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The dining room at Mezcaleria Las Chupacabras. Credit: Meera Nagarajan
The patio offers a covered seating area section with fans. Credit: Meera Nagarajan
The patio at Mezcaleria Las Chupacabras. Credit: Meera Nagarajan
The entrance. Credit: Meera Nagarajan
The mixiote is a traditional dish from central Mexico. Chicken is covered in a salsa de guajillo adovada, a sauce made with with pasilla and guajillo peppers and other spices and then wrapped in cactus leaves and cooked and then served with rice and black beans. Credit: Meera Nagarajan
The mole in the mole poblano takes about half a day to make and includes five different Mexican peppers. It’s served with chicken, rice and black beans. Credit: Meera Nagarajan
The tlayuda is a traditional Oaxacan dish made with a large blue corn tortilla base and topped with black beans, queso Oaxaca (a melting cheese), radish, cabbage, sliced avocado and tomato with a choice of protein. Credit: Meera Nagarajan
The grilled quail comes from the La Especialidad de la Casa, or the Specialties of the House, part of the menu. Mendieta said it’s a dish that reminds him of his grandfather who used to hunt quail. Credit: Meera Nagarajan
From left, owner and bar manager Victor Mendieta, chef Jose Garcia and sous chef Esbin Rolando Gonzales. Credit: Meera Nagarajan
The tacos de birria comes with three house-made blue corn tortillas with stewed beef inside and are served with a dipping broth, black beans and rice. Credit: Meera Nagarajan
The bar at Mezcaleria Las Chupacabras. Currently, they have about ten different mezcals on the menu but they hope to have the biggest selection in town in a couple years. Credit: Meera Nagarajan

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...