"The newest restaurant by chef Rocio Camacho is part of the new Oaxacalifornia cuisine, a tacos de cazuela concept, which is the regional name for tacos de guisado. The menu has chileajo and an alambre, both traditional Oaxaca stews; a chile relleno taco influenced by Pueblan cuisine; and a delicious nopal with chapulín (grasshopper) served in a cazuela (here, it’s a cast-iron pan) among its extensive menu of tacos. There’s a nice selection of mezcal, good cocktails, and a street corn dish with a chipotle mayo dressing that’s the best restaurant version of the wildly popular Mexican snack." - Bill Esparza
