Find tequila, tacos and much more at El Venado opening Monday, June 13.

Some may say a double dose of tequila brings twice the fun, and with two new tequila bars opening days apart on Washington Avenue this weekend, they might be spot on.

Todos Santos, an upscale tequila bar, debuts on June 10 in the former Concrete Cowboy space, while El Venado, a modern cantina with a focus on tequila and mezcal, opens in the old Revolver space down the street on June 13.

The Washington Corridor has long struggled with its nightlife identity, with a high turnover of bars, clubs and restaurants in the last decade. The addition of dueling concepts, launching on the same weekend less than a mile apart from one another, may be a sign that times are a-changin'.

At El Venado, an antique door leads to the 1,500-square-foot bar bedecked with rattan chandeliers. Visitors can expect almost equal parts outdoor lounging space, with a 1,200-square-foot patio billed as having "a cantina-inspired icehouse vibe," per a release.

El Venado's menu boasts plenty of tequila-heavy refreshers.

Many of the craft cocktails on the menu are fueled by tequila or mezcal. The Cucumber Fresco, made with blanco tequila, lime, cucumber, mint and Topo Chico, is sure to be a hit on the hottest Houston summer days, while the Mexican 75 offers a playful spin on a French 75, pairing sparkling wine with blanco tequila, lemon and raspberries.

The food menu includes street eats from fresh ceviche to tacos, sopes, tostadas and elote dressed with Mexican crema, cotija cheese, lime and tajin. Likely to become a spirited day drinking destination on weekends, hearty brunch offerings like Latin shakshuka made with tomatoes and poblanos, brunch tacos and chilaquiles will be available until 3 p.m. on Saturdays and Sundays.

El Venado will offer tacos daily, including at weekend brunch.

Down the road at Todos Santos, owned by hospitality veteran Brandon Duliakas of the Sporting Club (also on Washington), the spotlight is on tequila as well, with a stock of 40 different varieties, including some within the bougie Clase Azul family. 

Slightly larger than El Venado, Todos boasts 4,000 square feet of space for tequila-drinking, featuring a large indoor bar and a patio fitted with garage doors leading to its own separate bar. The open floor plan is vibrant and happy with splashes of neon pinks, blues and greens in the furniture and decor, offering visitors plenty of great photo-ops.

The focus is on tequila, but there will be a full bar too, along with a list of craft cocktails made with tequila and other spirits. Todos is teaming up with Cochi's Taqueria taco truck, which will take up residence onsite in a few weeks, offering guests chef Victoria Elizondo's food (of Cochinita & Co fame). With plans for happy hour specials and a live DJ, this tequila bar is likely to be buzzing with activity from day to (very late) night.

You'll be able to give both bars a try after this weekend, and perhaps conveniently go back and forth between them before settling on a fave. And though it may sound like there could be some competition between the two, the truth is Washington Ave—or the city of Houston, for that matter—can never have too many watering holes to drink tequila and eat tacos.

Find it: 6502 Washington Ave, Houston, TX 77007 Hours: Monday-Sunday 11 a.m.-midnight

Find it: 5317 Washington Ave Suite B, Houston, TX 77007; (713) 235-0755 Hours: Tuesday-Sunday 4 p.m.-2 a.m.

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Megha McSwain is a food writer for Chron.

Prior to joining the Chron team in May 2022, Megha worked as a freelance journalist, contributing to Eater Houston, Houstonia Magazine, CultureMap and The Daily Meal. She previously served as the food editor for luxury lifestyle magazine Houston CityBook for three years, and hosted the food and drink podcast Sip & Savor.

Megha is an Indian-born American who migrated with her parents to Houston in the late '80s and has lived here ever since. She currently lives in Garden Oaks with her husband and rescue pup, and in addition to her work at Chron, she contributes nationally to foodnetwork.com.