Issue link: https://viewer.e-digitaledition.com/i/1512297
40 culturecheesemag.com ENTERTAINING 202 3 of local chocolates. All her chocolates are made from cacao grown in Oaxaca. They include little-to-no sugar and zero milk, with hints of vanilla and cardamom in a few of them to bring out the natural flavor. I bought one of everything, plus fresh cacao fruit and roasted cacao. Our last stop was El Escapulario, a restaurant downtown, to pick up chapulines—roasted and seasoned grasshoppers. We chose this particular restaurant because the insects are made to order, which is important—nobody likes eating a stale grasshopper. The sour, spicy, and savory pan-roasted chapulines are perfect for snacking after a few sips of mezcal and are often featured at Mexican mezcal tastings and in cantinas. Grasshoppers are also one of the most environmentally sustainable sources of protein. I feel incredibly lucky to have been able to visit Oaxaca and taste this amazing food and drink, and am honored to work with producers who continue the multi- generational cycle of making artisan goods. Whether you are traveling or simply making a cheese plate, cocktail, or meal at home, it is vital to seek out small producers, not just because the flavors are wonderful, but because the decisions we make as consumers matter so much to the people who pour their lives into these products. c cheese, often called queso Oaxaca in the United States. We also bought Chontaleno Ahumado—a smoked cheese—and fresh goat cheese made in Ejutla. Next it was on to chocolate. Chocolate is a classic mezcal pairing, especially the darker, less-sweet Oaxacan variety, which brings out agave's natural sweetness. At a third-generation shop called Corazón de Cacao, owner Iris Isabel Angelina Carrasco put out a tasting spread featuring a wide variety THIS PAGE: Above: Chebo and I at palanque To the right: Madrecuishe mezcal + queso de cabra + sal de café OPPOSITE PAGE: Top: Tepextate mezcal, cocoa f ruit, and chapulines Bottom: Chontaleno Ahumado, cocoa f ruit, pumpkin seeds, cacao, and quesos pequeños I feel incredibly lucky to have been able to visit Oaxaca and taste this amazing food and drink, and I am honored to work with producers who continue the multi- generational cycle of making artisan goods.