Good Food
La Niña del Mezcal
Six years ago, Cecilia Rios Murrieta started a mezcal company with her mother in Oaxaca. They named it La Niña del Mezcal and hit the road to meet with local producers and sipped their way through very small batches of espadin, pechuga, tobala and bacanora.
By Evan Kleiman • • 1 min readSix years ago, Cecilia Rios Murrieta started a mezcal company with her mother in Oaxaca. They named it La Niña del Mezcal and hit the road to meet with local producers and sipped their way through very small batches of espadin, pechuga, tobala and bacanora. Murrieta walks Evan through the difference between mezcal and tequila, horse-drawn methods of mezcal production, and how Trump's proposed trade and travel policies will drive up the cost of her product.
