As you waft down the hushed arched hallway toward the candle-lit mirror, you may feel as if you are entering the Haunted Mansion at Walt Disney World.

But as you pass by the semi-secluded ipad charging station, you quickly come to realize that this is a far more hip locale.

Set along Boston’s Seaport waterfront amidst a frenzy of hot new restaurants, Temazcal Tequila Cantina mixes hip and homemade to offer a raft of flavors and possibilities. In addition to their 300-plues tequilas (arranged alphabetically and by type on the pioneering electronic menus), Temazcal also offers an array of soups, salads, and traditional and progressive takes on Mexican fare, all overseen by the chef Todd Hall. Who, like his restaurant, has cordial to spare!

Though named for a Mesoamerican sweat lodge, Temazcal is a sensually-varied venue that uses a combination of unburnished woods, wrought iron, a plethora of candles and a partially-mirrored ceiling to soothe and surprise at every turn. The long wooden bar is plenty wide to jump up and dance on (with platform soles or not) but works far better as a place for people to meet and mingle while scores of ready-to-pour bottles of alcoholic agave nectar hang overhead and behind reflecting the flickering candle glow and the buzz of the scene. If the view at the bar is not impressive enough, the floor-to-ceiling glass doors that open out onto the harbor should be and, as the terrace area is covered, it can be a great place to laugh at the rain, look out at the landing planes and relax and dine after (or during) a tough day at work- or anytime.

Though the first-of-their-kind ipad menus may make it difficult to compare items or to survey the menu as a whole, the preparations, histories, and nutrition information included with many items are useful and can help diners who have difficulty choosing among the many options. To start off your dining adventure, Temazcal offers such appetizers as fresh and chunky guacamole (with or without lobster), roast quail, three kinds of quesadilla, and steak, crab, prawn, and fish tacos, all of which come in a branded holster and also go well with Temazcal’s three “signature” salsas. Salads and soups range from jicama and “ensalada Cesar” to black bean and tortilla soups. Main courses include prime beef tenderloin, red snapper with a savory plantain mash, cod with shrimp and crab, roast rack of lamb, and a Mexican fisherman’s platter with all sorts of shellfish and other local delights. If you want more of a presentation, order a section of the whole suckling pig, which is carved tableside with all the fixins (including the cracklins).

If you have trouble deciding on food or drink, do not fret. The suggestion-ready staff allows plenty of time to relax between courses, check your email on the menu or just order more drinks. In addition to the plethora of tequilas (and a few sinister mezcals), Temazcal also offers a full array of wines, beers and other tipos de alcohol. Among the signatures are the Pina y Coco (a smooth and tasty way to get on the coconut water bandwagon) the Michelada (a surprisingly refreshing combination of light or dark beer with Tabasco and lime juice) and the Margaux (a combination of Grand Patron and Grand Marnier that goes for $100 a snifter).

When it is all over, linger for one last aperitif and one of the house’s special desserts. From cheesecake to tres leches, the tiny tray packs an international array of options, each of which makes for a good send-off.

So whether you want to practice your “pinching” skills, be on the cutting-edge of restaurant culture or delve into an ancient culture’s contemporary cuisine, Temazcal is a no-sweat bet.

Temazcal Tequila Cantina

250 Northern Avenue, Boston, MA

617 439 3502

www.temazcalcantina.com