The East Austin dining scene just keeps growing, with hip Takoba serving up a bold menu of traditional Mexican food. We started with piping hot queso fundido adorned with savory slivers of roasted poblano and spicy morsels of chorizo, then moved on to veggie tacos—sautéed zucchini, caramelized sweet potatoes, roasted corn, and green chiles with chipotle mayo. The evening’s highlight, though, was a plate of enchiladas verdes with pan-seared shrimp smothered in a perky tomatillo salsa. Cocktails at the main restaurant include a list of Latin-centric libations (the mango-habanero margarita was our favorite). At the outdoor bar around back, you can find special cocktails using the tequila-like spirit sotol, but our pleas to try one at our indoor dining table were denied as a matter of policy. Some customer service. (7/13)