MexTapas

24/04/2026

24/04/2026

Raw fish and smoky mezcal sounds like a mistake.

It isn’t, and once you understand why, you’ll rethink how you approach both.

The key is contrast. A lightly smoked mezcal, think grassy, citrus-forward, with wood smoke sitting quietly in the background, doesn’t compete with the clean, fatty richness of good ceviche. It cuts through it. Cleans the palate. Makes the next bite taste better than the last.

At Mextapas, this is the pairing principle we come back to again and again: mezcal isn’t a digestif, it isn’t background noise, it’s part of the dish.

Here’s what to look for in a mezcal when pairing with raw or cured fish:

→ Lower smoke intensity (tobala over a heavily smoked espadin)
→ Citrus or herbal notes that echo a lime-dressed ceviche
→ A finish that’s clean and mineral, not lingering and sweet

We serve pairings like this at every supper club evening, each mezcal chosen specifically for what’s on the plate.

Want to experience it properly? Next event soon. Link in bio.

22/04/2026

Five stars from Difford's Guide isn't handed out generously. It's one of the most respected spirits ratings in the world — and Somos Pecadores has earned it.

Difford's Guide rates tens of thousands of spirits globally. A 5-star score places Somos Pecadores in genuinely rare company. Not 'craft' rare. Actually rare.

So what makes it stand out?

→ Single-origin agave, harvested at peak maturity
→ Traditional palenque production — clay pot distillation, wood fire
→ A flavour profile that rewards attention: roasted earth, stone fruit, long smoke
→ And availability so limited, you won't find it on a back bar anywhere in the UK — except through us

We import Somos Pecadores exclusively into the UK. It's one of the bottles we pour at our supper clubs, because we believe mezcal this good deserves context — a meal, a story, a reason to slow down.

If you've ever wanted to understand what separates a truly exceptional mezcal from the rest, this is a good place to start.

Link in bio to join our next supper club evening.

17/04/2026

Most people think the smoke in mezcal is a flavour. A trick. Something added to make it interesting.

It isn’t.

The smoke is a consequence. A beautiful, ancient one.

When a maestro mezcalero harvests a mature agave — one that’s taken 8, 12, sometimes 25 years to grow — the piña (the heart) is roasted in an earthen pit lined with volcanic rock and burning wood. That slow roast, sometimes three days long, converts the raw starches into fermentable sugars.

The smoke isn’t decoration. It’s the record of that process. Every whiff tells you about the wood used, the soil the agave grew in, and the hands that tended the fire.

At Mextapas, every mezcal we import carries that story in the glass. We don’t work with brands that cut corners. We work with maestros.

Swipe to understand what’s really in your glass — and why it matters who made it.

14/04/2026

Most people pour. Then drink.
The ones who truly taste — they follow the rule.
Nose. Lips. Sip. Wait. Then decide.
Five seconds is all it takes to hear what the mezcal is actually saying. The smoke. The earth. The wild agave. It doesn’t announce itself. It opens slowly.
That’s the 5-Second Rule. And most people skip it.
We brought somospecadores to the UK for exactly this. Tobalá Joven. 100% Agave Potatorum. San Luis del Río, Oaxaca.

09/04/2026

Eight years in the ground.

That’s how long an Espadín agave grows before it’s ready, and before a mezcal worth making can begin.

No shortcuts. Just sun, volcanic soil, and time, until the maestro decides the moment is right.

See where patience ends up.

Discover the full range → link in bio
www.mextapas.co.uk.

02/04/2026

Smoky, earthy, and exclusively yours. 🥃✨ Our chef’s chipotle pork and espagueti verde, perfectly paired with our artisanal Somos Pecadores mezcal. 5-star exceptionally rated by Difford’s. This is the level of dining we bring to your private events.

10/10/2025

Keep your guacamole fresh and vibrant! 🌿 Here’s our MexTapas secret: leave the avocado pit in the bowl to slow down browning and keep that gorgeous green for longer. Perfect for dipping, spreading, and savoring every bite. 🥑✨