We attended Fiesta del Agave 2026 at the El Cid Golf & Country Club here in Mazatlán today.
There were tables with bottles of mezcal and tequila* for tasting (and to buy, of course).
We sat in on chef Hector Saracho’s food prep demonstration. He prepared a ceviche from Sierra Spanish mackerel, served up on a made-from-scratch toasted tortilla shell. (Chef Saracho has impressive credentials. He travels to Cabo San Lucas and elsewhere to cook for the likes of Jennifer Aniston, George Clooney and Howard Stern.)
Then we had a little lunch and tasted some locally brewed beer (excellent, and the stout was the best).
The mariachi band arrived just then and we listened to three or four songs before calling it a day.
The sunset is from a new acquaintance’s lookout over the beach in Mazatlán’s Golden Zone.
*Mezcal and tequila are almost the same, but not quite.
Here is Google AI Overview explaining:
Tequila is a type of mezcal, but not all mezcal is tequila. The primary differences are in agave type, region, and production: Tequila uses only Blue Weber agave, mostly in Jalisco, typically steamed. Mezcal uses various agave types (mainly Espadín) roasted in earthen pits, giving it a distinctive smoky flavor.
