Feels like we haven’t talked tacos and mezcal in forever.
Which seems utterly irresponsible.
So sorry about that.
Allow us to make amends with Calavera, a Mexican behemoth filled with mezcal and grasshoppers and carnitas-laden tortillas. The doors fly open tomorrow in Oakland.
Let’s get right into this, shall we. Here’s what you’ll want to know:
It’s big and filled with rich caramel-colored leather. And many skulls.
A hummingbird-topped branch hangs over the cedar tables up front, where you’ll sit under sea-inspired rope lights and talk about chili-braised Jaliscan goat and skulls because they’re everywhere. (You may have a slideshow now.)
Your menu is authentic. Very.
Grasshoppers and guacamole. Made-to-order ceviche. Seared-pork-belly-and-pineapple tacos on house-milled corn tortillas. That kind of authentic.
They’ve got 420 bottles of mezcal and tequila.
Which happens to be one of the biggest collections in the country. Note the Pierde Almas Conejo is triple-distilled with wild fruits in a rabbit saddle, which is apparently a place to age mezcal.
And there’s a heated patio.
Head out there with a watermelon margarita with chili and sea salt, and see where the night takes you.
“Night” and “mezcal” are interchangeable in this scenario.
Which seems utterly irresponsible.
So sorry about that.
Allow us to make amends with Calavera, a Mexican behemoth filled with mezcal and grasshoppers and carnitas-laden tortillas. The doors fly open tomorrow in Oakland.
Let’s get right into this, shall we. Here’s what you’ll want to know:
It’s big and filled with rich caramel-colored leather. And many skulls.
A hummingbird-topped branch hangs over the cedar tables up front, where you’ll sit under sea-inspired rope lights and talk about chili-braised Jaliscan goat and skulls because they’re everywhere. (You may have a slideshow now.)
Your menu is authentic. Very.
Grasshoppers and guacamole. Made-to-order ceviche. Seared-pork-belly-and-pineapple tacos on house-milled corn tortillas. That kind of authentic.
They’ve got 420 bottles of mezcal and tequila.
Which happens to be one of the biggest collections in the country. Note the Pierde Almas Conejo is triple-distilled with wild fruits in a rabbit saddle, which is apparently a place to age mezcal.
And there’s a heated patio.
Head out there with a watermelon margarita with chili and sea salt, and see where the night takes you.
“Night” and “mezcal” are interchangeable in this scenario.
