Get in Touch with Pre-Hispanic Culture through Cocktails at Tlecān, One of North America's Best Bars

Nestled behind a discreet door in the vibrant Roma Norte neighbourhood of Mexico City, bar number 3 of North America's 50 Best Bars 2025, Tlecān, is a hidden gem founded by Bernardo Serna and Eli Martinez Bello. Notably, Eli was honoured as North America's 50 Best Bars' Altos Bartenders' Bartender Award 2025, adding to the bar's allure in this trendy food and drink hotspot. Opened in 2020, Tlecān was temporarily closed for 18 months after its initial 2-month opening due to the COVID-19 pandemic.

"It was an incredibly difficult and uncertain time. Rather than reopening in less-than-ideal conditions, we waited until October 1, 2021, to resume operations fully," said Bernardo. "Since then, we've grown into a bar we're proud of—rooted in intention, culture, and community. While the path hasn't been easy, we're grateful for every guest who's supported us along the way."

Tlecān first appeared on North America's 50 Best Bars list in 2024, ranking 10th. It jumped seven places higher in 2025, rising to number 3 on the list, which helped boost the bar's reputation. However, the team doesn't let fame get to their heads and focuses on what really matters to them.

"The recognition was deeply meaningful—not just for us, but for the community of producers, bartenders, and guests who are part of what we do." Bernado emphasised, "The biggest change has been visibility: more people are discovering mezcal and the stories behind it. Operationally, we've remained grounded. We still serve the same way, keep the same team values, and maintain our commitment to authenticity. The pressure is real, but we try to stay focused on the why, not the hype."

Tlecān is noticeably unique. What sets it apart from a conventional bar is its no-reservation policy and almost seatless arrangement, which encourages mingling. The dim lighting adds an intimate touch and a captivating pre-Hispanic clay sculpture of the Aztec God of Death serves as a striking focal point, enhancing the cultural experience. The dramatic red lighting at the bar counter creates a theatrical atmosphere, inviting bartenders to shine as performers in this vibrant space. This thoughtful design fosters a lively and engaging environment for guests.

At the bar counter, guests are invited to select from a curated collection of mezcal featuring some of the finest artisans from across Mexico. The list offers thirteen distinct options, each crafted by Maestros Mezcaleros, hailing from nine distinct regions across the country.

"At Tlecān, sourcing is at the heart of everything we do. We work directly with small-scale producers and communities across Mexico to find ingredients that are deeply rooted in tradition and place," Bernardo stated, "Our spirits—whether mezcal, raicilla, pox, or bacanora—come from producers who use ancestral methods: roasting in earthen pits, fermenting in wood or stone, and distilling in copper or clay, depending on the region."

One standout option is Mezcal Verde A. Salmiana, created by Isabel Jaramillo in a quaint town in Guanajuato state. This mezcal offers a subtle chilli-smokiness, complemented by vibrant notes of tangerine and grapefruit. It's intense, as is typical with mezcal shots, yet overall, it feels quite delicate. To complement the experience, the mezcal shot is served alongside the house-made Botanas—traditional salty and spicy snacks that pair perfectly while sipping.

The extensive use of local and native ingredients is clear. Bernado explained, "The same philosophy applies to our non-alcoholic ingredients. We use heirloom corn varieties, like cacahuazintle (a specific variety of white dent corn), grown and milled traditionally. Our cacao is sourced from Tabasco and Chiapas, and our coffee is from small producers in Chiapas and Oaxaca. Ingredients like piloncillo (unrefined brown sugar), dried chillies, native herbs, and seasonal fruits come from local markets, or directly from growers we've built relationships with."

Tlecān's cocktail menu showcases ten unique mezcal-based creations. The team blends traditional and modern. They use clarifications, fat-washing, and fermentations alongside house-made infusions, tinctures, and syrups inspired by Mexican cuisine. But technique is never the star—it's a tool to bring the ingredients' stories to life, always with respect for their origins and the people behind them. The goal is to let each drink carry a sense of memory, territory, and identity.

The drink called Paloma Blanca is a refreshing and slightly effervescent drink crafted with clarified carbonated grapefruit juice, bright lemon juice, a smooth pour of mezcal, and a delicate sprinkle of grapefruit salt. Each sip offers a delightful balance of flavours, making it a must-try for cocktail enthusiasts.

Tascalate Sour draws its inspiration from the ancient pre-Hispanic drink known as Tascalate, originating from the Chiapas region. This delightful beverage combines fermented cocoa, fresh yellow lemon juice, agave syrup, egg white, and mezcal. Its unique blend strikes a perfect balance between the earthy, subtly sweet notes of Mexican cocoa and the zesty tartness of lemon—a mandatory choice when visiting Tlecān for sure.

Another intriguing option is Pulque Colada, based on the traditional fermented maguey-plant beverage called Pulque, mixed with mezcal espadin fat washed with coconut oil, pineapple milk punch and coconut water. This drink is quite intriguing—fruity and well-balanced, though it leans more toward the sweeter side of the spectrum.

Margarita Texcoco is a vibrant drink that combines a refreshing, sharp, intense sourness with a delicate natural sweetness. Crafted with freshly squeezed lemon juice that offers a zesty kick, this cocktail is sweetened with smooth agave syrup, which adds a layer of depth and complexity. The orange liqueur introduces a hint of citrusy warmth, while the smoky notes of mezcal bring an intriguing complexity to the blend. Each sip is a delightful dance of flavours, making it a truly refreshing experience.

Lastly, Negroni Cacao is an exquisite reinterpretation of the classic cocktail, crafted with local cacao to bring forth rich and nuanced flavours. At the heart of this creation is cocoa shell-infused Campari, which imparts a distinctive earthy quality while maintaining a subtle sweetness. This vibrant concoction harmoniously blends the bold bitterness of Campari with the smooth, aromatic notes of vermouth rosso and the smoky undertones of mezcal. The result is a sophisticated and delicate twist on the traditional Negroni, offering an elegant balance of earthy sweetness that both intrigues and enchants the palate.

Tlecān truly deserves a visit! With its welcoming staff, outstanding service, and authentic native ingredients, this bar has an inviting atmosphere enhanced by its unique decor. With seating options somewhat limited and the bar's walk-in-only policy, they don't seem to bother anyone. Guests and patrons alike still find joy in the overall experience.

Tlecān Mexico City

Hours: Daily, 18:00 - 02:00

Tel: +52 55 1334 4745

Website: https://tlecan.com/

Instagram: https://www.instagram.com/tlecan/?hl=en

Location: Av. Álvaro Obregón 228-Local 2, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico