Tahona positions itself as San Diego's epicenter of mezcal culture, with more than 120 mezcals on offer and guided tasting experiences that walk guests through different agaves, producers, and Mexican states. The kitchen is led by Chef Adrian Villarreal, whose Oaxacan-inspired menu covers tacos, appetizers, entrees, salads, and desserts, along with a chef's tasting menu that changes with the seasons and reflects his interest in native plants. Empanadas and mole are among the dishes that come up often.
The restaurant occupies a hacienda-style space in Old Town, with a street patio added for outdoor seating. Behind the main dining room is Oculto 477, a hidden bar next to the neighborhood's historic cemetery. Tahona also runs a Mezcal Society for guests looking for deeper access to the spirit's traditions and community.
The restaurant occupies a hacienda-style space in Old Town, with a street patio added for outdoor seating. Behind the main dining room is Oculto 477, a hidden bar next to the neighborhood's historic cemetery. Tahona also runs a Mezcal Society for guests looking for deeper access to the spirit's traditions and community.