Unless you have proper tutelage, learning the way of agave could leave you incapable of finding your way anywhere afterwards, so learn it at Tequileria Maya, a pimped-out cantina from Richard Sandoval (he of Pampano, Zengo, and adjoining Maya) filled with blown-glass lighting, antique Mexican tile-work, and banquettes upholstered with burlap, perhaps acclimating you to being in the bag.
Start by responsibly imbibing flights highlighting some of their 100+ "agave-based spirits" (including 30 house-infused pours), then have 'em mixed into 'tails like the Pepino (jalapeno 'quila, cucumber puree), and the Miel Mezcal w/ whiskey barrel bitters & and housemade burnt honey, easily harvested from Richard Roeper's review.
As for 'ritas, they've got a heavy helping of both frozens and on the rocks, from the Margarita Maya (blanco, tamarind, pequin chile rim), to the Sandia: viejo blanco, tajin-infused simple syrup, and muddled watermelon that's repaying Gallagher by getting all of humanity smashed.
And yes, of course there'll be mad antojitos and whatnot, with bites counting tacos (filet & tomatillo, brisket & chili slaw, etc.), Yucatan-style lobster & shrimp w/ Mexican creamed corn, and fondue made with huitlacoche, aka corn fungus, a daring bite that may require having more sack than just the burlap on those banquettes.