Dallas

(From May 2012)

This second location, on the top floor of the former ll Sole, offers a great view of the vibrant Travis Walk scene; it's like dining in an elegant tree house. Slate floors, dark woods, and modern art further contribute to an utterly different feel from the Midway Road location, but the food remains the same. Looking for something new, we felt compelled to order the grilled tilapia napped with a white-wine-lemon-butter sauce with capers. However, our companion stayed true to Mexican cuisine, ordering the tortilla soup and the guacamole Acapulco (which has to be among the best in the town). Also rumored to be top-notch are the Anita margaritas. Bar.

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(From January 2012)

Nothing could have been more refreshing than our matini glass of ceviche, brimming with avocado, tomato, and fresh-from-the-sea fish and shrimp. Budin azteca, a multilayered tortilla dish with roasted tomatillo sauce, pulled chicken, black beans, and epazote, was great (and would have been even better had the ingredients been freshly spred in the dish and not just on top of tortillas). The decor is modern Mexican, with warm woods and planters of succulents, and there's a small outdoor dining area. Beer & wine.

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(From April 2011)

There’s all kinds of goodness to be had at this modern spin on a Mexico City taquería. We started with quesadillas de queso oaxaca, the fresh masa stuffed with cheese, potatoes, zucchini, and flavorful charred corn. All the tortas come with the option to ditch the bread and instead have the fillings served in a bowl with poblano rice; we went with the al pastor, the russet cubes of chile-rubbed pork served with yuca fries (not like American fries, for sure) and a tangy slaw of mango, jícama, and red pepper. If dense, sweet flan is your thing, this version, with a smidge of chocolate in the caramel sauce, will delight. A neutral decor with stylized art, food, and music from Mexico give this popular place a relaxed feel; come warm weather there’s a tiny patio for dining and gazing at real palm trees. Bar.

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(From February 2012)

This is not your padre’s taquería. Even though about half the tacos have a semi-Mexican identity (roasted chicken with queso fresco), the rest take the concept and go crazy with it. Anybody for Hawaiian-style chopped raw ahi tuna with avocado, radish, and ginger-soy vinaigrette? It’s totally delish. How about cornmeal-crusted oysters with napa cabbage and fennel slaw drizzled with smoked-chile butter? Amazing. Homeboys will want the brilliant Texas burger taco, with yellow cheese, dill pickles, and applewood-smoked bacon. Definitely save room for elote (roasted corn, off the cob, mixed with crema and lime). The converted Church’s chicken outlet has been retooled with clever industrial-rustic details, including folded-metal taco holders. Beer & wine.

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(From March 2011) Now that the formerly Lilliputian space has tripled in size, you won’t have to wait as long to sample the truly distinctive interior Mexican cuisine served here. Jarochitas, described as “Mexican egg rolls,” were a great starter: fried flour tortillas stuffed with cheese, chicken, and spinach. We were also happy with our pollo en pipián, a grilled chicken breast topped with a spicy sauce of ground pumpkin seeds and dried chiles. Cool your taste buds with the dense coffee flan, which is quite engaging, with its swirls of crème fraiche and raspberry sauce. Bar.

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