Mexican cuisine is as diverse and rich as the country’s landscape, thanks to its wealth of regional ingredients and deep roots in ancient civilizations and traditions. In the southern state of Oaxaca, the cuisine is defined by two staple ingredients: mezcal and insects. Here, mezcal is not only a drink, but a source of pride and a foundation of cultural identity.
The Museum of Food and Drink, in partnership with the Mexican Cultural Institute, invites you to the first event in our Spring Spirits series. Join us for an evening of Oaxacan food and drink to usher in Cinco de Mayo. Learn more about the production of mezcal, its diversity of flavors, and the important role insects have played in Mexican cuisine long before guacamole with grasshoppers appeared on American restaurant menus. A reception featuring different varieties of mezcal and insect-forward antojitos provided by Casa Mezcal will follow.
A portion of the proceeds from this event will support the educational initiatives of the Mexican Cultural Institute of New York.
About the MCINY
The Mexican Cultural Institute is a non-profit organization committed to generating awareness and promoting the richness, dynamism, and diversity of Mexican arts and culture in New York.
About Casa Mezcal
Casa Mezcal is a restaurant, bar, and gallery space located in the Lower East Side, dedicated to promoting the culture of mezcal in New York City. Casa Mezcal has a variety of mezcal on offer, and serves them alongside traditional food from Oaxaca featuring local ingredients.
About Merci Mercado
Merci Mercado works to bring exceptional, traditional Mexican ingredients into kitchens around the world. They are passionate about gastronomy and promoting a more diverse world cuisine.
Mezcal provided by Creyente.
Photo via Flickr user Graeme Churchard