Bruno Burritos

Unlike many mezcales, Verde is made to be mixed into cocktails! (Although it is also delicious neat, how most mezcales should always be enjoyed!) Verde is made with 8 year old agave Espadin by mezcalero Doroteo Garcia in Tlacolula, Oaxaca. The agaves are cooked in an underground oven using ocote, holm oak, and peppertree which give the mezcal a smokiness desirable for cocktails. The natural fermentation can last from 7 to 30 days depending on the production season, the amount of rain, and variations in temperature. Finally, it is doubled distilled in a 500 liter copper still. This mezcal has notes of grass, soft smoke, and fresh peach. Mezcal Verde Momento is a project from Mezcal Amaras that extends beyond the mezcal production. Mezcal Amaras pays 20% over market for raw materials, labor, and has a developed a reforestation policy that results in 10 new agaves being plant

El Silencio Mezcal Ginger, Oaxacan Honey, Lemon Juice & Laphroaig Rinse

Abasolo Mexican Whiskey, Ancho Reyes Verde, Chipotle Habanero Honey and Fresh Lemon Juice

Milagro Tequila, House Triple Sec, Passion Fruit Syrup, Coconut Fluff, Serrano Bitters and Fresh Lime

Milagro Tequila, Cucumber Mint Shrub, Elderflower Liqueur & Fresh Lemon Juice

Make any burrito a burrito bowl!

grilled maitake mushroom, purple potato fries, Oaxacan black bean puree, guacamole, Baja pico salsa, salsa Diabla (side) *All orders come with smokey macha salsa and spicy habanero satánico

pork carnitas, plum sauce, Mexican rice, black beans, fried leeks, pickled red onion, cilantro crema (side) *All orders come with smokey macha salsa and spicy habanero satánico ****plum sauce contains soy (gluten)

battered shrimp a la Diabla, Mexican rice & peas, Chihuahua cheese, pickled red onions, cilantro crema (side) *All orders come with smokey macha salsa and spicy habanero satánico

Pulpo, Shrimp, Carne asada, Hoja santa Chimichurri (side), Bone marrow (beef), Harissa spice, Mexican rice & peas. *All orders come with smokey macha salsa and spicy habanero satánico

clay pot roasted veggies with masa, sauteéd with Mole negro, Mexican rice, black beans, pickled red onions, sesame seeds, toasted almonds. *All orders come with smokey macha salsa and spicy habanero satánico

Carne asada, toasted cheese, Mexican rice, black beans, pico de gallo, salsa verde. *All orders come with smokey macha salsa and spicy habanero satánico

Homemade bacon, Egg, Tater tots, pickeled onions, Pico de gallo, Leeks, Onion, Plum sauce, Red cabbage.

Slow cooked Beef Barbacoa, Mexican Rice, Beans, Cheese.

Little Gem Lettuce, Sourdough Croutons, Parmesan, Cherry Tomatoes, Squid Ink Caesar Dressing

Sauteed Shishito Peppers with Queso Fresco & Corn Nuts

Chicharron, Valentina Tomato, Red Onion & Chapulines

House made corn tortilla chips with a side of Salsa Verde and Salsa Rojo.

Churro with cacao & Nutella dipping sauce

Classic cinnamon-sugar churro with chocolate dipping sauce.

Matcha tea churro

Mezcal, Ancho Reyas Verde, Lemongrass, Vanilla, Serrano Bitters, Pineapple, Lemon

Tequila (or mezcal), house-made Triple Sec, fresh lime

El Silencio Mezcal , Mole Grenadine, Fresh Lime, Mole bitters

Milagro Tequila, Cucumber Mint Shrub, Elderflower Liqueur, Fresh Lemon

Mezcal, salted watermelon, pineapple, Campari, lime

Milagro Blanco Tequila, Fresh Grapefruit Juice, Fresh Lime, Giffard Pamplemousse, Organic Sustainable Agave Syrup & Club Soda

Milagro Tequila, Cucumber Mint Shrub, Elderflower Liqueur & Fresh Lemon Juice

El Silencio Mezcal Ginger, Oaxacan Honey, Lemon Juice & Laphroaig Rinse

Milagro Tequila, House Triple Sec, Passion Fruit Syrup, Coconut Fluff, Serrano Bitters and Fresh Lime

Abasolo Mexican Whiskey, Ancho Reyes Verde, Chipotle Habanero Honey and Fresh Lemon Juice

Mezcal, Roasted Watermelon Juice, Ginger Syrup, Mole Grenadine, House Tepache, Serrano Bitters & Fresh Lime

