What is the best mezcal bar in Mexico City?

La Clandestina in Roma Norte for the rotating selection and the staff knowledge, Bosforo in the Centro for the deeper list, Salon Palomilla for cocktails. Pick by neighborhood you happen to be in.

Should I shoot mezcal?

No. Real mezcal is 45 to 50 percent alcohol and meant to be sipped slowly. Take small sips, savor the smoke, pair with orange and sal de gusano (worm salt). The good mezcal rewards being treated like a fine spirit.

What is the difference between mezcal and tequila?

Tequila is made only from blue Weber agave in the Jalisco region. Mezcal is made from any of 30+ agave varieties and is roasted in earthen pits which gives it the smoky flavor. Tequila is more standardized, mezcal more artisanal.

What is sal de gusano?

Worm salt, made from ground-up larvae that live in the agave plant, plus salt and dried chili. Used to pair with mezcal, you put a pinch on the orange wedge between sips. The savory note that completes the experience.

CDMX mezcal, 5 min read

The best mezcal bars in Mexico City

Published 5 June 2026

Quick answer

-La Clandestina in Roma Norte for the rotating selection of small producers.
-Bosforo in the Centro for the deep mezcal list and the dark intimate space.
-Salon Palomilla for the cocktail-focused new wave.
-La Botica chain (10+ locations) for the casual everyday mezcal bar.
-Sip mezcal, never shoot it, always with orange and worm salt.

La Clandestina, Roma Norte

The institution of the Mexico City mezcal scene. A small dark room on Alvaro Obregon street with 30 to 50 mezcals on rotation, all from small Oaxaca producers. The staff guides through the tasting. Around 6 to 12 euros per pour (60 to 75 ml).

Bosforo, the Centro Historico

A tiny mezcal bar near Alameda Central. The list is curated by mezcal expert Pedro Jimenez. Dark, intimate, often standing-room-only on weekends. The flight (4 mezcals served together for tasting) at around 20 euros is the order.

Salon Palomilla, the cocktail version

For crews that want mezcal cocktails rather than straight pours. Mexico City's best mezcal cocktail bar, in Juarez neighborhood. The Mezcal Negroni and the Smoked Margarita are the orders. Around 10 to 18 euros per cocktail.

How to drink mezcal

The protocol locals follow:

-Sip, never shoot. The good mezcal is 45 to 50 percent alcohol and meant to be savored.
-Pair with a wedge of orange and a pinch of sal de gusano (worm salt) on the orange before each sip.
-Smell first, the smoke profile is half the experience.
-Espadin is the common agave, tobala and tepeztate are the wild ones.
-Ask the bartender to pour the order from least to most complex.

Producers to ask for

When ordering, ask for these producers locals recognize:

-Real Minero for the classic
-Marca Negra for the wider availability
-Vago for the experimental versions
-Mezcal Pal'Alma for the small batch
-Tobala mezcals for the trip splurge order

The Oaxaca extension

Mexico City is the bar scene, Oaxaca is the production. After the city, fly to Oaxaca (1 hour) and visit palenques (small distilleries) in Santiago Matatlan to see the agave roasting pits and taste at the source. The mezcal trip is a real two-stop journey.

Frequently asked

What is the best mezcal bar in Mexico City?
La Clandestina in Roma Norte for the rotating selection and the staff knowledge, Bosforo in the Centro for the deeper list, Salon Palomilla for cocktails. Pick by neighborhood you happen to be in.
Should I shoot mezcal?
No. Real mezcal is 45 to 50 percent alcohol and meant to be sipped slowly. Take small sips, savor the smoke, pair with orange and sal de gusano (worm salt). The good mezcal rewards being treated like a fine spirit.
What is the difference between mezcal and tequila?
Tequila is made only from blue Weber agave in the Jalisco region. Mezcal is made from any of 30+ agave varieties and is roasted in earthen pits which gives it the smoky flavor. Tequila is more standardized, mezcal more artisanal.
What is sal de gusano?
Worm salt, made from ground-up larvae that live in the agave plant, plus salt and dried chili. Used to pair with mezcal, you put a pinch on the orange wedge between sips. The savory note that completes the experience.