Grilled wild caught Gulf Coast white shrimp with sautéed squash, red chile, epazote and avocado

Crispy breaded chicken breast with frijoles, Oaxaca cheese, avocado and crema Mexicana

Spiced "36 hour" Shenandoah pork belly with tomatoes, romaine lettuce and dijon mayonnaise

Thinly sliced braised beef tongue with pickled chayote, radishes, pasilla chile sauce and spiced mayonnaise

Braised, roasted and grilled brisket served with pickled tomatillo, dijonnaise, lettuce and onion

Flour tortillas with ham and Chihuahua cheese, served with chipotle chile and green tomatillo sauces

Fresh cactus paddles tossed in a pasilla de Oaxaca chile oil with pickled onion, serrano chile, queso fresco, and green beans

From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and house-made hot sauce

The classic Caesar salad of Romaine lettuce, anchovies, Parmesan cheese, a soft boiled egg and house-made croutons

Striped bass marinated in lime juice with avocado and tomatillo

Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Meatballs in chipotle sauce with crumbled 'double cream' cheese and cilantro

Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds and onion

Black bean soup with avocado leaves, light Mexican crema and aged Cotija cheese, served with a side of crispy ancho chile, avocado and cripsy tortilla strips

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion and garlic

Yucatan-style pit barbecued pork with pickled red onion and Mexican sour orange

Wild mushrooms and poblano peppers sautéed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro

Sautéed green beans and cactus paddle, salsa gusano and a Yucatan pumpkin seed purée

A traditional cake soaked in Coruba rum and three kinds of milk, with a rum and milk foam, fresh pineapple gelatin and a pineapple salsa, served with a scoop of dark caramel ice cream

Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds

Freshly made to order, with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips

Striped bass marinated in lime juice with avocado and tomatillo

Red snapper ceviche tossed with lime juice, grapefruit and charred onion and habanero. Garnished with avocado and puffed amaranth

Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles and crispy amaranth

Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles

Traditional cocktail of crab meat, shrimp, scallops, tomato, red onion, peanuts, chile morita and avocado

Sliced hamachi with cucumber, hominy and corn nuts tossed in a guajillo chile sauce, garnished with avocado and radish

Fresh Hamakua Farms hearts of palm, orange, radish, chayote, peanuts with a tamarind dressing

From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and house-made hot sauce

The classic Caesar salad of Romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons

Fresh cactus paddles tossed in a pasilla de Oaxaca chile oil with pickled onion, serrano chile, queso fresco and green beans

A confit of Ahi tuna with creamy avocado dressing topped with a smoked local tomato, spinach and herb salad

Mexican squash salad with house made requeson and crushed peanuts, hibiscus dressing, peanut praline sauce

José Andrés' favorite potato fries in a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican cream and queso fresco

Anson Mills Charleston gold rice, tomatillo, jalapeño, cilantro and spring vegetables

Plantain and butternut squash fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce

Heirloom Rebosero beans, fresno chiles and seasonal vegetables in a mulato chile dressing

Traditional folded corn tortilla with Chihuahua cheese and Roy Burns Farm Mexican corn truffle, corn, tomato, onion and epazote

Slow-cooked refried beans stuffed with melted Chihuahua cheese, served with Mexican cream and fresh tortillas

Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime

Grilled fresh cactus paddles served with a salsa molcajete of grilled tomatoes, tomatillos, green onions, cilantro and green chiles

Melted Chihuahua cheese flambéed with tequila and served with fresh hand-made tortillas

Grilled chayote squash, broccoli and cauliflower with a tomato-arbol chile salsa, watercress and pumpkin seeds

Fresh hand-made tortilla chips with melted Chihuahua cheese, green tomatillo salsa, cilantro and onion

Five hand-made tortillas made fresh in house — the perfect way to mop up your little dishes

Smoked fish cooked in a traditional broth served in crispy house-made corn tortillas, pickled slaw and a chile pequin salsa

Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Pan-seared red snapper with heirloom frijoles borrachos, raja chimichurri and avocado mousse

Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds and onion

Meatballs in chipotle sauce with crumbled 'double cream' cheese and cilantro

Local dry-aged beef ribs in ancho and arbol chile rub, mesquite smoked with salsa huitlacoche

Chicken enchilada served with a salsa verde made of serrano and cilantro, topped with melted Chihuahua cheese, rajas and green onions

