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A dark hallway decorated with cartoonish posters leads to a cocktail bar.
Inside Borrachito’s cocktail bar.
Andrew Sokolow/Borrachito

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Boston’s Newest Cocktail Bar Hides Behind a Taqueria’s Walk-In Freezer Door

NYC transplant Borrachito Taqueria and Spirits opens in the Seaport

Over the past year, Boston’s new crop of cocktail bars have been pulling off elaborate, one-night-only escapes to other times and places. There’s the witchy subterranean world of Hecate, the jet-setting atmosphere of Birds of Paradise, and the literal wig shop that the Wig Shop took over in Downtown Crossing. The latest transportative cocktail bar to throw its hat in the ring is Borrachito, a taqueria and bar which just opened in the Seaport’s Superette, at 70 Pier 4 Boulevard.

Borrachito is a New York City transplant: The bar and taqueria combo, run by New York-based restaurateurs the Garret Group, first launched in the East Village during the pandemic. The Seaport location, however, is much larger than its New York counterpart. Walk in the front door of the taqueria and there’s a wide, curving order window set up for customers to grab a variety of tacos, including a jerk chicken rendition, which the group’s food and beverage director Max Stampa-Brown says is a nod to Boston as a transportation hub and a home to many immigrant communities. “There are a ton of different influences here [in Boston] that made us want to bring a ton of different influences,” Stampa-Brown says.

Then, slip through the walk-in freezer door at the right of the pick-up counter and enter a cocktail bar in a hidden, secondary space, where customers can order micheladas, horchata espresso martinis, and tequila- and mezcal-based drinks on a “kinda like a margarita” menu. The bar design is like a gas station on Route 66 meets nostalgic Americana luncheonette meets Baja California. “It’s kind of like this time machine door where it opens up and you’re walking through this transformative space,” according to Stampa-Brown.

Gavin Moseley, the co-founder of the Garret Group, is a Boston native. He’s been angling for years to return to the city as a restaurateur, but simply getting a Boston liquor license costs more than opening whole bars in New York City, he says. They started talking to Seaport real estate firm WS Development in 2019, and the company invested in the restaurant group as part of the deal to bring them to the area.

“It was clear that they wanted more than just a traditional landlord-tenant relationship where you pay rent on the first of the month and don’t speak,” Moseley says. For someone attempting to successfully navigate Boston’s costly, byzantine liquor license regulations, the partnership was attractive. Four years later, Borrachito in the Seaport was born.

The taqueria and cocktail bar is the first full-service restaurant to open at the Superette, a slick new shopping center that includes places like workout gear shop Alo and fancy fragrance spot Le Labo. Other food businesses like fellow incoming NYC spot Mia’s Brooklyn Bakery and Cambridge udon sensation Yume Ga Arukura are slated to follow soon.

Borrachito Taqueria and Spirits is open seven days per week. The taqueria is open from 11 a.m. to 1:30 a.m. daily, and the cocktail bar is open from 4 p.m. to 2 a.m. on weeknights and 11 a.m. to 2 a.m. on weekends.

Enter through the taqueria

A neon pink sign reading “Borrachito” hangs over the front entrance of the taqueria.
Borrachito’s location at the Superette.
Andrew Sokolow/Borrachito
The curving order and pick up windows in the front taqueria. Andrew Sokolow/Borrachito
Pink folding chairs, white tables, and a blue and white checkboard tiled floor is visible in the front taqueria area. Andrew Sokolow/Borrachito
Two people sit across from each other in a booth. Tacos, dips, and spreads are covering the table between them.
A spread of dishes from Borrachito.
Andrew Sokolow/Borrachito
A hand holding a fork pokes and sliced avocado and corn sitting in a blue-rimmed, white bowl.
An elote Caesar salad.
Andrew Sokolow/Borrachito
A small white serving tray with a cup of red soup and two fried tacos, plus a lime wedge.
Short rib bone marrow birria tacos served with consomé.
Andrew Sokolow/Borrachito

Head to the hidden cocktail bar

A freezer door is propped open to show the hallway leading to the cocktail bar within.
The walk-in freezer door that leads to the cocktail bar.
Andrew Sokolow/Borrachito
A dark wood hallway with posters hanging on either side leads to a cocktail bar.
Going down the hallway.
Andrew Sokolow/Borrachito
A neon-lit “Tequila today, worry manana” sign hangs above booths in the cocktail bar. Andrew Sokolow/Borrachito
Green chairs and blue booths lined up alongside a wall of the cocktail bar. Andrew Sokolow/Borrachito
Curving wall cut-outs are positioned above each booth with hanging lamp lights. Andrew Sokolow/Borrachito
A view of the bar and dining room located behind the walk-in freezer door. Andrew Sokolow/Borrachito
Booths sit alongside one side of the dining area inside the bar, with backless stools connected to the bar on the other side. Andrew Sokolow/Borrachito
An orange-accented lounge area with banquettes and small cocktail tables. Andrew Sokolow/Borrachito
Five cocktails lined up on top of a wooden countertop.
From L to R: The Dunes of Monico; Held Up In Rosarito; Credit Card Roulette at the Steakhouse; Saugatuck Swizzle; and a nitro horchata espresso martini
Andrew Sokolow/Borrachito
A red and clear cocktail with a large cube of ice sits on the edge of a wooden table.
On to Cincinnati, a clarified milk punch cocktail with rum, coconut, prickly pear, aperol, and orange liqueur.
Andrew Sokolow/Borrachito
A festive, red drink with a salt rim, lime wedge, pink paper umbrella, and garnishes stuck in the top.
Borrachito’s michelada.
Andrew Sokolow/Borrachito

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