Grant van Gameren’s mescal bar in Kensington has a short menu that’s unlike our other Mexican options. The kitchen is run by Kate Chomyshyn and Julio Guajardo, who start the day grinding corn for the incomparably fresh tortillas used for cheese quesadillas and tostadas topped with short ribs and a richer-than-Midas mole.
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Most of the seats are outside on the patio. There’s no better spot to share skewers of Peruvian-style beef hearts and chimichurri, oysters with house-made hot sauces, and a flight (or several) of premium mescal.
2A Kensington Ave., elreybar.com