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Once a year after the rainy season we have the unique pleasure of making fresh sal de gusano or worm salt. In Oaxaca city most mezcal is served with orange slices and worm salt, a localized version of the salt and lime served with tequila. In traditional mezcal producing communities worm salt is often served sprinkled on apples or mangoes and is rarely seen in the company of a traditional mezcal. Producers long ago learned to use this annoying plague that kills mezcal producing agaves as a tasty way to sneak a little extra protein into their diets. Join us as we harvest the worms with a maestro mezcalero and make salt by hand with a cocinera tradicional.

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Cost per person: $185 USD/3,475 MXN (Open Outing 2-6 people)

Includes:

• Personalized guide and translation service (Spanish/English)

• Comfortable transportation round trip from Oaxaca City (2 hours each way)

• Quick breakfast of antojitos, little local snacks at our favorite roadside comedor

• Learn to harvest agave worms with a maestro mezcalero

• Learn to prepare worm salt with a cocinera traditional, take home some of the worm salt we prepare

• Visit to a traditional mezcal palenque, learning about the process and history of the mezcal of the region directly from the producing families who have been distilling their mezcal in copper for 4 generations

• Learn about and see the biodiversity of different types of agaves used to make mezcal

• Tasting of traditional mezcal made on site

• A chance to purchase mezcal directly from the producers (price not included), our help packing it for travel

• Farm to table unch of local delicacies prepared by a cocinera tradicional

• Drinking water and light snacks

• Donation to future community youth center

*Optional add on to our Wild Mushroom Foraging in the Sierra Sur trip