The West Village was lucky to land the second location of this organic, modern restaurant from Las Colinas. The kitchen celebrates regional Mexican flavors, evident in the superb salsas and dazzling sauces that complement a range of dishes. An excellent shareable starter was the seared panela cheese, served over a roasted tomatillo salsa and topped with herbs, edible flowers, corn, and tangy roasted nopales. Another was the barbacoa, which turned out to be a delicious tower of braised and shredded Wagyu beef cheek surrounded by an earthy cascabel-guajillo chile sauce and served with house-made corn tortillas. The Crackling Pollo entrée stars a marinated and pan-roasted chicken breast atop charred tomatillo salsa; it was moist and flavorful, flanked by sweet lemongrass rice and a tangy cucumber salad. We’re eager to return to the stylish dining room for tacos, enchiladas, and seafood dishes.