The extensive drink menu at Mixteca, the new agave bar opening in the former Martha space in East Kensington, includes 10 different margaritas, a selection of classic cocktails and another menu of remixed versions. Plus, founders Jeff Bell and Victor Lopez also wanted to offer two local-inspired drinks — a Fish House Punch and a Clover Club, two cocktails thought to have originated in Philadelphia. 

"We know that we're coming to a place that has a cocktail history, we want to pay some respect to that, too," Bell said. 

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Bell and Lopez met working at New York City speakeasy Please Don't Tell, helping the bar earn a James Beard Award in 2012. After a stint of pop-ups at Coachella, the pair opened Kees and the original Mixteca, a bar focused on tequila and mezcal in the West Village in Manhattan in 2025. Now, they're bringing the concept to 2113 E. York St. 

The Philadelphia location, which opens Friday, will be larger that the original in size and menu. The New York City spot is primarily a bar with a few snack options, but Bell and Lopez plan for an expanded food options as well as indoor and outdoor seating. Alongside the drinks, Mixteca will have a variety of tacos: steak, mushroom, Brussel sprout, chicken and shrimp. Larger dishes include a pork belly al pastor, branzino asada, ceviche and guacamole with the option to add chicharrón or blue crab meat. 

Bell said he never got the chance to go to Martha while it was open, but he hopes Mixteca can fill its shoes. The new restaurant will have a similar layout and number of seats, approximately 60 indoors and 50 outdoors, but he believes that Martha fans won't think it looks quite the same inside. 

"Everyone we talked to about Martha said it was just something special, and it's kind of hard to come into such a beloved space," Bell said. "It's like filling in for your dad at the family-owned company or something. It's a little bit nerve-wracking, but that honor, we don't take it lightly."

Bell said that while there are some similarities to the the Mixteca in New York City, they're much more like sister restaurants than duplicates. He and Lopez like to develop new ideas related to the space they're in, and they are even considering adding some of the Philadelphia menu items to the New York restaurant. 

"Copy and pasting isn't so fun for me, I like the creation," Bell said. "... The developing and the building of ideas are what's fun."

Though it's their first restaurant in Philadelphia, both said they've been fans of the city's food and beverage scene since 2011, when they came to a gin symposium. Almost 15 years later, their respect for Philly and its culture has continued to grow. 

"We love Philly," Lopez said. "We're very happy to start in this beautiful city."