San Miguel de Allende’s Bekeb is changing the city’s drinks scene one ancestral cocktail at a time.
Courtesy of Bekeb
San Miguel de Allendehas an undeniable charm.
Among these rooftops is world-class cocktail barBekeb.
Credit:Courtesy of Bekeb
It has some of the best cocktails in town, all by mixologist Fabiola Padilla.
She sources three types of pulque from her uncle’s ranch and diligently waits for the perfect batch.
(Fun fact: Padilla said a good pulque should smell like freshly baked bread.)
Bekeb
Her spin on the drink has spicy, mineral, and earthy flavors.
She addsraicilla, an agave distillate with vegetal notes.
(She mindfully chose a specific brand Eterno Embrujo Raicilla which is produced by women.)
Bekeb
Using pre-Hispanic ingredients has been part of Padilla’s creative process since she opened Bekeb in 2019.
For me, they have always been a treasure.
“This time I wanted the entire menu to focus on that experience,” she added.
Padilla’s process starts with inspiration from a flavor or aroma.
She creates a “palette of flavors” and experiments until she finds the right mix.
“And for our Mexican guests, I hope they remember our origins.
It is going back to our roots, to the origins of our culture.”
