"In the trendy Americana neighborhood, chef partners Adolfo Galnares and Maria Ortega offer a farm-to-table dining experience in a contemporary space complete with white walls accented by thin, horizontal wooden slats and a rooftop garden. Start with an escamoles toast — spread with avocado and earthy ant eggs cooked in garlic and hoja santa — and the crowd favorite, a creamy risotto de huitlacoche enriched with artisanal butter from Atotonilco and shiitake mushrooms. Then enjoy the local catch of the day prepared using Mexican techniques, such as the tuna with sikil pak, a spicy pumpkin seed salsa from the Yucatán. Pair it with a house gin tonic made with prickly pear. [$$$]" - Bill Esparza
