In the summer of 2015, Clavel was created. It is a family-run, minority-owned taco and Mezcaleria that serves food with a strong connection to Sinaloan rituals. They offer hand-made corn and flour tortillas. The maize used to make the corn tortillas is nixtamalized in-house using corn from local growers in Oaxaca and Puebla. Their hand-rolled specialty flour tortillas are prepared in-house daily, together with meats and seafood that are skillfully slaughtered. The Mezcaleria pays tribute to mezcal and destilados de agave from Mexico’s numerous stunning states. They are two-time James Beard semi-finalists in the category of “Outstanding Bar,” and Clavel also offers Mexican sugar cane and agave-based cocktails made by the bar staff, all of whom have received first-hand training on Palenques (mezcal distilleries) in Oaxaca and elsewhere (Jalisco, Michoacán, Durango, D.F.).
Clavel presents a wide selection of cocktails on its menu, with gluten-free options. Aside from Aguas Frescas and Mexican sodas, their non-alcoholic drinks include Flor De Jamaica, made with house hibiscus-dandelion shrub with tamarindo, lemon, Topo Chico, and guajillo-rose salt. You can also try their Manila Michelada, made using ingredients like tamarindo, pineapple, lemon, chile guajillo y ancho, and N/A cerveza.
The newest addition to their space is a shop and a masa production facility, selling mezcal bottles, local ceramics, and products created in Mexico.
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