After you cook your agave, you’ve gotta mill it – make tiny, little pieces of those giant, cooked agaves. How do you do that? We explain it here and maestro mezcalero Eduardo Angeles joins. Then we talk about how to avoid explosive diarrhea while eating great street food in Mexico. And chocolate.Find extra photos and related links at agaveroadtrip.comAgave Road Trip is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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