When I ask Omar Alonso his favorite thing about Día de los Muertos, the answer is easy: the food.
In honour of Día de Muertos, London-based Mexican chef Santiago Lastra experiments with pumpkin tamales and tostadas served with black pudding.
"I could be in a vineyard with a small cognac maker, and if I asked the guy what the weather was, he wouldn’t answer.”
Sombra Mezcal is designed to be beneficial for both the land and the indigenous community in Oaxaca.
Mexico’s smoky agave spirit is warming as hell, whether you’re in the mood for something literally warm or something that will transport your soul somewhere sunnier.
Will Sammy Hagar’s “mezquila” have you runnin’ with the devil?
After a couple of these herby, smoky little drinks, you may find yourself slathering your body in sunscreen and dragging your boombox out to the stoop.
Meet Bloody Mary’s sexier Mexican cousin: Bloody Maria. She’s spicy as hell, she brings home the bacon, and she smokes.