In Mexico you don’t have to look very far to discover a panorama of exciting flavors! Much of the food there remains fiercely local and always shows a particular point of view. These photos show a few interesting aspects of my 2017 trip to Oaxaca and Mexico City, as well as a separate beer trip to Puebla and Cholula.
The purpose of the trip was to judge Slow Beer, a specialized competition highlighting ingredients of interest to the Slow Food organization, many of which are important in its ongoing programs. Ingredients ranged from seemingly commonplace items like coffee and vanilla, but often sourced from special regions or involving unique varieties, to much more exotic items like xoconostle, black sapote, chapulines and more.