If you’ve ever wanted to know more about mezcal and its more popular sister spirit tequila, this episode is for you. In fact, we traveled all the way to Mexico to get the skinny on these agave-based spirits.
This week we’re talking with Edgar Portilla, the head sommelier for the El Dorado Resorts in Riviera Maya, Mexico, about Mexico’s most famous export, mezcal. During our conversation, Portilla covers all the basics (all tequilas are mezcals, but not all mezcals are tequilas); but he also offers insights into flavor profiles, the rules of agave propagation and the reasons why most mezcal never makes it out of Mexico. We also touch on Mexico’s status as an up and coming wine producer.
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As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
