Socalo

cazadores blanco, combier, lime

herradura blanco, aperol, grapefruit, lime, soda water, pink himalayan salt

gem & bolt mezcal, oaxacan chocolate, xocolatl mole & grapefruit bitters

altos plata, passion fruit liqueur, fresh mint, lime, tajin

gem & bolt mezcal, aperol, fresh citrus, mango guajillo shrub

cazadores blanco, fresno chile, cilantro, lime, smoked tajin

A pale and luminous yellow with a light green hue. Nice and firm acidity with a long and elegant finish. From Valle de Guadalupe, Baja

A Mexican sparkling wine perfect for celebrating. From San Antonio de las Minas, Baja.

From the oldest winery in North America, Casa Madero's Cabernet Sauvignon is aged in French oak for 12 months. Well matured tannin, round elegant and persistent with a great aftertaste. Medium to full bodied wine. Subtle and balanced. From Valle de Parras, Coahuila

Deep red plum color. Bright red fruits with spicy notes of black pepper & cinnamon. From Valle de Guadalupe, Baja

Blond ale, golden color and medium-light body. From Los Cabos, Mexico

One of the hoppiest beers in the Baja, this copper-colored pale ale has a mild malt feel. From Los Cabos, Mexico.

A deliciously light beer that's dark in color with a toasted, malty flavor and a clean finish with almost no bitterness. From Los Cabos, Mexico

Cooking with Too Hot Tamales, the companion book to the popular “Too Hot Tamales” Food Network series, captures Mary Sue and Susan’s sassy cooking style with over 150 recipes. Traditional Mexican, Brazilian, Cuban, and Spanish flavors enhanced by creative, modern sensibilities.

Chef Susan Feniger shares 83 of her favorite irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipes.