Tia Marta here, tipping a glass to Mayahuel, Goddess of the Agave, for her many gifts–and, in addition, I’m toasting the current voice of Agave: Southwest native foods author/philosopher Gary Paul Nabhan. Heads-up for a not-to-be-missed event SOON!! — Make plans for Saturday, October 21 to meet Nabhan at a totally celebratory book-signing in downtown Tucson for his latest book, AGAVE SPIRITS!
More than just literary, this event will be laced with enlivening tastes of small-batch mezcales! So take note: NOON til 3pm THIS SATURDAY at PETROGLYPHS EMPORIUM at 160 S.AVENIDA DEL CONVENTO just north of El Mercado along the trolley route west loop.
I just got a copy and can hardly wait to dive into Gary’s special way of weaving us into a sensual and spiritual world of amazing culture, botany, cuisine, all with such humor and human sensitivity. Yay another gift from the Guru! There will be plenty of copies of the book for sale at the event, but just in case, you can also find it available at Antigone Books on 4th Ave. Tucson..
Many native species of agave–known as A’ut to Tohono O’odham ancestors who cultivated them long before European colonists arrived in the Sonoran Desert–were and can still be used for food, fiber, drink, and landscaping. To grow your own, check out the agaves for sale at Mission Garden (such as this Agave murpheyi).
For celebrating–yea honoring–mezcal and other agave spirits in their many forms, here is my very local idea for a Century Plant toasting:
The Torch-bearer Mezcal-Saguaro Sunrise–Tia Marta’s recipe
1–In the bottom of a lovely glass, pour 1 TBSP precious thick saguaro syrup (if you have been so lucky to have bought some from a traditional saguaro harvester, or to have made your own syrup last June).
2–Reserve a jigger of small-batch-mezcal (bought or smuggled from a grower, fermenter, or trader.)
3–Dilute 1 jigger mango juice (available TJ’s, Natural Grocers) with 1/2 jigger drinking water to thin its density.
4–To garnish rim, slice a lime harvested from your own tree or a neighbor’s…
5–(a secret from my formerly-bartender partner): Gently pour the diluted mango juice atop the saguaro syrup layer by placing a spoon upside down to slow the flow against the glass interior, thus preserving the horizonal layers of different densities.
6–Similarly as illustrated over clean inverted spoon, gently pour jigger of mezcal for the top “layer.”
7–Salud! a toast to Agave and its Spirit
A step above and beyond the traditional “tequila sunrise,” this glorious libation is named for the Torch-bearer, who, I was taught by O’odham mentors, lights up and brightens the eastern horizon every dawn with the glowing red, orange, yellow of his solar torch…. This drink helps us rejoice in our local saguaro fruit and spirit of Sonoran agave with its colors, flavors–even nutrition.
Celebrate agaves also with notecards of my painting “Sacred peak with Agaves,” available at Buenos Aires National Wildlife Refuge visitor center and at Mission Garden. For 11″x17″ matted prints, call Flor de Mayo, 520-907-9471.
More mezcal ideas await…. Check out SavorSister Carolyn Niethammer’s post about the yearly Agave Heritage Festival in Tucson– with agave roasting at Mission Garden– late April. For specialized mezcal tastings locally, visit ExoBarTucson for Thursday evening samplings–It’s an “educational experience.” And stay tuned for more Agave Spirit posts as the holidays approach. Cheers to Mayahuel, to Nabhan’s new book, and indeed to the patient and giving A-ut plant!
See you at Petroglyphs Emporium this Saturday!
Savor the Southwest: 
Thanks Muffin. You’re such a good writer. It would have taken me ages to do what you do so well.
I really like your painting as well!
Welcome back.
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