We welcome tourists in Mexico City who want to explore and learn the nuances and culture behind prehispanic food and sacred beverages. In collaboration with Mezcalli Los Gentiles, a Oaxaca based small batch mezcal, we have designed a rich experience which requires no previous kitchen experience.
During 2:30 hours we will learn about the milpa, a centuries old crop growing system. Our Chef, Alejandro Rojas González, will then guide us in the process of making two hot sauces using a molcajete, a traditional stone mortar. Since agave is such an integral part of the milpa, we will have David Hernández, Founder of #Mezcalli and a Master Mezcalier, guide us through the intricacies of this sacred beverage while we delight our senses.
1. What is a milpa? How was agave domesticated?
3. Each participant will proceed to their workstation, where during the next hour and a half they will prepare two traditional hot sauce in a molcajete.
4. We will take a few minutes to taste each hot sauce with mezcal and a gourmet dish.
5. Q&A session.