Both start with the agave piña. Tequila's are cooked in clay or steel ovens and crushed by mechanical mill. Mezcal's roast in an underground pit under volcanic rock, then get crushed by a stone tahona pulled by a donkey or mule. That's the smoke you taste. Ask your server for a flight from our back bar.

Our kitchen is led by Chef Edgar Eduardo Ruiz, whose roots run to Piedra Gorda, Zacatecas. Growing up between Alaska and Colorado shaped a cooking style rooted in family recipes and open to everything around it. We cook with the best ingredients we can find to make regional specialties that carry you to the mountains of Mexico and leave you feeling like part of the familia.