The state’s geographic variety has given rise to a diverse gastronomic culture that combines ancient ingredients with rich tradition for tasty dishes that are truly unique. Hot and humid coastline, large temperate mountain ranges, and lush, fertile valleys; when it comes to geography, the southern Mexican state of Oaxaca has it all. This explains why it ranks among the top
Eggnog maybe the traditional holiday drink on this side of the border, but in Mexico no Christmas celebration is complete without the ponche navideño. This Christmas fruit punch concocted with seasonal fruits has a rich, sweet flavor that’s perfect for cold nights. The traditional beverage is a staple on Christmas Eve (Noche Buena) and during the Posadas, the nine-day religious
Craving a mole? With colder weather slowly making its way into Los Angeles, the thick, rich sauce served with meats and rice is the ideal dish to enjoy on an autumn day. Although Puebla and Oaxaca claim to be the point of origin for this dish that has now become a national plate in Mexico, it’s truly Oaxaca that leads
Mexican food is among the best in the world. And Oaxacan cuisine has its own particular taste that has made it famous across borders. variety of dishes, flavors and ingredients make it distinctive enough from other states and a major contribution to the national gastronomy. One place in Los Angeles where you can find the array of Oaxacan tastes is
Mezcal is a complicated drink. If you’re here reading this, you probably already know that it’s often confused with tequila (quick refresher: tequila is actually a type of mezcal), there are lots of rumors around about it (it doesn’t make you hallucinate and it doesn’t always have a worm in it), and it has quite the colorful (and ancient) history.
Cinco Sentidos is a representation of small-scale maestro mezcaleros that produce agave spirits with complex flavors. We select high-quality distillates that represent the various production processes, agave diversity, and traditions and talents of Mexico’s master distillers of agave.
Looking for good mezcal or tequila? Madre Oaxacan Restaurant Has it for You Mezcal sales are growing in the U.S. and with good reason. Once viewed as a novelty and overshadowed by its cousin, tequila, the spirit is staking its proper claim among sophisticated drinkers looking to expand their lust for unique flavors. And no restaurant in Los Angeles (and
You may have heard it, seen it or touched it. Maybe right now is the time you need to understand the secret behind Mexican mole-the most iconic dish of Oaxaca.
Mezcal: what is it? In short, mezcal is a distilled drink made from the heart of agave, a slow-growing plant that’s similar to yucca. It’s made in Mexico, typically by hand by smaller producers. The process of turning agave into mezcal begins by chopping down the agave to just the heart, also known as the pina. The pina is then