Is mezcal pechuga cultural heritage or crass marketing?
One of the things you hear over and over is that pechuga – the mezcal made (often) by adding raw chicken (or turkey or venison or name-your-protein) – is a special spirit made for celebrations. But then you see novelty pechugas, made with bacon or al pastor. So what’s the truth about pechuga? It’s a chicken-or-the-egg episode of Agave Road Trip! The cover for this week’s episode is provided by Eisner Award-winning designer Mark Cox (who is also the guy who came up with the name Agave Road Trip)!
Since 2009, SiKanda has been supporting Oaxaca’s under-served communities. Almost 5,000 people annually see their lives improved by this Mexican NGO. They’ve built and stocked six green libraries and four rain-harvest hygiene stations, benefiting around 800 children and youth, and they’ve provided training and business coaching for over 120 female entrepreneurs — and much of that work has been done with the recycler communities that have grown around the garbage dump sites in Zaachila. All of that, really, is just the tip of an ever-growing iceberg. And their small staff has done this without having offices of their own. For the past thirteen years, SiKanda has been hosted within the premises of a local bakery — a very kind gift from a very good corporation. But SiKanda now needs their own home. They’ve acquired a plot of land and found an architectural firm — Sanzpont Arquitectura — willing to donate their time to develop plans. Now we need to raise the money to make those plans a reality. The cost of these new offices will be around US$100,000. They’ve received a matching grant from 818 Tequila that will cover half of that, if we can raise the other US$50,000. SiKanda has done so much to help so many. We're asking you to help SiKanda — help them build offices that will enable them to continue their existing work, and to expand their programs that make Mexico more just and equitable. Make your fully tax-deductible contribution at buildoaxaca.com -- and thanks!
Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. It’s hosted by Mark Cox’s pal, Lou Bank, and Chava Periban.
Notes
Here’s the Inside Hook article: “What You Need to Know About Pechuga, the Mezcal Made With (Yes!) Raw Chicken”