Despite the fact that you most likely don't go on Spring Break anymore, and almost definitely aren't Sammy Hagar, dedicating a night to tequila can still be fun, especially if it's at a colorfully muraled country tavern from Top Chef All Star Angelo Sosa, which is exactly what's happening at Anejo Tequileria y Restaurante
The sweet, fermented agave comes in single glasses, flights, or carafes (sided by citrus, spiced salt, and sangrita), with a menu broken down into styles including blanco (Tanteo, Milagro Select...) and extra anejo (Casa Dragones, Gran Patron Burdeos, etc.), plus variants from mezcal to sotol: a Northern Mexican version made from a plant known as "The Desert Spoon", because when it's that dry, what else are you gonna do? But if straight-up ain't your thing, don't worry muchacho, 'cause their slew of 'tails includes the Blood & Smoke (Ilegal mezcal, Cherry Heering, sherry, blood orange), the Mole Noche (cocoa tequila, corn whiskey, Averna, arbol chile, chocolate bitters), and the blanco/lime/mole bitters/pomegranate Mexican Firing Squad, so looks like you're taking shots one way or the other
And because the guy's a Top Chef and all, Angelo's complementing the drinking with cornbread laden w/ Oaxacan string cheese & jalapenos, corn-husk- and banana leaf-steamed tamales, and tacos ranging from pork w/ pineapple & cilantro to shrooms w/ queso anejo & smoked mayo, exactly the kind of food that, if you do go on Spring Break, will keep anyone from sleeping with you... even Sammy Hagar!
Offered in single glasses, flights, and carafes, Anejo's tequila is about five quality notches up from your college-era variant. You can pick from styles including blanco extra anejo, and sotol, a Northern Mexican version made from a plant known as "The Desert Spoon." Tapas like short rib tacos and a much-hailed guacamole trio, plus larger plates, like the signature octopus dish, served with black bread, chorizo cream, and squash confit, more than adequately sate all tequila-induced appetites.