Mix & Match! San Diego's best craft beer cans. Modern Times gose, Modern Times coffee stout, Mikkeller Pale Ale, Mikkellar Passionfruit Gose, Pizza Port Amber Ale

Mix and Match! Your choice! Insurgente Tiniebla Witbier, Modelo Especial, Modelo Negra, Dos Equis, Corona

Ánimas Espadin is produced by mezcalero Luis Angeles Reyes in Santiago Matatlán, Tlacolula, Oaxaca using 100% agave Espadin. The agaves are harvested after 8 years and cooked in a conical ground oven, milled with a tahona, fermented in wooden vats, and double distilled in copper pot stills. This mezcal has aromas of sweet cooked agave. It’s flavors are sweet and herbal with smoky finish. Earlier batches of Ánimas Espadin were produced by mezcalero Leoncio Santiago Hernandez. Mezcal Ánimas is an offering from their master mezcalero to summon Mayahuel, the female deity of maguey. In this ritual the spirits of the agave plant give life to the sacred rabbits that, as a liquid spirit, allow us to enter a mystical world. • Nose: Cooked Agave and sweet • Mouth: sweet and herbal in aftertaste with a smoky touch. • Description of the Agave: Espadín from Santiago Matatlán 8 years maturated.

The intensity of the sun, soil, weather and excess rain in this region give the agave Salmiana and this mezcal unique and memorable flavors. Produced by mezcalero Juan Manuel Pérez Juárez in Charcas, a town and municipality in the state of San Luis Potosí in central Mexico. Charcas is at an elevation of 6,627 feet. The agave Salmiana used in this mezcal grows for about 13 years on the high plateaus of San Luis Potosí. Using productions methods that haven’t changed since 1870, the agaves are cooked in stone ovens. Mezcal Metiche is produced by mezcalero Juan Manuel Pérez Juárez in the state of San Luis Potosi in central Mexico. San Luis Potosí is known for its agave Salmiana. Charcas, the town of Mezcal Metiche production, is at an elevation of 6,627 feet. Mezcal Metiche won the silver medal at the Francisco World Spirits Competition in 2017.

Unlike many mezcales, Verde is made to be mixed into cocktails! (Although it is also delicious neat, how most mezcales should always be enjoyed!) Verde is made with 8 year old agave Espadin by mezcalero Doroteo Garcia in Tlacolula, Oaxaca. The agaves are cooked in an underground oven using ocote, holm oak, and peppertree which give the mezcal a smokiness desirable for cocktails. The natural fermentation can last from 7 to 30 days depending on the production season, the amount of rain, and variations in temperature. Finally, it is doubled distilled in a 500 liter copper still. This mezcal has notes of grass, soft smoke, and fresh peach. Mezcal Verde Momento is a project from Mezcal Amaras that extends beyond the mezcal production. Mezcal Amaras pays 20% over market for raw materials, labor, and has a developed a reforestation policy that results in 10 new agaves being plant

Delicate aromas of cooked agave with hints of apple, pineapple, and grapefruit. Made with 18 year old Maguey Tepeztate (Agave Marmorata) and 8 year old Maguey Espadín (Agave Angustifolia). This mezcal is produced by two different maestro mezcaleros, José Diaz and Cipriano Hernandez. Check your bottle for details on which producer made that specific batch. Jose Diaz is from Porfirio Diaz’s Miahuatlan region, where he is the heir to his family’s Mezcal heritage. Cipriano has his palenque in the Salinas Municipality of Ejutla. Casta Tribal Mezcal bottles artisanal ensambles. With the fast growth of the mezcal industry, finding ways to protect the supply and biodiversity of the raw material (agave) is becoming increasingly important. That is why Casta Tribal decided to produce mostly Ensambles featuring their favorite wild agaves: Tobala, Tepeztate, Cuishe, and Madre Cuishe. Their mezcales are ensambles of harvested and wild agaves

Made with maguey Tobalá, the cooked agave are milled by hand with mallets, and double distilled in copper alembic stills. The nose of this mezcal opens with smoky bacon and fireside smoke aromas, with wood and spice. Smoke gives way to bacon fat, earth, dried orange peel and pepper into a long robust finish. About Noble Coyote Mezcal: The coyote has played a fundamental role in mythology. Even today in Oaxaca, it is common to hear farmers tell stories about coyotes that reach supernatural proportions. Every bottle of Mezcal Noble Coyote identifies the Maestro Mezcalero that made the mezcal, the village in which it was made, the type of agave used, and the lot and bottle number. In addition, the Maestro Mezcaleros personally sign the labels as a guarantee of their commitment to the authenticity of their ancient craft. Noble Coyote is concerned with the sustainability of mezcal and is proactively involved in ensuring its future. Among other things, they have create

