Frontera Grill is wonderful IMO. Topolobampo is amazing. As a chef, I felt totally humbled when I ate at Topolobampo. The food I’ve had there ranks among the most incredible food I’ve eaten. It blew me away.
We had pheasant, duck, pork, beef and fish, all with great components. Each and every dish was unique and delicious. Different chiles, different heat levels and a freshness and complexity that too much food in this country lacks.
I’ve posted several times about too much salt being the main flavor in a lot of roadfood. You don’t need to use an overload of salt if your ingredients are good and your technique is solid.