ELEVATED, CANTINA-STYLE
DISHES WITH INNOVATIVE
COCKTAILS

PANCITO & LEFTY

A Labor of Love

Two years of home kitchen recipe development. Multiple research trips to the outer reaches of Oaxaca, Mexico City, and Guadalajara. Countless hours of fine-tuning everything from floor plans to finishes. Pancito & Lefty is a true labor of love for with a commitment both to hospitality and to creating transportive, unforgettable food experiences with every meal. Blurring the lines between kitchen and bar, to marry elevated, cantina-style dishes with innovative-yet-approachable cocktails—based largely on tequila and mezcal from a network of established and under-the-radar makers—plus fresh juices, horchata, and agua frescas. The result is a menu that reads like a Greatest Hits of Mexico. Which, of course, is the goal: to let authenticity, not gimmicks, run the show.

MADE FROM THE
AGAVE PLANT

Is a Genus of
Monocots
NATIVE TO THE
HOT AND ARID REGIONS
OF MEXICO AND
THE SOUTHERN UNITED STATES.

A WORD ON AGAVE SPIRITS

Technically, any fermented agave spirit grown in the 8 southern states in Mexico that make up the mezcal denomination of origin. Over 90% of all mezcal comes from the Espadin agave found in Oaxaca, but other varietals include Blanco, Coyote, and Sierra Negra. Like the grapes in wine, the kind of agave used—where it’s grown, the minerals in the soil, seasonal climate changes, whether distilling happens at home in a palenque (garage distillery) or in a commercial outfit—determines the flavor of the spirit. The intense smoke you taste comes from the earthen pits, called hornos, in which the agave is cooked. At Pancito, we rely on tight relationships with artisanal and ancestral producers, such as Mezcalteca, el Distilado, Casa Noble, and Mezcal Vago, to stock a rotating supply of offerings.

IN STOCK AND
ROTATING OFTEN

There are three key differences between mezcal and tequila. One, tequila comes from five states in Mexico: Julisco, the heart of tequila production, and the four states that surround it. Two, tequila is made exclusively from Blue Agave. Period. Three, once the agave is stripped of its leaves, the remaining pinas are cooked in an above-ground brick or steel oven—basically a large pressure cooker—producing tequila’s clean, smokeless flavor.

FOUND IN
OAXACA, MEXICO

Espadin Agave
THIS VARIETY ACCOUNTS
FOR 90% OF ALL MEZCAL
The smoke you taste comes from the earthen pits, called hornos