Mirate

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.

Death & Taxes is coming to Mírate.

On Sunday, June 22, we're handing the keys to the Down Bar over to Ivan Fontana and Hunter Grimmer of Reno's Death & Taxes for a one-night guest shift featuring Derrumbes, Condesa, and Don Fulano.

From 7–10PM, expect great cocktails, good company, and the kind of bar takeover that makes a Sunday feel a lot more interesting.

No tickets. No fuss. Just pull up.

Down Bar at Mírate
June 22 • 7PM–10PM

From Sonora, with respect.

The Yaki takes its name from the Indigenous Yaki (Yaqui) people and its spirit from bacanora, the agave distillate that has shaped the region for generations.

Shaken into a bright, silky sour, it's a reminder that some of the most compelling stories in agave happen far beyond the familiar.