I’ve always been a little bit blasé when it comes to “farm to table” restaurants. After all, good chefs have always looked for the finest and freshest produce from the best farms.
It only seemed natural that I would progress from wild margarita nights on the beach, to sipping nice tequilas, to finally enjoying the boutique nuances of Mezcal. What I…
A few months ago, a friend asked me if I had moved from Tequilla to Mezcal. I told him no, I still liked Tequilla, but I was enjoying Mezcal too. After all, there are some…
