OUR STORY

The inspiration for Calaveras Cantina’s unique design and concept is the beautiful culture of Mexico. Its strong sense of family and hard work are two of our most important values. When we say hard work, we mean mothers painting umbrellas, fathers crafting tables, and brothers building chandeliers. So stop on in, grab a chair, and enjoy the atmosphere. Here you will indulge in the most delectable Mexican Cuisine north of the border.

OUR FRESH INGREDIENTS

We take tremendous pride in providing the freshest ingredients available. All of our sour mixes and purées are made fresh daily to ensure the most delicious cocktails. Our bartenders spend each morning slicing fresh fruit to uniquely garnish your Salma’s Snake Dance Margarita.

Calaveras Cantina proudly sources all of our produce locally whenever possible, and our avocados are imported directly from Mexico. Our most popular item is our savory Guacamole, which is prepared for you tableside by your own personal “Guacamolador”.

OUR TEAM

Curtis Peery, ”El Presidente” of Calaveras Cantina, is a fifth generation native Floridian, born in Miami and raised in Palm Beach Gardens. Curtis contributes to the team nearly two decades of experience in the restaurant industry, starting his career as a dishwasher at Anna Maria Oyster Bar for his uncle in 1998. Most recently, he was the Vice President of BB King’s Blues Club, where he collected valuable industry knowledge in in Las Vegas, Nashville, Memphis, West Palm Beach and Orlando.

Christopher Acosta, Operations Manager of Calaveras Cantina, is native Puerto Rican. He has been in the restaurant industry for over seventeen years, starting at Nichi Bei Kai Japanese Steak House in Columbia, Maryland. Chris joined forces with fellow BB Kings management members to bring this unique concept to South Florida.