Why Tucson's Desert Food Scene Is Unlike Anywhere Else in America | Bon Appétit

"A dedicated mezcal bar I visit to learn as much as to drink, it shares space with celebrated coffee shop Exo Roast Co. in a small adobe building in Barrio Viejo; the room doubles as a music venue and serves bar snacks like tamales prepared by a local abuela. Cultural anthropologist Doug Smith offers courses and monthly tastings here, and one evening with him took me from a Sonoran bacanora to a Puebla mezcal made with bovine fermentation to an Oaxacan pechuga, underscoring how no two bottles—even from the same distiller—are exactly the same and how these spirits are meant to be enjoyed and shared to the last drop." - ByVon Diaz