The only outpost of the Saltillo original, this elegant offering from the capital of Coahuila brings Northern Mexico’s culinary excellence to the Cultural District. In a setting warmed with ruddy clay bricks and Mexican artwork, chef Juan Ramón Cárdenas (frequently in residence) showcases the likes of Texas ribeye over a pool of creamed porcini with potatoes pureed with Camembert, as well as sea bass draped with dark Oaxacan mole and seared plantains. More sumptuous delights include pork belly confitado en asado de bodas (traditionally a red-chile pork stew served at weddings), as well as grilled petite yellow chiles stuffed with cabrito confit. The skillfully crafted wine list, with numerous selections from Mexico, is noteworthy, as is the dramatic finish of deconstructed tres leches with berries.