Mexican
Al pastor shaved off the spit, foil-wrapped Mission burritos and enchiladas swimming in chili gravy: taco trucks, burrito shops and old-school Tex-Mex combo plates. Every restaurant here is fictional: nothing is charged and nothing is delivered.
Los Hermanos BirriaBirria shop run by two brothers: beef stewed overnight in chiles, tacos dipped in the fat and a cup of consommé for dunking.
Siete MolesOaxacan kitchen built around seven moles ground in-house, blue corn masa and stretchy quesillo.
Baja Surf TacosBeach-shack Baja food: beer-battered fish, grilled shrimp, cabbage slaw and chipotle crema, eaten in flip-flops.
Casa PibilYucatán cooking: cochinita pibil wrapped in banana leaf, sour orange, habanero salsa and pickled onions on everything.
Maíz AzulPremium restaurantChef-driven modern Mexican: heirloom corn nixtamalized in-house every morning, wagyu, lobster and a seasonal mole.
Smoke Ring TaqueriaTexas barbecue meets taquería: post-oak smoked brisket, pulled pork and sausage on handmade flour, salsa made with the drippings.
La Luna CocinaModern Mexico City bistro: raw seafood, heirloom corn tortillas pressed to order and salsas built like sauces.- Taquería El GüeroLate-night taco truck: al pastor shaved off the spit, doubled corn tortillas and a salsa bar that bites back.
Verde TaqueríaPlant-based taquería: jackfruit carnitas, mushroom al pastor and cashew queso, no animal products anywhere.
Humo NegroPremium restaurantWood-fire Mexican tasting kitchen: everything touches the grill, from the tortillas to the salsa, and the menu turns with the season.
Big Lupe's Tex-MexOld-school Tex-Mex combo plates: enchiladas swimming in chili gravy, yellow cheese and a bowl of queso on every table.
Cantina Los CompadresFamily cantina with sizzling fajita skillets, big combination platters and cold beer by the bucket.
Burrito BanditMission-style burrito shop: foil-wrapped monsters, rice and beans in every bite, built down the line in under a minute.