Inside SF's go-to shop for rare mezcal and Mexican specialties
Add Axios as your preferred source to
see more of our stories on Google.
Owners Steven and Emily Sadri opened Tahona Mercado to support small-batch mezcal producers. Photo: Nadia Lopez/Axios
Tahona Mercado isn't just a Mexican specialty market — it's a cultural anchor trying to uplift small producers and preserve tradition.
State of play: Named after the stone wheel used to crush agave during the mezcal-making process, the Nob Hill-based market owned by Bay Area native Steven Sadri and his wife, Emily, specializes in Mexican artisanal products and all things mezcal.
- The couple, whose store expands on restaurants in San Diego and Baja California, developed the idea during the pandemic after seeing mass-market liquor sellers boom while small-batch mezcaleros struggled to survive.
- Their solution: a hybrid bottle and specialty shop that champions small-batch producers, Mexican-made goods and Bay Area Latino entrepreneurs.
What they're saying: "To be Mexican, at its root, is resistance," Sadri told Axios. "There is nothing more important than being there for our community."
The intrigue: Artisanal mezcal holds a special place for Sadri. The half-Mexican, half-Persian bartender-turned-business owner says learning the spirit's history — and diving into Mexican food — helped him reconnect with his roots.
- "Mezcal was what allowed me to learn more about my heritage in a way I never could have by just visiting Mexico," he said.
What to expect: Niche agave spirits, heirloom masa and small bites inspired by their Mexico travels and former fine dining experience.
That influence is evident in their food menu, which is fully curated with hard-to-find brands that are all available for purchase in store, including XULO tortillas and Bolita salsas.
- Many products are sourced from businesses featured in La Cocina or found word-of-mouth through farmers market sellers.
- The store also hosts monthly pop-ups spotlighting local chefs, such as the husband-and-wife duo behind Dos Raícez and former Commis pastry chef Daniela Herrera.
By the numbers: While alcohol sales have dropped 25%, food sales have jumped 50% this year, Sadri said, prompting them to expand the menu.
Dig in: Standout dishes include a carnitas torta ($15) with black beans (ask for the "ahogada" on weekends); the ribeye taco ($9.50) with salsa serrano; and the purple corn "gordita" ($9) with pickled cabbage and salsa macha.
Pro tip: Try a seasonal agua fresca spiked with mezcal ($13) for a refreshing kick or the buffalo soft serve ($7) for dessert.
If you go: Hours vary. Open daily except Monday at 1168 Leavenworth St.