If you didn't get a reservation at this Friday's sold-out Supper Liberation Front pop-up at Guelaguetza, no need to cry into your chapulines. There were only 50 spots for the seven-course, prix-fixe meal, and they went quickly. However, you can still pop into Guelaguetza on Friday night and get a taste of chef Josh Gil's menu and mixologist Pablo Moix's cocktails. The appetizers are each $10; drinks are $8-12.
Friday evening only, Gil will be dishing out a trio of small plates inspired by and related to the SLF dinner: corn truffle empanadas in grashopper salsa; red beet and Oaxacan cheese empanadas, and grilled quesillo and squash blossoms wrapped in hoja santa leaves.
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Just as important, you can still sip Moix's otherworldly libations like the El Coyote made with premium mescal Del Maguey Vida, watermelon, mint, lime and soda. There's also the El Angel Gabriel made with Del Maguey Vida, Bianco vermouth, pineapple, lemon, honey and soda.