CANOPUS GINEBRA MEXICANA, ABV: 50%
Spirit: Ginebra
P.C: Canopus
Region: Estado de México
Medal: Grand Gold
, ABV: 40%
Spirit: Ron Especiado
P.C: Hacienda Navajas
Region: Jalisco
Silver
MOCAMBO EDICIÓN DE ARTE, ABV: 40%
Spirit: Ron
P.C: Mocambo
Region: Veracruz
Medal: Gold
FRESCO 77, ABV: 44,6%
Spirit: Ginebra
P.C: Fresco 77
Region: Ciudad de México
Medal: Gold
CINNAMON & SPICES, ABV: 35%
Spirit: Destilado Agave
P.C: Terra Firme
Region: Jalisco
Medal: Silver
LA PEDREGOSA, ABV: 40%
Spirit: Raicilla
P.C: Productos Finos de la Raicilla
Region: Jalisco
Medal: Gold
HUMO, ABV: 45%
Spirit: Bacanora
P.C: Clandestino Destilería
Region: Sonora Medal: Silver
ZANATE, ABV: 43%
Spirit: Tuxca
P.C: Zanate
Region: Colima
Medal: Grand Gold
PERRO DESTERRADO LONDON DRY, ABV: 43%
Spirit: Ginebra
P.C: Grupo Tribal
Region: Jalisco
Medal: Gold
Spirit: Ginebra
P.C: Cuatro Volcanes
Region: Tlaxcala
Medal: Grand Gold
LOS HORCONES, ABV: 40%
Spirit: Bacanora
P.C: Comunidad Los Horcones
Region: Sonora Medal: Gold
CANOPUS OLD TOM GIN, ABV: 40%
Spirit: Ginebra
P.C: Canopus
Region: Estado de México
Medal: Silver
ASIL AÑEJO, ABV: 45%
Spirit: Raicilla
P.C: Taberna Tres Gallos
Region: Jalisco
Medal: Grand Gold
XAIBÁ DRAGÓN, ABV: 40%
Spirits: Destilado de Agave
P.C: Xaibá
Region: Oaxaca
Medal: Silver
BEER FROM ANTIQUITY TO THE MIDDLE AGES
FROM THE DRINKABLE BREAD OF THE SUMERIANS IN ANCIENT TIMES TO THE CERVOISE OF THE GAULS IN THE MIDDLE AGE S, THE HISTORY OF BEER AND IT'S CONSUMPTION IS A VERY OLD ONE. THIS BEVERAGE HAS STOOD THE TEST OF TIME
AND IMPROVED WITH TECHNOLOGICAL ADVANCES. FROM ANCIENT TIMES TO THE PRESENT DAY, TRAVELING FROM BAVARIA TO EGYPT, LET'S TAKE A LOOK AT THE HISTORY OF BEER!
(VERY) DISTANT ORIGINS
Beer is one of the oldest beverages in the world and even competes with cow's milk for the title of oldest beverage consumed by humans, apart from water and breast milk. Rice beer was brewed and consumed around 10,000 years ago in prehistoric China: it´s the oldest trace of alcoholic beverage found to date.
The earliest beers were also found in the Fertile Crescent, a region in the Middle East that encompassed the civilizations of Palestine, Syria, and Mesopotamia. Archaeological remains and excavations attest to the fact that spelt (a variety of wheat) was cultivated in Mesopotamia from approximately 5000 BCE. All the ingredients necessary for brewing beer were thus available at that time. In fact, the Sumerians had a goddess of beer! Her name was Ninkasi, whose father was Enki, considered the god of farmers and crops.This beer, which the Sumerians called sikaru (lit-
erally “liquid bread”), was made from spelt and barley. Thanks to it's nutritional properties, sikaru was consumed regularly, so much so that it was part of the daily diet. Because cereals are at the very origin of the invention of beer, we can understand the closely intertwined history of beer and bread. However, this first divine drink did not have a good reputation among the Romans or the Gauls.
In continental Europe, beer had a bad reputation: it was easily associated with barbarians! Wine was therefore preferred. But in order to broaden their knowledge, both the Gauls and the Romans began to take an interest in the smooth beer. In countries whose languages derive from Latin, beer takes it's name from Ceres, goddess of cereals and harvests. In Europe, far from the Middle East, the model of water mixed with cereals continued, and at that time, a mixture of herbs was added to give it flavor. This is known as gruit, which in a way is the ancestor of hops.
“
THE CLERGY EVEN DERIVED A PROVERB FROM THIS PERIOD THAT ATTESTED TO THE HOLINESS ATTRIBUTED TO THIS DRINK: LIQUIDA NON FRANGUNT JEUNUM, WHICH MEANS “LIQUID FOOD DOES NOT BREAK THE FAST.
”
BEER IN THE MIDDLE AGES: A DIFFICULT START
Gruit, cervoise, barley wine, sikaru... These were the beginnings of craft beer. But it wasn't until the Middle Ages that beer became popular in Europe. A stroke of genius by Charlemagne, which contributed greatly to the rise of our favorite drink, was to entrust it's production to the clergy.
Yes, it was the brewing monks who actually created beer as we know it today! At the forefront was Hildegard of Bingen, a saint who discovered the preservative powers of hops. The clergy even coined a proverb during this period that attests to the holiness attributed to this drink: Liquida non frangunt jeunum, which means “Liquid foods do not break the fast.”
