Podcasts about Raicilla

WHISK(E)Y WEDNESDAY Gone Wild (sort of) with Arik Torren! Mi Casa tequila, Maiz Nation WhiskeyWHISK(E)Y WEDNESDAY Gone Wild (sort of) with Arik Torren!Arik has 35 years of industry experience, with the last 14 years as an importer and brand developer. He was one of the pioneers of mezcal in the US and a visionary of Mexican spirits beyond mezcal. He was the first to introduce the categories of Raicilla, Tutsi, Cucharilla, Palmilla, and Lechuguilla. Brands being tasted: Mi Casa tequila, Maiz Nation Whiskey.

Conducción: Juan Pablo Balcells. Producción: Armando Tiburcio. Sistema Jalisciense de Radio y Televisión. Escucha la música del día dando ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠clic aquí⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Visita: www.jaliscoradio.com Fecha: 30 de Enero del 2025

Francisco Córdoba, secretario técnico del Consejo Mexicano Promotor de la Raicilla, habla de este destilado del que poco se conoce.Los próximos 22 y 23 de noviembre, se le rendirá tributo en Guadalajara, Jalisco, estado donde se da esta bebida, creada a partir de cinco agaves, y que representa uno de los productos con mayor proceso de elaboración entre los destilados mexicanos.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

Desde croquetas con un toque de Sotol, maridadas con Bacanora, Pox de Chiapas y destilados de Pulque, Raicilla, Mezcal, Tequila, entre otros.Es lo que podemos encontrar en el restaurante SOM, creado por Isidoro Guindi y Luis Vences, quienes nos platican sobre su trabajo en la investigación de destilados que pueden ser incluidos en recetas de platillos tradicionales.Ubicado en la colonia Condesa, este sitio sorprende por su concepto arrabal y de clásico barrio mexicano, dicen.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

Morgan (baterista) y Jared del Rio (vocalista), integrantes de la banda Morguenstein. Francisco Córdova Sandoval, Secretario del Consejo Mexicano Promotor de la Raicilla A.C. y Organizador del Raicilla Summer Fest. Conducción: Begoña Lomelí. Producción: Armando Tiburcio. Sistema Jalisciense de Radio y Televisión. Escucha la música del día dando ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠clic aquí⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Visita: www.jaliscoradio.com Fecha: 23 Agosto 2024

I've heard a lot about how bartenders use cocktails as a way to introduce their guests to Mexican spirits like Mezcal, Tequila, Raicilla, Bacanora, and Sotol. And lately, I've also heard a little about using those same cocktails to introduce guests to the communities those spirits come from – turning the cocktail into a gateway to another culture. So I spoke with some bartenders about exactly that. Alex Dominguez checks in from Calico in New York, Matthias Ingelmann from KOL in London, Mariane Garcia from Copitas Cholula, NC Stevens from the nomadic Drinking Folk, and Aithan Shapira from MIT Sloan School of Management. It's a globe-spanning episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto. Photo Courtesy of KOL Mezcaleria and Eleonora Boscarelli. Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

There are a multitude of different names that people use to call agave spirits around Mexico. The most prominent ones are obviously Tequila and Mezcal. But if you travel a bit more you'll find names like Tepe, Ixcateco, Minero, Bacanora, Raicilla and so on and so on.Tuxca is one of those names. But I find that currently there is a good  amount of misinformation about the origin  and history of such a name. So I decided to  invite Edwin, who is currently  making his doctoral thesis about historical tabernas, to give us a little bit more insights into what Tuxca really means. Please welcome Edwin Mayoral,  and his passion for vino de cocos y vino de mezcal.

Edgar Rivas is a mezcal taster and is going to give us a real lesson on Tequila, Mezcals and the local moonshine here in the Vallarta Area, Raicilla. You will love Edgar. We have some local Vallarta news as well

In this groundbreaking, down and dirty conversation with Gian Nelson of Jano Spirits, some of the topics we discuss include: How Gian found his home in the creative and multidisciplinary workspace of the wine and spirits industry and why he's selected Agave Americana as the canvas on which he expresses his passion. An overview of the different types of agave spirits currently being produced here in the US, specifically: the differences between using imported agave syrup vs. actual farmed or wild agaves. Why Mexico is becoming the “Old World” of Agave spirits production, and how American and other international producers are responding to a lack of shared knowledge across borders with characteristic punk rock innovation. What it would mean for a bartender or beverage program in Mexico to import American Agave spirits specifically to feature on their sipping or cocktail menu. And How many thousands of pounds of pinas it takes to make just ten cases of agave spirits. Along the way, we meditate on the mystical nature of inulin conversion, celebrate the influence of Chicano flavors and cultures, learn how to get your neighbor to let you dig up their agave plants, and much, much more. Featured Cocktail: The Batanga This episode's featured cocktail is the Batanga. To make it, you'll need: 2 ounces tequila (generally, a silver tequila is utilized, but you can feel free to substitute with any agave spirit of your choosing) 1/2 ounce lime juice 3 ounces Cola Salt for rimming the glass. Begin by slicing a fresh lime, squeezing it for juice, and rubbing a spent half around the rim of a highball glass. Next, rim the glass with salt and fill it with ice. Since this is a built drink in the style of a Cuba Libre, all you need to do is add your agave spirit, lime juice, and cola to top (in that order), and, important to the ritual of this drink, stir it with the knife you used to cut the lime. Garnish simply with a lime wheel or a nice lime twist and enjoy.  

Welcome back to All Things Whiskey Podcast!  Mike and Rose got married so they ran down to Mexico for their honeymoon.  While they were there, they stumbled into a small liquor store called Agave Liquors in Puerto Vallarta which specializes in local distilleries.  As Mike does, just about anywhere, he bought a bunch of alcohol to haul back to the States and talk about on the show.  Join us as hosts Mike Outcalt and Devin Mitchell review some up and coming Mexican Whiskies and more spirits including a Raicilla (Agave spirit made from the root of the Agave plant instead of the piña) and a tasty Mezcal distilled Filipino style in a tree trunk.¡Salud!Support the show

Las Perlas Raicilla de Costa Review --- Support this podcast: https://podcasters.spotify.com/pod/show/tequilaaficionado/support

Balam Extra Anejo Raicilla Review --- Support this podcast: https://podcasters.spotify.com/pod/show/tequilaaficionado/support

Balam Costa Raicilla Review --- Support this podcast: https://podcasters.spotify.com/pod/show/tequilaaficionado/support

Balam Barro Raicilla Review --- Support this podcast: https://podcasters.spotify.com/pod/show/tequilaaficionado/support

Preview Text snippets Tuxpan. Arturo, his Family, Carnitas, Raicilla, Tradition. We were so excited to begin our travel and get to meet one of the greatest producers. Arturo is young but comes from a long line of producers. The tradition in this Taberna is vibrant.

