Episode 142: The 2026 Imbibe 75, with Fabiola Santiago
Among our 2026 Imbibe 75 People to Watch is Fabiola Santiago, founder of Mi Oaxaca, a non-profit focused on preserving Oaxaca’s food and beverage cultures. Santiago joins us to talk about protecting the culture and heritage surrounding mezcal and how to ensure a sustainable future for the spirit an…
Mezcal, Migration, and Who Profits: Fabiola Santiago Hernandez on Culture, Land, and Legacy
Mezcal is having a global moment, but who gets heard, who gets paid, and who gets left out?
In this episode of Shots Fired and Poured, we sit down with Fabiola Santiago Hernandez, founder of Mi Oaxaca, to talk about mezcal beyond the bottle. Born in Oaxaca and raised in California, Fabiola shares …
The Dark Side of the Mezcal Boom | Fabiola Santiago of Mi Oaxaca
Show Notes:
Episode Overview: Who really profits from the global obsession with mezcal? In this episode of The Last Call Podcast with Arthur G, Arthur sits down with Fabiola Santiago—public health expert, advocate, and the founder/executive director of Mi Oaxaca. Born in the "world capital of mezc…
A Sticky History of Mezcal
When studying the history of mezcal, why begin with the milky, lightly fermented beverage pulque? In Esculent’s new season, we are joined once again by Professor Daniela Gutiérrez Flores as we navigate the archives detailing the cultural significance of the maguey plant in Mesoamerica. From discuss…
Season 7: Mezcal
This season welcomes co-host Daniela Gutiérrez Flores as we prepare to travel with Fabiola Santiago and the organization Mi Oaxaca -- we are honored to be thinking, sensing, and traveling with care over the next episodes, all about mezcal.
Host: Elizabeth McQueen & Daniela Gutiérrez Flores
Partne…
The Taste of Mezcal
When mezcal evokes memories of mom’s kitchen or relatives spritzing the spirit to the earth, it becomes clear that smoke has never been adequate to describe a taste of mezcal. In Esculent’s next episode, we are joined by Mi Oaxaca’s founder, Fabiola Santiago, as we take a look at the different ways…
Serving Mezcal
At Masala y Maíz in Mexico City, no bottle goes to waste once it’s been opened. Join us for Esculent’s third episode with special guest and Director of Beverage and Culture, Sergio del Castillo and co-chef Saqib Keval, as they describe the restaurant’s cocktail program and the ethics that goes into…
Consuming Mezcal
The enduring fascination with the “authentic” drives tourists to seek the artisanally-produced mezcal, especially in Oaxaca, where Daniela and Elizabeth find themselves in Esculent’s fourth episode of this season. Through their navigation of different topics like rising housing prices, Michelin sta…
Tasting 15 Mezcales with Paula Aquino Sánchez
In our first part of our mezcalera series, we are joined by Paula Aquino Sánchez as she shares her background — how she first stepped into the world of mezcal production, the opposition and skepticism she faced as a woman in mezcal, and what uses mezcal had in her family. Her voice in this conversa…
Tasting Mezcales in Translation
Each episode of this season has explored different facets of the mezcal-making industry — from its history, to how it’s tasted, served, and perceived by tourists in Oaxaca. In our final episode of the season, we explore the role of women in mezcal-making practices. Briefly translating our two prior…
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