Chef Alex Samayoa, at Espita Mezcaleria a Southern Mexican-inspired restaurant located in the Shaw neighborhood of Washington, DC with a bar program that focuses on the many varietals and production styles of mezcal. The menu at Espita Mezcaleria offers rustic flavors that combine traditional Mexican and modern technique while staying true to the spirit of Southern Mexican fare. The goal is to explore the story of the Oaxacan culture in each and every bite. Additionally, the restaurant is focused on the region’s seven styles of mole. A collection of sopes, ensaladas, fundidos, tlayudas, and ceviches are also available. All of the tortillas are hand-pressed, and all dishes featuring masa are made with fresh ground masa. Standout dishes include Mole Negro with lamb neck, hoja santa, piloncillo, Mexican oregano and chile ash; Sea Scallop Ceviche with avocado salsa, pickled jalapeño, scallions and cilantro; Crispy Chanquetes, mini silverside fish with cracked pasilla and lime mayo, as well as Crab Tlayudas with Jonah crab, cebollas de cambray, spicy cream cheese mayo and arugula.
FOH /Q&A Chef Alex Samayoa
