First, congratulations to Mezcal for their cool new digs on Major Taylor Boulevard. The new space is conveniently located across from the DCU center and will certainly draw a crowd but the layout of the high-ceilinged room won’t make you feel cramped an hour before a Phish show or Sharks game. Now, onto the food. …
The intense aromas leapt from the glass with fresh, ripe, red berry fruit with a hint of orange peel. A dry wine, well-structured with a refreshing acidity and just a touch of astringency.
The pickled onions were a nice compliment to the smokey, barbecued pinto beans, and the peppers and dressing added a punch to the dish. Needless to say, I consumed every bite! My husband and I will most definitely be returning, but next time, I promise not to spoil my appetite with too much guac – lesson learned!
I don’t like Mexican, everything about it has been a put off for me—until now. My BBQ Duck Tacos from Mezcal made me wish that I went outside of my comfort zone more often and I look forward to returning to try one of the especialidades de la casa.
All natural roasted mole chicken ~ maple smoked bacon, sun-dried tomatos, caramelized onions and jack stuffed murray’s statler breast over a creamy polenta, mole rojo sauce, garlicky spinach sauté, tequila agro dolce drizzle.
Duck Comfit Chimichangas from Mezcal Tequila Cantina was rolled and deep-fried flour tortillas filled with mushrooms, onions, jalapeños and jack cheese, topped with salsa verde, chipotle aioli and creme, served with Mexican rice.
The Duck Confit chimichanga came out fried to golden brown perfection, covered in a vibrant salsa verde, chipotle aioli and crema topping.
The salmon at Mezcal Tequila Cantina was cooked perfectly, seasoned well, and the Caribbean butternut bisque was unique; a perfect blend of spice and sweet.