Hosted inside the Barrel Room at Hotel Paso Del Norte, Mezcal Moon: Smoke, Salt & Cacao is an intimate mezcal‑only tasting inspired by moonlit Oaxaca, volcanic earth, smoke, salt, and cacao. This experience is limited to 14 guests, creating a focused and immersive environment.

Sommelier Antonio leads the evening with a guided progression of four mezcal expressions: Tepeztate, Tobasiche, Tobala, and Espadín. Each pour is arranged to highlight the diversity of agave species, moving from bright herbal intensity into deeper smoke, minerality, cacao warmth, and earthy complexity. Antonio brings heritage notes, regional storytelling, and an easygoing, interactive style that makes the tasting both educational and fun.

Every mezcal is paired with a chef‑crafted small bite created by Executive Chef Andrés Padilla, a Michelin‑recognized chef honored by the James Beard Foundation. Chef Padilla blends refined technique with bold Southwestern creativity, resulting in pairings that feel familiar yet elevated. Each bite is designed to complement mezcal’s smoke, salt, citrus, and cacao‑driven depth.

Featured Mezcal Flight

• Tepeztate

• Tobasiche

• Tobala

• Espadín

Small Bite Pairings

• Cacao‑dusted orange with sal de gusano

• Tlayuda crisp with asiento and herbs

• Smoked mushroom tetela

• Dark chocolate mole bite with sesame

Event Details

Saturday, October 10, 2026

6:00pm – 8:00pm

The Barrel Room, Hotel Paso Del Norte