12 Reasons to Visit Espita Mezcaleria Immediately

Shout it from the rooftop – 2016 is the yr of mezcal . No one is making you unfriend whiskey , but mezcalerias are down up in major cities across the US , and we finally have one to call our own , so cover it . Espita Mezcaleriaopened in the center of Shaw , offering Southern Mexican grub that pairs insanely well with their 85 ( and counting ) mezcals . Here are 12 reasons you need to make your way there straightaway .

1. The street art is sick

Street artistYesckamay hail from Oaxaca , but he gets DC . The first thing you see when you enter Espita is a wall painting of skeletons symbolizing worthless political leader . The restaurant commission the founder of the political art collection ASARO ( Assembly of Revolutionary Artists of Oaxaca ) to beautify the wall , and Yescka is fantastic . Also look for butterfly – symbolize immigrants – and the elephantine human face of Frida Kahlo .

2. It’s run by a master mezcalier

You ’ve heard of a sommelier , but get used to “ mezcalier ” roll off your tongue , because that ’s what Espita ’s Josh Phillipsdemands you call him . JK , he ’s actually just a laid - back beau who can talk agave spirits like a savant .

“ Most mezcal is n’t smoky , although multitude lean to sham that , ” Josh explain . “ The original mescal that came into the US was for cocktail , and it want to be smoky to brook out in a drink . ” If you dig out through Josh ’s mezcal menu – which read more like the wine-coloured leaning at an especially well - stocked eatery – you ’ll notice descriptors ranging from “ organ pipe tobacco ” to “ icky cheese . ” Take advantage of Josh ’s smarting at one of the forthcoming Mezcal 101 classes – or at least give the sack off some questions during your meal . Your friends are stock of take heed you tout your whiskey knowledge , so now you’re able to impress them with something new .

3. There are so, so many options

Choose your own escapade at Espita , where you may try mezcal in 1 oz , 2 oz or 6 oz pours , in flights or in cocktails . There ’s only one confinement . “ We say sip it , do n’t shoot it , because you want to delight the nip , ” Josh explains ( though we wo n’t ever rule out body shot ) .

For a small playfulness , render a 2 oz pour – it comes in a veladora invest with a cross . “ In Mexico , a lot of people go to church , light their wax light , walk off with their candle holders , and then drink mezcal out of them , ” Josh say .

And do n’t pretermit the flights that come withsal de gusanoand orange sub ; one showcases unlike vintages from a single manufacturer , while another features blends . try out some pairings while you ’re at it – the funky La Venenosa Raicilla goes beautifully with eggplant sopes .

Espita Mezcaleria, southern mexican cuisine

Laura Hayes/Thrillist

4. Escape the same old cocktails

Megan Barnes ’ cocktail menu offers gadget on classics so twisty that you wo n’t even recognize them . “ I take classic and mess them up – and coming from the Columbia Room , I know a short ton about the classic , ” she says .

We ’re smitten with the Guajillo , made with guajillo chilies , Mangifera indica , and mezcal . “ Guajillo chilies are genuine tabular array strainer with unbelievably mild spiciness , ” Josh says of the highball boozing . It ’s spicy , earthy , and not the little piece sweet – a double-dyed first drink .

5. There’s a drink named after Frida Kahlo

Another legal profession star is the Quiet Rebel , which is Yescka ’s nickname for Frida Kahlo . The cocktail is Megan Barnes ’ play on a Vieux Carré , play together mezcal , cognac , Dolin Rouge and an absinthe rinse – for a boozy crapulence you ’ll want to compact repetition on .

6. They offer seven – seven! – kinds of mole

Once you ’ve worked your way through some of the mescal in Josh ’s library , it ’s a good idea to get some food in your belly . The biggest marking of southerly Mexican cuisine is bulwark , and Espita goes all out , with seven moles on the carte du jour , from mole poblano with carrots and parsnip ( show ) to mole negro with a lamb neck topping . Chef Alexis Samayoa sets them all on a simmer when he will the restaurant around midnight , and checks them first matter in the morning . It took him two months in a examination kitchen to perfect his moles . “ There is no formula . This is our interpreting of what mole should be , ” he say . “ It ’s what I learned from watching dame in Mexico – there ’s no notepad , there ’s no scurf , it ’s just , ‘ throw in some of this and a bit of that , and come back tomorrow . ’ ”

7. Your new favorite bar snack has arrived

Do yourself a solid and order up Espita ’s Ibirria De Short Rib sopes with salsa rojo , onion plant , and fresh commons . They ’re a set of twins you do n’t require to pass on . The tender , crispy , deep-fried shell might remind you of the heavenly taste of Fritos – and the brusque costa is deliciously savory

8. You can also keep it fresh

Not every dish at Espita is heavy . Yes , they have gooey high mallow mint , call fundidos ( which are delicious ) , but they also have delicate ceviches , which land a sense of balance . For affectionate days , there ’s hamachi with ananas , watermelon radish , and sangria granita . Another crude stunner : the ocean scallop ceviche with avocado salsa , pickled jalapeño , Allium porrum , and cilantro .

9. Excellent tacos

Goodbye subpar taco Tuesdays , where eating place numerate on firm margs to obliterate flat tacos . Hello , Espita ’s lineup of eight originative , flavorful record of lovemaking . Some of our favorites let in the lamb barbacoa , smoked pork mandibular bone , and maitake mushroom-shaped cloud . Certainly , the toppings are fantabulous , but what makes Espita ’s tacos unfeignedly memorable – even after a steady flow of mezcal , are …

10. The corn tortillas

“ Every other day , we misrepresent 50lbs of desiccated corn . Once it ’s cook and blossom , it becomes 80lbs , ” Samayoa enjoin , with the face of maniacal excitement one might make before climbing a mess . Tortilla makers arrive at Espita at 6 am every morning to fire up the plancha – and they do n’t block until 1,000 tortillas are ready for service . Break off a piece untouched by salsa to taste the tortilla ’s veritable terroir – Espita imports the corn whisky straight from Oaxaca .

11. The bar grows buzzier as the night goes on

The kitchen stops serving dinner at 10 phase modulation , but that ’s no Cinderella signal to point home . In fact , when Espita exchange over to bar musical mode , thing only get better . They still serve a taqueria menu ( do n’t worry – the scant rib sopes are on there ) , and the vibration is fun , full of mezcal fans swirling copitas until close .

12. They’ve invented the perfect nightcap

Before you peace out , try one last cocktail : the Que Onda , another classical edition from Megan Barnes . The daiquiri impersonator commingle mezcal with El Dorado 8 Year Old rum , lemon , and insensate brew coffee - flavored round-eyed syrup . Of course , Espita is n’t using just any coffee – its neighbour , La Colombe Coffee Roasters , cater the beans – which complement mezcal astonishingly well .

Espita Mezcaleria currently serves dinner party and operates its late dark taqueria menu seven nights a workweek , with lunch and brunch coming soon . Find it at 1250 ninth Street NW ; 202 - 621 - 9695;www . EspitaDC.com .

Espita Mezcaleria, Espita Mezcaleria interior