As you may have guessed, here we find again this notion of a nutritious drink similar to bread. The monks did not hesitate to experiment with numerous brewing techniques in order to produce more nutritious drinks. Thus, they created Trappist beers, abbey beers, and the entire Dubbel, Tripel, and Quadrupel beer classification system. These names refer to the alcohol content of the beer and, therefore, to the importance of the person to whom it´s served.
BEER: AN OFFICIAL DRINK
Until the end of the Middle Ages, beer was produced, but it had not yet been made official. In 1435, the word “beer” appeared for the first time in France in an ordinance published under the authority of Charles VII. This
ordinance intervened to regulate the beer trade in the Middle Ages. Later, Duke William IV of Bavaria issued a decree on beer purity (in 1516). This regulated the manufacture and sale of beer. Brewers were required to make beer with spring water!
In the 19th century, beer experienced a boom thanks to the great discoveries of the time. Numerous inventions such as the steam engine, the wort cooler in 1856, pasteurization in 1965, and the refrigeration machine in 1870 revolutionized beer production. Thanks to these discoveries and inventions, breweries became larger and larger, and new varieties of beer were created. And best of all, brewers could produce beer in all seasons of the year!
THE LEGACY OF ANCIENT BEER
In 1542, one of Hernán Cortés' emissaries, Alfonso Herrara, requested permission from Charles V to open the first brewery in the State of Mexico. All the knowledge, machinery, and even the raw materials (barley and hops) were imported from Europe, so in the beginning, beer in Mexico was expensive and unpopular.
With the cultivation of cereals and hops, as well as the microbrewery movement, Mexico and the world are entering a new era of experimentation reminiscent of the beers of Antiquity and the Middle Ages. Local herbs, unexpected fermentations, and even popular sayings—beer is a drink that represents the history of humanity. ▼
FLOW-FERMENTATION BEERS
FERMENTATION GIVES BEER IT'S UNIQUE AROMAS AND FLAVORS. BUT
IT DEPENDS ON MANY FACTORS, WHICH MASTER BREWERS MASTER TO CREATE EXCEPTIONAL BEERS.
ermentation is a crucial stage in the brewing process. The process consists of adding yeast to the wort so that it can transform the sugar present into alcohol. Basically, we can say that the yeast “eats” the sugars and, as it digests them, produces both alcohol and carbon dioxide (CO²). However, this activity is actually more complicated, and in addition to alcohol and CO², other by-products are produced that give beer it's specific aroma and flavor. Thus, we can distinguish three main types of fermentation: high fermentation, low fermentation, and spontaneous fermentation. Each one produces beers that are very different from one another.
A LITTLE HISTORY
Low-fermentation beer originated in northern Bavaria. In 1516, regulations on the production of the beverage only allowed the production of this specific type of alcohol. Only barley malt, hops, yeast, and water were permitted as ingredients for it's production. Since then, Bavarian dark beer has been brewed using a mixture of different bottom-fermenting yeasts called stellhefen. The climate is ideal for it's creation, as temperatures are quite cold in this region.
At that time, in the neighboring region of Bohemia, top-fermented beers were pre -
ferred, especially those made from wheat, using Saccharomyces cerevisiae yeast. As the production of wheat-based beers was prohibited in Bavaria, much to the chagrin of the Bavarian lords, imports of this beverage from Bohemia were very important.
In 1548, a local nobleman, Hans IV von Degenberg, obtained the privilege of brewing wheat beer in Bavaria. Over time, a Duke of Bavaria took possession of this brewery located in Schwarzach, and in October of the same year, top-fermenting yeasts were brought to the Duke's brewery in Munich. It was at this ducal production center that Saccharomyces pastorianus was born, the result of the union between the top-fermenting yeast from Schwarzach and the bottom-fermenting yeast from the Munich brewery.
This fermentation method spread throughout the 19th century with Pilsner, as the invention of refrigeration made it possible to use it all year round. Low fermentation is followed by a storage phase that used to last several months and now lasts a few weeks.
THE TECHNIQUE
Low fermentation is one of the three types of fermentation used in beer production. It requires the addition of “low” fermentation yeast to the wort, which transforms glucose
“THE MOST COMMONLY USED YEAST IS SACCHAROMYCES PASTORIANUS OR SACCHAROMYCES CARLSBERGENSIS, COMMONLY KNOWN AS LAGER YEAST.”
and maltose into alcohol and carbon dioxide. The most commonly used yeast is Saccharomyces pastorianus or Saccharomyces carlsbergensis, colloquially known as lager yeast. This yeast is activated at a low temperature of around 50 °F. As you can imagine, high fermentation beers are those in which yeasts that are activated at higher temperatures are used.
When the bottom-fermenting yeast has exhausted the glucose (maltose and simple sugars), it begins to settle at the bottom of the fermenter. These sediments at the bottom of the vat are characteristic of low-fermentation beers and result in clearer beers. Primary fermentation lasts between 1 and 2 weeks at a temperature that usually ranges between 50 and 59 °F.
Beers produced by low fermentation have a hoppy, malty flavor and are usually pale in color. They are generally less fruity and have less alcohol than high fermentation beers, but contain more carbon dioxide. They are consumed chilled, usually between 39 and 44.6 °F.
The low temperatures required for the process have the advantage of protecting the beer against bacteria and fungi. Thus, beers obtained by low fermentation have a longer shelf life than those obtained by high fermentation. In fact, the Lager family is the second most important in the world of beer, along with Ale, and it's name comes from the German term lagern, which means to store or preserve, in relation to the cold storage practiced with low fermentation beers. In addition, low fermentation yeasts produce less alcohol than high fermentation yeasts, as their work is slowed down by the alcohol they produce.
