Espíritu sits on Capdeville Street, built around a mezcal-focused cocktail program alongside a menu that covers a wide range of Mexican cooking. Ceviches, tortilla soup, and pozole rojo open things up, with a long run of tacos spanning Baja fish, lengua in yellow mole, carne asada, and lamb birria served with its own consomé for dipping.
Signature plates include lamb mole negro over Mexican rice and a chile relleno stuffed with beef picadillo, alongside Mexico City-style tortas and a dessert list running from tres leches to a champurrado lava cake. The kitchen also runs a largely gluten-free menu, using a dedicated fryer with corn and rice flour and staff trained on cross-contamination, with exceptions limited to the tortas, tres leches, and choco flan.
Regulars point to the mezcal selection and bartenders as a draw in their own right, alongside standout service and a vibrant, decor-forward room.
Signature plates include lamb mole negro over Mexican rice and a chile relleno stuffed with beef picadillo, alongside Mexico City-style tortas and a dessert list running from tres leches to a champurrado lava cake. The kitchen also runs a largely gluten-free menu, using a dedicated fryer with corn and rice flour and staff trained on cross-contamination, with exceptions limited to the tortas, tres leches, and choco flan.
Regulars point to the mezcal selection and bartenders as a draw in their own right, alongside standout service and a vibrant, decor-forward room.