Espita Mezxaleria’s Mole Negro.
Walk through the doors and feel like you’re in Oaxaca at Espita Mezcaleria, where all of the classics have been transformed into innovative and unique dishes and drinks. The Oaxacan ceviches are next level; and the tlayudas, tortillas, and chips are made from heirloom corn sourced from southern Mexico that’s ground into masa every morning. But don’t forget the booze, because, as Espita Mezcaleria’s insta bio says, “this is where we drink mezcal.”
Grab a seat and enjoy; your top five order is ready for indulgence:
1. Grilled Tilapia Tacos: The ideal fish taco. First, Chef marinates the fish in salsa verde; then, he cooks it up to perfection. Placed on a house-made masa tortilla, the tilapia is then topped with slaw and an addictive chipotle mayo. Seriously, get that mayo.
2. Snapper Ceviche: Although the ceviche changes seasonally, you can always bet it’s going to satisfy. For the winter preparation, Espita mixes in a lemongrass cucumber habanero dressing and serves it up with amaranth leaves and pickled pears.
3. Mole Negro: The ingredients in this mole are charred, which gives the sauce its black hue. Served with a cured lamb belly prepared roulade-style, it comes with a few heirloom corn tortillas for good measure.
Let’s switch over to drinks; this is a Mezcaleria after all!
4. Mayahuel: The menu reads, “if a Margarita was awesome, it would be a Mayahuel.” This house margarita is made with mezcal, Giffard Triple Sec (which makes it taste rich), fresh lime, agave, and sal de gusano (that’s worm salt, for those who don’t know) on the rim.
5. The Whiskeys of Mezcal Flight: They always have four rotating flights on the menu and this one showcases three mezcals that are reminiscent of whiskey grains.