New Oaxaca.


April 29, 2024

Abigail Mendoza, considered one of the most respected and admired traditional cooks, not only in Mexico but also worldwide, welcomed the finest mezcal from Mexico into her kitchen, proving that the best way to accompany her exquisite dishes is with Santo Gusano Mezcal.

Hailing from Teotitlán del Valle, Oaxaca, Abigail Mendoza has shaped her gastronomic legacy from her past, cultural traditions, and current surroundings, a testimony and tribute to Oaxaca and thus, to Mexico.

Currently, Abigail applies various secrets of Zapotec cuisine, such as the metate grinding technique, in her successful restaurant Tlamanalli, a temple of flavors globally recognized thanks to The New York Times, which named it one of the 10 culinary pilgrimages of humanity in the early nineties.

In addition to her culinary work, Abigail Mendoza represents a change in the traditional – often oppressive – roles of indigenous communities in Mexico. Although many advised her to marry, Abigail chose to remain single to dedicate herself entirely to her projects of rescuing Zapotec gastronomy. She considers her children as her books and recipes.

Let’s raise a toast to Abigail and all those women who bring honor to the name of our culture and gastronomy.

Other Notes



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