Pasture-raised Rock Hollow Farms pork belly fried until crisp and served in a house-made tortilla with refried black beans, onions, Chihuahua cheese and a sauce of five chiles

Grilled flank steak with a Oaxacan mole of ancho, guajillo and costeno chile with wild mushrooms

Fried organic egg with black bean sauce, house-made chorizo, salsa verde, queso fresco, onions and tortilla

Poblano pepper stuffed with shredded pork, pine nuts and apples, served in a creamy Pipe Dreams goat cheese and walnut sauce, topped with fresh pomegranate seeds

Wild mushrooms and poblano peppers sautéed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro

Confit of Rocky Hollow Farm baby pig with green tomatillo sauce, pork rinds, onions and cilantro

Braised, roasted and grilled brisket in a house-made tortilla with salsa verde, onions and cilantro

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion and garlic

Yucatán-style pit barbecued Rocky Hollow Farms pork with Mexican sour orange and pickled red onion

House made corn tortillas filled with shredded Pipe Dreams goat, marinated in chile pequin and garlic, served with a salsa verde and house-made crema

Grilled marinated chicken thigh with guacamole and grilled green onion

Crispy masa tempura-battered mahi-mahi with shredded cabbage, house made chile de arbol mayonnaise, Mexican crema and a salsa Mexicana of tomato, onion and cilantro

The legendary Oaxacan specialty of sautéed grasshoppers, shallots, tequila and guacamole

Shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions

Seared house-cured Rocky Hollow Farm pork belly in a sauce of tomatoes and guajillo chiles, served with pineapple, onions and cilantro x

Sauteed Swiss chard and potatoes with tomato sofrito

Guerro's famous hominy and pork soup with serrano chiles, onions, cabbage, sliced radishes and house-made chicharrones Soup

Black bean soup with avocado leaves, light Mexican cream and aged Cotija cheese, served with a side of crispy ancho chile, avocado and crispy tortilla strips

Traditional chicken soup with seasonal vegetables, carrots, rice, avocado, a spoonful of smoky chipotle sauce and a chipotle chile

Freshly made to order, with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips

Fresh hand-made tortilla chips with chorizo, salsa ranchera, Chihuahua cheese, cilantro, red onion and a fried organic egg

Fried organic egg served with a tortilla, Oaxacan-style black bean purée, house-made chorizo and queso fresco

Scrambled organic eggs served on a tortilla with dried shredded beef, potatoes, poblano chile, tomato and a smoky sauce of chile pasilla de Oaxaca

Fried plantain filled with sweet cream, Mexican crema and sesame seeds

Fresh tropical and local fruits served with chile pequín seasoned lime

Nuevo Leon's famous morning elixir, a hearty tripe, hominy and ancho chile soup, with onion, serrano chile and lime

Guerrero's Mexico's famous rich hominy soup with pork and guajillo chiles, served with onion, lettuce, house made chicharrones and sliced radishes

Fried organic egg served on tortillas stuffed with mashed Rebosero beans with sliced avocado, seared queso fresco and a salsa roja de Rosa

Local hanger steak with sunny side egg, refried beans and salsa verde deliciosa on a house-made corn tortilla

Flour tortillas with Virginia ham and Chihuahua cheese, served with chipotle chile and green tomatillo salsas, guacamole and refried beans

Mexican fried pastry dipped in cinnamon sugar, served with a side of hot chocolate

Sautéed green beans and cactus paddle, salsa gusano and a Yucatán pumpkin seed purée

Wild mushrooms and poblano peppers sautéed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro

Braised, roasted and grilled local brisket in a house-made tortilla with salsa verde, onions and cilantro

Confit of baby pig with green tomatillo salsa, chicharrones, onions and cilantro

Braised local beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion and garlic

Grilled marinated chicken thigh with guacamole and grilled green onion

Yucatán-style pit barbecued Rocky Hollow Farm pork with Mexican sour orange and pickled red onion

Crispy masa tempura-battered mahi-mahi with shredded cabbage, house made chile de arbol mayonnaise, Mexican crema and a salsa Mexicana of tomato, onion and cilantro

Shredded Pipe Dreams goat, marinated in chile pequin and garlic, served with a salsa verde and house-made crema

The legendary Oaxacan specialty of sautéed grasshoppers, shallots, tequila and guacamole

