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Conejo Malo
Price
$23.00
The Conejo Malo, made with Grulani or Rufina Mezcal, creamy coconut purée, grapefruit juice, fresh lime juice, and agave, is a rich and smoky cocktail with tropical and citrus undertones. It pairs wonderfully with dishes that have smoky, creamy, or tangy flavors. Here are the best matches from our menu:
Quantity
Pairing
Appetizers:
- MDA Calamari: The light seasoning and crispy texture, combined with the creamy housemade salsa, align beautifully with the creamy coconut and smoky mezcal notes in the cocktail.
- Sonoran Shrimp Ceviche: The fresh, citrusy shrimp pairs wonderfully with the mezcal’s smokiness and the tropical sweetness of the cocktail.
Tacos:
- Bacanora Tacos: The shrimp and creamy coleslaw, along with the avocado slice, complement the cocktail’s coconut and citrus elements.
- Sonora Tacos: The smoky carne asada or grilled chicken echoes the mezcal’s smokiness while balancing the creamy coconut profile.
Entrees:
- Birria Torta: The tender birria beef and chile de árbol salsa provide a bold contrast to the cocktail’s creamy and tropical notes.
- Pasta Bacanora: The shrimp and creamy bacanora cheese sauce match the cocktail’s rich and smoky flavors beautifully.
Chef’s Specials:
- Bechamel Halibut: The mild, buttery fish and creamy bechamel sauce enhance the mezcal’s smoky character and the cocktail’s coconut richness.
- Surf N Turf: The buttery grilled shrimp and smoky steak pair exceptionally well with the Conejo Malo's tropical and smoky profile.
Sides:
- Mexico City Elote: The smoky, creamy elote aligns perfectly with the mezcal’s smoky undertones and the coconut’s creamy sweetness.
The Conejo Malo is best paired with dishes that balance smokiness, creaminess, and a touch of tanginess, enhancing the cocktail's complex flavors
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