In Mexico City, the latest project from the team behind Handshake Speakeasy is Ahorita Cantina, conceived as a deliberate shift in tone. Here, the walk- in sets the rhythm of the evening and spontaneity replaces ritual.
Ahorita Cantina, the New Concept Between a Speakeasy and a Contemporary Cantina
Founders Marcos Di Battista, Rodrigo Urraca and Eric van Beek moved away from the structured choreography of a speakeasy to embrace something looser, built on collective energy. The concept aligns with a broader movement unfolding across South America: the contemporary reworking of traditional drinking spaces. In this case, the Mexican cantina — unpretentious, democratic, alive.
A place to stand, dance, order a bottle without ceremony and even sing. “We wanted something more relaxed, with no fixed time limits,” Urraca explains. The outcome is a hybrid format that fuses the soul of a cantina with the technical rigor of a modern cocktail bar. The layout reinforces that intention. The bar sits at the center, guests encircle it, and the usual division between front and back dissolves. Bartenders, servers and DJs share the same orbit, creating a kinetic, immersive atmosphere that feels closer to a house party than a temple of mixology.
The New Mexican Mixology
The drinks mirror this dialogue between heritage and precision. Mexican staples are twisted with measured technique. The Cantaritos layers tequila, fresh lime and salt with a choice of grapefruit, mango or ginger beer soda. The Palo Santo Batanga builds depth through palo santo–infused tequila, lime and cola, adding aromatic lift to a familiar structure. Even the name carries subtext. Ahorita translates as “now,” yet in Mexican Spanish it stretches across meanings — immediately, later, maybe. A flexible word for a flexible venue, open to a wide-ranging crowd and comfortable inhabiting multiple tempos at once.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo courtesy Ahorita Cantina – all rights reserved
