For top-shelf tequila and mezcal paired with savory tapas, Añejo has you covered. Traditionalists will love the sweet-and-sour punch of agave and fresh lime in the jalapeño margarita ($14), the perfect companion to the Guacamole Trio ($20). But you won’t regret facing the Mexican Firing Squad ($12), crafted with house-made pomegranate grenadine, or the Oaxacan Old Fashioned ($13), with Calle 23 tequila in lieu of bourbon.
Once you have your beverage order squared away, move on to the Ahi Tuna Ceviche ($14), candy apple–red squares of tuna in a tiny brunoise of serranos and radishes, marinated in canella sour-orange broth and chili oil. Or sample the Ceviche Mixto ($15), made of tiny cuts of blue shrimp, scallop and sea bass in a piquant broth of mango avocado citrus, along with the phenomenal Blistered Shishito Peppers ($12), broiled on high heat with chipotle sofritas and chorizo tempered by lime aioli. Just beware—every handful contains a scorcher!
On the side, add savory little Corn Dumplings ($11) stuffed with charred corn and topped with chorizo tomato sauce and a crumbling of Cotija cheese. Follow those with Añejo’s tacos, like the Chicken Estilo al Pastor ($13/$18) stuffed with pineapple, avocado salsa and pickled red onions, or the fish tacos ($15/$21) featuring beer-battered mahimahi, lime aioli and poblano slaw. The succulent beef falls apart in threads as fine as the accompanying shredded cabbage in the short rib tacos ($15/$21), with tomatillo pico de gallo meeting chipotle crema for a satisfying finish.
Before you go, order another round—the sweet Mendoza ($12), with Herradura Silver, Cava and house grenadine, is like a tiny orange Creamsicle in a coupe glass. And springtime is the perfect time for the Cucumber Crush ($14), a mix of Cazadores Blanco, cucumber, lime and agave. Finish things right with the eggy, custardy flan ($7), a great way to appease your sweet tooth after the spicy meal.
BY: TIME OUT COMMUNITY REVIEWER WINNIE MCCROY