Clavel — Restaurant in Baltimore

Modern elevated Mexican restaurant in Baltimore.

Expect higher prices than a standard taqueria, you’re paying for the vibes too!

Happy Hour- M-Th from 5-7PM, $4 off margaritas and queso.

Highlights- Carne de res taco, Happy hour wmargaritas, $6 tres leches, great lively interior!

Getting there/getting a table- Street parking. We came on a Thursday night and it was packed. We were told it was a 30 minute wait for a table (note: they don’t take reservations), and that we could wait at their storefront next door and order cocktails. We opted for that since the entryway was so small and there weren’t any seats at the bar. The wait was less than 30 mins and we didn’t even get our drinks yet before our table was ready.

Restaurant vibes- Very lively. Pretty loud with people talking. A little small. Aesthetic hanging lights in the dining room. I liked the vibe!

What we ordered- Once seated, service was quick. We ordered the tuna ceviche to start (Atun con Piña). 4 tacos - 2 pork (Cochinita Pibil, Carnitas con Salsa Verde) and 2 beef (Barbacoa, Carne de Res). We also ordered a quesadilla and added the chicken tinga (Tinga de Pollo).

Food review- Atun con piña tuna ceviche on top of a pineapple and tostada, a little fishy but good pairing with the fresh pineapple and the salty tostada which tasted like Fritos lol

Tacos I’m not a huge pork person in general so none of those blew my mind. The one that I really liked was the Carne de Res- which was the sirloin tips. It was savory and had good flavor. Would order again. All the meats were moist and not dry. Their corn tortillas were also a highlight for me- there was a blurb on the menu that they prepare them using an ancient process.

Quesadilla Pretty good. The quesadilla uses queso chihuahua which has a sharper flavor than a standard cheese blend. Not a bad thing- just expect a little punch. We ordered it with the chicken tinga- which I would recommend. It paired well with the cheese.

Dessert - We got the tres leches which came astronomically fast. It had really good flavor and not too sweet which is my preference, but if I’m being picky, the cake isn’t as smooth in texture as other tres leches that I’ve had elsewhere. For $6 though, it’s honestly a steal for a dessert at a restaurant. Give it a try!

Drinks- had to get the margaritas of course during happy hour. It was $1 extra for any add ons, which wasn’t really worth in my opinion. The margaritas were good- can’t complain about the happy hour price either!

Service- Friendly and fast. 20% gratuity included...

Day after Thanksgiving while in town visiting with family, my husband and I came here for a date night to try this 2022 James Beard semi-finalist restaurant. We arrived a few minutes before doors opened at 5pm and there were a few people waiting. We got seated immediately at a two person table along the wall of one of the rooms.

The selection of dishes is amazing. Note that due to the low watt incandescent lights and small print of the menu, it can be challenging to read the menu so it is worth reading it online or using your phone light to read it.

We started with the EMPANADAS DE PURÉ DE PAPA and loved the texture of the outer shell made from corn and the potato purée topped with salsa. This followed by the A T U N C O N P I Ñ A, which had fresh tuna over a slice of pineapple and on top of a tostada; getting a bite from all three ingredients is a delight. Drinks wise I enjoyed my TUBA POR FAVOR, which has a unique flavor and went well with our starters. My husband appreciated our waiter helping him identify a non-alcoholic cocktail, the PAJARO VERDE.

For dinner, we chose two tacos. I got the CARNITAS CON SALSA VERDE and CARNE DES RES, I loved the intentionally of all the ingredients with consideration to texture and flavor. Such a joy to have these freshly made tacos and the side of hot sauce was pleasantly spicy without overwhelming my palette. Given it was a cool night, I had the CALDO DE CAMARON which was a consommé of pacific shrimp with a side of rice and saltine crackers to add as you ate. A very rich soup that warms the soul and the giant shrimp with the shrimp head was so good. I liked that it was served in a cup with a handle cause it was nice to drink it from a mug while warming my hands. My husband liked his BARBACOA DE BORREGO taco with the lamb and beef shanks more than his HONGOS CON HUITLACOCHE because he preferred the meat flavors over the mushroom and corn.

We ended with the flan and loved the creamy and not overly sweetness of this dessert. I paired this with their CARAJILLO, which had espresso, ancho chile and bitter orange shrub.

I would try the Mezcal flight next time to try a curated sampling of what they have to offer.

Atmosphere is nice and a perfect spot for a date night with plenty of options for food...

I’ve explored countless spots across the country searching for the perfect balance of authentic flavor, ambiance, and spirit selection — and Clavel in Baltimore is truly a standout.

From the moment you step through the doors, you’re transported to a space that feels both grounded in tradition and alive with contemporary energy. The warm lighting, open kitchen, and mezcal bar set the tone for what becomes an immersive culinary journey.

Let’s start with the Maria Sabina cocktail — a beautifully balanced tribute to the legendary Oaxacan curandera. It’s smoky, herbaceous, and subtly floral, layered with depth in a way that only someone who respects mezcal could construct. It's the kind of cocktail that slows down time and centers you for what’s to come.

The mezcal selection here is nothing short of world-class. From cult-favorite producers to small-batch expressions that rarely make it out of Mexico, Clavel curates a thoughtful list that goes well beyond the expected.

Whether you're in the mood for a wild-harvested tobala, a rich madrecuixe, or a bright espadín, the bartenders are incredibly knowledgeable and eager to guide you through a tasting experience that honors each producer and varietal.

But this is far more than a mezcaleria.

The food is where Clavel shines just as brightly. The tacos — whether filled with succulent barbacoa, tender carnitas, or charred veggies — are wrapped in handmade tortillas that are pillowy, fragrant, and cooked to perfection. The tamales are comforting and rich, with masa that melts on the tongue and fillings that sing of home-cooked care. And don’t miss the ceviches — bright, fresh, and spiked with just the right acidity. They offer a cool counterpoint to the smokiness of the mezcal and showcase the kitchen’s finesse with seafood.

Clavel isn’t just a restaurant; it’s a love letter to Mexican culture and cuisine, carefully translated for a Baltimore audience without losing its soul. Whether you're diving into a deep mezcal tasting, sipping a Maria Sabina at the bar, or sharing tacos and ceviche with friends, it’s an experience that feeds both body and spirit.

A must-visit for any serious mezcal fan or...