<p><a target="null" rel="null" class="text-[#781e2a] underline ce-link" href="https://culinarybackstreets.com/cities-category/mexico-city/2021/mezcal-in-mexico-city/"><strong><u>More than Mezcal: </u></strong></a><span style="color: rgb(0, 0, 0)">Through Omar Trejo’s curated selection of small-batch mezcals, Mis Mezcales in the Roma neighborhood shatters the cliché of mezcal as a mere trend. Each bottle on his shelf represents a unique story of flavor and tradition, highlighting mezcal's history, complexity and the nuances often overshadowed by its recent popularity. The accompanying food menu, inspired by Oaxacan dishes, serves as a foil to the mezcals, making this spot a go-to for both authentic sips and bites.</span></p>

Read more

<p><a target="null" rel="null" class="text-[#781e2a] underline ce-link" href="https://culinarybackstreets.com/stories/mexico-city/pulque"><strong><u>Creative Cocktails: </u></strong></a>La Logia de los Mezcólatras (a group of local mezcal enthusiasts) have held its monthly gatherings at Mexicano, where the mezcal menu is as dynamic as CDMX itself. Here, you're likely to encounter minero, a robust, double-distilled variety; de pechuga, renowned for its smoothness; and the northern sotol, mezcal's distant relative. The mixologists here also play with bold local flavors, crafting concoctions with pulque and exotic fruits like the tart xoconostle.</p>

Read more

<p><a target="null" rel="null" class="text-[#781e2a] underline ce-link" href="https://culinarybackstreets.com/stories/mexico-city/pulque"><strong><u>Old-School Option: </u></strong></a><span style="color: rgb(0, 0, 0)">For a taste of the earlier and grittier days of <em>pulque</em> (a fermented agave drink), we head to this 80-year-old <em>pulquería</em> in Centro. The always-crowded one-room bar has rebranded to something more hip, covered with bright pre-Hispanic motifs that evoke a psychedelic Wild West saloon. Besides the traditional <em>pulque blanco</em>, guava and celery <em>curados</em> are among the regular offerings. Mango and berry appear in season, and others – like walnut – pop up now and then, giving folks more reason to return.</span></p>

Read more

<p><a target="null" rel="null" class="text-[#781e2a] underline ce-link" href="https://culinarybackstreets.com/stories/mexico-city/pulque"><strong><u>The Modern Pulquería: </u></strong></a>La Logia de los Mezcólatras (a group of local mezcal enthusiasts) have held its monthly gatherings at Mexicano, where the mezcal menu is as dynamic as CDMX itself. Here, you're likely to encounter minero, a robust, double-distilled variety; de pechuga, renowned for its smoothness; and the northern sotol, mezcal's distant relative. The mixologists here also play with bold local flavors, crafting concoctions with pulque and exotic fruits like the tart xoconostle.</p>

Read more

<p><a target="null" rel="null" class="text-[#781e2a] underline ce-link" href="https://culinarybackstreets.com/cities-category/mexico-city/2014/mezcalerias/"><strong><u>Elevated Experience: </u></strong></a><span style="color: rgb(0, 0, 0)">In the artsy enclave of Coyoacán, Corazón de Maguey pays tribute to mezcal's versatility. With an extensive selection that's constantly showcased in innovative cocktails, this upscale spot doesn't just serve mezcal – it celebrates it. Every drink, from the avant-garde to the traditional, is designed to complement mezcal's complexity. And it's not just about the drinks – every dish, from appetizers to desserts, is curated to elevate the mezcal experience.</span></p><p><br></p>

Read more