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 Tejedores (sotol, amaro, amontillado sherry, lemon zest, lemon grass, quina foam) or the namesake Selva (mezcal joven, hoja santa, lemon, agave honey, chile poblano 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 with ceviches like the Liam tribute of flounder from the Baja, Mayan octopus, shrimp, creamy ají yellow, chili tiger milk, cancha and corn. Oka’s kitchen also offers a large selection of vegetarian options.

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.


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