Seared house-cured Rocky Hollow Farm pork belly in a sauce of tomatoes and guajillo chiles, served with pineapple, onions and cilantro

Striped bass marinated in lime juice with avocado and tomatillo

Red snapper ceviche tossed with lime juice, grapefruit and charred onion and habanero. Garnished with avocado and puffed amaranth

Ahi tuna with maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles and crispy amaranth

Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles

Traditional cocktail of crab meat, shrimp, scallops, tomato, red onion, peanuts, chile morita and avocado

Sliced hamachi with cucumber, hominy and corn nuts tossed in a guajillo chile sauce, garnished with avocado and radish

Fresh Hamakua Farms hearts of palm, orange, radish, chayote, peanuts with a tamarind dressing

From the historic city of Morelia, a salad of seasonal fruit, jicama, cucumbers, queso fresco and house-made hot sauce

Fresh cactus paddles tossed in a pasilla de Oaxaca chile oil with pickled onion, serrano chile, queso fresco and green beans

A confit of ahi tuna with creamy avocado dressing topped with a smoked local tomato, spinach and herb salad

Traditional chicken soup with seasonal vegetables, carrots, rice, avocado a spoonful of smoky chipotle sauce and a chipotle chile

Mexican squash salad with house made requeson and crushed peanuts, on a hibiscus dressing with a peanut praline sauce

José Andrés' favorite potato fries in a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema and queso fresco

Heirloom Rebosero beans, fresno chiles and seasonal vegetables in a mulato chile dressing

Crispy Brussels sprouts with an árbol chile sauce, pumpkin seeds, peanuts and lime

Traditional folded corn tortilla with Chihuahua cheese and Roy Burns Farm Mexican corn truffle

Slow-cooked refried beans stuffed with melted Chihuahua cheese, served with Mexican crema and fresh tortillas

Grilled fresh cactus paddles served with a salsa molcajete of grilled tomatoes, tomatillos, green onions, cilantro and green chiles

Melted Chihuahua cheese flambéed with tequila and served with fresh hand-made tortillas

Five hand-made tortillas made fresh in house – the perfect way to mop up your little dishes

Smoked fish cooked in a traditional broth served in crispy house-made corn tortillas, pickled slaw and a chile pequin salsa

Wild caught gulf coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Meatballs in chipotle sauce with crumbled 'double cream' cheese and cilantro

Pasture raised Rocky Hollow Farms pork belly fried until crisp and served in a house-made tortilla with refried black beans, onions, Chihuahua cheese and a salsa of five chiles

Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds and onion

Grilled flank steak with a Oaxacan mole of ancho, guajillo and costeno chile with wild mushrooms

Sauza Blue Silver, Combier L' Original, fresh lime

Sauza Blue Silver, St. Germain, raspberry, citrus, coriander-infused honey, Tecate

Mint-charged Demerara rum, minted sugar, lime 'air'

Spain 2015

Spain 2015

Striped bass marinated in lime juice with avocado and tomatillo

Smoked fish cooked in a traditional broth served in crispy housemade masa, pickled slaw and a chile pequin salsa; 2 pieces

Meatballs in chipotle sauce with crumbled 'double cream' cheese and cilantro

Confit of baby pig with green tomatillo sauce, pork rinds, onions and cilantro in a house-made corn tortilla

Vegetarian frijoles refritos with house made sour orange requeson cheese, salsa chiltomate and garnished with onions and cilantro

Yucatan-style pit-barbecued pork with pickled red onion and Mexican sour orange in a house-made corn tortilla

Shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions

José Andrés' personal favorite with Milagro blanco, Combier L'Original, lime, 'salt air'. A twist on José's favorite, with pomegranate

Altos blanco, Combier L'Original, lime. Feeling fancy? Upgrade to reposado

Milagro silver, Combier L'Original, lime, Oaxacan sea salt, a side of Del Maguey mezcal 'Vida'

Selection changes daily; ask your server for details

Wahaka mezcal Joven Espadin, Combier L'Original, Leopold Maraschino, sour orange, lime, sal de gusano

Altos blanco, Combier L'Original, lime, serrano chile

Altos blanco, Combier L'Original, lime, blood orange, chile pequin

Cucumber-infused Altos blanco, St. Germain, lime, cava

El Silencio espadin mezcal, Altos blanco tequila, Luxurdo maraschino, grapefruit, soda water

Cava, hibiscus-infused Bombay Gin, St. Germain, lemon

Chinaco blanco tequila, cilantro, toasted coriander, hibiscus ice

Mint-charged Demerara rum, minted sugar, lime 'air'

Paranubes Oaxacan rum, St. Elizabeth allspice, Orgeat, smoked pineapple, lime

Altos blanco, St. Germain, raspberry, citrus, coriander, honey, Tecate

Bahnez mezcal, Cocchi Americano, blanc vermouth, St. Germain

Hendrick's Gin, St. Germain, Q-Tonic, cilantro, orange peel

Fords Gin, house-made sour orange-epazote tonic, lime ice

Non-Alcoholic Malt Beverage

A Mexican specialty of fresh fruit and water. Just like the street stands, only better! Chef's selection quoted daily

House-made sparkling limeade

Selection changes daily; ask your server for details

Naranja-epazote / Orange and epazote

Organic Passionfruit Iced Tea

Mexican rice milk spiced with Mexican cinnamon

Q-Tonic sweetened with agave nectar

Now the fun begins! Our tastings are designed to give you, the spirit's lover, memorable insight into the different flavors, aromas and classes of hand-crafted tequilas and mezcals. We hope you find our tastings of three(Three 1/2 oz tasting portions) an enjoyable and thought-provoking comparison. Resident experts are available to answer questions and guide you through a truly unique Mexican experience. Sit back, relax, and fall in love with Maguey! Already tasted our flights? Want to try something new? Speak to your server to create your own!

Inspired by the famed masked wrestlers of Mexico, David Ravandi created El Luchador, a unique, distill-proof organic blanco tequila. This deep, velvety 110-proof tequila began it's journey at an altitude of 4,200 feet in the iron-rich soil of Tequila Valley. El Luchador is brimming with agave, lemon, pepper and fresh, sea salt aromas. Rich and powerful, creamy and complex, it is the balance between sweet and savory

This blanco comes from Guadalajara native and Philadelphia restauranteur, David Suro. He only harvests in winter in order to protect the piñas from potentially damaging heat, thereby creating a tequila with beautiful orange and lime aromatics reminiscent of the citrus trees that line the property. To capture these delicacies, David is famous for lulling his agaves into fermentation by playing classical music

Cultivated in the volcanic soil of the highlands, every aspect of Casa Noble is measured in excellence and precision. The complexity of Casa Noble 'Crystal' is marked by its minerality, with notes of lime, pineapple and fresh roasted agave

2132 meters above sea level, La Latilla is a small hamlet 1 km as the crow flies from the distillery "La Alteña" where Tequila Ocho is made. "La Latilla" means a small piece of wood used to make a ceiling. Rancho La Latilla slopes gently from the east giving full afternoon sun exposure to the agave and has mature cedar and oak trees surrounding the land. Nose of pear, cooked pineapple, butter, apple cider, caramel, green apple, spearmint, wintergreen and aloe vera leads to a palate that starts sweet and fruity with a rich mouth feel and earthy minerality, moving to black pepper and rosemary, finishing dry with persimmon, cinnamon and hints of madnarin peel

Hailing from the same year of harvest and single estate as above, this iteration is aged in ex-American Whiskey barrels for 8 weeks and 8 days. At harvest, the agaves were fully mature at seven years of age with an average sugar content of 32%. Nose of flan caramel, coffee, pineapple orange, mint and nutmeg leads to a palate of cream, red berries, pepper, dark cacao, vanilla and a brown sugar finish

1,600 meters above sea level. "La Magueyera" means the land of the maguey, which is another name for agave, the plant from which tequila is made. This ranch is in the venerable highlands of Jalisco with grey soil resulting in a "terroir" similar to that of the Tequila Valley. Nose of crème brûlée, hibiscus, almond, vanilla and porcinis leads to a palate of red stone fruit, wet pine cinders, slight caramel and wood, chocolate, pink peppercorns and a vegetal finish

This spirit coats your mouth with dry spices, dates, figs, the buttery aroma of orange blossoms, flowers and copper notes straight from the still. These flavors, beginning in the mid and upper palette, distinguish the plants used, the natural fields they come from and the valley surrounding them. The finish is dry, elegant, and complex; reminiscent of jasmine and lime peel. Once the glass is empty, smell the strong cooked agave and butter scents left

