Rajas con Acelgas Tacos
Housemade tortillas filled with roasted poblano chile strips, acelgas (or Swiss chard), and crema.
Under the "Mariscos" part of the menu you'll find, among other seafood items, this Coctel: clams and avocado chunks in a Mexican-style cocktail sauce.
A torta ahogada, or the "drowned sandwich," is popular in parts of Mexico, particularly Jalisco. The roast pork sandwich with onions gets submerged in a spicy chili sauce.
Margarita de Remolacha
Translation: beet margarita. It's made with Pueblo Viejo blanco tequila (a crisp, clean tequila), Combier ("similar to Cointreau, only juicier, more floral, and higher in alcohol content, woo hoo!" said bartender Justin), lime juice, beet juice, and orange juice, shaken and strained into an old-fashioned glass rimmed with beet salt and garnished with a beet coin.
This margarita is served in a half salt-rimmed cocktail glass with a float of Rioja wine layered on top. The margarita part is made with Siete Leguas Anejo, Illegal Reposado Mezcal (small-batch mezcal that adds a smokiness), Del Maguey crema mezcal (a mezcal blended with agave syrup), Royal Combier (a blend of Triple Sec, Cognac, and Combier), lime juice, and agave syrup.
Vida de Mole
A Mexican twist on the Negroni. Instead of gin, it's made with Del Maguey Mezcal (the smoky, fruity Vida expression), Noilly Prat sweet vermouth, Campari, and bartender Justin adds a couple droplets of Bittermen's Xocolatl mole bitters at the end with a lemon twist. While he's had fun developing the entire Gran Electrica cocktail menu, this one he calls his "baby."
Located on Front Street in Dumbo, right nextdoor to the famous Grimaldi's pizzeria.
Inside the restaurant you'll this special Brooklynified Dia de Los Muertos wallpaper, complete with bike-riding and stroller-pushing skeletons hanging out in Dumbo.
Exposed brick and potted plants on the wall, reminiscent of the foliage-covered green wall at Colonie.