LOBSTER PECHUGA? WE GOT IT. WITH OUR OTHER PECHUGA OPTIONS.
Although we are currently working on this page, please feel free to email us for more information: mezcaleducationalexcursions at hotmail dot com.
Alvin has written about the history of mezcal de pechuga in the state of Oaxaca dating to the 1930s (Articles by Alvin Starkman about mezcal - OAXACA MEZCAL & PULQUE (oaxaca-mezcal.com), and there is archival evidence from other parts of the country going back to the 1800s (The Passionate Foodie: An Expanded History of Pechuga Mezcal). But we have never come across a reference to lobster or other shellfish employed in production of an agave distillate. We are now working with a distiller to produce this unique expression. And of course our other palenquero associates produce this unique mezcal expression, one distiller with six pechuga mezcals usually available on our Oaxaca mezcal tours.
Still working on the page, but here's a recent article about mezcal de pechuga, more for the novice: What You Need to Know About Pechuga, the Mezcal Made With...Chicken? - InsideHook
Alvin has written about the history of mezcal de pechuga in the state of Oaxaca dating to the 1930s (Articles by Alvin Starkman about mezcal - OAXACA MEZCAL & PULQUE (oaxaca-mezcal.com), and there is archival evidence from other parts of the country going back to the 1800s (The Passionate Foodie: An Expanded History of Pechuga Mezcal). But we have never come across a reference to lobster or other shellfish employed in production of an agave distillate. We are now working with a distiller to produce this unique expression. And of course our other palenquero associates produce this unique mezcal expression, one distiller with six pechuga mezcals usually available on our Oaxaca mezcal tours.
Still working on the page, but here's a recent article about mezcal de pechuga, more for the novice: What You Need to Know About Pechuga, the Mezcal Made With...Chicken? - InsideHook
The above two photos were taken in March, 2025, at the palenque of Felix Ángeles Arellanes, in Santa Catarina Minas, Oaxaca. They show preparations for making mezcal de pechuga with both chicken and turkey breast, cutting up, dicing, etc, all the fruits and herbs. Felix is the only palenquero we know who usually has up to SIX different expressions of mezcal de pechuga, always using poultry. In fact he and others in the village readily state that one can only legitimately refer to mezcal de pechuga if poultry is employed. On our mezcal tours we definitively discuss the origins of mezcal de pechuga, its various incarnations, why its popularity has skyrocketed, and more.
