I love Old Town. But were fraternity-prank-sized, premixed margaritas ever really a tradition, let alone one worth preserving? Tahona, a candlelit ode to mezcal and Oaxacan cuisine, brings some modern dinecraft to these old streets.
Chef Adrian Villareal Mora (ex–Corazón de Tierra) is fresh-pressing masa tortillas (try the Camarones a la Diabla taco) and slow-cooking moles—the “Mole Flight” is a flauta with herbed potatoes served with green, rojo, and negro for dipping.
Start in the rustic-elegant tasting room with over 100 mezcals, then to the bar for cocktails like the Whaley House Punch, a mix of tequila, salted watermelon, Campari, lime, Pernod, and absinthe.
Coming soon: a speakeasy called Occulto 477 (lit by 477 candles, one for each soul buried outside their window at the Cemetery of El Campo Santo).
2414 San Diego Avenue, Old Town tahonamezcal
Tahona Opens in Old Town