Named in honor of his daughter, David Suro introduced this stunning Single Barrel Extra Añejo to celebrate the unique nature of each barrel according to its place in the aging room at the Vivanco's distillery. Elisa has matured in proprietary American oak barrels for over 5 years. It is bottled straight from the barrel. The alcohol content, as well as the tasting profiles vary from bottle to bottle, with notes of honey, spice, and fruit as a constant. David Suro and the Master Distiller closely monitored the aging process to ensure that the precious agave elements were not lost but elevated by the virgin oak

The terroir of Michoacán is characterized by its rivers; the Trans-Mexican Volcanic Belt with many active, dormant and extinct volcanoes; and the variety of forests from conifer to tropical. The Vieyra Vinata is cut into the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. The high-altitude climate is characterized by sandy-soil and moderate rainfall. The forest floor is soft with pine needles, moss and a red sandy clay; all of which are influences in the flavor profile of Don Mateo Joven Cupreata. The pungent, smoky-sweet smells of the agave hit the nose like herbaceous, wet earth. Then, like afternoon in the vinata the palate warms with a silky texture; the flavors of roasting agaves and the resinous pine bark

Guerrero, another state of peaks and canyons dominated by the Sierra Madre, is the birthplace for the nauyaca (snake) mezcal, made from Agave Cupreata by Jose Cienfuegos. The aroma is hot and strong, with mole spices, cocoa nibs and dusty cowboy leather. On sipping, there's fresh biting agave and dried chiles. It's relatively light in body, which helps to keep the flavors moving, and it finishes strong and smoky. This mezcal is a smoke-head's dream, but it retains an interesting chocolate and chile complexity, and an identity all its own

Derrumbes San Luis Potosí is an incredible example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosí. Made from the region's native wild agave Salmiana, it gives the mezcal a unique, vibrant flavour. Despite its abundance, this agave has a very low yield, needing up to four times as much to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavour profile

In 2012, Michoacán became the eighth state in Mexico certified under the Mezcal Denomination of Origin by the Regulatory Council of Mezcal (CRM). Don Jose Emilio Vieyra is a fourth generation Mezcalero and a leader in the community and advocates for sustainable production and local economic development. The sap from Pine and Oyamel trees are principal influences in the flavor profile of both of these Joven Mezcales. Cenizo has a spiced, floral bouquet. Strong nut varieties come through on the nose and palate; principally almonds. The texture coats the mouth with burst of fruits, like apples, and soft vanilla notes. As you enjoy Cenizo, pine remains central, linking you to the terroir of Pino Bonito the tradition of distillation in the Vieyra family

Master Mezcalier Pedro Hernández carefully blends three varietals of agave to create this complex sipping mezcal. Espadin agave adds vegetal and leather notes, Mexicano agave adds minerality and earthiness, and Tobaziche agave gives the mezcal floral aromatics. Only the richest agaves from the highest altitudes of San Baltazar are selected to be double distilled in alambique copper stills. Always close your eyes and deeply inhale the scent of Mezcal before drinking it. Then, take a small sip and leave it on your palate for several seconds, exhaling the aroma through your nostrils. Proceed to swallow slowly while concentrating on the flavors lingering on the roof of your mouth. Proceed to take a second sip, savoring gently for at least ten seconds. The flavors will now come together and blend as they descend, the finest and most exquisite in the rarefied world of Mezcal. Welcome to our world

The name "Los Amantes" (Lovers) is inspired by the Aztec legend of the goddess Mayahuel who disobeyed her grandmother and gave herself to Quetzalcoatl for love. The maguey is baked in stone ovens, then it is grinded in an Egyptian type mill made of stones moved by horses. The aromas are accented with wood, without losing the characteristic tones seen in our young mezcal with the addition of coffee and caramel aromas; to the palate there are more identifiable pronounced woody notes

Appropriately titled 'Ilegal', John Rexer began smuggling mezcal across the Mexican border (sometimes dressed as a priest) in 2004 to stock his bar, Café No Se, in Antigua, Guatemala. Soon after, he joined forces with a Oaxacan mezcaleria to start producing his own smoky agave spirit. By late 2009, his now legal mezcal started appearing in specialty bars across the US. This crowning achievement in mezcal distillation starts with a distinct bouquet of potpourri, caramelized apple, and campfire and finishes as smooth as John Rexer himself

