What is the connection between Mezcal, Mexican food, and museums?

The first time I saw tascalate on a menu it was at Itanoni in Oaxaca. I immediately fell in love with the traditional drink. But finding a second cup – particularly at home in Chicago – was a lost cause. Now, years later, Ximena N. Beltran Quan Kiu has written an article about how tascalate has made its way onto bar menus. And that’s a reflection of a broader trend. It’s an everything-old-is-celebrated-again episode of Agave Road Trip!

Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Ximena N. Beltran Quan Kiu.

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