Preview Text snippets This is the third stop, the beach! Don Beto and Dona Juana took amazing care of us, and Dona Juana is a mean cook!

We made it to Cabo Corrientes! First Stop: "Rancho el Cono" Don Chalio and Blanca, explained everything about their taberna and the tradition that runs in the family for generations.

Alfonso and Erik are joined by Chuey. Chuey is the first guest to make a second appearance in the podcast. Chuey is the Founder of Pacific Northwest Agave Club. He fills us in on what they are doing down in the PNWAC. Chuey also talks about Raicilla and some of what makes Raicilla. Overall an extremely fun talk on the gave industry. https://www.instagram.com/chuey_agave/https://www.instagram.com/pnw_agave_club/

Tomas Raicilla Review --- Support this podcast: https://podcasters.spotify.com/pod/show/tequilaaficionado/support

Hosts Bridget Albert and Julie Milroy welcome Ana López & Juan Pablo Mercado - CEO & COO respectively of Raicilla La Reina

La raicilla es una bebida alcohólica mexicana que se produce en Jalisco y para su elaboración se emplean dos variedades: el agave lechuguilla y el agave raicillero de dos especies endémicas del estado. El color de la raicilla es marrón, su sabor es dulce y aterciopelado por lo que para degustarse debe tomarse frío.En este podcast de El Expresso de las 10 te invitamos a la segunda edición del RACILLA FEST que se llevará a cabo en San Gregorio, Municipio de Mixtlán, Jalisco; el sábado 17 y domingo 18 de diciembre. Así que prepara maletas y… comenzamos!!

La raicilla es una bebida alcohólica mexicana que se produce en Jalisco y para su elaboración se emplean dos variedades: el agave lechuguilla y el agave raicillero de dos especies endémicas del estado. El color de la raicilla es marrón, su sabor es dulce y aterciopelado por lo que para degustarse debe tomarse frío. En […] La entrada LA RAICILLA, HERENCIA Y PATRIMONIO CULTURAL – El Expresso de las 10 – Vi. 09 Dic. 2022 se publicó primero en UDG TV.

Antonimo Raicilla Review --- Support this podcast: https://anchor.fm/tequilaaficionado/support

Although Cameron Holck might be new to Fidencio Spirits, he isn't new to agave. When a quest to find the source for his favorite Raicilla opened up new doors, as they say the rest is history. Cameron is a well studied and inquisitive mind that makes him the perfect companion for all of the delicious Mexican spirits of Fidencio Spirits. But now that the world is open, the roads are wide, where will he go? We talk biking, solitude, and van life.

Balam Extra Anejo Raicilla Review Get your complimentary subscription to Tequila Aficionado Magazine now http://bit.ly/subscribeTAMag FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed. Follow Tequila Aficionado on Instagram: https://www.instagram.com/TequilaAficionado/ Follow us on Facebook: https://www.facebook.com/TequilaAficionado/ Follow us on Twitter: https://twitter.com/tequilaaficion/ Find more tequila reviews, mezcal reviews, sotol reviews, bacanora reviews and more at http://tequilaaficionado.com/ To have your tequila, mezcal or other Mexican spirit reviewed by Tequila Aficionado, email TeqAficion@gmail.com --- Support this podcast: https://anchor.fm/tequilaaficionado/support

Balam Barro Raicilla Review Get your complimentary subscription to Tequila Aficionado Magazine now http://bit.ly/subscribeTAMag FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed. Follow Tequila Aficionado on Instagram: https://www.instagram.com/TequilaAficionado/ Follow us on Facebook: https://www.facebook.com/TequilaAficionado/ Follow us on Twitter: https://twitter.com/tequilaaficion/ Find more tequila reviews, mezcal reviews, sotol reviews, bacanora reviews and more at http://tequilaaficionado.com/ To have your tequila, mezcal or other Mexican spirit reviewed by Tequila Aficionado, email TeqAficion@gmail.com --- Support this podcast: https://anchor.fm/tequilaaficionado/support

Balam Costa Raicilla Review Get your complimentary subscription to Tequila Aficionado Magazine now http://bit.ly/subscribeTAMag FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed. Follow Tequila Aficionado on Instagram: https://www.instagram.com/TequilaAficionado/ Follow us on Facebook: https://www.facebook.com/TequilaAficionado/ Follow us on Twitter: https://twitter.com/tequilaaficion/ Find more tequila reviews, mezcal reviews, sotol reviews, bacanora reviews and more at http://tequilaaficionado.com/ To have your tequila, mezcal or other Mexican spirit reviewed by Tequila Aficionado, email TeqAficion@gmail.com --- Support this podcast: https://anchor.fm/tequilaaficionado/support

Las Perlas Raicilla de Costa Review Get your complimentary subscription to Tequila Aficionado Magazine now http://bit.ly/subscribeTAMag FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed. Follow Tequila Aficionado on Instagram: https://www.instagram.com/TequilaAficionado/ Follow us on Facebook: https://www.facebook.com/TequilaAficionado/ Follow us on Twitter: https://twitter.com/tequilaaficion/ Find more tequila reviews, mezcal reviews, sotol reviews, bacanora reviews and more at http://tequilaaficionado.com/ To have your tequila, mezcal or other Mexican spirit reviewed by Tequila Aficionado, email TeqAficion@gmail.com --- Support this podcast: https://anchor.fm/tequilaaficionado/support

What I've learnedThe importance of terroir. Are we using quality raw materials to make alcohol? How was it grown? Was the fermentation or distillation rushed? Many drinks that I think of as overly sweet can be quite delicious including the Amaretto Sour and Tequila SunriseZero proof (alcohol-free) drinks are on the rise: vinegar, shrubs, teas, etc.What I'm looking forward toDiving deeper into the Spanish wine sherryTouring a Raicilla distillery in Chacala, MexicoPre-taped classes or other tools that give people other ways to learn from and access what I've learned or created without having to be in the roomBooks for the beginner3-Ingredient Cocktails by Robert SimonsonThe Office by The AviaryWelcome Home by Death & CoBooks for someone getting seriousModern Classic Cocktails by Death & CoFinding Mezcal by Ron CooperThe Flavor Matrix and The Flavor BibleNoveltyBlack Walnut BittersCraft ice with initials or a logo This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Eddy, en su viaje por Puerto Vallarta, nos presenta una entrevista con Eduardo Sánchez, productor de raicilla "El Secreto del Oeste" en Hacienda Don Lalín; el jovén Chef, Salvador Carrillo, del restaurante "La Tienda Grande", nos cuenta cómo fue que inició a tan temprana edad en el mundo de la gastronomía trabajndo en los mejores restaurantes de Dubai, todo esto y más con Eddy Warman de Noche.

