About
Sotol
As a family-owned business, we wanted to have a name that represented our roots in Chihuahua, Mexico and also give the customer a glimpse of the experience we wish to provide at our restaurant.
Join us for distinct flavors from our hometown to yours!
“Food for us comes from our relatives, whether they have wings or fins or roots. this is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.”
The History of Sotol
“The sotol plant (also known as dasylirion plant) is native to the Chihuahuan region of Mexico, growing wild and unfettered in the forests, desert and prairies. Sotol is integral to the history and culture of this mythical landscape dating back 1200 years when it was both a valuable source of food and fibre used for baskets, ropes, mats and utensils – hence the moniker “Desert Spoon”.
Centuries later, the indigenous people of Chihuahua, first fermented sotol, transforming the juice into a beer-like beverage. Their nearly 800-year-old method is still honored today in the cooking holes used for roasting the dasylirion prior to maceration and fermentation. Archaeological sites where these 800-year-old cooking holes are found are in Paquimé, the northwestern part of Chihuahua where this once thriving civilization was referred to as the Paquimé People or Pueblo People. This native spirit was refined yet again during the colonial era when Spanish settlers introduced their distillation techniques to create what is known today as Sotol.”