Pineapple, lavender, chile ancho, hibiscus flower, clove, cinnamon and black pepper infused into mezcal. These are the potent ingredients that make up Xila.
Stories by Megan Frye
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A feminist Oaxaca restaurant that encourages conscious consumerism
Being responsible toward producers, honoring traditional recipes and traditional cooks — who are most often women — is a major focus of Hierba Dulce.
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Yucatán radio station aims to diffuse and encourage Mayan language
Some members of the Mayan community see hypocrisy in spreading the term Maya without any focus on preserving the Mayan language.
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Armónico artisanal gin is more than just an alcoholic beverage
Andrés Valverde was brewing his own beer at 16. Now, at 24, his brews and distillations are being enjoyed across Mexico.
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The restaurateur who’s turning Tulum’s waste into a compost farm
Mauricio Jervis never intended to be a chef. Nor did he anticipate becoming an expert in compost and recycling. Today, the Tulum entrepreneur is both.