Ushering in a New Era of Mexican Spirits
The only thing hotter than Mexican cuisine may be the spirits that share the same cultural heritage—tequila and mezcal are still rising, but so are sotol and raicilla.
When Thomas Kelly first opened Mexicue, it was a simple food truck dispensing tacos and burnt-ends chili sliders to hungry New Yorkers on the run. His Mexico-meets-barbecue concept proved such a hit that it has now spawned a burgeoning collection of brick-and-mortar establishments where diners settle in with spicy brisket enchiladas washed down with Grapefruit Palomas. So strong is the connection between Mexican food and drink that Kelly has also amassed a