Close your eyes and take a journey with me south of the border through rolling hills gleaming of azul (blue) and oro (gold). The blue patches covering every hillside are blue agaves, surrounded by grasses that shimmer like gold. The air is crisp and you discover yourself immersed in the charming town of Tequila, in the state of Jalisco, Mexico.
Take your coleslaw to the next level with local ingredients using this recipe from Gary Nabhan and Barry Infuso!
Mayahuel is the Nahuatl name for the Aztec goodness of agaves. The addition of agave gives the vegetables in the succotash a rich, smoky glaze that both heightens and integrates their flavors.
Put a little wildness back into your food and drink, and you will likely become healthier for it!
Did you know that extensive prehistoric landscapes of mescal fields underlie much of the Tucson Basin? Archaeologists Suzanne and Paul Fish have also documented that at least one (or perhaps two) species of agave were prehistorically cultivated by the Hohokam in the Tucson Basin.
“Welcome to the Agave family!” was the way that late Arizona botanist Howard Scott Gentry used to greet aficionados of these wondrously-shaped and deliciously-tasting desert-adapted plants.
