by AJ Dronkers
We recently sat out on crisp night to enjoy the Espita Mezcaleria patio scene and to taste our way through their delicious new fall menu. Let's start by talking about the pregame. If you are a chipaholic, Espita Mezcaleria may have the best chips and salsa in town--Tom Sietsema called them "Fritos, if made by angels." The team at Espita makes tortillas daily with heirloom corn that they source from Mexico and grind daily.
One of the stand out dishes we loved on the fall menu was Chef Alexis Samayoa's shrimp tacos made with raisin mezcal salsa, purple mustard frills and toasted sesame on gorgeous red guajillo chile tortillas. The fall cocktails were so on point, but this is also one of the top places in the mid-Atlantic to taste your way through mezcal under the tutelage of owner and Master Mezcalier, Josh Phillips.
Next week join them for their Day of the Dead celebration on Tuesday, November 1st which will even include face paintings and temporary tattoos.
We were lucky enough to get the Espita team (thanks Megan & Josh) to share the recipe for our favorite fall cocktail, the Esperanza.
- 2 oz of Doba Yej (or Espadin Mezcal)
- .75 oz Cardamaro
- .75 oz Velvet Falernum
- .5 oz Lemon Juice
- Egg White
Shake with ice, stain contents into empty shaker tin and "dry" shake contents with some force. Double strain into a coupe. Dust Mexican Cinnamon (or canela) on top.