Sabina Sabe
Bar & grill · Oaxaca City ·
Mezcal bar with inventive cocktails and small plates
Mezcal bar with inventive cocktails and small plates
"Located in Oaxaca City’s Centro Histórico, this mezcal and cocktail bar is notable for its attentive owner, well-curated music at a comfortable volume, and many handcrafted details (including a floor made by a Mexican artist) that create a special atmosphere; it also offers a great selection of Mexican spirits from small producers, making every pour feel unique." - Dylan Ettinger
"A good Mexican dish usually has some blend of sour, spicy, and sweet flavors. Most of Sabina Sabe’s cocktails use all three in a balanced way, while using mezcal and other Mexican spirits like charanda and tequila. Grab a stool at the bar and order the Micky Miguel Miguelito, a cocktail made with mezcal distilled with tamarind, watermelon shrub, and pasilla chili syrup. If you get hungry, order a couple plates to snack on, like lechón gorditas, shrimp aguachile, or molotes de plátano. The atmosphere is pretty laid-back, and while it’s not a full-on party, it’s a great choice for a night out with two or three friends." - liliana lopez, mariana camacho
"I found Sabina Sabe by its teal exterior and slipped through a wood-plank door to chat with the host; despite a bit of gatekeeping and high demand, the friendly bartenders have zero pretenses and help you navigate the regional ingredients behind the cocktails. Reservations are recommended because spots are limited, but if you go early and ask for a bar stool you can often get in; the focus is on creative drinks, though neat pours of mezcal are possible." - Lauren Mowery
"A mezcal-focused bar with an extensive spirits collection and inventive, rotating cocktails that showcase local flavors; seasonal tipples stand out, and the Poleo Garibaldi (Campari cooked with pineapple and poleo) is a noted signature drink." - Sam Gutierrez
"A walk-in-only cocktail bar offering craft drinks that can be spicy, sweet, or sour and are often made with mezcal, tequila, or charanda; its intimate, first-come setting rewards those seeking refined regional cocktails." - Brad Japhe Brad Japhe Brad Japhe is a journalist specializing in food, beverage, and travel. He also hosts online video content as an expert in those fields. He’s reported from all 50 states and has visited all seven continents. Travel + Leisure Editorial Guidelines
