The Best Dishes We Ate at New Restaurants in 2024 | Bon Appétit
"Chef Johnny Curiel’s contemporary Mexican menu features soulful frijoles puercos and adobo-seared hamachi, but the camote asado often steals the show: roasted sweet potato spears caramelized with agave set atop fennel-tinged whipped requesón and finished with a smoky, nutty salsa macha whose mellow spice pulls the dish together. Served in an airy, light-filled dining room, the opener is so satisfying many diners consider ordering it again as dessert after a refreshing avocado margarita and several other excellent plates." - ByBon Appétit Staff & Contributors
