A small, irreplaceable cantina that has been operating since 1916, tucked on a side street near the Barrio de los Sapos. The entire business model is based on a single product: pasita, a sweet raisin-flavoured liqueur made in-house and served in a small glass with a cube of fresh white cheese impaled on a toothpick. You eat the cheese, you drink the pasita. That is the menu.
The walls are densely hung with old photographs, bullfight posters, vintage labels, and accumulated decades of bric-a-brac. There are a few stools, no tables, and barely enough room for a dozen customers. Cash only. The owner or a family member will be behind the bar. Go once, order two rounds, and feel like you have found something real.