Named after a type of indigenous agave plant, the new and unashamedly hip Tobaziche slams down complimentary mezcals on selective nights and trumpets some skilled live bands improvising jazzy jams. They also do wonderful things with roasted squash and weave even better miracles with chapulines (grasshoppers), which are served unadorned with guacamole.
You should also try the prawn tacos and save at least a little space for some local cheese (quesillo) melted over chorizo and Oaxacan ‘water chilies.’ Food presentation is beautiful. So are most of the clientele.
