If one were to distil and bottle the essence of Oaxaca, it would taste like a Selva cocktail. The bar’s mid-century modern decor is offset by selva and agave plants outside and painted onto the stuccoed walls. Small touches like indigenous art complement out the decor. Within the glass, the establishment also aims to celebrate the local flora and fauna. Each item celebrates a different market, plant or community found within the region. Consider the Miahuatlan (mezcal, oloroso sherry, amaro, shitake mushroom) or the namesake Selva (mezcal, hoja santa, lemon, agave honey, chilli liquor, quesillo and basil, juniper bitters).
Diego Oka’s food menu is worth the trip unto itself. Fresh ingredients and unique combinations shine on the seafood-oriented menu through dishes like its tuna tartare with avocado, sesame and soja (soybeans). Oka’s kitchen also offers a large selection of vegetarian options, including exemplary plates of tempura-fried huauzontles, stuffed with fresh Oaxacan cheese. Regardless of one’s preferences, Selva offers an oasis of genuine Oaxacan hospitality, from the beautiful, feline-filled courtyard to the team’s cat-like instincts for the perfect drink.