SOME STYLES
There are several styles of low-fermentation beers, but among the most popular are the following:
• Pils
Also known as Pilsener, Pilsen, or Pilsner, Pils is a light, low-fermentation beer with a slightly bitter taste. The beer is fermented at between 50 and 59 °F and then filtered and pasteurized before being bottled or kegged. It has an average alcohol content of 5%. Pils is drunk very cold, usually between 37.4 and 42.8 °F. It's lightness and refreshing character have made it one of the most popular beers in the world. It has an average alcohol content of 5%. Pils is drunk very cold, usually between 37.4 and 42.8 °F. It's lightness and refreshing character have made it one of the most popular beers in the world.
• Bock
Bock or Bockbier is a type of low-fermentation beer that is mainly brewed in southern Germany (Bavaria), but originated in the city of Einbeck, in Lower Saxony. It was originally brewed with wheat and barley. These beers can be either light or dark. They have a high alcohol content and a smooth malty body.
• Schwarzbier
Schwarzbier is a low-fermentation dark beer made with roasted malt. With an alcohol content of between 4.5 and 5% and a color close to black, it has an intense aroma. It´s often very dark, dry, with a hint of roasted malt that stands out against a sweeter base. It´s sometimes called “black Pilsner,” although it´s never that dark, so don't expect too many roasted flavors. ▼
BEERS: PASTRY BEERS
WHEN WE THINK OF BEER, WE USUALLY IMAGINE DRINKING IT WITH SAVORY DISHES,
BUT IT CAN ALSO BE THE PERFECT ACCOMPANIMENT TO A WIDE VARIETY OF DESSERTS.
BUT WHAT HAPPENS WHEN BEER BECOMES THE DESSERT ITSELF? IN THIS ARTICLE, WE INTRODUCE YOU TO PASTRY BEERS, A TRUE BLEND OF PASTRY AND BEER!
What could a strawberry cream cake, an apple pie with vanilla ice cream, a lemon tart, and a beer possibly have in common? At first glance, not much, unless the beer is a Pastry. Fruity and rich in flavors and textures, Pastry beers are ideal for converting a novice or someone who doesn't enjoy the bitterness and alcohol content of beer into a craft beer lover. They are also highly appreciated by beer lovers, thanks to their aromatic palette and the extravagant flavors they can develop.
Pastry beers are intense, often quite sweet, particularly cloudy, and even thick. In fact, they contain very dense ingredients, ranging from mango to nuts, waffles, or spoonfuls of hazelnut cream and chocolate. On the palate, a Pastry beer is slightly sweet with a predominance of fruits and/or spices, reproducing the taste experience of a dessert much more than that of a classic beer.
WHAT IS A PASTRY BEER?
As part of the Pastry Stout movement (which we have already introduced to you at CAVA), gourmet ingredients are increasingly being incorporated into craft brewers' recipes. The goal? To go beyond the malt-hop-sugar-yeast quartet used to make beer and take
a look in the refrigerator, garden, or pantry. Stouts, which are generally very rounded with a basic roasted flavor, were the first to pave the way for pastry beers, since adding cocoa beans, vanilla pods, or chocolate chips to a beer that already tastes and smells like coffee or hot chocolate did not require much effort.
For a couple of years now, the addition of ingredients from baking, such as lactose or vanilla, has also been applied to other styles of beer. Thus, sour beers, to which it was already quite common to add fruit puree or zest, have begun to be enriched to develop a completely new range of flavors.
The sour character of these beers is often achieved through kettle souring, a process that involves adding selected yeasts to the wort to acidify the beer in steel tanks. This method is particularly popular for Pastry Sours, as it allows for the rapid achievement of a pronounced acidity, similar to that of lemons or other acidic fruits. Lactose and vanilla are added to provide a touch of sweetness and creaminess, thus balancing the beer's acidity.
Styles such as Sour, Gose, and Berliner Weisse are the brewers' favorite beers for experimenting and creating new Pastry beers.
“ IT MUST BE SAID THAT THE SMALLER BREWERIES NO LONGER WANT TO BE CRUSHED AS THEY USED TO BE. THE SITUATION HAS CHANGED, AND BREWERIES ARE USUALLY QUITE UNITED, THEY FORM ALLIANCES, COLLABORATE IN EVENTS, AND A VERY HIGH NUMBER REFUSE TO BE BOUGHT BY LARGE INDUSTRIAL GROUPS.”
Although in reality, all beers can be adapted to this trend, as is the case with Hefeweizen (light wheat beer). In Croatia, some breweries are already experimenting with this style, adding banana, vanilla, and coconut.
As you can imagine, a pastry beer is not drunk in one gulp. Due to it's complexity, it´s an experience, a moment of tasting that is savored, almost like a digestive liqueur or a dessert in which you try to guess all the flavors.
THE FORERUNNERS
It´s difficult to determine the exact time and place where this style of beer originated, but enthusiasts agree that Pastry beers first appeared in Scandinavian countries. Apparently, it was the Omnipollo brewery in Sweden that was the first to start adding unthinkable ingredients to it's beers. Maple syrup, pretzels, peanut butter, marshmallows, or blueberries— at this brewery, creativity runs wild. You'd better not be diabetic or allergic to certain fruits before trying some of their creations!
In it's eagerness to experiment, beer apparently fell short, so this brewery has now launched it's own ice creams and Hard Seltzers (fruit-based alcoholic beverages), which are of course available in fruit smoothie and pastry flavors.
