Great true-Mex and Tex-Mex food! Start with hominy-pork soup (pozole), campenchana (octopus and shrimp in a garlic-lime marinade) or freshly-made guacamole accompanied by chips and salsa. Quaff a Mexican beer or creamy-sweet horchata (rice milk), then move on to a beautiful plate of chicken mole blanketed with intense chile-chocolate sauce or fish tacos on soft tortillas. We loved our carne borracha, which is shredded beef besotted with hot peppers, onions and tomatoes; the molcajetes, served in lava rock bowls, are a dining event. Even the refried beans are extra-good, sprinkled with crumbled cotija cheese.
More familiar Tex-Mex meals are mighty tempting, too: enchiladas, chimichangas, fajitas, etc. El Gallo Giro’s little tacos, selling for a dollar apiece, are local legend. You can have them filled with steak, pork, goat, cheek, tongue, chicken, or tripe.