Dining Guide

ATX Cocina

Expect fresh interpretations of traditional Mexican food in a modern space with an open kitchen. Try this: Killer sopes with house-made masa are crisp with a satisfying chew; topped with chunks of smoky cochinita pibil and slivers of pickled onions, these three-bite wonders are a marvel. An extraordinary mix of greens and peas—English, snow, and snap, pureed and whole—enhance a generous filet of halibut. A hunk of lamb coated in sesame seeds and piquant guajillo chile comes served with the fat cap intact to keep the flavor at a maximum. Pro tip: This place is buzzy and the din is deafening; make a late reservation if you want a more peaceful experience.