I'm always looking for an excuse to visit
Oyamel Cocina Mexicana in Penn Quarter; so I
jumped at the chance to attend a media preview for next month's eighth annual
Tequila & Mezcal Festival. The two-week bender (mezcal + tequila = bender) runs from March 2-15, and officially gets underway next week, with a fabulous kick-off party on Monday the 2nd. For just $60, you can drink and eat to your heart's content from 6-9:00 PM (
click here to purchase tickets.)
Last night's menu featured four different drinks and
six delicious bites. Top honors on the food front went to
Birria de Cabra, goat tacos with a guajillo chile paste, cherry tomatoes, cilantro and onions. Oyamel serves some of the best tacos in America, and this one was no exception.
Aguachile Seco de Costeño Amarillo came in a close second... Hawaiian Ono (Wahoo) with a myriad of flavors (avocado, cilantro, jicama, radishes and red onions and a spicy costeño amarillo chile.)
I'm not much of a drinker; but even
I couldn't resist the
Paloma de Oaxaca... El Silencio Espadín mezcal mixed with grapefruit-Jalapeño soda and grapefruit juice. Addictive. La Capital ain't bad either... Herradura Anejo tequila, Dolin Rouge vermouth and orange bitters. Warning: It's really spicy!
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| Live Music! |
Throughout the festival, Oyamel will host a number of complimentary tastings at the bar, Monday through Thursday, from 4-6 PM. Best of all, that leaves plenty of time to enjoy the full menu in the dining room (
click here to
drool read.)
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| Final touches |
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| Aguachile Seco de Costeño Amarillo |
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| Ceviche Veracruz |
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| Local whole roasted goat |
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| Birria de Cabra |
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| Paloma de Oaxaca |
