The mezcal is an ancestral Mexican beverage. According to some studies carried out by anthropologists of the UNAM, this drink from the agave was distilled in clay pots since 400 BC.
To speak of mezcal is to go back to our ancestors and to different ways of elaborating it in each of the states where it is produced: Oaxaca, Puebla, San Luis Potosí, Tamaulipas, Zacatecas, Durango, Guerrero, Guanajuato and Michoacán.
Mezcal de pechuga, what?
Among all the variety of mezcal, one of the most particular is the breast.
The breast is from an animal, mainly chicken, turkey or rabbit, and this type of mezcal is made in Oaxaca and some regions of Puebla.
To make a breast mezcal, a ritual is followed. Some mezcal teachers prefer to use an old hen, while others choose one that is in season to lay eggs.
How is it done?
There really is no rule as to the type of agave that should be used to make breast mezcal; it may be tobalá, espadín or the species that the mezcalero maestro chooses.
The procedure to make the breast mezcal is the same as that of other mezcal – you have to shave the leaves, cook the hearts of the agaves, grind them to extract the juice, ferment that liquid and distill it twice in copper stills or pots. mud-, but with one exception.
This key point is a third distillation . For this step, the mezcaleros masters hang the breast inside the copper alembic so that the steam of the distillate has contact with it.
The steam from the distillate causes the breast to cook, so at the end of the process only the bones of the animal remain hanging, because the meat is disintegrated by exposure to heat.
As each mezcalero master has his own recipe for the breast mezcal , before the third distillation some add other ingredients such as guava, walnut, almond, lemon, tamarind and more.
In Puebla, for example, there is a mezcal of mole poblano breast , that is, all the ingredients used to make a molito were added to the distilled liquid.
Where to taste it?
Although in Oaxaca and Puebla the mezcal de pechuga is consumed mainly in celebrations such as the day of the dead, weddings or baptisms, there are mezcalerías that offer it regularly in their menus, such as Bosporus in the Historical Center of the CDMX, Palenquito in the Colonia Roma or Archivo Maguey in the capital of Oaxaca.
You can also buy it bottled, although its price is considerably higher than that of a common mezcal.
A bottle of 750 milliliters can be around $ 1600 pesos depending on the brand.
Some mezcal producers already have this mezcal on sale continuously and others just in the final stretch of the year. Here are some examples:
Source: Animal Gourmet
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