The restaurant focuses on regional Mexican recipes as well as dishes elevated with a fine-dining flair. The menu has a whole section on tlayudas, which come from Oaxaca.
The restaurant has earned plaudits from reviewers for its chiles en nogada and its guacamole, which is made tableside. It is so popular, that imitation eateries have popped up.
This taqueria has three locations around Phoenix and serves recipes from the state of Chihuahua in Northern Mexico. It is known for having interesting kinds of meat.
The menu includes vegetarian dishes like rajas and calabacitas. The flour gorditas stand out since gorditas are usually made from corn, but the flour one is a Chihuahuan specialty.
Seafood is the specialty of this restaurant, but there are many options for non-seafood lovers. The menu includes steak, chicken, and vegetarian Mexican classics.
Other dishes worth trying include chapulines (grasshoppers) as an appetizer with guacamole, beans, and tortillas, and the Oaxaca-style fried empanadas.
All the meats are well-seasoned and properly cooked. The parrillada option offers a mixed grill combo alongside vegetables, charro beans, salsa, and tortillas.