A convivial group of six proved perfect for proper sampling of the kitchen’s many gems. Best starters of late included the guacamole trio, particularly that topped with chipotle-bacon jam; and shrimp ceviche in mango nectar tickled with tangy red onion tendrils and fresno chiles. We never pass up the handcrafted empanadas, tender pastries wrapped around delicate shreds of rotisserie chicken with salsa roja for dipping. Prime New York strip slices folded into supple handmade tortillas with forkfuls of braised onion with chimichurri sauce is just right for pairing with a platter of grilled shiitakes, chayote, and nopales drizzled in roasted chile vinaigrette. The poblano vinaigrette on the arugula–charred cabbage salad tossed with whipped goat cheese served as the best new surprise at this steadfast favorite in South Main Village. Ask for an upstairs table next to the cozy bar or—on mild evenings—a rooftop perch, lovely for both dinner and creative mezcal cocktails.