Sonoran Restaurants To Help Boost Bacanora Consumption
Sonoran restaurants are set to start promoting the regional agave spirit Bacanora. For many, boosting its profile on local menus a matter of pride.
In recent years, the Sonoran agave distillate Bacanora has gained greater recognition alongside other Mexican spirits like tequila and mezcal. But after decades of prohibition and persecution, the Bacanora industry still struggles with the perception that it's informal, and the spirit is often passed over for its better-known cousins.
Now, the Sonoran arm of the national restaurant association (CANIRAC) has agreed to help boost local consumption.
"This will give our businesses a greater sense of our identity," said association president Manuel Lira. "We're Sonorans. And we think we have the best agave spirit."
While many restaurants may already offer one or two Bacanora options on their menus, he said, an upcoming series of workshops aims to help establishments promote the spirit’s legacy, talk to patrons about the industry and offer a greater variety of Bacanora-based drinks.
Lira hopes the effort will make it a go-to pick for locals — and catch visitors’ attention.