Fried grasshoppers from Oaxaca with lime, chili, and salt.
Tips from diners
These are fresher and more flavorful than other versions in the city - the Oaxacan connection means direct sourcing from the region.
Curated tasting of 3-4 different mezcals from Oaxaca, served with lime and chili.
Tips from diners
The bartenders here are knowledgeable and passionate - they'll explain the production specifics for each mezcal, including cooking method and agave type.
Fresh Oaxacan string cheese, served with warm tortillas.
Tips from diners
This mild, stringy cheese is traditional pairing with mezcal - the simplicity lets you focus on the spirit.
Oaxacan chorizo with spices, served with warm tortillas and guacamole.
Tips from diners
Oaxacan chorizo is spicier and more complex than other regional versions - wrap it in a tortilla with guacamole for the full experience.
Homemade chicken stew with traditional Oaxacan spices, perfect with mezcal.
Tips from diners
Order this when you want something more substantial - it's authentic Oaxacan comfort food that grounds mezcal tasting.
El Palenquito is a small extension of Mezcales Milagrito in Oaxaca, bringing authentic mezcal culture to Roma. The space is built with elements of a traditional Oaxacan palenque (mezcal distillery), creating an atmosphere where guests can touch the origin of mezcal while tasting and enjoying homemade stews. The menu features mostly non-industrial mezcals from Oaxaca with seasonal offerings from Michoacán and Durango. The owners travel throughout Oaxaca sourcing mezcal brought back in giant water jugs. Artisanal beers and traditional Oaxacan snacks complement the drinks.
This is a small, intimate bar - no reservations needed but it can get crowded on weekends. Come early or on weekday evenings for a relaxed experience.
Ask about the menus showing production details - each mezcal has info about agave type, cooking method, and still construction. It's an education in mezcal diversity.
This is run by the Mezcales Milagrito family from Oaxaca - the direct connection to producers means you're drinking mezcals you won't find elsewhere in CDMX.
Sit at the bar and chat with the bartenders - they're passionate about mezcal and love explaining the regional differences and production techniques.
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