Johnny Sánchez

"Let’s start with the guacamole. So very good, and Johnny Sanchez (from Aaron Sanchez) is just 0.4 miles from the big game. The restaurant combines Mexico City-centric art and interior with a winning mash-up of traditional and modern Mexican cuisine. Consider the revelatory crispy Brussels with cotija cheese and pickled jalapenos, the yellowtail ceviche, and all of the tacos." - Beth D'Addono, Clair Lorell

"Chef Aarón Sánchez is the face of Johnny Sánchez, the fetching Mexican restaurant on Poydras Street with an eye-popping design and a menu influenced by his Mexican heritage and Texas upbringing. But whenever Sánchez is jetting off to fundraise for his scholarship program for Latinx students or film TV shows like MasterChef, chef de cuisine/partner Miles Landrem is a steady hand on the wheel ensuring a real deal menu that includes queso, creative tacos, arroz con pollo, one of the best burritos in town, and street corn." - Beth D'Addono

"Step inside Johnny Sanchez on Poydras and it’s clear this isn’t your usual taco joint. Eye-popping art, modern lighting, and a sleek sophisticated vibe matches the menu (and prices). Still, partner/chefs Johnny Sanchez and Miles Landrem deliver the goods, from tacos stuffed with albondigas, Aaron’s grandmother’s recipe, to crispy P&J oysters and fried cauliflower. Specials are always worth a try, and margaritas are top-notch." - Clair Lorell

"Eye-popping art, modern lighting, and a sleek sophisticated vibe set expectations high at Johnny Sanchez — and with good reason. Partners Johnny Sanchez and Miles Landrem deliver the goods, from tacos stuffed with albondigas, Aaron’s grandmother’s recipe, to lobster and fried cauliflower. Tacos are on the pricier side here, ranging from $15 to $26 for two." - Beth D'Addono, Clair Lorell

"This elevated taco hotspot in the CBD has an entire cocktail menu built around Mexican flavors, so finding the traditional Margarita de la Casa alongside a grapefruit-blue curacao version is no surprise. Tequila purists, be sure to check out the impressive tequila and mezcals, since there are about 50 to choose from." - Beth D'Addono, Clair Lorell, Eater Staff