There's this thing called a Denomination of Origin. The premise is, “Hey, we've got this special product we make here. You can maybe make something like it somewhere else, but what we are making here? It's our cultural heritage. And we're going to protect our cultural heritage.” So Champagne? That's protected. Scotch? That, too. And Tequila. But is the Denomination of Origin protecting the cultural heritage? Or is it protecting an income stream? In this episode of Agave Road Trip, Chava and I chat about that under the lens of Raicilla, the other agave spirit from Jalisco that's recently been claimed by the Mexican government.Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast. 

Ana López (IG: @ana.lareina ) es CEO y fundadora de Reicilla La Reina y vino a Sin Comentarios a compartirnos qué es y por qué es de importancia para nuestra cultura la reicilla, un mezcal de agave que, spoiler: no es tequila. Este episodio no fue patrocinado por Reicilla La Reina pero sí les sugerimos pasar a buscar lo que están haciendo en sus redes sociales (IG: @drinklareina )

NOM 006 defines what tequila is. NOM 070 defines what mezcal is. Bacanora has NOM 168, sotol has NOM 159, and raicilla … well, give raicilla a minute – they’ll get back to you. But every other spirit sold in Mexico is, in theory, defined by NOM 199. (Except pox – where’d pox go?) But in March 2021, the Mexican government proposed abolishing NOM 199. So where does that leave comiteco, charanda, xtabentún, aguardiente, and our beloved destilado de agave? In this third episode of our NOM mini-series, we speak with Alberto Esteban Marina, former Director General of the NOMs for the Mexican government and author of NOM 199, to get his thoughts on what exactly the abolition of Nom 199 could mean for all your favorite Mexican spirits.Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

Ven a conocer los procesos de elaboración de éste destilado de agave de origen Mexicano, sus principales diferencias y características, Ricardo Robles nos acompaña una vez mas en este genial episodio, no olvides seguirnos en Instagram y Facebook.

Mario Mendoza, mixólogo de Puerto Vallarta

Raicilla de Una Review --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tequilaaficionado/support

Mike dives into the varied world of Mezcal, Bacanora, and Raicilla before we hear from a variety of guests, including Jessica Backhus, Patrick Goodspeed and Gabe Fuenmayor.

Dr. Roberto Zenit is a highly regarded professor at Brown University. Nonetheless, he speaks with us about his recently released study of las perlas, the process by which maestro mezcaleros use the bubbles in their agave spirits to measure the alcohol content and quality of the spirits.Find extra photos and related links at agaveroadtrip.comAgave Road Trip is powered by Simplecast. 

Today we feature episode 1 of HRN's newest show, Agave Road Trip. Agave Road Trip provides gringo bartenders with firsthand knowledge about heritage agave spirits from Mexico, including mezcal, raicilla, bacanora, and destilado de agave. Subscribe to Agave Road Trip wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Meat and Three  on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by  Simplecast.

En este episodio Christian Schrader de Agavera nos comparte sus experiencias vendiendo destilados mexicanos, degustamos tres distintas expresiones de Lobo de la sierra y aprendemos un poco sobre Raicilla. Rendimos un pequeño tributo a Don Aquilino de Vago. Por supuesto tenemos Berlín con B de Blade Runner y además hablamos un poco de la muerte de Joel Schumacher y su interpretación de Batman.

Let’s talk succulents! Classified under agave spirits with Tequila, Mezcal, Bacanora, and Raicilla, Sotol is actually made from a relative of the agave plant. This episode covers what Sotol is, where it comes from, and goes on a little culture trip with respect to its name and origins. Resources from this episode: Books: 2020 Certified Specialist of Spirits Study Guide, Society of Wine Educators, Nickles, J. (2020)Websites: Desert Door: https://www.desertdoor.com/ Imbibe: Meet Sotol, Mexico’s Other Indigenous Spirit https://imbibemagazine.com/sotol/ LA Times: Sotol is more than a liquor - it’s northern Mexican culture & history in a bottle: https://www.latimes.com/food/la-fo-chihuahua-mexico-sotol-mezcal-spirits-20190425-story.html Liquor.com: The Birth of Tequila’s Little Brother - In Texas of All Places https://www.liquor.com/articles/texas-sotol/ Mezcal PhD: Mezcal, Tequila, Sotol, Bacanora, Raicilla, Pulque, and More… https://mezcalphd.com/2013/10/mezcal-tequila-sotol-bacanora-raicilla-pulque-and-more/ Omniglot: The online encyclopedia of writing systems and languages https://www.omniglot.com/writing/nahuatl.htm Punch: The Forgotten History and Revival of Mexico’s Great Border Spirit https://punchdrink.com/articles/sotol-brands-and-history-mexican-moonshine-flourish-north-of-the-border/ Thrillist: Everything you Need to Know About Sotol https://www.thrillist.com/spirits/sotol/sotol-liquor-facts   Glass in Session® is a registered trademark of Vino With Val, LLC. Music: Addict Sound (Jamendo.com cc_Standard License, Jamendo S.A.)

La gran tradición mezcalera nacida en Jalisco desde el siglo XVI tiene referentes como la Raicilla, no te la pierdas. Una plática en la que los sabores de la Raicilla (mezcal de Agave maximiliana) al estilo Mascota llega a abrir mis recuerdos olfativos y de degustación. Ana López y Juan Pablo Mercado nos platican de su marca Raicilla La Reina, proyecto que comenzaron a comercializar desde hace 3 años. La Reina es una marca de Atenguillo, Jalisco pequeño poblado al oeste de la Cd. de Guadalajara por la Carretera a Ameca-Pto. Vallarta. Ellos enfatizan lo importante que es expandir la cultura de la Raicilla, no con una simple botella sino con una marca. Al mismo tiempo desean generar empleos a muchas familias con un destilado de una larga historia en el occidente de México. --- Send in a voice message: https://anchor.fm/ana-g-valenzuela-zapata/message

Entrevista con Óscar Landeros, productor de Raicilla en Mascota, Jalisco y con Santiago Machado, Director del Paisaje Biocultural Sierra Occidente de Jalisco Fecha de transmisión: 7 de diciembre de 2019

An interview with Chef Memo Wulff, the owner of Barrio Bistro Restaurant and Raicilleria La Lulu in the Versalles neighborhood of Puerto Vallarta, Mexico. We talk about his unique menu at Barrio Bistro, and about the wonderful selection of Raicilla, a popular Mexican Moonshine from the state of Jalisco. Also I talk about my obsession about Mexican candy.

