Breaking: it’s hot.
Which means you’re probably looking to head north, not south. Not to Texas. Much less Mexico.
But look at it this way: those good folks on either side of the Rio Grande know from 95-degree heat—and how to deal with it.
Here to emulate them: Diego, an open-late stronghold of tacos and mezcal cocktails, soft-opening tomorrow. Here’s what you need to know:
The place is just gigantic. Its two floors have plenty of eight- and 10-tops, where you and your compadres can huddle under murals of Diego Rivera and Frida Kahlo (and upcoming works by local artists). Or make for either of the two bars—especially the downstairs one, which opens to the sidewalk patio.
The menu doesn’t reinvent the wheel. So you’ll tuck into familiar dishes like carne asada and chicharrón. But they’ll throw in a few extra touches like warm salsa, and South American dishes like lomo saltado.
You can drink big here. Your frozen drinks (maybe a creative margarita, maybe a rye-citrus cocktail) will come in pitchers. Your “bottle service”: a giant bottle of Corona with michelada mix on the side. Your tequila and mezcal: that’s available in half-carafes, with housemade sangrita.
Because milk would be a bad choice.
Which means you’re probably looking to head north, not south. Not to Texas. Much less Mexico.
But look at it this way: those good folks on either side of the Rio Grande know from 95-degree heat—and how to deal with it.
Here to emulate them: Diego, an open-late stronghold of tacos and mezcal cocktails, soft-opening tomorrow. Here’s what you need to know:
The place is just gigantic. Its two floors have plenty of eight- and 10-tops, where you and your compadres can huddle under murals of Diego Rivera and Frida Kahlo (and upcoming works by local artists). Or make for either of the two bars—especially the downstairs one, which opens to the sidewalk patio.
The menu doesn’t reinvent the wheel. So you’ll tuck into familiar dishes like carne asada and chicharrón. But they’ll throw in a few extra touches like warm salsa, and South American dishes like lomo saltado.
You can drink big here. Your frozen drinks (maybe a creative margarita, maybe a rye-citrus cocktail) will come in pitchers. Your “bottle service”: a giant bottle of Corona with michelada mix on the side. Your tequila and mezcal: that’s available in half-carafes, with housemade sangrita.
Because milk would be a bad choice.
