B.S. Taqueria is showcasing Mexican spirits without compromise at the Sundry.
There ’s a circumstances going on inside theSundry at UnCommons . So much it can almost be overwhelming . At first glance , the 18,000 - square - human foot place is the latest gap in a wave of Las Vegas food Hall with price that test the point of accumulation of what ’s acceptable in the Southwest suburbia .
Yet if you ’re only glancing at menus and scoffing at prices without digging deeper into what this place is all about — or even trying the food — you’re missing out on surprise instant that challenger , and sometimes surpass , flashier mellow - visibility eating place on the Strip .
The master food hall arena , where items from various concepts arrive from a unmarried kitchen with QR codes used to place orders , is a advantage of discoveries that best unfold over multiple visits . commence with the oysters and low - intervention vino at Bar Oysterette , grill Pisces platter of Kávos Coastal Greek Grill , lumpia of Petite Peso , and Bloody Mary cocktail made with Diane Mina ’s exceptional garden - fresh mix , and take it from there .
Photo courtesy of B.S. Taqueria and The Sundry at UnCommons
The Sundry also has two traditional full - service restaurants , and while it ’s hard to resist the sushi rolls , chill pork ramen , and Nipponese whisky assemblage at Mizunara , its next - threshold neighbour is an especially challenging front ; a Mexican eatery that reflects the ambition and possibilities of the Sundry one sip at a time .
Ray Garcia’sB.S. Taqueriamay have the respectable tequila measure in Las Vegas . If not , it ’s easily the most challenging one to amount around in years – perhaps ever . The first thing you ’ll detect is the absence of mutual , familiar brands . No Casamigos , amigo . The most recognisable name is Casa Dragones , which is only on the shelf because there was n’t room for it at the Sundry ’s main cocktail stripe — and still a prized boutique recording label , regardless . George Strait ’s excellent Codigo is the lone celebrity tequila , and even that one is correspond by a limited - endure Estate Harvest variant .
Overall , the collection is driven by small - spate producers who distil look with traditional men - on method while sharply skipping any additives . You ’d be surprised how often with child corporal brand employ flavorings , coloring , and even texture sweetening in their supermarket John Barleycorn . You get none of that here .
Photo courtesy of B.S. Taqueria and The Sundry at UnCommons
" We want to mirror the principles and ethos of what we ’re doing on the culinary side , " Garcia says about the bar program . That means you get Mexican spirits with clean , potable , raw flavor to pair with smasher made with sign - press heirloom maize tortillas , chilies imported from Oaxaca , and fresh produce from proud , family - have farms northward and due south of the border .
The tequila swan from Siembra Valles Ancestral ( distill in a centuries - old , pre - colonial process with agave roasted in hole-and-corner pits – similar to mezcal – and hand - mashed with Sir Henry Wood mallet ) to Komos , an emerge lavishness brand name that disregard no nook with its vestal , aged tequila , which terminate up in stylish , bell - work , ceramic bottleful .
Even the well tequila , which can shift occasionally , will always be certified additive - spare . B.S. Taqueria is currently using Octavio Silver , sustainably distilled in the Jalisco highlands . It do work dead in The Marg ( a planetary house Margarita keep on dewy-eyed with lime succus and agave ) or San " Dia " Drinking , a spiked agua fresca .
San “Dia” Drinking cocktail|Photo courtesy of B.S. Taqueria and The Sundry at UnCommons
Mezcal provides a robust base for the Holy Mole!–a modify Negroni with smoked ocean salt , mole - impregnate Campari , and coffee liqueur – and the Cactus Cooler , an amped - up Margarita with cucumber , cactus , and pineapple . “The cocktails showcase the spirit , " according to Beverage Manager Phil Ochoa , " But you want to showcase the green goods and agriculture of Mexico as well . "
Ochoa , part of the TableOne Hospitality team that maneuver the Sundry , collaborates with Garcia to make the bar at B.S. Taqueria a fully realized experiment that overachieves without via media . When it comes to Mexican feel , tequilas and mezcal tend to overshadow the attention . Still , the team is also passionate about featuringsotol , which is slowly growing in popularity in the United States . The bright and grassy feeling is condense from desert spoonful , a plant similar to agave but in reality in the asparagus family . Dig deep into the collection , and you ’ll come acrossraicilla(sweet and floral " Mexican Moon " with fewer regulations ) andbacanora , which is often gross and distilled with specific type of Sonora agave .
The legal profession even conduct xtabentún , a Mayan honey and rummy liqueur that ’s specially nice as an after - dinner drink . " It ’s made in a more modernistic way now , but the idea behind it is rooted in tradition , which I love , " says Ochoa , a California native with Mexican inheritance . " The more I learn about these thing , the more I see myself being really proud of my culture . "
Photo courtesy of B.S. Taqueria and The Sundry at UnCommons
B.S. Taqueria offers try flights that head for the hills between $ 27 and $ 55 ; fair prices when considering the cool stuff you get to test out . Even among the tequilas alone , there ’s an incredible disparity of flavors , which Garcia liken to those find in chili Madagascar pepper .
" A lot of hoi polloi think chilies are just there for spicery and hotness , " the chef maintain . " And that might be part of its characteristic , but a chilly can also be gross , fruity , mellisonant , or smoky . I think the same matter happens with tequila . If you start savor our tequila side by side in a flight , you ’ll see the nuances . "
The original B.S. Taqueria and the herald that inspired its name , Broken Spanish , are now closed in Los Angeles , but Garcia is enjoy a revival in Las Vegas , commence with¡VIVA ! , whichopened two age ago at Resorts World . By equivalence , B.S. Taqueria is smaller and more effective , which fits the paradigm and data format of the Sundry , sacrifice an off - Strip customer al-Qaida something special without lowering the bar to draw them in . face for the restaurant ’s spirit tilt to evolve even further and expand to more than a hundred bottles in the calendar month ahead – open you and anyone who appreciates hunky-dory intent more than a hundred reason to pass .
Photo courtesy of B.S. Taqueria and The Sundry at UnCommons
