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You’ll find Oakland’s best mescal selection at this colorful Uptown spot, thanks in part to the Oaxacan roots of executive chef Octavio Diaz. Enjoy it in the traditional style—a shot served with orange wedges and sal de gusano (agave worm salt)—or in cocktail form (we like the El Arte de Miguel Cabrera with apple-infused mescal, Spirit Works gin, and lemon, cranberry and apple syrups) while filling up on tasty tlayudas (Oaxacan pizzas) or the authentic mole negro; the recipe comes from Diaz’s abuela.
2135 Franklin St
|Cross street:||at Broadway|
|Opening hours:||Mon–Wed, Sun 11am–9pm; Thu 10am–10pm; Fri 11am–10pm; Sat 3–10pm|
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