"The restaurant prides itself on the promotion of culinary cuisines from the country’s pre-Colombian past. The menu is anchored in traditional items such as guacamole, tacos de lechón, and tamales. There’s a supplementary menu that rotates every month to feature ingredients, dishes, and cooking techniques from Mexico’s 31 states. Take, for instance, el pescado tikin xic, the seafood version of the pork-based cochinita pibil—a fish marinated in adobo de achiote and sour oranges, wrapped in banana leaf and cooked in a wood fire oven, originates from the Yucatán Peninsula. The service is exemplary. The staff is friendly and attentive without being overbearing. With high ceilings, natural light, and beautiful decor every way you turn, the two-story restaurant is perfect for lunch or dinner." - Ximena N. Beltran Quan Kiu
