La Barca Cantina Menu

The '80's called and they are glad we have their drink

Yola 1971 Mezcal, blackberry, citrus, tonic.

Hecho en Mexico

Incredibly difficult to get outside of Mexico, this holy, Aztec, probiotic, refreshing drink is filled with tang and zing. 5% ABV.

valle de guadalupe, baja, mexico. sauv blanc, chenin blanc, chardonnay

grapefruit, mango, lime or mandarin flavor

Our boatmade guac will rock your boat! Comes with freshly made corn chips.

Juicy steak with fire-roasted salsa roja

Romaine, nopales, queso fresco, corn chips, fresh oregano, traditional dressing. Contains anchovies.

Choice of Passion Fruit, Mexican Chocolate, Chile Mango, Watermelon, Horchata or Cucumber Lime

Organic. Owned by women, bottled by women. Velvety. Delicious. Special. Long finish of smoked fruits. 45% ABV.

Made in Durango, the far northeast of mezcal country! A long, meandering of flavors move from zingy pomelo and cherries and move to a cheese and tamarind finish.

Very small batch made with 20-year old agave. Earthy, smoky and warm. This mezcal benefits from a little time in the glass before drinking. 50% ABV.

Cultivated in Puebla and grown with no pesticides for 15 years. Smells like green pepper and truffles, but tastes like roasted fig. Go figure. 46.8% ABV

Extremely small batch, made high in the mountains, smoked for a long, long time. Rich and decadent.

The first producer to make mezcal from the notoriously finicky Jabali, this is complex with a wide range of flavors. Starts with salty watermelon and tamarind and moves to walnuts and almonds and just keeps going. Succulent and extremely complex. Twists and turns of dank smoke. Starts hot.

Earthy, vegetal, with a tinge of jalapeño flavor. Some say black licorice, some say pine. 40% ABV.

Produced by Margarito Cotes in Miahuatlan, and exported by the famous bar in Oaxaca, this is very rare. Harmony of sugar and spice, very long finish. 53.4% ABV.

5 distillers + 30-year old Tepeztate = oily and lush, hints of grapefruit pith and a golf course. A psychedelic symphony on the tongue. Vegetal, earthy. 47% ABV.

Small batch. Citrusy, sweet and earthy. Fruit compote, brown sugar. 50% ABV.

Made with wild agave smashed by wooden mallets. Subtle, layered with grapefruit peel, brown sugar and cooked agave. Light smoke. Complex.

Fermented in bovine leather. Nutmeg. Warm smoky campfire. Peaches. Arbol chiles. Smoke. 45.3% ABV

Very unique agave. Almost no smoke. Taste like licking a wet chalky rock, celery, olives and lemony jalapeño. Vibrant.

Made from a wild unclassified agave. Light, sweet, super drinkable. Flowers. Wet soil. Tangy fruits. Amazing. 45.4% ABV.

Made in the north-east region of the mezcal states, this is rarely found outside of Mexico.. Made with two small local agave varieties blended with the larger Americana, the flavor is unique -- fresh, mineral and fruity. We taste carrots, dark berries, daikon, and mustard greens.

Triple-distilled espadin, infused with roasted sweet corn before the last distillation. Savory and nutty, earthy and rich.

Aged 6-8 months in French oak, aromas of accented wood, coffee beans, and caramel.

Three quite different mezcals made from Espadin that demonstrate the influence of the hand of a talented maker: Yola 1971, Nuestra Soledad Santiago Matatlán, Del Maguey Chichicapa

Three of the finest sipping tequilas in the world: Clase Azul Blanco Plato, Maestro Dobel Diamante and Casa Dragones Joven