Williamsburg, Brooklyn · bar
A colorful cantina built around the flavors of Mexico City's mercados, with proper mole, market-style tacos, and guacamole made to order alongside frozen and on-the-rocks margaritas and a deep michelada lineup. Weekend brunch is the move for churros and chilaquiles without a Manhattan wait.
Mezcal, coconut, lime, pineapple, and a floater of rum — NY Mag pick.
Saucy mole chicken topped with queso fresco and toasted sesame seeds.
Melted cheese baked with roasted green chilies, served with tortillas.