Our guest today is Christian Schrader Goette from Agavera, an online shop around Mexican culture. He comes from Guadalajara in the state of Jalisco and we are using this opportunity to talk about spirits from this region - which is so much more than "just" Tequila. Christian is also the organizer of Agave Hub, which will take place in Berlin on October 8th. Agavera: https://agavera.jimdo.com/english/home/ Agave Hub https://askhelmut.com/events/2019-10-08-18-00-hallesches-haus-agave-hub-d98fc9d3-4b4b-4255-89b7-25b2323d94a2 Correction: During our conversation we made a mistake while talking about the aging of Tequila and Mezcal (they have the same regulation): Blanco: unaged Reposado: at least 2 months and until one year in contact with wood Añejo: more than 1 year in contact with wood And in the case of Tequila there is an extra category called “extra añejo” which requires more than 3 years in contact with wood.

¿Conoces la bebida de la raicilla? Es una bebida preparada en base al agave como el tequila y el mezcal, preparado desde hace cientos de años en Jalisco. Escucha a Jorge Carvajal y aprende más de esta bebida de 40 grados de alcohol.

Elizabeth and Abigail take you through the many spirits made with agave (tequila, mezcal, raicilla, etc) and explain their differences in flavor and styles. Abigail paints a vivid picture of production based on her visits to two different distilleries in Oaxaca and Guadalajara. We pepper the discussion with advice about what to to look for when buying these beautiful spirits and end with some recipes.

When you decide that your journey as an entrepreneur has begun, that trek will never end. Arik Torren had family inspiration, and a lust for life when he set out to do that thing that would ultimately define his career. Agave Spirits have grown profoundly as a category in the US, but much the interest in Mezcal and Raicilla wouldn't have occurred without Arik's passion and tenacity. We chat restaurants, his baby Fidencio Mezcal, teaching, and more.

Just a quick heads up on what we are working on. And we need your help too, because we want to find and share with you cool Agave spirit bars all across Europe. Help us find them! Facebook: https://www.facebook.com/elixirofthegods/ Insta/Twitter: @elixirpodcast Mail: elixirofthegodspodcast@gmail.com Also, if you are in Munich, visit Alex at Auroom (www.auroom.de). You can find a selection of his spirits in the show notes.

For this episode we met Esteban from Mexcio in Diego's office. Some of the photos on this blog were made by him. Esteban is well connected in the Mezcal scene, he knows many small Agave spirit producers in Mexico and is involved in different small but high-quality brands. He also started his own farm and he is a business partner of Diego who imports crafted spirits to Europe. We discussed about the importance of the small families for the culture of Agave spirits and also the problems that come with categorizing our beloved "Elixirs of the Gods" into denominations of origin. We also talked about why it is a good thing that agaves and their distillation are spreading across the globe.

6 + Rio Chenery / I wish more people knew about this beautiful thing Rio Chenery is the producer and owner of Estancia Raicilla located in the town of La Estancia de Landeros in the state of Jalisco where they produce raicilla using the traditional production practices of the region. Raicilla is a lesser know agave distillate, that for all intents and purposes is a mezcal. Rio explains the production process in great detail. We discuss the Lechuguilla (little lettuce) agave. This agave is actually from two different species: Maximiliana and Inaequidens, which is a good example of how common names can get confusing really fast! These agaves mostly (but not always) propagate from seed - similar to the Cenizo in Durango. Rio predominantly uses the Maximiliana species. They also use adobe brick above ground ovens. Check out our Instagram to see videos of Rio and his crew loading the ovens! Rio also gave us his thoughts about the recent negotiations to create a NOM for raicilla, a spirited and passionate forum between members of the Raicilla Council and the community (in attendance were reps from the Centro Universitario de Ciencias, Biologicas y Agropecuarias as well as mezcal producers from Oaxaca). We were also joined by Tiffany Collings, Estancia’s NYC brand ambassador who shares her story of how she came to work with Estancia and how she introduces people to the distillate. Born in Australia, Rio spent a good deal of time in Mexico visiting his maternal family. His grandfather instilled a great love for raicilla in Rio, it was always a part of family meals and celebrations. After studying international relations and commerce, Rio worked in advertising and start-ups in NYC before he founded his Taverna, where he produces and bottles Estancia Raicilla.   Images of topics discussed in this episode can be found at TUYO NYC   ¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits. ¡Hey Hey! Agave is a podcast from TUYO NYC Music: Milagro Verde Production: Sabrina Lessard and Gabriel Velazquez Zazueta Editor: Brittany Prater

This week: Feature Interview with Agave aficionado Phil Bayly and the Free Pour Five with 2018 ALIA Bartender of the Year, Natalie Ng. Phil Bayly is the world’s foremost expert on all things Agave spirits, such as Tequila, Mezcal and Raicilla. He’s helped open 18 Tequila-themed bars and restaurants, founded a series of networking events promoting the category – Agave Love – and in 2017 he was recognised as the first official Mezcal Ambassador by the Mezcal Regulatory Council. For 16 years, Phil owned and ran Sydney institution Café Pacifico and he’s recently released his first book, also titled Agave Love. During his time at Café Pacifico Phil mentored many a young bartender. One of those was Natalie Ng, who is the Australian Liquor Industry Awards’ Bartender of the Year for 2018 and joins us for the Free Pour Five at the 1:01:50 minute mark. Natalie now owns Door Knock in Sydney after cutting her teeth at some of some of the best bars in the country. Resources, bars and products mentioned: De Vino Mezcal Mezcal.com Phil's book, Agave Love Door Knock Sydney Key points: 03:00 When Phil first realised his passion for Tequila 05:00 How Phil came to be the first official Mezcal Ambassador 09 :00 What it is about Agave that Phil fell in love with 13:30 How you should be drinking Tequila 16:20 Tequila vs Mezcal 22:45 What Phil wants bartenders to know about Mezcal 30:45 Mezcal vs Raicilla 36:25 Sotol vs other Agaves 39:50 Life for Phil during and after Café Pacifico 43:00 Phil’s book, Agave Love 1:01:50 The Free Pour Five with Natalie Ng from Door Knock, Sydney.

  Esteban Morales Garibi revitalized craft cocktails, coffee, and culinary innovation in Guadalajara. His commitment to transparency, new projects, and sharing beautiful spirits with the world is a page out of an adventure novel. His introduction of La Venenosa introduced the world to Raicilla, a seemingly lost spirit that highlights the flavors of Jalisco. Likewise, his latest project Mezcales Derrumbes features beautiful mezcal from the states of Oaxaca, Michoacan, Zacatecas, Tamaulipas, San Luis Potosi, and Durango. And the projects don't stop there.... We talk food, Sotol, Mexico, ambition, and more.....  

