Zocalito Latin Bistro

"Chef Michael Beary has spent years working directly with farmers in Oaxaca to import ingredients otherwise hard to find in the U.S., including rare chiles, so dishes that showcase them are the natural highlights of this downtown destination. Cases in point include shrimp-octopus salad in lemon-chilcosle dressing; grilled duck breast with a pasilla de Oaxaca rub, avocado salsa, and pomegranate reduction; and braised baby back ribs in red chilhuacle mole." - Ruth Tobias, Eater Staff

"Zocalito’s Michael Beary served as Aspen’s ambassador to Oaxacan cuisine for years, not only as a chef but also as an importer of its native chiles. His relocation to the CBD hasn’t changed his focus: The menu abounds in the pasillas, chilhuacles, chilcosles, and more that he uses in everything from spice rubs to the moles for which Oaxaca is famous. For sheer complexity of flavor, Beary’s sliced skirt steak in dark, chocolatey mole negro is an absolute must, as are the remarkably complex pasillas rellenas." - Ruth Tobias

"Located 999 18th St., a short walk from My Salad Cup, Mila sits on the opposite side of the building from Michael Beary’s Zocalito Latin Bistro, also looking for a fall debut, and next door to the breakfast favorites of Syrup." - Susan Stapleton