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WHY HERE: Initially, MPLS food darling Daniel del Prado’s sophomore restaurant was conceptualized as a barbecue joint. So when it expanded to embrace Oaxacan cuisine—largely driven by its love affair with mole and meat—the cocktails suddenly got a lot more interesting.

WHY NOW: The Puerto Rican Heartbreaker—tequila, pamplemousse, lime, CO2 and ispahan (rose ferment), garnished with a tiny rubber ducky floating on a bed of edible foam—is a case in point. The place is worth seeking out.

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5400 Penn Ave. S.
Minneapolis, MN 55419