"This newish combination restaurant and cocktail lounge run by restaurateur Alex Arias offers a wonderful menu of specialties — often using the recipes of América Rodriguez — from the state of Sinaloa in northwestern of Mexico, bordering the Gulf of California. Yes, there’s chilorio and aguachiles, but also a great taco version of beef birria. Served with consomé and a fiery orange salsa, these tacos are made on corn tortillas and are oozing with melted cheese." - Robert Sietsema