Seven Decades | Seven Drinks | Celebrated in Mexican Flavors
1960s Oaxaca Fashioned
The drink of the Mad Men era — supper clubs, executive lunches, the bourbon ritual built on the original 1806 cocktail template. The Oaxaca Fashioned (Phil Ward, Death & Co., 2007) is the modern classic that proved agave belonged in the Old Fashioned canon.
1970s Tommy's Margarita
Mariano Martinez installs the world's first frozen margarita machine in Dallas, 1971, and tequila finally crosses into American mainstream culture. Tommy's Margarita (Julio Bermejo, San Francisco, perfected 1990) is the honest version — three ingredients, no triple sec — that quietly rebuked the slushie era.
1980s Mexican Mule
The cocktail dark ages — sour mix, neon, volume over craft. The Mexican Mule honors the era's signature highball aesthetic (the copper mug was peak '80s design) with restraint and real ingredients. A wink at the decade without inheriting its sins.
1990s La Rosita
Toby Cecchini's Cosmopolitan (NYC, 1988) became inescapable through Sex and the City in the late '90s — pink, in a coupe, unapologetically itself. La Rosita keeps the silhouette but trades cranberry for jamaica, giving it a genuine Mexican backbone and floral depth.
2000s El Crudandero
Sam Ross creates the Penicillin at Milk & Honey, NYC, 2005 — the drink that crystallizes the craft cocktail revival. Bartenders become chefs, the speakeasy returns, American drinking is reborn. El Crudandero (“The Healer”) keeps the Penicillin's structure and medicinal-but-delicious profile, with mezcal's smoke replacing the Scotch float.
2010s Naked & Famous
The decade mezcal goes from obscure to essential. Joaquín Simó creates the Naked & Famous at Death & Co., NYC, 2011 — a perfect equal-parts cocktail that becomes the bartender's handshake. Already a Mexican-lens drink in its DNA, served here as Simó intended.
2020s Fonda Ranch Water
The decade of the agave highball. Ranch Water emerges from West Texas into national consciousness during the pandemic — the drink of backyard gatherings and lowered formality. The current chapter, still being written.
BITES
PANUCHO DE COCHINITO . . . 10.00
crispy and tender tortilla, pulled pork, pico de gallo, habanero salsa
CROQUETAS DE MAIZ . . . 10.00
corn, bacon, and cheese croquettes, spicy ranchera
TOSTADA DE JAIBA . . . 15.00
crispy tortilla, blue crab, red onions, cucumber, cilantro, radishes, olive oil-lime dressing
OSTIONES AL TEQUILA . . . 8.00 per shot
oysters, tequila shooter, serrano, special hot sauce