At 2,300 meters above sea level, Chichicapa lies along a dirt road beyond a two hour drive from Oaxaca. The valley is broad at thirty miles deep and ten miles wide and its climate is a tropical desert with groves of bananas, guavas and mangos. Faustino Garcia Vazquez, a humble craftsman, creates a spirit with aromas of salt, platano, mango, orange and mineral-rich agave. The creamy yet bright palate finishes with clove, Mexican cinnamon and white pepper

This village lies at 2,700 meters above sea level, where Maguey Espadin grows on steep slopes in a narrow, hot valley along the Rio Hormiga Colorada (Red Ant River). Ron believes the passing of the river brings you back to the rhythm of a slower time. The nose of Oaxacan chocolate, tobacco and roasted plantain leads to a palate of coffee, sweet Maguey and subtle smoke

One hour beyond the town of Chichicapa and through a narrow mountain pass, one arrives at Santa Catarina Minas. This village is arid and semi-tropical with incredible water. This pure water is recycled through a cistern, contributing to aromas of flower essence, vanilla and burnt honey. The palate is a mix of apple spice, vanilla, caramel and butterscotch

Located on a hacienda over 300 years old, Casa Noble simultaneously embraces Jaliscano agave tradition and forges new paths. The jimadores take vigilant care in the field, while distillers age this Extra Añejo for five years in 100% new French limousin oak—the same oak used to make carriages for all the French kings! A decidedly sweet bouquet of caramelized banana, roasted pineapple and hazelnut anticipates a palate of dulce de leche and cinnamon, that finishes with a classic dry austerity of the lowlands. Con Tres Leches postre - que rico!

David Ravandi founded 123 Organic Tequila to explore the connection between tequila's cultural heritage and the pure expression of terroir that can be found in tequila. Defined by his focus on terroir, an estate that sits at the highest elevation in the region, with iron-rich Tierra Roja soil was chosen for the organic agaves exclusively designated for the Diablito. The tequila was then aged for 40 months. Only 1,000 bottles of this extra añejo was created. The Diablito, or the little devil on their label signifies their absolute passion for perfection and the devilishly good tequila you'll discover inside. The Diablito boasts notes of black pepper, spice, agave and a citrus-focused tartness

Producing tequila in a traditional way since 1870, founders Félix and Carmen López Rosales maintain traditional tequila producing methods utilizing modern technology. Hailing from Los Ranchos del Palmas, these piñas are harvested at ten years of maturity. This tequila, aged in brand new, French oak barrels is the pinnacle of 'Los Anejados'. The complexity of the aromas contain pineapple upside down cake, pristine French oak and lingering wet rock. The flavors confirm the nose and showcase honey, toasted oak and bitter chocolate. This tequila is a whiskey lover's dream and a Tequilero's treasure

Chosen exclusively for Oyamel, this unique, single estate tequila is a marriage of traditional tequila production methods and modern filtration technology. Juan Domingo Beckmann Legoretta, whose family has been making tequila for eleven generations envisioned a new way of enjoying tequila. Maestro Dobel was the realizement of his vision. It is a blend of tequila reposado, añejo and extra añejo that has been aged in Hungarian White Oak barrels. The aged and blended tequila then goes through a unique filtration method that gives its clarity

The name is inspired by the legendary Familia de Dragones of San Miguel de Allende, who helped spark the Mexican revolution. Akin to these iconoclastic Dragones, the producers here are breaking new ground by creating a completely new category of tequila. To do this, the Maestro Tequilero hand finishes the distillation process by blending the just the right amount of añejo suprema tequila into the blanco. This spirit is sultry and lingers with hints of vanilla and spice. Delicate notes of pear and subtle hazelnut complete the palate

Exclusive to Oyamel, 'Ibérico' was a collaboration between Ron Cooper, Chef Ruben Garcia and Chef José Andrés. While visiting the San Luis del Rio distillery, Ruben had the idea to create this unique mezcal made with Ibérico de Bellota ham, the legendary ham made of free-range, acorn-fed, black-footed Ibérico pigs from Spain. Though most mezcals are double-distilled, this particular mezcal is distilled a third time with the addition of the Ibérico, wild mountain apples, plums, red plantains, pineapples, almonds and uncooked rice. The result is truly magical. This expression of Del Maguey has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. It enters the mouth like a caramel, and is round, soft and gentle, full-bodied, with a big middle palate. The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-like minerality and a touch of salinity. Not vegetarian-friendly

