Cozy and candlelit, this hidden cantina stirred fond memories of Oaxaca. Besides excellent agave-based spirits and cocktails, it serves tasty shareable dishes like ceviche, quesadillas stuffed with huitlacoche (a truffle-like corn fungus delicacy), and Caldo de Piedra an ancient seafood soup with an earthy and rather fiery chile-tomato broth. The soup is dramatically prepared tableside: the server adds screaming-hot rocks to the broth liquid, which results in a rolling boil and clouds of steam— it’s mesmerizing. For heartier fare, get Pato en Pipián: rosy, sous vide duck breast with a smooth, green pipián sauce made of pumpkin seeds, herbs, and green chile. We’ll be back when always welcome squash blossom season (starting in late spring), which brings the return of some exciting dishes.