Born in Jalisco in the mid-20th century, this idiosyncratic take on the Charro Negro—a mixture of tequila, lime, Coca-Cola and salt—is its own institution.
The bottle Claire Sprouse can’t stop thinking about is an agricole-style rum from Oaxaca’s cloud forest.
Oaxaca is the only place on earth where it’s possible to taste the true depth and diversity of mezcal. Here’s how to make the most of it in just 48…
How the carajillo, a working-class Spanish cocktail based on Licor 43 and espresso, became Mexico’s answer to Vodka Red Bull.
Mexican rum, or aguardiente, represents one of the spirits world’s few remaining frontiers.
Thad Vogler learns that to truly understand mezcal, you have to surrender to it.
The tequila industry is booming, but agave’s fluctuating prices make for an unstable business for those who farm it.
The bars and clubs around Avenida República de Cuba have long made up Mexico City’s queer nightlife hub. Now, after more than half a century, their future hangs in the…
A crash course in affordable tequila for sipping, and the five bottles under $50 that topped our recent blind tasting.
Throughout Mexico, mezcal is frequently served alongside specific bar snacks, from agua de Jamaica to the ubiquitous sal de gusano. Sarah Baird offers a quick guide to mezcal's traditional accompaniments…
