"Last year Janet Becerra’s hyped-up pop-up turned into a permanent restaurant, and it’s a good thing it did because there’s no Mexican place in the city doing what she does. Maitake mushroom tostadas, coho salmon served in a perfectly spiced cascabel chile sauce, creamy Earl Grey horchata made with black rice — the rotating dinner menu turns familiar dishes into fine-dining stars. You could have a great meal just on the tortillas though, which are made in-house from masa nixtamalized in-house." - Harry Cheadle, Charlie Lahud-Zahner, Eater Staff
