Eater LAのインスタグラム(eater_la) - 10月28日 01時43分

For Chicanos growing up in the 1970s, the first time you ever heard the word mezcal was when your grandparents crossed the border and returned home with a trunk full of curios: paper flowers, bottles of Presidente brandy, and Gusano Rojo, a foul beverage with a slowly decomposing worm floating around like a ring in a Tomy Waterful Ring Toss game. Relatives left that bottle out as a dare — if you were stupid enough to sneak a shot of Gusano Rojo from your grandparent’s liquor cabinet, their cackling would begin before you made it to the bathroom to heave.

Mezcal’s fate changed by 2010, when prominent Los Angeles places like Rivera, Guelaguetza, and Las Perlas — the city’s first mezcal bar — began to stock up on all the new producers targeting the U.S. consumer. In the South Bay city of Torrance, Ivan Vasquez’s restaurant Madre (@madre_losangeles) has built upon the progress made over the last decade of mezcal’s ascent, one unique bottle at a time. Read the story by Bill Esparza (@streetgourmetla)

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