LA MEZCALERIA LAUNCHES NEW BRUNCH, LUNCH AND COCKTAIL MENUS
La Mezcaleria has refreshed the brunch, lunch and cocktail menus at both locations, keeping staple menu items on offer while introducing additional, authentic Mexican dishes and drinks. The lunch menu sees traditional Mexican plates like Tostadas and Flautas added to the mix, and Executive Chef Mariana Gabilondo has refined brunch service, now served exclusively on weekends until 2pm at both La Mezcaleria Gastown and Commercial Drive. Beverage Director Ryley Zucca has added more classic South-of-the-border cocktails to the list, along with innovative drinks that make use of traditional Mexican ingredients such as cilantro, serrano and blue corn.
The filling Tostadas on La Mezcaleria’s new lunch menu are available for just $9. The Tostada de Cochinita Pibil features tangy pulled pork and refried black beans, served with shaved cabbage, pickled red onions and a roasted habañero pepper on a double crispy corn tortilla. For the plant-based eater, the Tostada de Champiñón en Escabeche has the same crispy corn base topped with marinated Portobello mushroom salad, shaved cabbage, pico de gallo, fresh radish, pickled red cabbage and green avocado salsa. Ensaladas make use of local seafood: the Callo de Hacha is made with fresh baby scallops, and local baby shrimp and rock crab stars in the Camarón Y Jaiba. If a fix of La Mezcaleria’s signature molten cheese pot is a mid-day necessity, all Queso Fundido variations are still on offer during lunch time, along with hearty tacos and share plates.
For the cocktail enthusiast, La Mezcaleria’s new menu includes its staple Margaritas, Palomas and Micheladas, with a roster of fresh cocktails joining the list. For a classic drink more obscure than the Margarita, guests should opt for the Mexican Firing Squad, a riff on the classic agave liquor-and-citrus standard, with a choice of tequila or mezcal, mixed with house-made grenadine, finished with lime and bitters. Or try the Soapbox, a savoury martini showcasing the bright and herbal flavours of cilantro and serrano pepper. Dickie’s El Diablo is a spicy cocktail made with tequila, Dickie’s El Diablo Ginger Beer, Odd Society Cassis, lime and firewater—the perfect way to refresh on a hot summer evening.
Chilaquiles Tradicionales (V/GF)
House tortilla chips smothered in salsa verde with refried black beans and a sunny side up egg. Topped with crema, queso fresco, sliced white onion and cilantro.
Callo de Hacha (GF)
Cured baby scallop salad, with baby kale, roasted red onions, baked yams, yellow corn, pico, radish & cilantro. Served with cucumber olive oil dressing & mini yellow corn tostadas.
Camarón Y Jaiba (GF)
Baby shrimp and rock crab salad with baby kale, roasted red onions, baked yams, yellow corn pico, radish & cilantro. Served with cucumber olive oil dressing & mini yellow corn tostadas.
Tostada de Cochinita Pibil (GF)
Double crispy corn tostada, refried black beans, shaved cabbage, tangy pibil pulled pork, pickled red onions, & a roasted habañero pepper.
Tostada de Champiñón en Escabeche (V/VE/GF)
Double crispy corn tostada, marinated portobello mushroom salad, shaved cabbage, pico de gallo, fresh radish, pickled red cabbage & green avocado salsa.
Flautas de Barbacoa en Salsa Roja (GF)
Braised lamb corn flautas, fried until crispy & served covered in roasted tomato sauce & topped with shaved cabbage, crema, queso fresco & cilantro.
Flautas de Papa en Salsa Roja (V/GF/VG option)
Smashed potato & onion corn flautas, fried until crispy & served covered in roasted tomato sauce & topped with shaved cabbage, crema, queso fresco & cilantro.
Cuisine: Mexican, Latin America
Tue 5:00 pm – 11:00 pm
Wed 11:00 am – 11:00 pm
Thu 11:00 am – 11:00 pm
Fri 11:00 am – 12:00 am
Sat 10:00 am – 12:00 am
Sun 10:00 am – 11:00 pm
68 E Cordova St, Vancouver, BC V6A 1K2