Mezcal, the smoky cousin of tequila, is an iconic spirit that has long been associated with Mexican culture and gastronomy. While tequila is typically enjoyed as a shot or in a margarita, mezcal has a richer and more complex flavor profile that can be sipped neat or mixed into a variety of cocktails (see below). Mexican have a saying: “Para todo mal, mezcal. Y para todo bien, también.” Translated, it means “For everything bad, mezcal. And for everything good, Mezcal too.
Mezcal adds depth, complexity, and a touch of smoky sophistication to any culinary experience. such as the stimulating "Nixtamal and Mezcal Cooking Workshop" organized by Casa Humo Gdl on Saturday, June 8. To complete the experience, guests will have the opportunity to participate in the tasting of 3 types of this celebrated Mezcal spirit.
In recent years, mezcal has gained popularity in the global market, sparking interest in its production methods and the cultural significance it holds in Mexico. In this article, we will dive deep into the world of mezcal, exploring its history, production, and culinary importance in Mexican gastronomy.
The history of Mezcal dates back to pre-Hispanic times, where it was consumed by the indigenous Zapotec and Mixtec people for its medicinal properties. Mezcal was also used in religious rituals, where it was believed to have a sacred quality that connected humans with the spiritual world.
When the Spanish arrived in Mexico in the 16th century, they brought with them knowledge of distillation, leading to the development of modern mezcal production. Over the years, mezcal has become an important aspect of Mexican culture, with traditional mezcalerias serving as cultural hubs and gathering places for local communities.
Production of Mezcal is distilled from the heart of the agave plant, known as the piña. Unlike tequila, which can only be made using blue agave, mezcal can be made from any of the 200 varieties of agave that grow in Mexico. Each variety of agave imparts a unique flavor profile to the mezcal, resulting in a diverse range of flavors and aromas.
The production of mezcal is a labor-intensive process that involves several steps. First, the agave plants are harvested, and the leaves are removed, leaving only the piña. The piñas are then cooked in underground pits for several days, giving them their signature smoky flavor.
After the piñas are fully cooked, they are crushed to extract the juice, which is then fermented in wooden vats for several days. Finally, the fermented juice is distilled in copper or clay pots, resulting in a clear, potent liquid that is then aged in barrels to develop its flavor.
The significance of Mezcal in Mexican Gastronomy is due to the fact that it has been an integral part of Mexican gastronomy for centuries, adding depth and complexity to classic dishes and cocktails. Mezcal is often enjoyed neat or on the rocks, but it is also used as a key ingredient in cocktails like the Margarita, Mezcal Negroni and the Paloma. Learn how to prepare some cocktails with Mezcal.
Mezcal is also used in cooking, where it is added to sauces, marinades, and glazes to add smoky depth and complexity to dishes. Traditional Mexican dishes like mole and carnitas often incorporate mezcal, adding a distinct flavor that sets them apart from their non-mezcal-infused counterparts. In Mexican cuisine Mezcal can be used in various recipes, such as chicken, fish, and in marinades.
To intensify the smoky flavor of Mezcal, Chipotle chiles can be used in the preparation, the name comes from the Nahuatl word Chilpoctil which means "smoked chile", Chipotle in combination with Mezcal is especially used in roasted or grilled dishes.
In addition to its culinary importance, mezcal plays a significant role in Mexican culture and social life. Traditional Mezcalerias in Guadalajara, Mexico, serve as gathering places for friends and family to enjoy a glass of mezcal and share stories and memories. Cool places in Guadalajara where you can taste this mystical spirit:
Para de Sufrir Mezcaleria, offers around 70 brands, all of which are Mexican productions.
Agüita Agaveria, Mezcal Bar, has a wide variety of distillates from Oaxaca, Durango, Michoacán, Puebla, San Luis Potosí, Chihuahua and more, produced by non-commercial agave houses.
Delight yourself with a variety of exquisite culinary escapades where the star of the show is none other than Mezcal. Don't miss the stimulating "Nixtamal and Mezcal Cooking Workshop" organized by Casa Humo Gdl on Saturday, June 8. To complete the experience, guests will have the opportunity to participate in the tasting of 3 types of this celebrated Mezcal spirit.
Lose your fear and enjoy the delicious flavors of Mezcal. Here are two recipes for you to try this week. “Para todo mal, mezcal. Y para todo bien, también.”
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