Last month, on a hike up the river behind my dad's house, we came across José Malavera's farm. He was actually excited to have some unexpected guests and gave us a tour. He grows legumes and raises pigs, chickens and turkeys. While showing us around, he graciously offered a cup of fermented Guarapo (a sort of sugarcane wine). He usually has a Totuma (a cup made from a hollow gourd) or two throughout the day to keep him going. It was pretty strong, but definitely a much needed energy boost after hiking all morning.
Guarapo jugs are never totally emptied. Once they get low, more fresh guarapo is added, and a new batch ferments with what's left from the previous batch. Making it an ever evolving brew.
We also bought chickens from him, we chose two of his largest ones and didn't even negotiate a price, just made an offer and with a nod of his head, he approved the fair deal. That night, we grilled them on the parilla for dinner. It doesn't get much more local than chicken from a hidden farm, in what's practically your backyard.
