THIS RESTAURANT IS CLOSED Sotolero

THIS RESTAURANT IS CLOSED Sotolero Restaurant Review:

About the restaurant: Like its cousins mezcal and tequila, sotol is an alcoholic beverage derived from a plant called the "desert spoon" that grows in northern Mexico, New Mexico and parts of Texas.

Likes: Getting a flight of sotol (about $11) so you can compare silver against reposado and añejo. A unique experience.
Dislikes: The corn for the elote isn't grilled as it should be.

Food & Drinks: Brightly decorated with starburst lights that hang from the ceiling, Sotolero, a word that means a person who makes sotol, is a good spot for a classic margarita, as the bar uses fresh ingredients and crafts all of its mixes for drinks in-house. We like to start with elote, corn on the cob rolled in mayonnaise, dusted with queso cotijo and a sprinkling of hot pepper, a classic Mexican street snack. Follow it with a range of tacos, on flour and corn tortillas (the latter are made by hand on the premises); try the pork belly, fried oyster, fried shrimp, barbacoa and veggie varieties. Other specialties include a torta, fajitas and carne asada. Chips and salsa (both green and red) will cost you two bucks, but we like the red salsa so much we take some home. For dessert, sample whatever version of the tres leches cake happens to be on offer the day of your visit. Beers, the refreshing house-made sangría and a few decent wines make good quaffs.