Taste of Mexico: Mezcal

Published October 20, 2024

This week’s taste of Mexico, mezcal, can be summed up with a classic idiom: “Para todo mal, mezcal; para todo bien, también; y si no hay remedio, litro y medio.”

“For everything bad, mezcal; for everything good, mezcal too; and if there’s no remedy, a liter and a half”

Here at Taste of Mexico, we believe that understanding the history and production process of an ingredient, dish, or drink can enhance your appreciation for it. This was certainly the case for me with mezcal.

My first experiences with mezcal were terrible. Around 10 years ago, mezcal became very popular in Mexico City’s nightlife, and mezcalerías started popping up everywhere, like La Botica which is still open today.

I used to order mezcal due to peer pressure, but honestly, I hated it. I initially found the strong and unpleasant taste of pure alcohol overwhelming, not to mention how much I disliked the bitter aftertaste. My friends insisted it was delicious, and I began to question their taste buds. As it turns out, we were simply drinking low-quality mezcal.

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