Drawing inspiration from his travels and La Condesa's food menu, bar manager Nate Wales incorporates lesser known ingredients into the drinks. He uses sotol in a spin on the Salty Dog, and mixes up his own fermented pineapple spirit for an unusual margarita. Here are 5 recipes so you can make these drinks at home.
'la condesa' on Serious Eats
Despite its unappealingly mysterious jet-black color and origin as a fungal infection on a corn cob, it's delicious. Vaguely mushroom-y (but not in a truffle-y way), a little tart, and extremely savory, huitlacoche makes one of the greatest taco/sope/huarache fillings around and I very rarely get my fill of it.