Ask a Mezcal Expert: Chef Juan Meza at Rosewood Baha Mar

Chef Juan Meza, the Chef de Cuisine at Rosewood Baha Mar in Nassau, Bahamas, brings a wealth of knowledge and passion for Mexican flavors to the resort’s culinary offerings, especially at the signature restaurant, Costa.

With a rich background steeped in regional Mexican cuisine and a deep appreciation for agave spirits, Chef Meza seamlessly incorporates mezcal and tequila into his dishes and cocktails. His unique ability to blend the complex flavors of mezcal with inventive coastal cuisine has made him a sought-after expert in the field. As one of the leading chefs exploring the versatility of agave spirits, Chef Meza has developed a reputation for crafting memorable experiences that highlight the depth of these spirits.

We asked Chef Juan to share his insights on the growing popularity of mezcal, its differences from tequila, and how he incorporates it into both food and cocktails.

As someone with deep knowledge of regional Mexican flavors, how did your passion for agave spirits like tequila and mezcal begin, and what keeps you fascinated by them today?

My passion for agave spirits like tequila and mezcal developed naturally through my experience as a chef, where I explored their versatility both in the kitchen and beyond. Tequila and mezcal are not just ingredients for cocktails; they are deeply rooted in Mexican culture and can enhance gastronomy in surprising ways. For example, mezcal’s smoky complexity pairs beautifully with seafood dishes, while an aged tequila adds sweet, caramelized notes that elevate desserts. The ability to experiment with these flavors and textures keeps me constantly inspired and eager to discover new culinary applications.

Mezcal is quickly gaining popularity, especially as people discover its smoky, complex flavors. What do you think is driving this growing interest in mezcal?

Several factors are fueling the rise of mezcal’s popularity. Unlike other spirits, mezcal offers a wide range of flavor profiles, from intensely smoky to floral and fruity, depending on the type of agave and production process.

Consumers increasingly appreciate artisanal and handcrafted products, and mezcal’s traditional production methods align with this trend. Bartenders have embraced mezcal in innovative cocktails, showcasing its depth and versatility. With more events, tastings, and social media exposure, people are becoming more familiar with mezcal and its cultural significance. Additionally, as people seek deeper connections with food and drink, mezcal has become a gateway to exploring Mexico’s rich history, traditions, and gastronomy.

Mezcal and tequila are both made from agave, but they have distinct differences. Can you break down the key distinctions between the two and how they impact the way they’re enjoyed in cocktails and cuisine?

While both spirits come from agave, their production processes and flavor profiles differ significantly. Tequila is made exclusively from blue agave (Agave tequilana), resulting in a more uniform and recognizable flavor. Mezcal, on the other hand, can be crafted from over 30 different agave varieties, such as Espadín, Tobalá, and Arroqueño, each contributing unique flavors and aromas.

Tequila is typically produced using industrialized methods, whereas mezcal follows a more traditional process, often involving pit-roasting the agave, which imparts its signature smoky character. Tequila’s bright, clean taste makes it ideal for classic cocktails like margaritas, while mezcal’s smoky depth adds complexity to both cocktails and savory dishes. Mezcal’s boldness enhances grilled meats, while tequila pairs well with citrus-forward and refreshing dishes.

When it comes to selecting the right bottle of mezcal or tequila, what should someone look for, especially if they’re new to agave spirits? Are there certain regions, agave types, or aging processes that stand out?

When choosing a tequila, always look for bottles labeled “100% agave” to ensure purity and high quality. For mezcal, the agave variety plays a big role in flavor. If you’re new to mezcal, Espadín is a great starting point—it’s the most common and accessible variety, offering a well-balanced profile.

Jalisco is the most famous tequila-producing region, known for its smooth and refined expressions. Oaxaca is the heart of mezcal production, but excellent mezcals also come from Durango, San Luis Potosí, and other states, each offering distinct regional characteristics.

The aging process also plays a role in selecting the right bottle. Blanco tequila is unaged and crisp, ideal for cocktails. Reposado tequila, aged for at least two months, has a smoother character with hints of oak. Añejo tequila, aged for at least one year, develops rich, complex flavors best enjoyed neat.

