Tonight we celebrate our third anniversary! Hard to believe it’s already been three years… And right on its heels is Cinco de Mayo tomorrow night.
We have some treats in store to mark these two big occasions. Tonight and tomorrow night, chef Matt is will be featuring memelas with chapulines imported directly from Oaxaca. Chapulines are the native grasshopper of Oaxaca. Traditionally, these grasshoppers are toasted on a comal with lime, garlic, agave worm salt, and sometimes chiles – they are either eaten as a crunchy snack on their own or sprinkled on various other dishes to add crunch and flavor. We also just brought back a Comal favorite: grilled corn with chipotle aioli and cotija cheese, which will be on the menu for the coming months…
Bar manager Matthew Campbell has also twisted up a special cocktail for tonight and tomorrow night – La Bandera – made with spiced rum, rhubarb-infused mezcal, lemon, green apple, coriander, and passion fruit tea.
Cinco de Mayo will also feature an “all-Mexican” playlist from DJ Jose Ruiz, who will be making a special Tuesday night appearance in addition to his regular Thursday night slot.