As expected, Scandinavian fashion has traveled to other parts of the world. It´s not uncommon to find local beers made with
regional products and seasonal fruits, such as strawberries or pistachios in southern Europe. In other countries with a wine-making tradition, there is also experimentation with barrel-aged beers, which can accentuate vanilla and caramel flavors.
Other less caloric beers focus on using large amounts of fruit, rather than solid ingredients such as nuts or brownie pieces. Thus, we find blends with mango, beetroot, passion fruit, and other fruits that undoubtedly cover our daily intake of vitamins and minerals. Of course, it will always be better to start the day with a fruit smoothie and save the Pastry for after a long day at work.
But if the use of these ingredients in beer isn't unusual enough for some brewers, others are already experimenting with their sour beers to create extravagant culinary pairings. This is the case with beers flavored with salmon, dill, and lemon; beetroot and basil; or pumpkin, honey, and hazelnut.
In Mexico's case, this style represents a great opportunity to explore local ingredients, such as desert fruits. Can you imagine a Pastry with light flavors of prickly pear, chili, and lemon? And why not? Pastry beers that combine cinnamon, piloncillo, and maybe pieces of buñuelos!
There's no doubt that if you're into unpretentious beers that taste like malt, pastry beers will be very exotic to your palate, as they redefine the very concept of beer. Would you dare to try them? ▼
BEER TIMELINE
From its origins to the present day, beer has undergone numerous changes, which we present to you concisely in this infographic.
6000 B. C. The first beer recipe discovered in Mesopotamia, made by the Sumerians.
3000 B. C. Beer consumption was common in ancient Egypt, where it is estimated that up to 4 million liters were produced each year.
The number of breweries declines, but those that manage to survive expand. Belgium becomes the world leader in beer.
XXICENTURY
MEZCAL TOURISM
THE DYNAMISM OF MEZCAL IN RECENT YEARS HAS NOT LEFT THE TOURISM
INDUSTRY IN MEXICO INDIFFERENT. FROM MEZCAL ROUTES TO ENVIRONMENTAL ISSUES, IN THIS ARTICLE WE TELL YOU MORE ABOUT MEZCAL TOURISM.
For centuries, mezcal was a popular alcoholic beverage deeply rooted in rural communities in Mexico, but it was also stigmatized. Associated with marginalized social sectors, it was considered a coarse liquor, consumed locally and lacking prestige. It was even persecuted by the authorities during the Porfiriato and well into the xx century, when artisanal production was seen as an informal or even illegal activity. However, starting in the 1990s and especially in the xxi century, mezcal began to be revalued by urban, national, and international sectors, which began to see it as an authentic, traditional, and “artisanal” product. This symbolic shift allowed mezcal to go from being a marginal drink to a cult drink, linked to gourmet consumption, alternative tourism, and sophisticated forms of sensorial appreciation, thus marking it's entry into the global market.
The official recognition of mezcal advanced with the creation of it's Denomination of Origin in 1994, which involved a process of formalization and regulation of production. Unlike tequila—whose production is mainly concentrated in Jalisco and has a highly institutionalized tourist route—mezcal is produced in multiple states (Oaxaca, Guerrero, Durango, Zacatecas, San Luis Potosí, among others), which has
given rise to a more diverse range of practices, landscapes, and forms of cultural value. This decentralization has favored the development of different tourism initiatives around mezcal, from community projects to immersive experiences in rural palenques, which seek to combine the appeal of the drink with direct contact with the territories and knowledge that produce it.
MEZCAL
ROUTES: THE PATHS OF MEZCAL
In this context, the so-called mezcal routes emerged, tourist circuits that invite visitors to explore different producing regions to learn about the history, culture, and processes behind this drink. Oaxaca has been a pioneer in this type of initiative, but there are also emerging routes in states such as Guerrero, Durango, and Puebla. These tours not only promote responsible consumption and knowledge of the different types of agave, but also offer visitors a multisensory experience: from walking among maguey fields to participating in tastings, rituals, traditional meals, and distillation workshops. The mezcal routes are thus presented as a form of cultural and experiential tourism, in contrast to industrial or purely recreational tourism.
Mezcalería
“ These visits allow tourists not only to observe the production process, from the harvesting of the agave to the distillation in copper or clay stills, but also to learn about the life stories, inherited knowledge, and tensions between tradition and innovation.”
VISITS TO MICRODISTILLERIES: THE CHARM OF ARTISANAL PRODUCTS
One of the most valued aspects of mezcal tourism is the opportunity to visit microdistilleries or palenques, often run by families who have been producing mezcal for generations. These visits allow tourists not only to observe the production process, from the jima of the agave to the distillation in copper or clay stills, but also to learn about the life stories, inherited knowledge, and tensions between tradition and innovation. As recent ethnographic observations point out, these visits are marked by an atmosphere of intimacy and authenticity, where visitors feel part of the process and close relationships are formed with the producers. However, there is also a risk of romanticizing the figure of the “maestro mezcalero” and simplifying the complexities of their work in line with tourist expectations.
A RURAL NOSTALGIA THAT IS BECOMING WIDESPREAD
Mezcal tourism feeds on an aesthetic of the rural and the ancestral, appealing to a certain rural nostalgia for ways of life considered more authentic, slow, and sustainable. This carefully constructed image has also reached urban contexts, where mezcal has become a symbol of cultural distinction and alternative consumption. Specialized bars, fairs, and mezcal festivals are proliferating in cities such as Mexico City, Puebla, and Guadalajara. However, this popularization comes with a paradox: while artisanal and local products are idealized, increased demand can put pressure on producing communities, especially when it
comes to responding to a market logic that does not always respect ecological rhythms or traditional social dynamics.
