From the Altos de Jalisco to the world’s most coveted lists, Fabiola Padilla has charted an unusual and luminous path in contemporary mixology. A lawyer by training, she discovered her true calling among the bars of New York, where her botanical sensibility and passion for hospitality quickly made her a key figure.
Today, at the helm of BEKEB, her signature bar -listed in North America’s 50 Best Bars-, Fabiola has redefined the cocktail as an expression of territory, identity and memory. With an aesthetic she calls “Vaquero Barroco” and a menu inspired by Mexican herbalism, her proposal is both a sensory experience and a declaration of love for her roots. To follow her is to discover how Mexico is tasted in a glass: artisanal, bold and deeply personal.
What has been your biggest learning since the opening of BEKEB until today?
That I am able to overcome any obstacle with resilience, dedication, discipline and passion.
How would you describe BEKEB’s mixology?
It is an elegant and refined proposal based on Mexican herbalism, with a minimalist presentation and contemporary execution.
What do you think stands out the most in BEKEB and differentiates it from other bars in Mexico?
There are several elements that enrich the experience at BEKEB. The hospitality and the mixology proposal are fundamental, and are complemented by the interior design, the art, the atmosphere of the space and the view.
What does the kitchen represent in your life and what does it mean to you?
The modern techniques we use behind the bar come directly from the culinary world. That’s why it’s essential to know ingredients and gastronomic processes. Besides, I love eating and discovering new proposals; I believe that to be able to create a good menu, you must first have an educated palate.
What is your favorite ingredient?
Cedron. It is always present in my menus.
Which distillate do you prefer above all others?
Tequila.
If I visit BEKEB for the first time, what would you recommend from the menu?
From the classics, the Copal: a blend of mezcal distilled with copal, vermouth, amaro, tonka bean cordial and mole bitters. From the new “Herbolaria Mexicana” menu, I recommend Hoja de Higo, prepared with whiskey infused sous vide with Madagascar vanilla and fig leaves, soursop puree, velvet falernum, ginger and a clarification with Greek coconut yogurt.
What are your three favorite places to eat in San Miguel de Allende?
The Restaurant, Bocaciega and Nudol.
Which classic cocktail is your favorite and why?
The Negroni. It is a complex cocktail, with character, and perfect in its balance.
What does it mean to you to taste Mexico?
To live and deeply experience all the richness of Mexican culture.
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