Lauren Mowery covers drinks, travel, food, and sustainable living.
In the bars and restaurants of Roma Norte, a lively neighborhood in Mexico City filled with cafes, shops, and the city's mosty stylish denizens, there's a whole lotta shakin' going on. But the espresso martini is not the drink of choice being strained into glittering glassware for thirsty drinkers citywide. Rather, it's the carajillo.
At the newly revamped boutique hotel Casona Roma Norte, Mexican Spirits Master Concierge Leslie Hernández -- yes, this job exists -- explains why.
"The carajillo has roots in Spanish colonial history. It is believed to have originated in Spain, but over time, it became an integral part of Mexican culture. The combination of coffee and alcohol is a nod to both Mexico's love for coffee -- particularly Mexican-grown varieties, such as those from Veracruz and Chiapas -- and the country's long history with various spirits," she says.
Hernández, who hails from Oaxaca, joined the hotel's culinary team when the historic property recently reopened after a floor-to-ceiling revamp. Previously, travelers eager to stay in this buzzy neighborhood had few options, so the new property makes a much-needed, welcome addition.
Casona Roma Norte, with its 32 well-appointed guest rooms, is the newest addition to Mexico's Hamak Hotels collection. Built in 1923 by engineer M. Hernandez Cabrera, the salmon-hued Belle Époque structure showcases a mix of architectural influences, including Art Nouveau's nature-inspired motifs, Porfirian-era high ceilings, and expansive interiors. In the 1990s, entrepreneur Rodolfo Roth acquired the building, which has since been restored by Colonnier Arquitectos. Simple Arquitectura enhanced the renovation, blending historic charm with contemporary touches and art-filled walls and galleries.
The hotel's thoughtful food and beverage program makes it equally attractive to visitors and locals. The property features several dining concepts: La Macaria, a matcha cafe serving creative baked goods; Suchi Nipona & Sinaloa Cuisine, a sushi restaurant blending Japanese and Sinaloan flavors (colloquially known as Mexican sushi); and Akamba, a spirits bar showcasing Mexican distillates from raicilla to sotol and local gin.
The flagship restaurant, Aquiles, conceptualized by renowned Mexican chef Aquiles Chávez, features a ground-floor atrium with moody lighting, leafy plants, and a welcoming bar. Here, Leslie and her staff guide guests through a robust Mexican spirits list and classic cocktails, including the carajillo.
While a traditional carajillo pairs espresso with Licor 43 -- a Spanish liqueur named for the spices and botanicals within it, including vanilla and citrus -- Hernández adds her own twist. She swaps the liqueur for smoky mezcal, a nod to her Oaxacan roots.
The recipe is easy to recreate at home but best enjoyed in Mexico City. Either way, after sipping the sophisticated carajillo, you may just ditch that 1990s espresso martini for good.
For a bold twist on the classic carajillo, this shaken version combines the smoky richness of mezcal with the smooth depth of espresso, creating a drink that's vibrant and full of character.