Upcoming Events

We are beginning a dinner series that will happen once a month, or once every other month. It depends on how easily we can get our friends who represent the spirits, food, and culture of Mexico to come to Indianapolis for a visit.

I am very excited for our first installment in the “Todo Bien” dinner series. I first met Marco and Andrea back in 2013 while visiting Mezcaloteca in Oaxaca. It was the rainy season, and my partner and I were drenched in a sudden downpour when we arrived to Mezcaloteca, but Andrea provided some bar towels for us so we could get a little cleaned up. Sitting at the bar, dripping only slightly, we were guided on a tasting tour of mezcals from several different palenques that were driven in from outside the city: it was a revelation.

In subsequent years Andrea and Marco would take me to visit some of these palenques and meet the mezcaleros responsible. I was fortunate enough to sit in the kitchens or next to the stills with these folks and their families and really take in the cultural terroir of the place. My love of Mezcal grew deep. My love of Mexico grew deeper.

September 3, 2025 will be a special dinner where we will explore some of these glorious mezcals with Marco and Andrea. Too special to miss—so I hope you can join us.

-nick

Marco Ochoa comes from a long line of mezcal producers and venders and had he been born in his mother’s hometown of Miahuatlán he would be the 7th generation in his family to make mezcal. He has over 50 aunts, uncles, and cousins who make mezcal in Oaxaca’s Sierra Sur. Since 2005 Marco has worked to promote traditional mezcal and get consumers to understand the more about the producers, culture, and history behind this drink. He founded Gusto Histórico mezcal in 2017 to bring small batch and rare mezcals to those who appreciate fine spirits. The Gusto Histórico brand works with 7 producers who use regional techniques of mezcal production (such as using a reflux still) and sustainable agriculture. With his partner in life and business Andrea, he co-founded Mezcouting, a rural tourism company to bring those interested in mezcal directly to the mezcal palenques yo learn about mezcal directly from the people with make it and are the guardians of its history.

Andrea Hagan began her mezcal journey in 2012 when she moved to Oaxaca city. Over the years she worked as an assistant to a chef, doing community development projects with coffee farmers, and giving mezcal tastings, becoming more familiar with the food systems of Oaxaca and mezcal’s role within Oaxacan culture. In 2016 she co-founded Mezcouting with Marco to bring travelers to the heart of mezcal country. Today Mezcouting offers traditional cooking classes, artisanal craft experiences, healing with mezcal, and mezcal tours throughout the state of Oaxaca. Mezcouting has grown from working with 5 families to 32 families of community partners in 12 towns.

The Food