From its original run in the Bronx through its Brooklyn relocation, El Atoradero has become an essential restaurant on New York’s Mexican-food circuit. It’s no surprise, then, that owners expanded right next door with their first bar, Madre Mezcaleria, as soon as the space became available. Inspired by Mexico City watering holes like Bósforo, it’s uncluttered and bright in a kind of washed-out way — ideal for a late-afternoon drink. The design instead takes its cues from the tiles that were brought back from Puebla by chef-partner Denisse Lina Chavez and are displayed on the wall like pixelated Tetris pieces. There are over 50 mezcals on the menu, ranging from the more-affordable Del Amigo (an espadin) to the higher-end Wahaka Vino de Mezcal Penca Verde. As in Mexico, they’ll all be served with chapulines and orange slices with sal de gusano. There’s tequila and the lesser-known raicilla, too, along with beer, wine, and mezcal-heavy cocktails including the Boulevardier-like Calle Negroni (mezcal, Rinomato, vermouth) and Naked & Famous (mezcal, Yellow Chartreuse, Aperol). For the food: Chavez has designed a menu that emphasizes seafood and snacks. Think black-bean dip, tostadas with tinga (shredded chicken seasoned with chipotle), and tuna, a roasted-corn salad, and a raw bar.