Located east of Guadalajara in the state of Jalisco, the two main growing regions of the Tequila Highlands are Arandas and Atotonilco. Cool nights and lower precipitation force the agave roots work harder to reach water beneath the volcanic, red clay soil. These plants reach maturity slower than those in the Lowlands, resulting in a balance of minerality, citrus, tropical fruit and subtle herbaceous characteristics

This region includes the land west of Guadalajara to the Pacific Ocean. The lower altitude and higher temperatures lead to drier, aggressive tequilas with robust and earthy notes

Reposado, 4 months, American oak. Añejo, 13 months, American and French oak

Reposado, 6 months, American oak. Añejo, 14 months, American oak

Reposado, 11 months, French oak

Joven, blended with agave syrup

Joven, Aged in Stag's Leap Cabernet Casks $20

Pechuga, distilled with local fruit and a chicken breast

Pechuga, distilled with local fruit and an ibérico ham

Pechuga, distilled with wild fruits and a turkey breast

Pechuga, distilled with wild fruits and a rabbit

Pechuga, distilled with toasted corn

Reposado, 6 months in oak

Pechuga, distilled with locally sourced bontanicals

Pechuga, distilled with locally sourced apples

Joven, roasted without the influence of smoke

Pechuga, distilled with local fruit and a chicken breast

Pechuga, distilled with wild fruits, nuts, rice and a chicken breast

Pechuga, distilled with apple, pineapple, orange, herbs and turkey breast

Joven, Natural Stone Fermentation, Distilled 1 time in Clay Still

Joven, Leather Sack Fermentation, Distilled 2 times in Modified Truck Radiator

Pechuga, Natural Stone Fermentation, Distilled 2 times in Clay Still with a chicken breast dipped in mole poblano

Joven, Natural Stone Fermentation, Distilled 2 times in Oak & Copper Still

Joven, Natural Stone Fermentation, Distilled 2 times in Clay Still

Joven, Oak Vat Fermentation, Distilled 2 times in Copper Still

Pechuga, Natural Stone Fermentation, Distilled 2 times in Clay Still with a rabbit dipped in mole poblano

A traditional cake, soaked in Coruba rum and three milks, with rum-milk espuma and compressed pineapple, served with a scoop of caramel ice cream

Vanilla custard with grapefruit espuma and paloma ice, grapefruit segments and candied peanuts

Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit

Ice cream of Chiapas coffee, Mexican cinnamon and piloncillo sugar with milk chocolate-coffee sauce, caramelized bananas, lime segments and Mexican cinnamon shortbread

Flan with piloncillo compressed apples, caramel ice cream and goat's milk caramel sauce

Your choice of ice creams and sorbets of the day.

Delicious Oaxacan hot chocolate with sugar, cinnamon, vanilla bean, cloves and steamed milk

Traditional spiced Mexican coffee with cinnamon, star anise and piloncillo sugar

hibiscus and berry

peppermint, licorice and clove

chamomile, rosehips and peppermint

Delicious blend of roasted espresso and Avion silver

Mexican coconut liqueur

An intensely herbal and woody Mexican digestif

Freshly made to order with green tomatillo, serrano peppers, and crumbled queso fresco, served with tortilla chips

Melted Chihuahua cheese flambéed with tequila and served with fresh hand-made tortillas

Meatballs in chipotle sauce with crumbled 'double cream' cheese and cilantro

Mexico's famous rich hominy soup with pork and guajillo chiles, served with onion, lettuce, house made chicharrones and sliced radishes

Fresh hand-made tortilla chips with melted Chihuahua cheese, green tomatillo salsa, cilantro and onion

Braised, roasted and grilled local brisket in a housemade tortilla with salsa verde, onions and cilantro

Hand-made corn tortillas filled with shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions

Yucatan-style pit barbecued Rocky Hollow Farms pork with Mexican sour orange and pickled red onion

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion and garlic

Confit of baby pig with green tomatillo sauce, pork rinds, onions and cilantro

Vegetarian frijoles refritos with house made sour orange requeson cheese, salsa chiltomate and garnished with onions and cilantro

Jose Andres' personal favorite with Milagro blanco, Combier L'Original, fresh lime, 'salt air'

Sauza blanco tequila, Combier L'Original, fresh lime and a selection that changes daily; ask your bartender for details!

Orange infused tequila, fresh lime, grapefruit bitters, splash of soda water

Mint-charged Dorado blanco rum, minted sugar, lime 'air'