Corn is the root of Southern Mexican cuisine, and it is the basis of many of the dishes we serve here at Espita, so we take it seriously. We are the only place in the D.C. area that nixtamalizes all of our corn in-house for our tortillas, chips, sopes, and tlayudas.
Archives for February 2016
So we get it. We are a Mexican restaurant, which means that everyone wants a margarita.
Ah… But there is a twist! We are a mezcaleria, not a tequila bar! So obviously our house margarita is made with mezcal. We like it that way. It tastes better. Trust us. Also, we put worms in our margarita. Just go with us on this one.
(Our house MEZCAL margarita)
1.5 oz. Fidencio Clasico
.75 oz Gabriel Boudier Triple Sec
.75 oz. Strained Lime Juice
.25 oz. Raw Agave Nectar
Shake it hard (but not too hard), and fine strain it into a coupe that has been chilled and rimmed with Sal de Gusano (a.k.a. worm salt).
The Mayahuel is a perfect balance of sweet, sour, and savory. Nice on a warm day or just a day you wish it was warm.