The growth of mezcal tourism (and the mezcal market in general) has thus had significant impacts on local ecosystems. Among the main problems are the overexploitation of wild agaves, deforestation to expand cultivation areas, and pollution generated by waste from the distillation process. In regions where tourism has intensified, conflicts over water use and the appropriation of communal lands for tourism or agro-industrial purposes have also been observed. These tensions call into question the sustainability of the current model, especially when production practices are adapted more to the tastes of urban consumers than to the needs of the producing communities.
POSSIBLE PATHS
Faced with these challenges, some initiatives seek to promote fairer and more sustainable mezcal tourism. There are collectives and cooperatives that insist on fair trade practices, the preservation of traditional knowledge, and responsible agave cultivation. Other projects aim to reduce the ecological footprint of tourism through certifications, regulation of visits, and environmental education for tourists. The key seems to be recognizing that mezcal is not just a drink, but a complex cultural expression that articulates territory, work, history, and rituality. If mezcal tourism is to have a future, it will be necessary to rethink it's development not only from an economic perspective, but also from a perspective of respect for the communities and ecosystems that make it possible. ▼
Mezcalería
TMIXTECO MEZCAL:
THE MEZCAL OF THE CLOUDS
WE NORMALLY THINK OF MEZCAL IN TERMS OF STATES, AS DICTATED BY THE DESIGNATION OF ORIGIN. BUT WHAT IF WE THOUGHT OF IT IN TERMS OF CULTURAL REGIONS? IN THIS ARTICLE, WE TELL YOU MORE ABOUT THE MIXTECA REGION AND THE PEOPLE WHO
he Mixtecs—or Ñuu Savi, “people of the rain”—are mainly distributed across three states in southern Mexico: Oaxaca, Guerrero, and Puebla. This territorial dispersion corresponds to what is known as the Mixtec region, which is divided into three historical and geographical subregions: the Upper Mixtec, the Lower Mixtec, and the Coastal Mixtec or Costa Chica.
In ancient times, the Mixteca was known as Mixtlán, “place of the clouds.” Since then and until now, the region has been inhabited mainly by Mixtec peoples, who call themselves Ñuu Savi, although there are also other indigenous communities and groups present. This region is made up of communities that have historically developed ways of life adapted to a complex environment, with eroded soils and scarce water availability. The most common economic activities include subsistence agriculture (corn, beans, squash), small-scale livestock farming, and artisanal production, such as backstrap loom weaving. In recent years, many families also depend on remittances sent by migrants settled in other parts of Mexico or the United States. Despite these transformations, communal practices, Despite these transformations, communal practices, religious festivities, and traditional knowledge continue to structure daily life in many Mixtec localities.
The Mixteca Baja, located in the states of Puebla, Oaxaca, and Guerrero, is characterized
by a landscape of eroded hillsides, red earth hills, and dry valleys that make intensive agriculture difficult, but which have been exploited by it's inhabitants using traditional techniques. Culturally, this region is inhabited by Mixtec communities that preserve communal practices, patron saint festivals, and a rich oral tradition. The main activities include seasonal agriculture, artisanal production (palm weaving, pottery), and, increasingly, trade and migration to other parts of the country or to the United States. The main activities include seasonal agriculture, artisanal production (palm weaving, pottery), and, increasingly, trade and migration to other parts of the country or to the United States. In recent years, there has been a resurgence of interest in artisanal mezcal as part of the cultural and economic revitalization of the region.
The Mixteca Baja, located in the states of Puebla, Oaxaca and Guerrero, is characterized by a landscape of eroded hillsides, hills of reddish earth and dry valleys that make intensive agriculture difficult but have been exploited by it's inhabitants through traditional techniques.
Culturally, this region is inhabited by Mixtec comunities that conserve communal practices, patron saint festivals and a rich oral tradition. The main activities include rainfed agriculture, handicraft production (palm weaving, pottery), and, increasingly, trade and migration to other parts
Mezcals Mx
““UNLIKE OTHER MEZCAL REGIONS IN THE COUNTRY, THE MIXTEC REGION IS DOMINATED BY WILD AGAVE SPECIES SUCH AS ESPADÍN, TOBALÁ AND CUIXE, WHICH ARE HARVESTED AND DISTILLED USING TRADITIONAL
TECHNIQUES PASSED DOWN THROUGH THE AGES.
”
of the country or to the United States . In recent years there has been a resurgence of interest in artisanal mezcal as part of the cultural and economic revitalization of the region.
The Mixteca de la Costa covers the coasts of Oaxaca and Guerrero. It´s one of the most important multi-ethnic areas in the country, as it´s home to Mixtecs, Afro-Mexicans, Chatinos and Amuzgos. It's warm and humid climate favors agriculture and fishing, the gathering of wild products, traditional medicine and, in some areas, the production of mezcal and aguardiente. Despite the recognition of mezcal from the coast, marginalization and increasingly constant migration have led producers to gradually abandon this activity.
The Mixteca Alta, located in the mountainous areas of Oaxaca, Puebla and Guerrero, is one of the most ancient inhabited areas of Mesoamerica and is characterized by it's rugged geography, history of resistance and intense migration. Despite environmental and socioeconomic challenges, the Mixteca remains a bastion of deeply rooted indigenous identities. Here, mezcal production is an ancestral activity and is part of a complex relationship between communities and the semi-arid landscape.