An interview with Maria C. Santander of Galeria Coppelia, in El Tuito Mexico. Also an interview with Matty and Jesse Jamez, owners of La Joya de Tuito, a Bed and Breakfast in El Tuito, Cabo Corrientes, Mexico. El Tuito is a quaint pueblo south east of Puerto Vallarta, Mexico.   Listen to The Podcast [caption id="attachment_2388" align="alignright" width="387"] Maria C. Santander[/caption] This week is part one of my Day Trip to El Tuito and Mayto and Tehuamixtle, south of Puerto Vallarta, but first a little news about what’s going on in Puerto Vallarta Mexico this week, the 14th of February 2018.   Earthquake last week woke up the town. No injuries and no damage were reported. Just rattled some nerves. [caption id="attachment_2385" align="alignleft" width="225"] Jesse & Matty Jamez[/caption]   New How to Listen To The Show Page I have a new page on the site on how to consume a podcast, especially the Puerto Vallarta Travel Show and you know where to go to find it [caption id="attachment_2372" align="aligncenter" width="300"] How to Listen To The Puerto Vallarta Travel Show[/caption] atwww.puertovallartatravelshow.com. Now okay, I know, if you are listening to the podcast you probably don’t have to know how to listen, but there are some apps for android that you can download on your phone to make it easier to take the podcast, or any podcast for that matter, along with you wherever you go. That’s what makes podcasts so great, you can do two things at the same time. Listen and drive, jog, work out mow the lawn, work in the yard, you know. So, if you don’t need a lesson on listening to podcasts, share it with someone who does. There are plenty of those people out there! Subscribe On iTunes & Leave a Good Review Subscribe on Android With Spreaker   Coffee Fest Puerto Vallarta is Back! [caption id="attachment_2426" align="aligncenter" width="1000"] Coffee Fest Puerto Vallarta[/caption]   Coffee Fest is Back February 17th on the Malecon. The last event was rained out as you remember, but if you will be in town this weekend, let me read from this press release… We invite you and your family at Puerto Vallarta´s Malecon next February 17th at 18:00 hrs. and break the world record of the greater number of people tasting coffee at the same time! Everybody is welcome, and we are hoping to receive 500 participants to beat the record gained in Germany on 2016 with 368 supporters. The event is free of charge and we are willing to share with you the best coffee in México. Join us in this incomparable event and be part of this world record. More information at: http://coffeefestpuertovallarta.com/home or Facebook page coffeefestpuertovallarta http://visitpuertovallarta.com/event/join-us-to-make-history-at-the-coffee-fest-puerto-vallarta-2018 I have links to the event so sign up and get yourselves down there to the Malecon Saturday night. Who needs to sleep. Ask for an Americano double and stay up the whole night what the heck! No don’t do that, I’m just being obnoxious. You guys…don’t. Let’s get on with the show. Let's Go To El Tuito, Cabo Corrientes, México! [caption id="attachment_2389" align="aligncenter" width="1000"] photo by Dasan[/caption] I had never been to El Tuito and I was very excited to be going. My plan was to bus it down, talk with a couple of really cool people intown and have them tell us about the place, wander around, and then find a taxi to take me to Mayto and Tehuamixtle. I wasn’t sure if I was going to be able to do all that I wanted to do, but I was going to make a run at it. [caption id="attachment_2400" align="alignright" width="300"] photo by Dasan El Tuito[/caption] [caption id="attachment_2393" align="alignright" width="300"] photo by Dasan[/caption] So what is El Tuito anyway? Well JR and I talked about El Tuito in one of the first episodes of the show when we talked about taking buses. But if you don’t remember that conversation, I will just read from JR’s website, his DIY tours page where he talks about El Tuito. Here it is… El Tuito was founded in the 16th Century at about the same time as the mining towns and Talpa de Allende. However there are no mines or Virgins (at least the religious kind) in El Tuito. [caption id="attachment_2399" align="alignleft" width="300"] photo by Dasan El Tuito[/caption] What it does have is grazing land and water and it was on a major Spanish road that ran from Barra de Navidad to EL Cuale and Mascota, The Camino Real. The famous Manila ship that came once a year from the Philippines would unload some of its cargo at Barra before continuing on to Acapulco. El Tuito could supply fresh pack animals, food and water to the travellers on their way to the mines. [caption id="attachment_2390" align="alignleft" width="300"] photo by Dasan[/caption] The remains of an old Hacienda can be seen on the right of the old road leading to town from Route 200. I’ve also heard that there are the ruins of the old sugar mill that existed here many years ago. If anyone finds it, please let me know. El Tuito is a good place to get your Raicilla supplies. There is a store on the old road into town, but what it sells as Raicilla I have grave doubts about. To get the good stuff “La Punta” just wander around the plaza and ask at some of the stores, they will direct you to the houses that have it for sale, ask for El Perico, he used to live across from the church, last price I paid was 150 pesos for a liter. The Church’s altar is a huge rock, which the church was built around. [caption id="attachment_2392" align="alignright" width="300"] photo by Dasan[/caption] There’s a lot of construction these days, With new roads from route 200 into town and beyond to the rest of the Cabo Corrientes Municipality.They have also re-paved all the roads around the square. No tourist shopping here, local stores are like the Hardware Store, which sells saddles and horseshoes. Some pretty decent restaurants close to the plaza for the tourists, who are starting to come here with Vallarta Adventures and Superior Tours. Plus our old friend Machis, with Machis BBQ on the SW corner of the square, but he doesn’t open till around 2pm. Visitors should visit the cultural center in the City Hall building on the north side of the plaza. Lots of historical information including photos and old maps. Don’t miss the wonderful mural around the stairs to the second floor. [caption id="attachment_2391" align="aligncenter" width="1000"] photo by Dasan[/caption] This is also where roads to Mayto Beach and the fishing village Tehuamixtle start. There used to be a daily bus service, but, alas the bus died. Maybe somewhere in the future ?  