Clavel Mezcaleria

Name: Clavel Mezcaleria
Address: 225 W 23rd St, Baltimore, MD, 21211, US
Telephone: 443-900-8983

Sinaloan Mexican

Call Directions Website

Monday–Saturday 5:00pm–11:00pm; closed Sunday

225 W 23rd St, Baltimore, MD 21211
443-900-8983
Last verified: August 2026
Report an issue with this listing

Bright dining room with wooden tables at Clavel Mezcaleria

Featured Items

Cochinita Pibil
- Signature
Tender pork in bitter oranges & achiote
Carnitas con Salsa Verde
Pork simmered in its own fat served with warm salsa verde y crispy chicharrones
Hongos con Huitlacoche
- Vegetarian
Mushrooms, corn fungus, mushrooms, corn, epazote y queso cotija
Barbacoa
Beef & pork stewed in ancho & guajillo chiles
Barbacoa de Borrego
Lamb in mexican coffee, negra modelo, & spices
Rajas Vegetarianas
- Vegetarian
Chile poblano tatemado, onion, corn, crema
Lengua
Beef tongue in salsa verde
Carne de Res
Seared sirloin with molcajete-crushed chiles and tomatillo
El Luchador
Lightly battered wild cod, house pickled cabbage slaw, crema de habanero, y cilantro
Al Gobernador
Diced wild caught pacific shrimp in salsa anaheim served with melted queso chihuahua y pico de gallo

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Barbacoa · Barbacoa de Borrego.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas con Salsa Verde.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita Pibil.
Lengua: Beef tongue cooked slowly until very tender, then sliced or diced for tacos. Some taquerías finish it on the griddle for browned edges. Despite its reputation among unfamiliar diners as an "adventurous" filling, lengua is prized for its soft texture and rich beef flavor. On this menu as: Lengua.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Rajas Vegetarianas.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Carnitas con Salsa Verde.

How these dishes compare

Carnitastypically $12.75 across 178 menus
Barbacoatypically $7 across 79 menus
Lenguatypically $5.82 across 57 menus
Cochinita pibiltypically $14.25 across 52 menus

Clavel Mezcaleria on our other sites

menuzrrestaurant menus of every cuisine