Named for the staple grain of the Aztecs and emblazoned with a mural of Quetzalcoatl, this tidy but truly caliente restaurant makes its love of its homeland clear from first glance. Adding to the lure, the father-son duo delivers their own unique take on Mexican cuisine, which is irresistible at best. Most dishes here, from enchiladas to tamales, are sure to incorporate their excellent masa. Memelitas may begin with griddled dough layered with crispy chorizo, vegetables, pinto beans and more. Then, superb tortillas are folded with shredded chicken and draped with dark and luscious mole poblano enriched with cacao, almonds and spices. A range of other moles include pipian verde that dresses deliciously tender short ribs in a pool of nutty richness.
- MICHELIN guide inspectors
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