Escondido Mezcal Bar at Centro Closed

Escondido Mezcal Bar

August 31st 2023 is the last day of service for Escondido Mezcal Bar located at Centro in Northeast Minneapolis.

It has been an amazing two year run for us.

I want to thank everyone that came in an support this project, the owners of Centro for giving us a space for education, discussion and consumption of a spirit and culture that is my passion.

Thanks to Nick and Ian for partnering with me on this space.

Look for Escondido to be born again in another form or space.

Escondido made a top 15 list!!

Well what do you know. We made a list of best places to go. Thank you Food & Wine and Kate Dingwall for the write up. Click here to read the article

If you haven’t been to see us in a while, please stop in and let’s share some stories over a pour of mezcal.

We are open Thursday-Saturday, 5pm-Close.

More info about Escondido here: www.escondidompls.com

New Mezcals in Minnesota

Back in October, I wrote about the opportunity to work with Popol Vuh & Centro in Minneapolis, in an effort to introduce Minnesota to new brands and expressions of agave spirits. Well, we have added some new items to our menu that make it worth the trip to try.

We have added two expressions from El Jolgorio Mezcal, Madrecuixe and Tepeztate. I believe we are the only place in Minnesota to offer these. The tepeztate is worth the trip alone, vegetal, herbal and grass dominate this wonderful mezcal.

The other line of product I am really excited to offer is Lalocura from Santa Catarina Minas, Oax. This product is all made by ancestral methods using clay pot distillation. We offer the Espadin, Tobala, Cuixe (Mexicano) and Tobasiche. The Tobala stands out for me with bright green apple for a bittersweet taste.

Last, but not least, we are excited to have Vago in our line up as well. Elote, Ensemble en Barro from Tio Rey and Mexicano are available. If you haven’t had the Tio’s ensemble, you need to. He practices the ancestral methods of production, which I personally tend to drink more often due to the taste profiles that come from these painstaking processes of making mezcal.