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With Iván Saldaña & Don Abel in the fields of Montelobos. Learning from the master teacher and the master craftsman.
23 Dec 2014 02:01

With Iván Saldaña & Don Abel in the fields of Montelobos. Learning from the master teacher and the master craftsman. 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Matatlán: tasting aguamiel & 3-day pulque of agave salmiana. Tastes like unoaked Chardonnay!?!?! With Iván Saldaña & Don Abel in the fields of Montelobos. Learning from the master teacher and the master craftsman. Montelobos: wood-fired agave-roasting pit, rstd agaves crushed in tahona; pine fermentation tanks; alembic stills
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