"Bubbling and brimming with everything from steak, shrimp, and longaniza to cheddar, cotija, and panela cheese to black beans, cactus, and chayote squash, the molcajetes are a must at this hopping Bonnie Brae haunt — but so are handsomely presented appetizers such as the tamari- and Sriracha-marinated tuna tostada and the flautitas de pollo drizzled in macha salsa and poblano crema atop guacamole, especially when paired with smashing cocktails like the Rhubarb’s Ripost featuring raicilla, rhubarb liqueur, aquafaba, and dehydrated strawberry." - Ruth Tobias, Eater Staff
