"Although chef Richard Hinojosa’s menu features Mexican food standbys such as guacamole, grilled street corn, ceviche, and tacos, only a few of them are conventional. Hinojosa gets a little wild (in a good way) with the tacos, combining unusual ingredients to excellent effect. Crowd favorites include crunchy lamb tacos (with cotija, pickled red onion, cabbage, jalapeño, and what he calls “birria sauce”) and strip steak tacos (with soy-pickled shimejis, fresh horseradish, karashi mustard, and cilantro mojo), but the taco that steals the show, is the Korean fried chicken, combining compressed cabbage, pickled jalapeños, gochujang (Korea’s salty, spicy ketchup), and mojo de cebollin (an herb-y garlic and green onion sauce) with crunchy, spicy chicken." - Nikki Buchanan
