La Doña Mezcaleria

I got an al pastor chimichanga.
It was ok because I feel like it could have been fried longer.
It was like soft fried.
The tortilla didn't have the crunch and golden brown look that I was expecting.
The ceviche was excellent.
My guy got the carne asada burrito and he said it was alright.
You scan the QR code for the menu and there are 2 codes to scan to see what they serve.
The server was very nice and helpful.
Michelada was delicious also.
Parking is on the street and seating is either covered outdoors with heaters or indoors, where we sat and the atmosphere was chill.

Owner response

La Doña is a Mezcal-centric cocktail bar serving Mexican street food in rustic digs behind Adelitas. We arrived at La Doña and were seated at a table by the bar.
The aesthetic was lively and there was a line out the door when we arrived (which can be attributed to La Doña's Happy Hour which also runs on Saturdays from 4pm-6pm).
There was a large patio that was covered and heated.
The bar was an intimate, low-lit space harboring top-shelf mezcals.
Our server Julie was awesome - she was knowledgeable on the entire menu & led us through their robust selection of mezcals and recommended her favorite cocktails & food options. You can't go to La Doña and not do a flight of Mezcal.
Our flight included the Wahaka Espadín Botaniko, the Quiereme Mucho Tepextate, and the Bozal Tobala.
The Wahaka Espadín Botaniko was a clean mezcal (almost reminiscent of gin) with a hint of juniper and cardamom.
The Quiereme Mucho Tepextate was floral with an earthy finish.
The Bozal Tobala was bright and citrus forward.
This was the start to a very fun meal. The Banana Con Clase was made with Mezcal Veras reposado, Rhum JM Volcanique, tepache, & walnut.
This cocktail surprised me in the best way - not a cocktail I would regularly order but I loved it.
It was a unique spirit forward drink (like a mezcal old fashioned) with a hint of banana sweetness. The Mezcalrita was made with Madre Mezcal Espadin, fresh lime, & house-made simple syrup. The Raices Profundas was made with La Luna Cupreata, Lejay Creme de Cassis, beet, lemon, rosemary, & egg white. The Coco Morado was made with Tequila Ocho Blanco, coconut, guava, & lavender - lovely cocktail in looks & taste. We started the meal off right with a Chips & Salsa flight - they had a great variety of salsas & sauces (truly something for everyone).
If I had to pick, my favorite was the chipotle sauce but I really liked trying them all! The Tartar De Atun was made with Ahi Tuna marinated in soy sauce, served on a bed of avocado, onion, tomato, topped with a balsamic drizzle and toasted sesame seeds.
Beautiful, bright, & refreshing - the tuna was high quality and topped a high cylinder of avocado. For famous dishes, we had the Molcajete De Adelitas made with marinated grilled steak, chicken & shrimp with a spicy tomato, cheddar cheese sauce, accompanied by green onions, nopales and panela cheese.
Corn and flour tortillas were served on the side.
The molcajete is a must order - it was piping hot, mouthwatering stew goodness that I couldn't get enough of.
This dish had amazing, authentic flavor that stayed hot the whole meal due to the stone bowl. The Mole Verde was a slow cooked chicken thigh smothered with mole pipian and served with yellow rice, refried beans, lettuce and pico de gallo.
The chicken was tender and juicy and paired well with the vibrant mole. The Enchiladas de Oaxaca was made with three corn tortillas filled with cheese & carnitas and served with refried beans, rice, lettuce, pico de gallo, and mole.
The classic Oaxacan-style enchiladas were doused in sauce and stuffed with meat & melty oaxaca cheese making for savory bites.

Owner response

Very friendly staff.
Huge selection of Mezcal, including some that are difficult to find.
Cocktails were well-crafted and tasted great.
All the food we tried was solid.
We will be back!

Owner response