Mexican food is a hit even for those who have never set foot south of the border. Barack and Michelle Obama are among the cuisine's fans, and have said that they head over to Rick Bayless' Chicago restaurant Topolobampo when they want a special night out.
No surprise, then, that mezcal, the Oaxacan beverage distilled from the maguey plant, is moving on up among the chic and hip. The New York Times just published an article about the spirit's newfound fame in New York, and the proliferation of mezcal bars and boutique mezcal brands in the city and beyond. Like vodka, tequila and other alcohols before it, the "new" mezcal is positioned as a high quality beverage, and will cost you a pretty peso. Click here to read the entire article.
But those of us in Mexico have been fans for a long time. Mezcal aficionados frequent La Botica, the mezcaleria on Alfonso Reyes in colonia La Condesa in Mexico City. Click here to read why it's a chilango favorite.
And just how does one make mezcal anyway? Inside México speaks with Mezcalería owner, Cesar González Hermosillo about Mezcal and its origins. Click here to see the video.