07/14/2026
Technique is flavor.
EL TAQUERO #2 begins with Mal Bien x Mírate Espadín, which we fat-wash with asiento—the deeply seasoned drippings collected from our cochinita pibil—and toasted tortillas. During the infusion, the spirit absorbs fat-soluble aromatic compounds from the rendered pork, achiote, spices, and toasted corn. Once the fat solidifies and is removed, leaving the mezcal clear but carrying the texture, aroma, and savory complexity of the ingredients behind.
From there, we layer in pineapple, al pastor honey, Oaxacan pineapple brandy, Alma Tepec, fresh lemon, and a finishing touch of cilantro avocado oil. Each ingredient is chosen to echo the flavors you'd find at a taquero—charred pineapple, citrus, herbs, warm corn, and slow-cooked pork—without ever becoming literal.
It's not meant to taste like a taco. It's an exploration of how technique can preserve a memory, translating the aromas and atmosphere of the taquero into a glass.
