Photo by Emil Lippe.
Luis Sifuentes works behind the bar at Ayahuasca, the speakeasy mezcal bar at the back of Xamán Café on Jefferson Boulevard. Ayahuasca opened up last year as one half of a restaurant and bar serving region-specific Mexican ingredients and cuisine. Patrons walk through long hallways toward a large, heavy brown door. Reverberations of tropical beats and tendrils of incense guide them through the darkness. Once opened, they are transported to a bar engaging all five senses. We spoke to Sifuentes, who has been with Ayahuasca since it opened, about how he guides patrons through Mexican spirits and his passion for music. Find Sifuentes behind the bar on Thursdays and Fridays.
How long have you been bartending and where else have you worked?
My journey through bartending began around 2006 working at Martini Park in Plano. I worked at many different bars and restaurants, but these are the ones that influenced me the most: Bowl & Barrel, Meddlesome Moth, Atwater Alley and Ruins. Honorable mention, Bowen House. Technically I did not work there but we did several pop-up events that helped me grow in the scene.
How would you describe the Ayahuasca bar to someone who has never been there before? What makes it special?
Ayahuasca Cantina is a Latin American cocktail bar, influenced by southern (Oaxaca, Michoacan), central (Mexico City), northern (Chihuahua) regions in Mexico, just to name a few. Tequila, sotol and mezcal are the three main spirits we focus on, but you can expect to find several other interesting spirits coming from Mexico. As soon as you walk in, the intimate atmosphere and scent grab people’s attention and transport our patrons to a different place.
What drink would you recommend to a first-time guest?
Definitely the Ayahuasca cocktail. It introduces people to tepache and eases people to try mezcal for the first time as well.
What are the signature cocktails?
The Ayahuasca and the Matsatli are our two signature cocktails. They both have tropical and citrus flavor profiles. The Ayahuasca has a little bit of a funkier flavor due to the tepache (fermented pineapple), the ginger, and piloncillo adds spiced notes to the cocktail. The Matsatli is our take on a mule. We make it more interesting by adding passion fruit, ancho verde (chile poblano liquor) and swapping the vodka for tequila.
What makes the bar community special in Oak Cliff?
I love that there is a little bit of everything for everybody. There is a place to chill and relax, grab a cocktail and read a book. Listen to an amazing band or DJ just around the corner. There are also plenty of food options and bar programs that draw inspiration from different cuisines and ingredients from around the globe.
When you’re not working, where do you like to pull up and get a drink? Who is your favorite Oak Cliff bartender?
In Oak Cliff, you can find me grabbing a drink at Tiny Victories, Botanist or Atlas, eating some delicious empanadas at Chimichurri or having a nice meal at Boulevardier. I have to give love to all my bartender friends in Oak Cliff: James Slater at Chimichurri, Jared at Botanist, Griffin at Boulevardier and the staff at Tiny Victories.
When you’re not behind the bar, what do you like to do?
As of late, I’ve been hitting all the “hot” food joints in the DFW area alongside my girlfriend. I like to record DJ mixes and share them with people. I just recently launched my PA rental company. I also like to relax and escape the real world by reading books and playing video games.
Where are you currently DJing? And what kind of music do you specialize in?
I am not DJing in one particular place specifically. You can find me at several spots around the DFW area. The best way you can find where I am DJing is through my Instagram accounts, @luisreyes_dj and @nantlimusic. I play a wide range of electronic contemporary and “underground” dance music. Some of the genres I currently play are deep house, deep tech, folktronica, world bass and space disco.
What makes working in Oak Cliff special?
There is a little bit for everybody and for that reason, it attracts all types of clientele from all different backgrounds. I also love that it is constantly growing and evolving. You never know what you’re gonna see next. My only concern is that it might lose its charm one day. Let us all cross our fingers so that won’t ever happen!
Ayahuasca, 334 W. Jefferson Blvd., 469.687.0005
Photo by Emil Lippe