Rare release! The agave Sierra Negra takes about 25 years to mature and it is no longer commonly used in mezcal. Flavors expand to ripe cantaloupe, corn husk, roasted serrano, charred vanilla bean, and cream. Exciting and refreshing to sip.(Mezcalistas) Rey Campero Sierra Negra is a newer release from Casa Sanchez. Due to the extreme limited availability of the agave Sierra Negra, this mezcal was originally only available in Mexico, but a batch first came into the US in 2018. Rey Campero Mezcal represents the culture, tradition and art of Candelaria Yegolé, a small town in the Southern Highlands of Oaxaca, with a fertile ground on its slopes and canyons. It represents a people dedicated to the production of artisanal Mezcal, so one of its principles is to help producers of maguey, by creating job opportunities, but especially in finding markets for the best Mezcal. Rey Campero means "King of the Countryside". -Mezcal Reviews

Tepextate is a massive and stunning plant that typically takes over 20 years to reach maturity. Known for its powerful floral and pepper aromatics, this example from Cruz de Fuego is an ideal introduction to the beauty of the variety. Mezcal made from Agave marmorata (Tepextate) is truly one of life’s greatest pleasures. Expect an electric, velvety texture with notes of Sichuan peppercorn, blue flowers, green bell peppers and soft garden soil lasting with a long finish on this expression. In Santiago Matatlán, the heart of mezcal production in Oaxaca, Margarita Blas and her son Carlos Mendez produce mezcal artesanal together under the moniker Productores del Buen Agave. They launched Cruz de Fuego mezcal in 2015, winning awards and accolades almost immediately. Cruz de Fuego is produced employing only traditional methods; there are no automated processes used in production. Agave is cooked in conical earthen ovens,

Made with 12 year old maguey Tobala (agave Potatorum), 12 year old maguey Madrecuishe (agave Karwinskii), and 8 year old maguey Espadín (agave Angustifolia). This mezcal is produced by two different maestro mezcaleros, José Diaz and Cipriano Hernandez. Check your bottle for details on which producer made that specific batch. Jose Diaz is from Porfirio Diaz’s Miahuatlan region, where he is the heir to his family’s Mezcal heritage. Cipriano has his palenque in the Salinas Municipality of Ejutla. Casta Tribal Mezcal bottles artisanal ensambles. With the fast growth of the mezcal industry, finding ways to protect the supply and biodiversity of the raw material (agave) is becoming increasingly important. That is why Casta Tribal decided to produce mostly Ensambles featuring their favorite wild agaves: Tobala, Tepeztate, Cuishe, and Madre Cuishe. Their mezcales are ensambles of harvested and wild agaves, decreasing the pressure on the rare and sometimes endangered species.

An ensamble of wild maguey Largo and cultivated maguey Espadin. This expression has notes of fresh green herbs, orange blossoms, and wet clay. Both of the agave used in this mezcal are grown as part of Real Minero’s massive sustainability program. Real Minero is considered by many to be one of the world's finest Mezcal producers. The family has been making mezcal for several generations in Santa Catarina Minas, and they're known both in Mexico and abroad for creating some of the best bottles available. All of their mezcal is made in small clay pot stills, and almost all of it is rested in glass for several months before bottling, giving the mezcal a much softer character. Outside of creating great spirits, they also have one of the largest and most diverse sustainable agave reforestation programs. With the help of the community, they've been able to rescue several agave varieties that were previously thought to be extinct. -Mezcal Reviews

Clay pot distilled in Santa Catarina Minas. It’s fruity with plum and banana notes, smoke, touches of leafy mint, and sweet chocolate. Most batches of Real Minero Espadin are aged in glass before being bottled and distributed. Real Minero is considered by many to be one of the world's finest Mezcal producers. The family has been making mezcal for several generations in Santa Catarina Minas, and they're known both in Mexico and abroad for creating some of the best bottles available. All of their mezcal is made in small clay pot stills, and almost all of it is rested in glass for several months before bottling, giving the mezcal a much softer character. Outside of creating great spirits, they also have one of the largest and most diverse sustainable agave reforestation programs. With the help of the community, they've been able to rescue several agave varieties that were previously thought to be extinct. -Mezcal Reviews

