Diablitos

Now available on weekends! Tuesday-Sunday, 11am-3pm; closed only on Mondays!

We believe in using the highest quality ingredients fresh from local farms & our onsite gardens; therefore, complimentary chips & salsa are not available

$4 each / 3 for $10. Served with your choice of soft corn, hard shell corn or flour tortilla

Sizzling hot platter with griddled peppers & onions; served with green rice, Diablitos' beans, sour cream, guacamole, pico de gallo & warm flour tortillas. Add Salsa Bar for only $1 with each fajita entrée ordered!

Stuffed with monterey jack cheese & grilled a la plancha

or, ask our bartender to peruse our full list of 150 cocktails!

Glass $9 / Bottle $34 (except as noted)

$8 glass / $48 pitcher; Zurracapote available as a pitcher. Serves up to $7!

Please ask your server about our current draft selection

Now featuring nostalgic pure cane sugar sodas from Excel Bottling Co. $3

Blanco, sliver, plata, white or platinum are clear in appearance. they can be aged for up to 2 months, but most do not see any barrel time. One can taste the pure flavor of the agave plant and enjoy the real bouquet of the spirit. This unaged tequila also contains less congeners than most spirits. (Congeners are elements of the fermentation process that have a direct relation to how hung over you might become.) Talk about a bonus!

Reposado tequilas are rested in wood barrels, mainly the white oak variety. Some manufacturers use barrels that previously contained whiskey, cognac or wine to give their tequilas a unique flavor. REposados are aged between 2 to 12 months, by law. The aging process gives the spirit a pale or golden color and retains the agave flavor while softening the sharp notes.

Anejo tequilas are aged a minimum of 1 year, but less than 3 years. They are darker in color, smoother and have more complex flavor profiles than blancos or reposados. Anejos have a strong wood bouquet from the elongated aging process in oak barrels mixed with a moderate to heavy smoke component.

Grand Anejo or Extra Anejo tequilas are aged a minimum of 3 years in oak barrels. The more complicated aging process coincides with the escalated price. The Mexican Federal Government takes tequila production very seriously. So seriously in fact, that they oversee an organization called the Tequila Regulatory Council (TRC) who work hand-in-hand with tequila manufacturers to ensure a quality product. EXtra Anejo tequilas are checked several times during the aging process. Every time they open up a barrel to taste their product, a member of the TRC must be present.

Mezcal can be made from many different types of agave plants. Tequila is a type of mezcal; however, not all mezcal is classified as tequila. Mezcal is primarily made in the state of Oaxaca, which has many different climates that each produce different varieties of the agave plant. After harvesting, the pinas from these plants are placed in a large pit in the ground and covered with wood, fired rocks, agave leaves, woven palm fiber mats then covered with earth. The pinas bake for several days and inherit a smokey, earthy, almost campfire flavor. We feature a wide variety of mezcal from Del Maguey, a company that bottles product from many villages around Oaxaca with each village having their own micro-climate and cooking teqnique. The difference between each is remarkable so sip, savor, enjoy and stigibeu!