ANCESTRAL MEZCAL
In Mixtec communities, mezcal can be given vernacular names or simply called wine or aguardiente, depending on the local context. Unlike other mezcal regions of the country, in the Mixtec region wild agave species such as Espadín, Tobalá and Cuixe predominate, which are harvested and distilled using traditional techniques passed down through time. Beyond it's economic value, mezcal occupies an important place in patron saint festivals, agricultural rituals and
networks of reciprocity between families. Therefore, it can be said that mezcal is not only an alcoholic beverage, but an element deeply linked to the history, land and spirituality of the region.
It's ancestral production is passed down from generation to generation, often in family and community contexts, using traditional methods such as cooking the agave in conical stone ovens, manual grinding with a mallet or stone tahona, fermentation in wooden or leather vats, and distillation in clay or copper stills. This artisanal process preserves the intimate relationship with the environment, as the agaves used are usually wild or semi-cultivated, adapted to the dry and stony soils of the Mixtec region. Beyond It's consumption, mezcal has been part of offerings, agricultural rituals and community celebrations, being considered a sacred drink in many localities. It's production represents a form of cultural resistance to the homogenization of taste and industrial markets.
The ancestral mezcal produced in this region is distinguished by it's sensory complexity, influenced by both the variety of agave and the traditional methods used. In the mouth, it tends to present an earthy and mineral character, with intense smoky nuances that come from cooking in a wood-fired oven. Aromatic notes include hints of leather, dry wood, nuts (such as walnut or almond), and, in some cases, a hint of cocoa, sage or ash. Depending on the type of agave -such as Espadín silvestre, Papalomé, Cuishe or Tobalá-, profiles ranging from floral, herbal and spicy can be perceived. The aftertaste is long, with a warm, silky texture and a firm but harmonious alcoholic presence. Each artisanal batch is unique and reflects not only the terroir of the Mixtecs, but also the hand of the master mezcalero who produces it. ▼
Mezcals
Mezcals Mx
THE AGAVE AT THE PRE-HISPANIC ERA
THE AGAVE IS AN ENDEMIC PLANT OF MEXICO, REPRESENTATIVE OF IT'S CULTURE. AMONG THE DIFFERENT HISTORICAL STAGES OF THE COUNTRY, THE AGAVE HAS OCCUPIED A FUNDAMENTAL PLACE THAT HELPS US TO BETTER UNDERSTAND THE RELATIONSHIP THAT MEXICANS HAVE WITH THIS PLANT.
The maguey occupies a central place in the Mexican imagination, not only as a plant but also as a cultural symbol deeply rooted in history and daily life. Since pre-Hispanic times, it has been a source of sustenance, medicine, clothing, housing and drink, with pulque standing out as one of the oldest ritual beverages on the continent. Beyond it's practical use, the maguey delimits territories, marks rural landscapes and shapes community identities, especially in regions such as the Altiplano and the Valley of Mexico. In art, literature and popular memory, the maguey embodies resistance, rootedness and Mexicanness, interweaving the sacred and the everyday in the relationship that people maintain with their environment.
In addition to archaeological and historical research, much of the knowledge about the place of the maguey in pre-Hispanic times in Mexico comes to us thanks to the codices elaborated by indigenous scholars and missionaries. One of them -perhaps one of the most important and best known- is the Florentine Codex, also known as “General History of the Things of New Spain” by Fray Bernardino de Sahagún. This monumental work from the 16th century, written in Nahuatl and Spanish, describes the worldview, customs, religion, medicine, flora, fauna and daily life of the Nahua people before and during the first years of colonization. Of course, there we find some of
the first written mentions of the agave or maguey. In book xi of the Florentine Codex, which deals with the earth and it's natural products, Sahagún devotes several sections to this plant. There he describes the maguey (in Nahuatl, metl ) as an extraordinarily useful plant, from which multiple products are extracted: fibers for making ropes and fabrics, sharp points for sewing, mead for making pulque, ritual paper (amatl), and even roofing materials. In fact, for the Nahua peoples, the maguey was seen as a sacred and generous plant, a symbol of life and self-sufficiency. Some chroniclers, including Sahagún, were amazed that a single plant could provide so many different goods.
If the maguey was considered a sacred plant in Mesoamerica, it's sacredness was due to several cosmological, mythological and practical factors. One of the main elements that gave it this sacred dimension was it's link to the goddess Mayahuel, but also it's ability to “give life” in many forms: from food to ritual drink, as well as basic materials for daily sustenance.
MAYAHUEL: THE ONE WHO SURROUNDS THE MAGUEY
In Mexica mythology, Mayahuel is the goddess of the maguey and drunkenness. She is one of the divinities of the plant world and her figure is associated with fertility, nutrition, sacred drunkenness and regeneration. Her body becomes
“
...PARA LOS PUEBLOS NAHUAS, EL MAGUEY ERA VISTO COMO UNA PLANTA SAGRADA Y GENEROSA, SÍMBOLO DE VIDA Y AUTOSUFICIENCIA. ALGUNOS
CRONISTAS, INCLUYENDO SAHAGÚN, SE ASOMBRABAN DE QUE UNA SOLA
PLANTA PUDIERA PROVEER TANTOS BIENES DISTINTOS.”
a maguey, according to some accounts, after being pursued by the tzitzimime (destructive stellar entities) along with Quetzalcoatl. She is literally the maguey made divine flesh.