IT’S BACK 3 times a week, Mon, Wed. & Fri. leaving from the square at 3pm, and returns the next day. [caption id="attachment_2394" align="aligncenter" width="1000"] photo by Dasan El Tuito[/caption] There’s a strange festival on September 17th, called La Mojiganga, which involves a young bull, people throwing flour at each other and guys in drag dancing with other local men. Afterwards at night a big fireworks display. Again, that was taken from JR’s site at Vallartainfo.com and I have links to the site on my site. So there. I also have a youtube video of this Mojiganga celebration in the show notes. El Tuito By Bus From Puerto Vallarta So here’s how you get to El Tuito by bus. Remember, you can have many tour companies take you, you can pay for a taxi, private transportation. In fact, I have an interview coming up with a friend, Camacho Castillo, who is a driver, but not this time. We are traveling with la gente. With the people. [caption id="attachment_2427" align="aligncenter" width="1000"] El Tuito Bus Stop in Puerto Vallarta. V Carranza and Aguacate[/caption] [caption id="attachment_2535" align="aligncenter" width="865"] JR's Map El Tuito Bus Stop Click to go to Vallartainfo.com[/caption] So the first thing you need to do is get yourselves to the corner of Aguacate and V. Carranza, on the Southside of Vallarta in the Emiliano Zapate neighborhood. That’s the corner, where you will find the bus that goes to the Botanical Gardens and El Tuito. The bus comes every half hour or so. It sits on Aquacate facing south, across from the Kiosko Market. It waits till it fills up, then heads off along the Carraterra 200. The same rout you would take to get to Mismaloya and Boca de Tomatlan. If you can, get yourself a seat on the right side of the bus, so you get that great view of the ocean and coastline along the way.  When you get on the bus, tell the driver you are going to El Tuito. The bus ride will cost you approximately 32 pesos.   The ride takes about an hour. You will pass Mismaloya, and Boca de Tomatlan where the bus heads east and inland and up. The bus will stop at the Botanical Garden to let off most of the passengers, then it continues up into the mountains, along a beautiful forested road. Of course, the bus makes stops along the way to drop off people and pick up others along the way. You will see the driver stop and pick up a local and give him or her a lift into town. Everyone knows everyone it seems up there.   The bus first stops on the 200 at the mouth of El Tuito, then drives in along the main drag, dropping off passengers and proceeds to the main square where it loads up for the ride back to Puerto Vallarta and points in between. This bus has its last trip back at 5:30, so make sure you get back to the stop before the last one leaves tow. I’ll talk about that later. You can catch another bus if you miss that one, but you will have to be out on the highway at the bus stop for the bus coming from Manzanillo, but that’s another story for part two of this trip to El Tuito. [caption id="attachment_2401" align="aligncenter" width="300"] photo by Dasan[/caption] [caption id="attachment_2419" align="alignleft" width="403"] La Joya de Tuito[/caption] I chose to have the bus drop me off, not in the center of town, but at a place where I could walk through the town to get a feel for it. It was really quiet walking down the main street. This I later found out by talking to the taxi driver was where the oldest buildings in town were. There were small shops and homes along the street. Even some of the places had signs saying rooms for rent. I thought about poking my head in to see what kind of accommodations they were offering, and for how much, but I was running a little late. Mexican time. Hey, The bus was late! Whatever! [caption id="attachment_2387" align="alignright" width="300"] La Jolla De El Tuito[/caption] I had my first appointment at a place called La Joya de Tuito, which translates to The Gem of Tuito. When I told JR I was going to Tuito a couple days earlier he suggested I stop in and see Matty and Jessie. Said they had just opened a real nice bead and breakfast, and that I should see them for sure. So, I walked into the town square, and asked a guy at a taco stand if he know where La Joya de Tuito was. He had no idea. He asked his audience, all munching on tamales and tacos. None of them knew what I was talking about. I showed them my cellphone with their Facebook page and then one of them says, are you looking for Matty and Jessie? Yes. Yes! Okay, so they call up a taxi for me, and tell him where to go, and off we go. I show him my cellphone, get the map working, and off we go, back out of town, across highway 200 and up a dirt, well more like grass road, up to La Joya de Tuito Bed and Breakfast. [caption id="attachment_2418" align="aligncenter" width="1003"] La Joya de Tuito[/caption] It’s really beautiful grounds with pool and flowers and nicely landscaped grounds. The taxi driver seemed impressed too. [caption id="attachment_2413" align="aligncenter" width="875"] Pool at La Joya de Tuito[/caption] I found a quiet place to set up my microphones and had a nice talk about El Tuito, Ja Joya, The Gem of El Tuito, and things to do around El Tuito from these two young entrepreneurs, the keepers of the inn, Jessie and Matty. So let’s go right now to El Tuito, Cabo Corrientes, Mexico, and the La Joya de Tuito. Listen To The Podcast   [caption id="attachment_2407" align="aligncenter" width="1000"] La Joya de Tuito[/caption] [caption id="attachment_2417" align="alignleft" width="387"] La Joya de Tuito[/caption]   [caption id="attachment_2431" align="alignright" width="300"] La Joya de Tuito[/caption]           [caption id="attachment_2436" align="alignright" width="283"] La Joya de Tuito, Kitchen Area[/caption]                 [caption id="attachment_2433" align="alignnone" width="300"] La Joya de Tuito[/caption] [caption id="attachment_2434" align="alignright" width="300"] La Joya de Tuito[/caption]   [caption id="attachment_2435" align="alignleft" width="459"] La Joya de Tuito[/caption]                           La Joya de Tuito La Joya De Tuito Website https://www.lajoyadetuitobedandbreakfast.com/ La Joya de Tuito Facebook https://www.facebook.com/LaJoyaDeTuito/   From there, Matty called me a cab to take me to my next interview. The destination, Galeria Coppelia and an interview