Restaurateur Shannon Wynne reworked his former Lark on the Park space into a light-filled Mexican restaurant named for his collaborator and chef, Miriam Jimenez. Vertically hung plants dot the main wall, and modern pendant lights dangle like sea anemones over the dining room. Best bets are the combo plates that feature the wonderful enchiladas: spinach and cheese in a tangy tomatillo-cream sauce, chicken in a rich, dark mole, and chile con carne–topped cheese. The Dominican-style tostones de pollo (chicken-filled plantain shells) were too bland for our Mexican-leaning taste buds. The shrimp ceviche, studded with chunks of avocado, was a better choice. In the puerco rojo con nopales, tender, braised pork and sautéed cactus came cloaked in a mild red sauce made with guajillo chiles. If you’re eating light, get the sautéed salmon in a delicate coconut sauce. Although the cocktail game is strong, our French press coffee was weak.