Gallo Blanco

"When we're entertaining out-of-towners, they’ll often say things like “we've got an appetite as big as the Grand Canyon.” That’s when we know to take them to Gallo Blanco for big plates of eggy chilaquiles and elote. The Garfield spot brings the heat with tacos and burritos, shareable sides, spicy ceviches, grilled tortas, and enchiladas drenched in red and green sauce. Save room for the sugar-dusted churros and tres leches—and, yes, just like the Grand Canyon, these desserts are something everyone should experience at least once." - Lauren Topor

"When we're entertaining out-of-towners, they’ll often say things like “we've got an appetite as big as the Grand Canyon.” That’s when we know to take them to Gallo Blanco for big plates of eggy chilaquiles and elote. The Garfield spot brings the heat with tacos and burritos, shareable sides, spicy ceviches, grilled tortas, and enchiladas drenched in red and green sauce. Save room for the sugar-dusted churros and tres leches—and, yes, just like the Grand Canyon, these desserts are something everyone should experience at least once. " - lauren topor

"Gallo Blanco, Mexican slang for “white guy,” is an apt name for both chef Doug Robson, who grew up near Mexico City, and his Mexican-influenced restaurant, housed in a light-filled, ’20s-era building in the Garfield neighborhood. Robson is justifiably famous for his chunky guacamole, brightened with orange segments, and top-quality tacos (including standout, seasonally changing fish tacos), and tortas — most notably the Naco, layered with carne asada, avocado and fried eggs. But he also turns out preternaturally rich-tasting flapjacks and puts a Mexican spin on Southern shrimp and grits." - Nikki Buchanan

"Doug Robson may have Scottish ancestry, but he grew up in Mexico, and he makes what is arguably the best guacamole in town. Made to order and mashed to the creamy-but-still-chunky stage, it’s embellished with charred tomatoes and orange segments, which add smoky sweetness and a touch of acidity, then sprinkled with cotija cheese. Scooped onto hot, crispy, house-made chips, and jazzed up with tangy tomatillo or fiery chile de arbol salsa (the latter made with charred tomatoes and sesame seeds), it’s the kind of addictive starter that could ruin the rest of a meal. Guacamole-lovers can also find a more straightforward (but equally delicious) guacamole at sister restaurant Otro Cafe, where the mixture includes tomatillo, serrano chile, red onion and cilantro." - Nikki Buchanan, Chris Malloy

"Doug Robson is yet another burrito minimalist, choosing to center the meat filling without any distraction. His barbacoa begins with four beef cuts — chuck, rib tips, cachete, and suadero — all seasoned, wrapped in a banana leaf, and slow-cooked for five hours. The beef blend and method yield an intense barbacoa adorned by nothing but its flour tortilla robe. Still, a red salsa with sesame seeds and a hard chile de arbol heat makes a welcome addition." - Chris Malloy