with proprietor, Maria C. Santander. I had been in contact with her, knowing full well that she knew a lot about El Tuito for one, and I also knew she had a cool gallery where she displayed the work of local artists. I also found out that the building itself had historical significance as well. Galeria Coppelia, El Tuito, Cabo Corrientes, Mexico [caption id="attachment_2388" align="alignright" width="300"] Maria C. Santander[/caption] The taxi driver knew Maria, everyone knows Maria. She really should be the director of tourism down there as far as I’m concerned, but anyway, I needed to chat up this driver. I wanted to get to Mayto after the interview with Maria, so we got to talking, and this guy said he would drive me to Mayto, and then take me back too. I told him what I do, and he began to talk to me about the history of the place and I’m like wait, save that for later. Can you pick me up in an hour? Sure. Can you drive me to Mayto afterwards, sure he says. So he drops me off at the Galeria Coppelia, tells me he will be back soon, and in I walk to the Gallery. Maria tells me I’m early. I look at my cellphone. No, I’m late. No, she says, I was supposed to be here on Monday. It’s Friday! Oops! I’ve never been that early. But she was cool, and gracious. I set up my recording equipment, took a tour of the place and then sat down, and had a wonderful conversation with a very talented, genuine, caring, interesting woman. Let’s go right now to Galeria Coppelia, in El Tuito, Mexico, and let’s talk with Maria C. Santander, and hear her story.     Listen to The Podcast Wasn’t that a great story? [caption id="attachment_2382" align="alignleft" width="300"] Mural at City Hall[/caption]               In the next episode, you will hear some of those fireworks and celebrations I got a chance to record. So, as we wrapped up the interview, Javier, the taxi driver came driving up right on cue. I bade farewell to my new friend Maria, and Javier and [caption id="attachment_2445" align="alignright" width="300"] Javier The Taxi to Mayto[/caption] I went in search of some lunch, before we took the trip to Mayto. But before we get to that story, we are going to have to call it quits for this episode. We will finish up the daytrip, next week because, I,m going to share with you guys, Javier, the taxi driver to Mayto. I got very lucky to have had the opportunity to talk with Javier about this area. So next week, more about El Tuito, and then the road to Mayto and Tehuamixtle and back. Then celebrations in El Tuito, and a bus ride back to Puerto Vallarta, Coming up next week.  with Javier. [caption id="attachment_2439" align="aligncenter" width="1000"] Galeria Coppelia[/caption] [caption id="attachment_2441" align="alignleft" width="300"] Galeria Coppelia[/caption]     [caption id="attachment_2440" align="alignright" width="300"] Galeria Coppelia[/caption]       [caption id="attachment_2443" align="alignleft" width="300"] Galeria Coppelia[/caption]     [caption id="attachment_2442" align="alignright" width="225"] Galeria Coppelia[/caption]                     Tuesday 11AM–4PM Wednesday 11AM–4PM Thursday 11AM–4PM Friday 11AM–4PM Saturday 11AM–4PM Sunday 11AM–4PM Monday 11AM–4PM   Galeria Coppelia in El Tuito, Mexico Galeria Coppelia Facebook Page https://www.facebook.com/GaleriaCoppelia/ Address: Calle Galeana 2, Centro, El Tuito, Jal., Mexico Phone: +52 322 269 0210 So for now, That should do it for this episode of the Puerto Vallarta Travel Show. But before I say good by, I wanted to thank Dasan Pillai, my friend who sent me some nice photos of El Tuito for me to use in the blogpost along with my own. He does a fine job with a camera, and he was kind enough to help me supplement my photos. He has a Facebook Group he manages called Puerto Vallarta in Images, so look for that. Thanks Dasan! Next week, stay tuned for more on the ground reports from Puerto Vallarta Mexico, with travel tips, great restaurant and excursion ideas and more.  Until then, remember, this is an interactive show where I depend on your questions and suggestions about all things Puerto Vallarta. If you think of something I should be talking about, please reach out to me by clicking on the Contact us tab and sending us your message. [caption id="attachment_2451" align="alignleft" width="300"] Galeria Coppelia[/caption] [caption id="attachment_2450" align="alignright" width="300"] Galeria Coppelia[/caption]             And remember, if you are considering booking any type of tour while you are in Puerto Vallarta, you must go to Vallartainfo.com, JR’s website and reserve your tour through him, right from his website. Remember the value for value proposition. His experience and on the ground knowledge of everything Puerto Vallarta in exchange for your making a purchase of a tour that you would do anyway, you’re just doing it through him as a way of saying thank you. It costs no more than if you were to use someone else so do it. Really. And when you do take one of these tours, email me about your experiences. Maybe you can come on-board and share with others what you liked or didn’t like about the tour. Again, contact me by clicking on the Contact us tab and sending off a message. Don’t forget his maps, his DIY tours and his revitalized Happy Hour Board. I have links to all of those in the show notes. [caption id="attachment_2449" align="aligncenter" width="1000"] Galeria Coppelia[/caption] And once again, if you like this podcast, please take the time and subscribe and give me a good review on iTunes if you would. That way we can get the word out to more and more people about the magic of this place. Puerto Vallarta, Mexico. Remember I made it easy for you to do just that with each episode I create. But if you haven't been to my website, you really need to have a look there.  I have the links to the places we talk about, interesting pictures and the more all right there in my blog-posts and show-notes for each episode of the show so check them out for sure if you haven't already all-right? All right. So, thanks again to Melissa Canez of Corazon de Nina. Check out their contact info in the show notes of this episode of the show at puertovallartatravelshow.com. Make sure you make time to visit them when you are in Vallarta. And thanks to all of you for listening all the way through this episode of the Puerto Vallarta Travel Show. This is Barry Kessler signing off with a wish for you all to slow down, be kind and live the Vallarta lifestyle. Nos Vemos amigos!  

