We went to Oyamel in Penn Quarter to celebrate its eighth annual Tequila & Mezcal Festival. We snapped GM David Anderson with head chef Colin King in front of the slow roasted goat marinated in guajillo chiles and wrapped in a corn tortilla. We learned that they put eight ingredients in their guacamole, and none of those are tomatoes. (They use tomatillos instead.)
Mixologist Bismark Franco had so much fun rocking out to the salsa band playing while he shook the drink. We had our first mezcal cocktail, which is like tequila but smokier, and delish when mixed with cucumber, Serrano and lemon.
Ceviches: squid and bass with tomatoes, olives and onions, and Ono with jicama, avocado, cilantro and papaya. Oyamel’s Tequila & Mezcal Festival is March 2–15; the first 15 of our readers who buy tickets with The Scene Bisnow’s unique coupon code, thescene15, here, get $15 off the $60 ticket for the preview party next Monday.
Travis Holler and Alfredo Flores contributed to this issue.
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