"In Santa Tere, chefs Xrysw Ruelas Díaz and Óscar Segundo are celebrating Mexico’s pre-Hispanic culture and Indigenous practice of nixtamalization, re-creating traditional corn dishes through a mod culinary lens. There are tempura-battered fish tacos with chlorophyll mayo, tacos filled with quelites (foraged greens), cured trout tostadas spiced with smoky, aromatic chile meco salsa, and petite heirloom blue corn tlacoyos filled with broad beans and topped with salt-cured cactus strips and fried chicken crackling. [$$]" - Bill Esparza
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