In some codices, such as the Borgia Codex, Mayahuel appears represented as a young woman with multiple breasts (symbol of abundant nutrition), seated on a maguey plant. This image visualizes the maguey as a fecund female body, a sort of womb from which fundamental goods for life sprout. The first manuscripts of Sahagún also compile the story in which it´s said that Mayahuel was the goddess who discovered that by perforating the maguey, the honeys could be extracted to turn them into pulque:
"She was the woman who first began and knew how to perforate the maguey, to extract the honey from which wine is made, and she was called Mayauel, and the one whofirst found the roots that produce the honey was called Patécatl. [...] and when the wine was made, they invited all the chiefs, old men and old women, to the mountain already mentioned, where they gave them all to eat and to drink the wine that had made, and to each one at the banquet they gave four cups of wine, and none of them five so that they would not get drunk.
As the passage points out, the feast was attended by the chief elders, priests and nobles. Each was served four cups, emphasizing that no one was given a fifth, to avoid excessive drunkenness. Except for one individual, the “cuexteco” (huastec), who poured himself five cups and thus lost his mind.
This passage illustrates perfectly how the consumption of pulque was ritualized and regulated in pre-Hispanic times: it was a sacred act, destined for elders or people in authority, and it was thought that it should be drunk in the right measure. Any excess broke the order, as happened with the “cuexteco”. In other words, the consumption of pulque was part of a process of communion or controlled ritual drunkenness.
AGAVE: GIVER OF LIFE
Since pre-Hispanic times, the agave has been a fundamental plant in the life of Mesoamerican peoples, not only as a source of pulque, a ritual and socially regulated beverage, but also as an integral resource. From it's stalks,obtained materials for roofing and shelter, it's fibers were used to make ropes and clothing, from it's thorns, self-sacrificing instruments and even soap and toothpaste were made from it's ashes.
Today, the maguey continues to be part of the physical and symbolic landscape of many regions of Mexico. It´s used in traditional gastronomy, such as in the preparation of barbacoa, steamed among it's leaves, and also in the artisanal production of mezcals. It's presence delimit's land in rural areas, functions as a natural barrier against erosion, and reappears in ecological construction and sustainable design projects, as do other plants such as the nopal. This continuity -between ancestral use and contemporary reinvention- makes the agave a living emblem of the relationship that communities maintain with their environment, between memory, practice and innovation.
14 VARIETIES OF AGAVE FOR SPIRITS YOU SHOULD KNOW ABOUT
MAGUEY BLANCO (Agave americana)
Representative of the agave genus, native to northeastern Mexico. Its polymorphic nature allows it to be combined with Agave salmiana and Agave scabra, (used to produce Mezcal).
MAGUEY PAPALOTE (Agave cupreata)
Of great importance in the indigenous regions of Puebla, Guerrero and Michoacán, this agave is endemic to the Balsas basin (used to produce Mezcal).
MAGUEY CENIZO (Agave durangensis)
Agave representative of northern Mexico, it grows in the desert areas and forests of Durango and Zacatecas, (used to produce Mezcal).
LECHUGUILLA (Agave inaequidens)
It is found among the volcanic rocks throughout the center of the country. In Jalisco it is used to produce mezcal and raicilla, while in the Valley of Mexico, it is used to produce raicilla.
MAGUEY TEPEZTATE (Agave marmorata)
From the eastern end of the Balsas River to the Tehuatepec isthmus, it is appreciated among the people who inhabit the scrublands of the southern Sierra Madre, (it is used to produce Mezcal).
AGAVE AZUL (Agave tequilana)
It´s a plant native to Mexico, particularly in the region of Jalisco. Tequila, an internationally recognized traditional Mexican beverage, is obtained from this agave species.
AGAVE ESPADÍN (Agave angustifolia)
It is one of the most widely cultivated varieties for the production of mezcal. It is native to the ejido of Santiago Matatlán, in the state of Oaxaca, recognized as one of the main production centers in Mexico, (it is used to produce Mezcal).
MADRECUISH (Agave karwinskii)
Its growing area is limited to the arid zones of the valley of Tehuacan and the central valleys of Oaxaca. Its leaves are used for fiber and its trunks for firewood (it is used to produce Mezcal).
MAGUEY LECHUGILLA (Agave maximiliana)
It is found in the highlands of the Sierra Madre Occidental, from Sinaloa and Durango to the Bajío, (it is used to produce Lechuguilla and Raicilla).
MAGUEY JARCIA (Agave lophantha)
From the arid plains of the north to the humid zones of Veracruz, it is distributed along the Sierra Madre Oriental, following the Gulf slope, (it is used to obtain fibers).
MAGUEY TOBALÁ (Agave potatorum)
Particularly appreciated in its wild state, it is also known as maguey de monte. It grows in the dry areas of the valley of Tehuacan and the mountains of Oaxaca, (it is used to produce Mezcal).
PULQUERO MAGUEY (Salmiana subsp. Crassispina)
Pulque species par excellence, endemic to central Mexico. During the 19th century the haciendas of the highlands used it for the production of mezcal, (it is used to produce Pulque and Mezcal).
MEXICAN MAGUEY (Agave rhodacantha)
From Sonora to Oaxaca, it grows in forests of pine and oak located between 1000 and 2500 meters above sea level, (it is used to produce Pulque and Mezcal).
AGAVE YAQUIANA (Agave angustifolia)
It is a variety found in the state of Sonora, and is used exclusively for the production of a traditional alcoholic beverage with Denomination of Origin (it is used to produce Bacanora).
More than half of the 200 known agave species are found in Mexico. From mezcal to raicilla, each variety produces particular spirits that preserve the characteristics of the land in which they grow.
