Mezcal with worm mezcal, the alcoholic beverage most genuine state of Oaxaca, receives its name from the Nahuatl words elt, maguey, and izcaloa, roasting. It is made from agave (a cactus) known as maguey sprat, growing, especially in the arid soil of the valley of Tlacolula. The process begins with the collection of plants that have grown about eight or ten years and weigh more than 40 kilos each, for cooking in an oven made from conical stones covered with earth and acts for three or four days . Plants, already cooked, crushed with the help of a millstone round and pulled by a horse, once ground, left to ferment in barrels. After adding water to assist in the fermentation, is passed to the distillation. The process ends with rest in white oak barrels, which extends up to twelve years for the more aged mezcal. The variety of mezcal depends on the age and also the flavors that are used: there mezcal pure, without additives, and mezcal with natural fruits, almond, etc.. The most popular is the worm. Is obtained by adding to Mezcal, distilled and bottled, a copy of the worm that grows on the roots of maguey. The worm adds Fried, since I live does not bring the smell and taste so characteristic that made the mezcal with worm internationally one of the most appreciated drinks and have been exported to all over the world. In Taiwan, by the way, I prefer four worms per bottle instead of one. The dances, which vary in each region and in each community, evoke strange rhythms and deep, though often accompanied by music recognizable, born perhaps in Merida or Durango in Naples or in Zaragoza. The masks serve the dancer to take the personality of the bull, the tiger, the European or the devil himself. The costumes are the pride of its owner and the most colorful note, bright and distinctive no longer of the dancers, but all indigenous and Oaxaca itself. The traditional dresses surprise and captivate. In his designs, colors and textures are mixed colonial techniques, indigenous symbols and charm and colorful silks from the Orient. There flamenco ruffles, bobbin lace, fretwork with the mysteries of Mitla, embroidered batiste and linen worked in the Spanish fashion seventeenth century. Each stitch reveals an idea and a job. The colors are derived from nature: red, cochineal, an insect that lives in the cactus and that once crushed and boiled, provides up to sixteen shades of color, blue, indigo, born of fermentation of indigo , the black, the acacia, yellow, moss rock and purple, a type of sea snail that is captured, sorted, and once used its magical essence to get the color, is returned to the sea.