Bar Poca Madre

Bar Poca Madre Invites You to Join Us on a Culinary Journey that Explores the Vibrant and Bold Flavors of Oaxaca, Complemented by a Four-Course Meal and Expertly Handcrafted Cocktails. First Course Oaxacan-Style Caesar Salad Crisp romaine with garlic-roasted cherry tomatoes, homemade Caesar dressing, and Oaxacan cheese crisps. 🍸 Cocktail Pairing: Smokey Hibiscus A vibrant mezcal-based cocktail infused with tart hibiscus, citrus, and a touch of smoke. 🦪 Second Course Trio of Oysters Three fresh oysters, each topped with a unique Oaxacan sauce — Salsa Yucateca, Salsa Negra, Salsa Aguachile. Served with a Artesanal Mezcal shot and sal de gusano. 🍸 Cocktail Pairing: Mezcal Negroni A bold twist on the classic, with mezcal, Campari, and sweet vermouth, balancing bitterness and smoke. 🌮 Third Course Trio of Tacos Pork Belly Taco – Crispy pork belly with guacamole on a axiote red tortilla Fried Calamari Taco – Lightly battered calamari with grill pineapple and elote salsa morita on a green corn tortilla Grilled Octopus Taco – Tender octopus with cactus and pickled onions on a purple corn tortilla 🍸 Cocktail Pairing: Verde Ahumado A refreshing blend of mezcal, fresh cucumber juice, muddled cilantro, lime, and a touch of agave. Lightly smoky, herbal, and bright. 🍮 Fourth Course Coconut Flan Creamy coconut custard topped coconut flakes. 🍸 Cocktail Pairing: Tion Jaimito A tropical-inspired dessert cocktail — rum, coconut cream, and citrus — smooth and indulgent