Food & Drink

A new tequila spot for the summer

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.