Mexican cantinas in the United States

The American cantina has moved a long way from the frozen-margarita bar. That classic format now coexists with a generation of agave bars working with artisanal mezcals under denomination of origin, 100% agave tequilas and lesser-known spirits such as sotol, bacanora and raicilla — almost always alongside a kitchen more ambitious than a taqueria's.

What sets a good cantina apart: traceability. A serious list names the palenque or distillery, the agave variety (espadín, tobalá, tepeztate) and the state of origin. If the entire mezcal section comes down to two industrial brands, the kitchen usually follows the same logic. The other tell is the food: a cantina that takes cooking seriously serves real botanas — tostadas, ceviches, queso fundido, cochinita — not just nachos.

Here you will find verified cantinas across the country, from Strip bars in Las Vegas to neighborhood rooms in Chicago, Atlanta and Phoenix.