Nestled within an upscale galleria called The OC Mix, this simply appointed but highly desirable gem boasts one of the country’s most refined expressions of Mexican cuisine. Brought to you by the intensely creative Chef Carlos Salgado, lunch here focuses on elevated tacos. But in truth, this kitchen shines brightest at dinner, with a prix-fixe menu that's inspired by Salgado’s heritage and bolstered by top-notch produce and techniques honed during his fine-dining days.
Following suit, the clued-up staff excels in every way.
Centered around a sleek open kitchen and counter, the cooking boasts a unique level of reverence towards traditional ingredients like masa—and plates rarely appear cluttered or overly complicated. This is food that’s easy to eat and easy to crave. Look forward to intricate dishes like sea scallops gratinados with Chihuahua cheese and squid ink breadcrumbs; or a tamal finished with a sauce of sweet corn, huitlacoche, and hoja santa. If mole is on the menu, you’ll know, as its tempting aroma floods the room. Most recently, strips of seared Aspen Ridge skirt steak set in a pool of peanut mole were accompanied by guacamole and pea tendrils for an utterly peerless effort.- MICHELIN guide inspectors