FGASTRONOMY OF THE MOUNTAINS
MEXICO IS A COUNTRY THAT IS CHARACTERIZED BY THE DIVERSITY OF IT'S LANDSCAPES. FROM THE ABYSSES OF IT'S CAVERNS TO THE TOP OF IT'S SIERRAS, MEXICO IS HOME TO INGREDIENTS THAT ARE USED IN COUNTLESS DISHES.
rom the Sierra Madre Occidental to the Sierra Norte of Oaxaca, passing through the Sierra Gorda, the Sierra Tarahumara or the Sierra of Zongolica, the mountains of Mexico are home to an enormous biocultural diversity that is also expressed in their cuisines. In these rugged and often isolated territories, gastronomy has been forged in intimate dialogue with the environment: wild mushrooms, quelites, native corn, local chiles, wild animals and conservation techniques such as smoking or drying speak of a deeply rooted food wisdom. More than recipes, highland cuisine is a way of life: resistance to standardization, living memory of the original peoples and daily creativity in the face of terrain and climate conditions. This article explores some of these flavors and practices that, from the heights, continue to nourish bodies, ties and territories.
SIERRA TARAHUMARA
The high mountains of Chihuahua are home to the Rarámuri people, also known as Tarahumara. Their cuisine is characterized by the use of local ingredients from the cornfields, such as beans, corn and squash. Of course, other typical products of the region, such as apples, have been inincorporated into the local cuisine.
• Beef with squash blossoms. A simple stew made with ground beef, fresh squash blossoms and chilaca chiles. The chiles are prepared in slices, fried onion, garlic, squash blossoms and finally the meat is added, seasoned with salt and pepper.
• Sushachi mushrooms with chili. This stew is prepared with Amanita rubescens mushrooms or any other available variety. They are stewed with tomato, onion, garlic and chiles pasados, better known as chilaca or poblanos. It´s seasoned with salt and pepper.
• Candy of de bichicori. One of the typical ingredients of the Sierra Tarahumara is bichicori or huichicori, that is, sun-dried pumpkin. The bichicori is cut into pieces and added to a mixture of hot water with piloncillo, cinnamon and cloves. It´s cooked until it has a soft texture and the mixture is martaja with a fork or in a metate. It can be used as a filling for blue corn gorditas or on toasted bread, sprinkled with grated Mennonite cheese.
SIERRA NORTE OF PUEBLA
Home of the Nahua communities, in the com -
“ MORE THAN RECIPES, MOUNTAIN CUISINE IS A WAY OF LIFE:
RESISTANCE TO STANDARDIZATION, LIVING MEMORY OF THE NATIVE
PEOPLES AND DAILY CREATIVITY IN THE FACE OF THE CONDITIONS OF THE TERRAIN AND CLIMATE.”
munity kitchens of the Sierra Norte de Puebla emblematic dishes such as mole poblano, bean tamales or beef tacos are cooked.
• Black bean tamales (or gordo). These tamales are made with cooked beans to which chopped pumpkin, sesame seeds and toasted chili are added. This is mixed with corn dough and the tamales are formed by wrapping them in corn or papatla leaves. Bean tamales are common in home rituals and domestic ceremonies.
• Chileatole with epazote. Also known as xkijit, this atole is consumed during cold days in the highlands. It´s made by mixing corn dough, ground chiles, sugar and salt to taste. The epazote is added at the end, when the atole is removed from the fire.
SIERRA NORTE OF OAXACA
Atoles, broths and moles; the Zapotec cuisine of the Sierra Juárez -in honor of Benito Juárezmakes corn the star. From tortillas to tamales, corn is consumed on both special and everyday occasions.
• Mole amarillo or amarillito. This is a traditional stew made with dried chilies (such as chilhuacle amarillo or guajillo), corn dough, spices and herbs such as epazote, which give it it's characteristic flavor. It has a lighter consistency than other moles and is commonly served with beef or chicken and vegetables such as chayote, ejote or potatoes. It´s one of the seven classic moles of Oaxacan cuisine.
• Chichilo with guajolote. Chichilo con guajolote is a traditional dish from the Mixteca alta. It consists of a thick black mole made with dried chiles tatemados, ash or burnt tortilla, spices and masa, served with meat from guajolote (creole turkey). It´s one of the most ritualistic and
complex moles of Oaxaca, often prepared in important celebrations or funerals, it´s accompanied with hoja santa and chochoyotes.
• Pozontle. It´s made from cocoa, panela, corn (or rice) and cocolmécatl, a wild liana whose leaves help to generate foam. After toasting and grinding the cocoa with the leaves of the liana, forms a mass that is dissolved in panela water and beaten with a grinder until abundant foam is obtained. Depending on the community, nixtamalized corn or cooked rice is added. It´s a ceremonial and festive drink, deeply rooted in the highland Zapotec culture.
SIERRA GORDA
In addition to the five Franciscan missions recognized by unesco as a World Heritage Site, the Sierra Gorda in Querétaro is home to dishes of Huastecan and Pame influence. Typical dishes are cecina marinated with sour orange and salt or bocoles, gorditas stuffed with beans and cilantro.
• Acamayas. Also called river prawns, they are common in several Mexican states and have been consumed since pre-Hispanic times. However, overfishing and the introduction of Australian prawns have made acamayas scarce, if not impossible to find in the mountainous area of Querétaro today, In the past, they were simply eaten stewed in marinade, accompanied by rice, salad and french fries.
• Atole of puzcua. Used as a base for other atoles, such as aguamiel, it´s a sweet atole prepared with white corn dough, sugar and cinnamon. The Pames of the region mention that it´s used to cure hangovers, although in other places it´s an atole especially made for children. ▼
