mezcal, mole, y mas

Celebrity Chef Claudette Zepeda’s Guide Through the Smoky World of Mezcal

Zepeda, who partnered with Del Maguey, talks cocktail pairings, Oaxacan cuisine, and mezcal's signature smoke

By Jonathan Zavaleta

Jonathan Zavaleta

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January 21, 2025

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Claudette Zepeda via Instagram

Claudette Zepeda via Instagram

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Mezcal is having more than a moment. It’s one of the fastest-growing spirits, particularly in the US, which is the number one market for mezcal outside of Mexico. Most mezcal is produced in Oaxaca, located on the southern edge of Mexico, and the growing appetite for mezcal has increased awareness of Oaxacan cuisine.

San Diego-based chef Claudette Zepeda, who has appeared on Selena + Chef, Food Network, and Top Chef is celebrated for her work in regional Mexican cuisine, and explained, “Oaxaca is home to eight distinct culinary regions, each shaped by unique microclimates and cultural traditions… No two dishes are ever the same, which I find both inspiring and exciting.”

Claudette Zepeda Partners with Del Maguey on Mezcal Pairings

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Zepeda partnered with Del Maguey, an early pioneer in introducing mezcal to a global audience to highlight mezcal’s versatility in cocktails. Like tequila, mezcal is made from agave, but while tequila must legally be produced from blue agave in select regions of Mexico, mezcal can be made in a broader range of Mexico and from more varieties of agave. The piña, or the heart of the agave plant, is roasted in an earthen pit, giving mezcal its famous smoky flavor.

“Del Maguey represents the culture and heritage of indigenous families of Oaxaca, which carries the heart of mezcal and the soul of the village, preserving the essence of tradition in every sip,” says Zepeda. The smoky flavor that mezcal is so famous for carries into other parts of Oaxacan cuisine. “Similar to food, smoke, to me, is an ingredient that requires balance in its composition.”

Mole is arguably the most famous Oaxacan dish. It simply translates as “sauce,” and comprises a broad range of dishes, not all of which are similar. “There are thousands of moles, each unique and many tied to specific celebratory occasions.” But there’s a lot more to Oaxacan cuisine than mole. “Aside from moles, the memelas and tamales in Oaxaca differ in both method and ingredients from those in the north, and squash blossom quesadillas with salsa de chicatana ants are also notable dishes.”

When pairing food with mezcal, Zepeda said, “Sweet and citrus flavors, for instance, work incredibly well. Green, vegetal notes like nopales and poblano peppers also complement it beautifully. Lastly, in-season corn, carrots, or parsnips, with their sweet and earthy flavors, pair exceptionally well.”

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