Mercadito Has Mezcal on the Brain

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Thursday, mezcal master Ron Cooper, of Del Maguey Mezcal, and mixologist Tad Carducci, Tippling Bros., will do it Oaxaca-style with Chef Patricio Sandoval, executive chef at Mercadito. The master mixologists will pair mezcal libations with Chef Sandoval's modern spin on Southern Mexican classics such as tostadas de cangrejo, tacos and  barbacoa.

You know generic mezcal; it's the one that has the worm in the bottle that one no one will try. Cooper and Carducci are taking things to another level by introducing premium mezcal to Miami diners.

Mezcal is tequila's red-headed sister. It originates predominantly from Oaxaca and is made from a variety of agave plants. That's different than the blue agave that's standard in tequila production. The result is a greater range of flavors, styles and quality. As they say in Oaxaca, "para todo mal, mezcal y para todo bien también." (mezcal is for all that is bad...and for all that is good too.)

A five-course dinner will be offered at $45 per person, plus tax and gratuity. Dinner starts promptly at 8 p.m. For reservations, call Mercadito directly (786) 369-0430. Mercadito is located in Midtown at 3252 Northeast First Ave.

First Course:

kumamoto oyster, apple, minero mezcal, light beer mignonette, habanero
Alfie's apple
san luis del rio mezcal, crema de mezcal, apple sidral, elderflower, lemon, Chinese five spice
mezcal del maguey, san luis del rio 

Second Course:

crispy tortilla, crabmeat salpicon, chipotle hollandaise, pickled chayote
los hermanos
santo domingo de albarradas mezcal, passion fruit, mint, agave  nectar, yucateca
mezcal del maguey, tobala

Third Course:

wild mushrooms, huitlacoche, crispy manchego, tilapia, mezcal-hibiscus mojo, avocado
little less misty
vida mezcal, hibiscus flower, ginger, lime, agave nectar, jarritos de toronja
mezcal del maguey, santo domingo albarradas

Fourth Course:

braised lamb, tomatillo salsa, salsa borracha
dizzy oaxacan
minero mezcal, averna, grapefruit, lemon, ginger beer, cayenne
mezcal del maguey, chichicapa


orange custard, mole caramel, toasted peanuts, mezcal foam
crema de mezcal, tequila añejo, Mexican chocolate, peanut, mole spices
mezcal del maguey, pechuga

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.