JR Tells us about Raicilla, Moonshine Made in the Jungles of Puerto Vallarta. Then I have a Conversation with Edwin of Una Familia Restaurant in Puerto Vallarta. Subscribe to The Puerto Vallarta Travel Show on iTunes Listen to the Podcast       [caption id="attachment_918" align="aligncenter" width="1000"] Edwin Garcia of Una Familia Restaurants in Puerto Vallarta, Mexico[/caption] Hello fellow travelers, welcome this episode of the Puerto Vallarta Travel show. I am your host Barry Kessler and I am just so happy to be to introducing you to my favorite vacation destination, and maybe even yours, Puerto Vallarta Mexico. That music you were just listing to is performed by Alberto Perez, the owner of the La Palapa group of restaurants,  La Palapa and the Vista Grill and The El [caption id="attachment_195" align="alignright" width="300"] La Palapa, Puerto Vallarta Mexico[/caption] Dorado Restaurant are on the Southside of town, right down on the beach in Puerto Vallarta. And for those who are looking for a little romance under the stars, El Dorado has this Romantic Dining experience package. You can call ahead and ask for the Romantic Dining Experience, and  Imagine following a candle lit walkway to a private table at the ocean’s edge and you are surrounded by tiki torches. Yes, it’s the flame of love ladies and gentlemen. You’re seated at a candlelit table on the beach with your toes in the sand and dining on a 5-course gourmet meal created especially for you, and served with personalized attention to you and to your every wish. Yeah, you can have that…if you come to the El Dorado. But first, you have to head for Puerto Vallarta Mexico. So we have lots to talk about on this episode but first, what’s happening this week in Puerto Vallarta, Mexico this May 7th, 2017. The Vallarta Azteca International Folklore Festival We are in the second week of the Vallarta Azteca International Folklore Festival where some 700 dancers from around Mexico, Colombia, Chili and Peru come to participate in this event that is running from April 27-May 7th. They have concerts each night at the new outdoor main stage next to the Sheraton Hotel, commonly known as the volleyball courts or the athletic field there behind the Sheraton. Very exciting, very colorful. The best dancers in Mexico and Latin America. So yes, lots of great things happening here in Puerto Vallarta. Puerto Vallarta Restaurant Week, 2017 [caption id="attachment_518" align="alignright" width="228"] Restaurant Week in Puerto Vallarta 2017[/caption] Preparations are being made for Restaurant week beginning on the 15th of May and lasting till the end of the month. Restaurant week is a wonderful time to enjoy some of the more pricey restaurants, for reasonable prices. For example on May 15th we will be at Barcelona Tapas and here is what their menu looks like for that evening… APPETIZERS & SALADS Soup of the Day – Ask your waiter. House Salad – Ensalada de la casa. Surprise! – Combo plate of mini tapas (changes daily). MAIN COURSES Angus Beef Brochette. Paella with Seafood. Vegetarian Plate – Grilled mixed vegetables with vegetarian rice. DESSERTS Homemade Ice Cream. Orange Flan. Créme Brûlée. All that for about $20 US. Not bad! I’ll let you know how it goes. Puerto Vallarta as Safest City in Mexico! I was reading in the Puerto Vallarta Daily News, that a New National Public Security Survey puts Puerto Vallarta as safest city in Mexico! The National Public Urban Security Survey tracks the public perception of safety in Mexico every quarter, in March 2017 residents felt safest in Puerto Vallarta, Mexico. That’s pretty cool. But hey, I’ve always felt safe in Puerto Vallarta. I have more in my stack of stuff but let’s get on with the show. I wanted to get JR on to clear up and talk about some of the places and topics that we have covered over the last few episodes of the show. For example, In the last few shows, while talking with Steven Tenney and and then last week again with Brad and Tami, we talked about the Crocodile preserve at Boca de Tomates. I talk with JR about that for a little clarification. Then a couple of weeks ago, Eduardo Solarzano talked about the minimum wage with me, and JR wanted to talk about that with all of us. Then finally Brad and Tami and Eduardo also talked about the Italian Restaurant in San Sebastian, so I want to go over the details of that place with JR, and two weeks ago Diana Edelman was talking about Raicilla, commonly referred to as Jalisco Moonshine and I wanted JR to tell us about Raicilla too. Then finally, we are also going to talk about our upcoming Puerto Vallarta Travel Show open microphone meet up in Puerto Vallarta so Let’s join JR in Puerto Vallarta, Mexico, and see what’s happening. Listen to the Podcast!   So we hopefully see you at Pour Favor Saloon and Cookhouse Tuesday the 9th of May. This next interview is special for me. I love this restaurant and it’s called Una Familia. [caption id="attachment_513" align="aligncenter" width="960"] Una Familia on Libertad[/caption] Debra and I were walking along the Malecon and decided to stop into an OXXO and pick up a few things over on Libertad and we were approached by a man with menus in his hand, not an unusual sight in Vallarta, especially along the Malecon you are often approached by someone trying you entice you to try this restaurant or that restaurant. Not unusual at all, but he pointed to a little restaurant up the street and said that we should try this place and we wouldn’t be disappointed. Well, we were hungry so we looked inside and it looked pleasant enough. So we sat down and were served right away. There was a couple sitting near us who were enjoying the biggest seafood platter I had ever seen. There was another couple, one was eating this shrimp dish that really looked yummy, the other was enjoying a salad, guacamole and chips.  We were started off with chips and guacamole. It was very good. I ordered the arrachera which is a hangar steak or a flank steak.  It came with beans and rice. The wife had a salad. Everything was delicious! [caption id="attachment_514" align="alignleft" width="300"] Una Familia on The Malecon[/caption] The special dish they make here is called Cardinal Shrimp. The make a great aguachilli with wonderful flavors that will knock your socks off. The menu is really big. I’ve been there for breakfast, lunch and dinner and always have had a great experience and wonderful, flavorful food at an extremely reasonable price. The waiter comes around and tops off your margarita with extra tequila, just in case. Remarkable! But the real reason I love this place is the family that runs it and the concept behind it. Edwin has a big heart and you will hear that in his voice when I interview him in a minute. He believes in giving second chances to his employees. He hires seniors, single moms, people he calls his trouble makers. He loves what he does and I do too. So lets get to the conversation.   You have to get out and try this place. You know, I was talking one afternoon with Edwin’s son David, He told me about when they were living in the Bay area in Northern California. They were caught in the housing meltdown of 2007 and lost their home and moved back to Puerto Vallarta to start over. [caption id="attachment_515" align="alignleft" width="300"] Edwin Garcia, Owner of Una Familia Restaurant in Puerto Vallarta, Mexico[/caption] And Edwin told me, that when he was living in the states, waiting tables and working in restaurants for other people, he was impressed with how the employees were treated by management. He told me that when he returned to Vallarta to work tables, employees were not treated with the same respect, so he went out, and created his business with that in mind. Respect, second chances, cooking and living with heart and soul! That’s why I just love this place. As I said, you need to give them a try. And don’t be in a hurry, Be ready to sit, eat, drink and savor the Vallarta experience. Now they have several locations as I have said but the one with the view, on the Malecon is a great spot to eat, drink and watch the sights and hear the sounds of the Malecon and the gorgeous Bahia de Banderas. All right, that should do it for this weeks’ show. Next week stay tuned for more on the ground reports from Puerto Vallarta. Until then, remember, this is an interactive show where I depend on your questions [caption id="attachment_914" align="aligncenter" width="1000"] Edwin Garcia of Una Familia Restaurants in Puerto Vallarta, Mexico[/caption] and suggestions about all things Puerto Vallarta. If you think of something I should be talking about, please reach out to me by clicking on the Contact us tab and sending us your message. And remember, if you are considering booking any type of tour while you are in Puerto Vallarta, you must go to Vallartainfo.com, JR’s website and reserve your [caption id="attachment_917" align="alignright" width="300"] Una Familia Restaurant on the Malecon in Puerto Vallarta, Mexico[/caption] tour through him, right from his website. Remember the value for value proposition. His experience and on the ground knowledge of everything Puerto Vallarta in exchange for your making a purchase of a tour that you would do anyway, you’re just doing it through him as a way of saying thank you. It costs no more than if you were to use someone else so do it. Really. And when you do take one of these tours, email me about your experiences. Maybe you can come onboard and share with others what you liked or didn’t like about the tour. Again contact me by clicking on the Contact us tab and sending off a message. And once again, if you like this podcast, please take the time and subscribe and give me a good review on iTunes if you would. That way we can get the word out to more and more people about the magic of this place. [caption id="attachment_916" align="alignleft" width="300"] Una Familia Restaurant on the Malecon in Puerto Vallarta, Mexico[/caption] [caption id="attachment_915" align="aligncenter" width="300"] Una Familia Restaurants on Libertad in Puerto Vallarta, Mexico[/caption] So, thanks to Edwin Garcia of Una Familia Restaurants in Puerto Vallarta, Thank you JR for talking about Crocodiles and Raicilla and Italian food in the mountains above Puerto Vallarta, Mexico in San Sabastian. You can check out the photos in my show notes where you will find links to everything we talked about in this show. You will find all of the notes and links at www.puertovallartatravelshow.com.  So thanks to all of you for listening all the way through this episode of the Puerto Vallarta Travel Show. This is Barry Kessler signing off with a wish for you all to slow down, be kind and live the Vallarta lifestyle. Nos Vemos amigos!

An academic path soon turned into one of creativity and hospitality as Elisabeth Forsythe found her true calling. Elisabeth has helped shape the cocktail scene in San Antonio and is one of the most tenured bartenders in the city. Her perfect blend of book smarts and cocktail knowledge come together in some of the best drinks committed to glass. From Speed Rack to Barbaro, Elisabeth keeps challenging herself and strives to give the best service possible. We chat grandma's, Raicilla, Uno, and more.....