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Broaden Your Palate at the Mexican Food Summit

The three-day summit will be held at the Dallas Farmers Market and Southern Methodist University.

Starting tomorrow, a three-day summit will be held at the Dallas Farmers Market and Southern Methodist University, exploring the food of Mexico in an event titled Mexico de 1,000 Sabores (Mexico of 1,000 Flavors). It’s the first time such an event has been organized, with topics (and samples) ranging from heirloom corn varieties to the vast array of agave spirits.

Shed Kvetko of Las Almas Rotas, the Expo Park mezcaleria that champions a more nuanced understanding of mezcal, tequila, sotol, and their culture, was drawn in immediately as a partner.

“It wasn’t just another taco fest. It was a little bit more in depth,” Kvetko says, not bringing in high-profile celebrity chefs, but cocineras, “women from all regions of Mexico who prepare regional cuisine over simple wooden comals.” That simplicity is what he hopes will keep it real.

Events kick off at SMU on Friday at 4:30 p.m., with talks on various topics. The weekend will be host to crowds at the Dallas Farmers Market. (Think Ballet Folklorico entertainment and regional Mexican food stands.)

Las Almas Rotas will provide beverage service (cocktails and beer). In the spirit of education, Kvetko will also hold guided tastings of flights of three tequilas, three mezcals, and potentially sotol. (If you’ve been to the guided tastings at Las Almas, you know the format.) Ten-minute talks will briefly touch on the history of agave spirits and introduce adventurers to brands (Ocho tequila and Gracias a Dios mezcal) which Kvetko selected for reasons of responsible sourcing, quality, versatility, and forward-thinking practice. Of Gracias a Dios, the well mezcal at Las Almas, Kvetko stresses his appreciation that it’s “a fully Mexican-owned company” that honors its head mezcalero by making him a partner in the business. Historical, ethical, and economic nuances are part of the considerations in an age when we’re seeing everything as connected. The guided tastings will be priced at the cost of the flight.

Those wanting more depth can attend Friday’s ticketed panel events at SMU, ranging from beans, maize, and peppers as the foundational trinity of Mexican cuisine, to the legacy of Mexican cuisine past to present (modern Mexican), or a panel featuring Erick Rodríguez of Mezcal Tradicional Almamezcalera and Ricardo Pico of Sotol Clande, two luminaries in the world of Mexican spirits. For the full schedule, check here.

Editor’s note: A previous version of this post failed to name Erick Rodriguez and Ricardo Tico as speakers.

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