Bacanora And Raicilla By Florence Fabricant: Article Analysis

The article that I will present was written in the New York Times on April 24, 2015. This article was named, “Tequila is Getting Company: Sotol, Bacanora, and Raicilla” by Florence Fabricant. This article’s main topic displays how Cosme and Tijuana Picnic, both Mexican restaurants, started a new trend that is catching the eyes of many restaurant owners around the nation. These restaurants have created a new category to their drink menu that is based off the tequila plant known as the agave. The twist that these restaurants put in their drink is that they are made with a different type of tequila. Not only that, but also this beverage contains mescal that comes from many types of agave and related plants that are grown throughout Mexico.

as well. Also, this drink is becoming popular throughout the United States and is slowly expanding to bars across the nation. The people that are involved in this article are restaurant/ bar owners, and Mexican workers who are growing these agave plants for a living. The movement of more Mexican exports to the U.S. will only benefit the economy of Mexico with more revenue coming in from other countries across the world that are interested in the popular new drink. This news article is connected with Mexican history many ways, but none more important than its relationship with the holiday Cinco de Mayo, with the recent start up relationship with NAFTA on January 1st, 1994. NAFTA’s goal was to get rid of the barriers on trade and investment between Mexico, U.S., and Canada. All were successfully eliminated other than the ones pertaining to agriculture. All three countries had separate agreements with each other, which have affected Mexico’s economy indefinitely. The agreement brought a stop to the tariffs on more then half of Mexico’s exports to U.S. and half of U.S.’s exports to Mexico. Mexico did not invest for the future as to reconstruct railroads and highways well enough to further their