Espiritu Mesa
Seafood restaurant · Mesa ·
Modern Mexican seafood restaurant with inventive cocktails
Modern Mexican seafood restaurant with inventive cocktails
"Chef Roberto Centeno (cousin to Rene Andrade of Bacanora fame) helms the kitchen at this narrow, dimly lit bar and seafood-focused restaurant. Centeno bridges coastal tradition and kitchen ingenuity — oysters arrive both raw on the half shell and charred with chile‑honey glaze, ceviche and aguachile dance with poached U10 shrimp and bright citrus, shrimp and fish tacos layer guajillo and mango salsas, and whole fried snapper lands tableside lacquered in smoky chile de árbol. Together, they deliver soulful, inventive dishes that redefine upscale Mexican dining in Phoenix. Carnivores can easily make do with the mesquite-charred skirt steak topped with pickled onions and Bacanora beans, the dry-aged burger layered with cheddar, bacon, and chiltepin aioli, or the Korean-style adobo ribs in a sweet-savory morita marinade. Grab a seat at the stunning bar for a frequently changing selection of fanciful cocktails." - McConnell Quinn
"This tiny downtown Mesa Mexican bar-restaurant has strong drinks, spicy food, and a vibe that dares you to cancel your next plans for another margarita and a bowl of aguachile verde before the kitchen closes. The crowd is a mix of date-night couples sharing pretty cocktails and East Valley lifers who have been coming to this Main Street spot since opening day in 2022. It’s just the right amount of dark for a cocktail spot with a backdoor entrance, and the Latin trap and reggaeton is always turned up to 10. It’s the kind of place where sipping a Los Caidos or splitting birria dumplings with friends takes you back to that one long weekend you spent in CDMX." - Lauren Topor
"The talented crew behind Bacanora also gets the credit for lively Espiritu, a seafood-centric Mexican restaurant in Mesa, recently named one of the best new restaurants of the year by Eater. At first blush, the emphasis seems to be on drinking, given the lengthy (and humorously written) cocktail menu devoted to beverages both “stirredeth” and “shakeneth,” as well as a selection of Mexican spirits such as sotol and raicilla. But chef Robert Centeno’s short but provocative menu features hiramasa tostada, spicy aguachile, and sharp, bright ceviche brimming with shrimp, fish, and octopus. If the market special happens to be whole deep-fried snapper, don’t hesitate to order it — it’s probably the best fried fish in town. There’s also a brunch menu featuring chilaquiles, pozole, and lemon curd pancakes." - Nikki Buchanan
"It’s hard to say what’s more important at this modern Mexican restaurant with a beautiful backbar: the cocktails or the seafood-centric food prepared by chef Roberto Centeno. Savvy customers dip into both. That said, the cocktail menu — replete with illustrations, descriptions, and goofy jokes — makes an entertaining read, and the drinks live up to all the hype. Try the after-dinner La Mordida (redolent with mezcal smoke, vanilla, coffee, and chocolate), or get crazy in the section dubbed “Shots & Other Mistakes,” where, for 20 bucks, they’ll light something on fire." - Nikki Buchanan, Jamie Killin
"The talented crew behind Bacanora also gets the credit for lively Espiritu, a seafood-centric Mexican restaurant in Mesa, recently named one of the best new restaurants of the year by Eater. At first blush, the emphasis seems to be on drinking, given the lengthy (and humorously written) cocktail menu devoted to beverages both “stirredeth” and “shakeneth,” as well as a selection of Mexican spirits such as sotol and raicilla. But chef Robert Centeno’s short but provocative menu features hiramasa tostada, spicy aguachile, and sharp, bright ceviche brimming with shrimp, fish, and octopus. If the market special happens to be whole deep-fried snapper, don’t hesitate to order it — it’s probably the best fried fish in town. There’s also a brunch menu featuring chilaquiles, pozole, and lemon curd pancakes." - Nikki Buchanan
