Sometimes people boast about having the biggest or best of something in the world—and sometimes it’s actually true.
Meximodo, a vibrant Mexican restaurant and bar in Metuchen, announced this week that it is being awarded a Guinness World Record for the largest tequila/mezcal selection in a bar/restaurant in the world.
Meximodo opened last year and has more than 1,000 hand-selected bottles of agave spirits—tequila and mezcal—in its bar, ranging from large, well-known brands such as Patrón to small, family-owned artisanal brands, such as Adictivo Extra Añejo.
“As we built our tequila and mezcal list for Meximodo and saw the number of bottles increasing exponentially, we realized that we had the potential for a world record,” says Saurabh Abrol, owner of the restaurant’s parent company, Le Malt Hospitality Group. “We are thrilled to have Guinness World Records confirm this achievement!”
The award will be formally presented to the restaurant by a Guinness World Records official in person on July 24, which is also National Tequila Day.
One of the key factors in Meximodo’s feat is that its library of tequila and mezcal is not merely in a display case; rather, the bottles are readily available for customers to indulge in. The restaurant’s team traveled to Mexico, with the help of their chef, Antonio Carballo—a native of Puerto Vallarta—to find the best rare small-batch tequila and mezcal producers unknown to U.S. distributors. They also learned about the cultivation of agave plants, saw craftsmen work and distill the raw ingredients, and tasted the finished products.
Meximodo’s spirits are organized like books in a library, categorized and cross-referenced by brand, region and tasting notes.
New Jersey Monthly named Meximodo one of the best new restaurants in the state to try earlier this year. Patrons enjoy a regionally inspired menu of traditional and contemporary cuisine in a fabulous venue. Décor features giant flowers hanging from the ceiling as well as traditional Mexican crafts and artwork, including a massive painting of a La Catrina-style Day of the Dead face in the bar.
Notable dishes include the Acapulco-style ceviche, with shrimp and avocado, and the pollo con mole, a house specialty of split-roasted chicken and mole poblano. For dessert, don’t miss the delicate churros served with Mexican chocolate and dulce de leche dipping sauces, or the spectacular corn flan.
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