drinks

All About Oaxacan Mezcal

With agave growing in hundreds of small-scale family plots, mezcal is a modern-day cultural phenomenon in Oaxaca—one with deep historical roots. Mezcal has been the “national” drink of the state of Oaxaca for centuries, and though perhaps the method to make it is more mechanized than in the past, it is mostly the same hands-on, handmade operation.

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Regional Foods and Drinks of Mexico

With its varied terrain and diverse local traditions, it’s not surprising that Mexican food is highly regional. Certain states distinguish themselves for particular dishes and ingredients, while other treats such as aguas frescas and thick egg custard for dessert are widely enjoyed. Here’s an overview of Mexican cuisine from region to region, along with popular items from mezcal to nieves.

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Commemorating Cachaça

September 13 was Dia Nacional da Cachaça. Just imagine an entire day devoted to the distilled sugar cane alcohol without which the world would never have known the marvelously refreshing innovation that is the caipirinha.

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Moon Guides Author Spotlight

Moon author Jason Frye

Jason Frye (Moon Great Smoky Mountain National Park)

Raised deep in the mountains of West Virginia, Jason Frye first fell in love with North Carolina as a kid during family vacations to the Outer Banks. In 2002, he swapped his mountains for sand dunes and his river for an ocean when he moved to Wilmington to pursue a master of fine arts in creative writing. There, his love for North Carolina deepened into a longing to stay, settle, explore, and be a part of the people, culture, and history of the state.

Along with his wife, Lauren, Jason has kayaked the marshes and waterways near his home; hang glided off the Outer Banks; explored the cityscapes of Charlotte, Raleigh, and Winston-Salem; and wandered the woods and wilds around Asheville.

A member of the Society of American Travel Writers, Jason has contributed stories to VisitNC.com, AAA’s Go Magazine, Our State magazine, Southern Living, Salt, the Charlotte Observer and Raleigh News & Observer, and acts as a culinary critic for the Wilmington StarNews.

Keep up with Jason on Instagram @beardedwriter.