Dining Guide

Jalisco Norte

In a modern space that feels a lot like Mexico City, chef José Meza Arróyave is dishing up plates that go way beyond Tex-Mex. Brunch on the back patio can be particularly memorable, starting with fresh-fried tostadas served with three dipping sauces. On the waiter’s recommendation, we had the pozole, an asymmetrical earthen bowl full of tender shredded pork, pozole, fresh minced onions, shredded cabbage, and thinly sliced radishes, all topped off with a big squeeze of fresh lime. We also had the chicken tinga tacos, a family recipe of shredded chicken, tomatillo-based sauce, and caramelized onions. This place is the real deal.