Bowl of ‘Zole Makes South Boston First Stop on 2025 Tour

The Food Festival Celebrating Classic Mexican Cuisine, Top-Shelf Tequilas, Mezcals, and Agave Spirits Kicks Off its 2025 Tour in Boston

BOSTON, MA – Bowl of ‘Zole™ kicks off its multi-city 2025 tour in Boston on SaturdayFebruary 8, at the South Boston Lithuanian Citizens’ Association. This will be Bowl of ‘Zole™’s fourth year in Boston and the first stop in a tour set to include Brooklyn and Denver. 

Bowl of ‘Zole™, a celebration of pozole, classic Mexican cuisine, and vibrant agave spirits, stands apart from typical food festivals. Not only do attendees love the event, chefs playfully vie with each other for a spot in the lineup at each Bowl of ‘Zole™’s stop. 

Bowl of ‘Zole™ Boston is met with enthusiastic anticipation from chefs like Max Toste of Boston’s Lone Star Taco and Lenora in Portland, ME. Toste was influential in bringing the Bowl of ‘Zole™ tour to Boston and has raved about the event’s format, comparing it to a food carnival or farmer’s market. “Bowl of ‘Zole™ is very unique in that it has a party atmosphere,” he said. “It focuses on intermingled pozole and spirits. You can go from mezcal to pozole, making your rounds and tasting the food and then the spirits,” he continued. “It’s very serious without taking itself too seriously.”

While Bowl of ‘Zole™ may appear on the surface not to take itself too seriously, its dedication to Mexican cuisine and spirits is anything but casual. The event’s lineup of chefs, restaurants, and spirits producers is painstakingly curated by event founders, Mexican Spirits Expert Arik Torren of Lot001 Brands, Chef and Mezcal de Leyendas Partner Danny Mena, and Food Karma Projects’ Founder Jimmy Carbone.

This year’s Bowl of ‘Zole™ Boston’s chef and restaurant participants include Max Toste, 2024 James Beard Foundation Award Semi-Finalist Maria Meza of Providence’s Dolores, Cory Seeker and Tom Berry of Lolita, Paola Ibarra of Barra Restaurant, Mike Sanchez and Juan Flores of Loco Taqueria & Oyster Bar, Roberto Leon of Condesa Restaurante & Tequila Bar, and many more. Each will serve up their traditional and creative takes on pozole, from classic pork recipes to vegan preparations. 

Bowl of ‘Zole™ Boston pulls in both heavyweights and small-batch spirits producers to its beverage lineup. There will be over 100 selections of vibrant agave spirits like top-shelf tequila and mezcals including pours from El Jolgorio, Del Maguey Single Village Mezcal, Pelotón de la Muerte, and Mi Casa, plus hard-to-find offerings of bacanora, lechuguilla, and raicilla. Exclusive interactive experiences, including blind tastings of Tequila Ocho and Mezcal Vago led by experts, spotlight even more outstanding spirits at Bowl of ‘Zole™ Boston. The full list of participating chefs, restaurants, and spirits is available at bowlofzole.com.

All-inclusive tickets are on sale now. General Admission tickets with 1:00 PM entry start at $55 (plus processing fee). VIP Holiday Packages are also on sale for a limited time at $140. Each package features two VIP Tickets with early admission at noon, two Anova Culinary Swag Bags with special gifts, first bites and drinks before General Admission doors open, and all-access pozole and spirits tastings all afternoon.

An image gallery for press use is available here. Interviews with event founders, chefs, and spirits producers are available upon request. Read more about Bowl of ‘Zole™ Boston and the entire 2025 Bowl of ‘Zole™ Tour at www.bowlofzole.com. For all the latest updates, follow Bowl of ‘Zole™ on Instagram @bowlofzole.

For media inquiries, please contact Jimmy Carbone at [email protected].

About Food Karma Projects: Food Karma Projects events are grassroots-style celebrations that bring together award-winning and rising star chefs, restaurants, artisan producers, and distributors. Founded by Jimmy Carbone, Jimmy made his mark with Jimmy’s No. 43, an iconic bar in New York City’s East Village known for its approach to craft beer and local food. He expanded his dedication to regional food communities with the founding of Food Karma Projects and under his direction, Food Karma Projects gatherings are recognized for their collaborative success stories.

Food Karma Projects’ diverse portfolio ranges from long-standing events to fresh new soirees, including Brisket King® NYC, Rib King NYC™, Pig Island NYC™, Bowl of ‘Zole™, and CiderFeast™. Each festival offers immersive experiences that attract food enthusiasts and industry professionals alike. For more information, visit foodkarmaprojects.com and follow along on Instagram and Facebook

Main Image via Rachel Markow

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