Santo Mezcal comes from restaurateur Carlos Luna and the team behind the Los Agaves Restaurants, bringing a modern take on Mexican cuisine to Santa Barbara's Lower State Street. Executive Chef Ricardo García builds the menu around Mexican flavors and traditions, working in local and seasonal ingredients from the surrounding region.
The menu leans toward seafood. Camarones Al Mezcal are shrimp in a creamy mezcal sauce, Pulpo a Las Brasas is octopus marinated in adobo and served with house-infused chile oil, Enchiladas Cabo Azul come stuffed with fresh crab, and Tacos Toro feature Hungaro peppers stuffed with grilled shrimp and octopus in a chipotle sauce. A mixology-driven cocktail program runs alongside the food.
Regulars describe the space as intimate and stylish, with an emphasis on attentive service and cocktail pairings alongside the kitchen's output — the kind of neighborhood spot locals return to on Lower State Street.
The menu leans toward seafood. Camarones Al Mezcal are shrimp in a creamy mezcal sauce, Pulpo a Las Brasas is octopus marinated in adobo and served with house-infused chile oil, Enchiladas Cabo Azul come stuffed with fresh crab, and Tacos Toro feature Hungaro peppers stuffed with grilled shrimp and octopus in a chipotle sauce. A mixology-driven cocktail program runs alongside the food.
Regulars describe the space as intimate and stylish, with an emphasis on attentive service and cocktail pairings alongside the kitchen's output — the kind of neighborhood spot locals return to on Lower State Street.