About this episode
After you cook your agave, you’ve gotta mill it – make tiny, little pieces of those giant, cooked agaves. How do you do that? We explain it here and maestro mezcalero Eduardo Angeles joins. Then we talk about how to avoid explosive diarrhea while eating great street food in Mexico. And chocolate.
Find extra photos and related links at agaveroadtrip.com
Agave Road Trip is powered by Simplecast.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Get every episode summarized
Each time Agave Road Trip publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
More from Agave Road Trip
Those Mezcal stories in the AP News
Agave Road Trip
Does transparency ruin the mystery of Mezcal?
Agave Road Trip
Molcajetes, exploding hammers, and the makers of the world
Agave Road Trip
The dangers of Guadalajara, Puerto Vallarta, and AI
Agave Road Trip