You’ve mentioned the importance of pairing mezcal and tequila with the right food. What are some of your favorite pairings, and why do certain spirits complement specific dishes so well?

Pairing agave spirits with food enhances both elements, creating a more immersive experience. Mezcal’s smokiness beautifully complements seafood dishes like ceviche, grilled octopus, and shellfish, adding depth without overpowering delicate flavors. Añejo tequila, with its sweet caramel notes, pairs perfectly with desserts like churros, flan, or dark chocolate. Reposado tequila, with its slight oakiness, enhances the flavors of rich, spicy dishes like mole or cochinita pibil.

Mezcal is often savored slowly, but what’s the best way to drink it to truly appreciate its flavors? Can you share some tips on how to properly enjoy mezcal, especially for newcomers?

Drinking mezcal is about mindfulness and appreciation. The best way to enjoy it is by sipping slowly—taking “little kisses” (besitos) rather than drinking it in one gulp. Take a small sip and let it coat your palate. Breathe through your nose as you sip to take in the full aroma. Hold it in your mouth for a few seconds to experience the complexity of flavors. Swallow slowly, then exhale gently through your mouth to fully appreciate the smoky and earthy notes. This method helps new drinkers ease into mezcal’s boldness while truly savoring its depth.

Mezcal is known for its versatility in cocktails. What’s your favorite mezcal-based cocktail to make, and what makes it special?

There are many mezcal cocktails I love, but two stand out. The first is a Tamarind Mezcal Cocktail, which was one of the first mezcal drinks I tried. It perfectly balances sweet, tart, and smoky flavors with tamarind pulp, Espadín mezcal, and a hint of fresh lime. It’s refreshing yet complex, making it a great introduction to mezcal for beginners. The second is a Mezcal Negroni, a modern twist on the classic cocktail. It swaps gin for mezcal, creating a bold yet balanced drink. The smokiness of mezcal, the bitterness of Campari, and the sweetness of vermouth work harmoniously to enhance each other’s flavors, making it a favorite among mezcal enthusiasts.

About Chef Juan Meza

“Rosewood Baha Mar’s Chef de Cuisine, Juan Meza, joined the hotel in 2018, leading the team at restaurant Costa. Drawing from his Mexican upbringing and culinary experiences, Juan crafts coastal dishes with unique Mexican flavors. His early career in Toluca’s local restaurants sparked his passion for hospitality. After studying International Gastronomic Business Administration and working at Hotel Barcelo Riviera Maya and Grand Velas’s Cocina de Autor, Juan honed his skills with award-winning Chef Xavier Perez Stone at Axiote. At Costa, Juan blends his Mexican heritage with fresh Bahamian produce to create flavorful, inventive dishes.

About Rosewood Baha Mar: A beautiful oceanfront destination located on the pristine white sands of Cable Beach, Rosewood Baha Mar offers travelers a refined, tropical escape with 226 guest rooms that epitomize Caribbean glamour. Suites and ocean-side villas include custom butler service, and the Oceanside Six-Bedroom Villa offers an elegant escape with a private infinity pool set on the stunning shoreline.

The private, tri-level Cabana Pool and the Lagoon Pool offer resort guests total serenity with luxury cabanas and dedicated pool attendants, while a whirlpool is tucked away amid gently swaying bamboo trees. Guests can enjoy five signature dining venues within the resort, including Café Boulud The Bahamas, led by globally renowned Chef Daniel Boulud, and Costa, a premier dining option offering coastal cuisines with intriguing Mexican flavors, led by Chef de Cuisine Juan Meza. Sense, A Rosewood Spa, is a sanctuary that honors the traditional healing practices of Bahamian culture through the Lost Remedies treatments.

Rosewood Baha Mar has partnered with The Bahamas Reef Environment Educational Foundation (BREEF) to offer fun, educational programs for guests centered around the Coral Reef Sculpture Garden, a habitat for marine organisms, created by local Bahamian artists and home to the world’s largest underwater sculpture and living art gallery.

“Much more than a relaxing Caribbean vacation, Rosewood Baha Mar is a playground for tastemakers, artists, and voyagers.”

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