"Pitchers of margaritas and palomas are just the tip of the iceberg at Barra, a hip bar channeling Mexico City. The sipping menu showcases an extensive selection of agave spirits like mezcal and sotol, as well as rarities such as Abasolo whiskey made with nixtamalized heirloom corn. The food menu goes deep, too, from tetelas stuffed with beans, cheese, and topped with cactus salad, molcajete salsa, and optional grasshoppers to tamales featuring corn with a morita-mayonnaise, Tajín, and queso fresco. The indoor space is narrow and boisterous, while the outdoor space, including a hidden back patio, is a bit roomier for small parties and sit-down dinners." - Nathan Tavares, Valerie Li Stack
Rachel Leah Blumenthal/Eater Boston