Made in the small town of Santa Catarina Minas, Oaxaca, home to some of the most well-renowned clay-pot distillers in all of Mexico. The agave used in this mezcal are cooked with encino wood in an underground pit oven, mashed by hand with mallets, fermented in cypress tanks using only natural airborne yeasts, and double distilled in small clay pots. Before starting Lalocura in 2014, Eduardo "Lalo" Ángeles spent years working as the fourth generation master mezcalero of his family’s brand Real Minero, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a collegiate degree in agricultural engineering. Many Real Minero bottles from several years ago actually have Eduardo listed alongside his father as the master distiller. If you like clay pot distilled mezcal and you like Real Minero, it's highly recommended that you find some Lalocura. -Mezcal Reviews

"Like unwrapping a piece of dry chocolate on a dirt road." Fresh Oaxacan cacao made by Gonzalo’s sisters is added on the second distillation run. Led by the young and brilliant maestro mezcalero Gonzalo Martinez, Mezcal Macurichos is dedicated to the protection of both the cultural tradition and the agricultural heritage of agave within the iconic mezcal production community of Santiago Matatlán. With a strong focus on community, the family employs numerous neighbors and is one of only a handful of distillers in the area who still produce using Ancestral methods, including clay pot stills. Gonzalo and his brothers cultivate their own diverse fields of agave—planting from seed and reforesting the diminishing wild agave populations—and use exclusively organic farming practices with love and respect. -Skurnik

Banhez Pechuga de Pavo is made with the addition of apples and other seasonal fruits. A Turkey breast (pechuga de pavo) is also strung in the still for the third and final distillation. This type of Pechuga is traditionally drunken during celebrations like a quinceañera, marriage, or other big life event. Pechuga is a festive, special drink. This Pechuga de Pavo has also been released with a label that simply states Banhez Pechuga. Banhez Mezcal is a co-operative comprised of 35+ families in the tiny village of San Miguel Ejutla in the central valley of Oaxaca. The Banhez Mezcal co-op is committed to sustainable, fair trade mezcal production the same way it’s been done by their ancestors for nearly two centuries. The Banhez Ensamble is made by the collective and the brand also has single agave varietals produced by a single mezcalero from the co-op. -Mezcal Reviews

Made with maguey Cenizo, which makes it unique as most exported pechugas mezcals are made with maguey Espadin. During the third distillation, Don Emilio’s wife adds her special recipe, which calls for chicken breast, deer meat, and a blend of select spices. This blend give the mezcal a fuller, richer taste. This mezcal has a nose of roasted agave, tropical fruits, citrus, earthy notes and spice. It has a great texture and weight on the palate. Emilio Vieyra and his father own and operate Mezcal Don Mateo de la Sierra. Don Mateo was Emilio’s great grandfather. Given that Don Emilio represents his family’s fifth generation of maestro vinatero (in Oaxaca referred to as palenquero), what better ambassador of the spirit of Michoacán. Although 80% of the mezcal Don Emilio produces is made with wild agave, the family does cultivate its own maguey on the rolling hills below the vinata. -Mezcal Reviews

From wild Cuishe agave which is cultivated at 12-15 years in Santa Maria Zoquitlan, Oaxaca. Don Lorenzo represents 3 generations producing mezcal in the traditional methods. Don Lorenzo boasts generations of Zapotec tradition combined with a slight touch modern mechanical and chemical engineering, which they believe gives their mezcals a cleaner less smokey profile, enabling you to taste the difference in the specific agaves. Sustainability, Harvesting and replanting agaves in various remote regions of Oaxaca. A true cultural Zapotec tradition, taking care of the land which in turn takes care of them. -From Don Lorenzo Mezcal

BUTTERY, CARAMEL, FRUIT | COPPER | NOMBRE DE DIOS, DURANGO | VENTURA GALLEGOS Leyenda Durango is made by mezcalero Ventura Gallegos, whose family has been producing mezcal for many generations. This mezcal is part of a co-op of mezcal producers, in a town called Nombre de Dios. This mezcal has floral aromas that mix with leather and wet clay. The flavor is buttery with notes of coriander and fruit. This is a display of the agave’s terroir, which includes almost desert like conditions where the agave grows among lava rocks. Mezcales de Leyenda believes they can improve some of the most marginalized communities in Mexico. They implement the best fair trade practices where they work, and they have many efforts in agave sustainability. Their mezcals come from the different mezcal-producing states.

Choose 2 burritos or 2 burrito bowls, 2 Cocktails or Mezcal/Tequila Seltzers & 2 Cookies or Churros. Every package will include a scavenger hunt map!