According to the organizers:
Mexican cuisine is as diverse and rich as the country’s landscape, thanks to its wealth of regional ingredients and deep roots in ancient civilizations and traditions. In the southern state of Oaxaca, the cuisine is defined by two staple ingredients: mezcal and insects. Here, mezcal is not only a drink, but a source of pride and a foundation of cultural identity.
The Museum of Food and Drink, in partnership with the Mexican Cultural Institute, invites you to the first event in our Spring Spirits series. Join us for an evening of Oaxacan food and drink to usher in Cinco de Mayo. Learn more about the production of mezcal, its diversity of flavors, and the important role insects have played in Mexican cuisine long before guacamole with grasshoppers appeared on American restaurant menus. A reception featuring different varieties of mezcal and insect-forward antojitos provided by Casa Mezcal will follow.
A portion of the proceeds from this event will support the educational initiatives of the Mexican Cultural Institute of New York.