Sacks, Oliver. Oaxaca Journal (Washington D.C.: National Geographic Press, 2002).
In Oliver Sach's book about ferns in Oaxaca, he mentioned the distillation of a local specialty: mezcal with raw chicken breast. He called it pechuga. I looked it up and apparently it's real, though hard to obtain. For that matter, I've never actually seen mezcal sold around here. According to the Del Maguey website, however, San Francisco is one of the few places in North America where I can actually buy mezcal, including pechuga.
Too bad it costs $200.