Words and photos by Matt Dursum A year ago, my girlfriend and I packed away a week’s worth of clothing, our computers, some electronics and gear, and jumped on a plane to Mexico. Our goal was simple. We were going to work remotely while living in Latin America. We are proud to say it’s been working. One year in and all we can talk about is food. The cuisine we ate in Mexico and South…
Photography by Samantha Demangate Oaxaca, Mexico, is a land you can’t comprehend until you’ve been there. And even then, you can only scratch the surface. For outsiders, it’s a place hidden in time. Lost but not forgotten. Inaccessible yet close and connected. Life here revolves around a fusion of traditions and ways of doing things that go back thousands of years. Like any culture, the best introduction is through its food. In Oaxaca, food goes…
What’s better than a week long mezcal safari? Driving through the Oaxacan countryside and walking through Oaxaca de Juárez, the state’s beautiful capital, we set out to discover mezcal’s wild origins and bright future. Noble spirits are like time capsules for memories. Once you have one, you never forget. Time, care, and unyielding respect go into forging them. Oaxaca, Mexico’s cherished Mezcal, is no different. Famed throughout the world by mixologists and gourmands, Mezcal continues…
Photography by Samantha Demangate “If it flies, jumps, or crawls, throw it in a pan!” We heard these words a lot while in Mexico. The country’s traditional cuisine revolves around sustainability and practices such as growing the mutually beneficial staples of corn, beans, and squash together have been utilized for centuries. One ancient food practice seems to be ahead of its time: entomophagy, aka the consumption of insects. As the world’s population increases and resources…