Pulqueria is an underground cocktail lair masquerading as an old Vietnamese restaurant in the middle of Chinatown, fetishizing a Mexican working-class drink for relatively affluent Americans. Its namesake is a milky alcohol made from the fermented sap of agave plants and can be had in a handful of flavors (opt for the watermelon or guava). For food, you can't go wrong with the enchiladas (either hibiscus or suizas), and the mushroom quesadilla rocks. Skip the tacos, though. And be sure to end the fiesta with a Negroni Mexicano nightcap.
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According to Aztec myth, Mayahuel—the divine personification of the agave plant—invented pulque and pumped the Mexican booze from her 400 breasts, feeding and intoxicating her offspring, known as the 400 Rabbits. Nowaday...