Unlike a usual Mexican restaurant, Mezcal focuses on Oaxacan cuisine, which is the cuisine of the state of Oaxaca in South Mexico. It is defined by hints of French culinary influence and the use of native seafood, vegetables and spices. This cuisine's specialties are chapulines, a unique dish made from fried grasshoppers, and the Mole sauce, which is served in three varieties at Mezcal, namely Mole Negro, Coloradito and Estofado. In its food, chef Octavio Gomez has infused the nostalgic flavors of his family recipes that date back to many generations. The ambience is charming with brown brick walls, a stairway with a balustrade covered by red and green potted plants, and sparkly lights. The Chapulines are served with tortilla chips, guacamole and garnished with salt, lime and garlic. The serving of mezcal, a Mexican distilled beverage, instead of the usual tequila also sets this restaurant apart from other Mexican eateries in the city.

Website: mezcalsj.com

Phone: (408) 283-9595

Cross Streets: Near the intersection of W San Fernando St and S 1st St/E San Fernando St