El Agavero

El Agavero takes as a starting point one of the most important plants in Mexico. Long before becoming mezcal or tequila, the agave has been part of the landscape, food, and various traditions of the country for generations. Mezcalery allows approaching that universe through different distillates, while Mexican cuisine expands the experience with flavors that look toward traditional techniques and ingredients. Here drinking and eating do not function as two separate moments: both help tell the same story. Its location in La Veleta accompanies a more relaxed experience than that of the major bars on the coast. It is a place to try, share, and, especially, understand a little better what exists behind a bottle before simply asking for “another mezcal.” The agave spends years growing under the sun before it reaches the fire. We take considerably less time to finish a glass. El Agavero leaves at least one good reason to take it slow: inside there is too much work and too much history to drink it without paying attention.