Diario
Notes from the kitchen
Mezcal, masa, holidays and the people behind the plates.
Latest stories
Agave
A beginner’s guide to mezcal
Smoky, floral, earthy. Our bar team explains how to taste mezcal, and which of our 80 bottles to start with.
Culture
Our Día de Muertos ofrenda is up
From October 28 to November 2 our dining room holds an ofrenda for the people who shaped our kitchen. Here is what it means.
Kitchen
Why we nixtamalize our own masa
Every tortilla we serve starts as dried heirloom corn from Oaxaca. It is slow, it is messy, and it is the whole point.
Events
Book the holidays in our private room
La Sala seats up to twenty-four for family-style feasts, mezcal tastings and long December dinners.