✦ From the bar
Margaritas & mezcal
Shaken three feet from the comal. Mezcal poured neat with orange and sal de gusano, margaritas built to order, aguas frescas for the table.
✦ From the bar
Shaken three feet from the comal. Mezcal poured neat with orange and sal de gusano, margaritas built to order, aguas frescas for the table.
Built to order, fresh lime, never from a mix. Taco hour pours $9, Tue–Fri 3–6p.
Blanco tequila, fresh lime, agave, salted rim. The whole reason for the salt rim.
Mango, lime, muddled serrano, Tajín rim. Sweet, then it bites.
Espadín mezcal, lime, agave, a whisper of orange. For the smoke crowd.
Tamarind, lime, chile-salt rim. Tart and a little nostalgic.
Classic or spicy mango. The table's choice, made once.
Poured neat with orange & sal de gusano. Ask for a flight of three — we'll walk you through it.
The everyday mezcal — bright, grassy, a clean line of smoke.
Wild agave, floral and round. Sip it, don't shoot it.
Rested in oak — vanilla, cooked agave, a soft finish.
Long-aged, caramel and spice. The nightcap.
Espadín, tobalá and a rotating wild agave, with orange and gusano salt.
Cold, with a lime. You know the one.
Lager, lime, hot sauce, clamato, chile-salt rim. Brunch in a glass.
A rotating local tap — the chalkboard knows.
Made fresh daily, no alcohol — by the cup or the pitcher for the table.
Rice & cinnamon, lightly sweet. The one that cools the chile.
Hibiscus, tart and ruby-red, just sweet enough.
Tangy tamarind — sweet, sour and a little salty.
Cucumber & lime, the most refreshing thing on the menu.