Cantina Los Caballitos

About

This independent cantina operates with the kind of regional Mexican cooking that demands technique and time—moles built from scratch, ceviches that shift with what the market offers, slow-roasted meats that justify their place on the menu. The beverage program centers on mezcal selection that goes beyond the obvious, paired with food that treats it as a serious ingredient rather than an afterthought. You're eating the work of people who understand that Mexican cuisine isn't monolithic, pulling from coastal preparations, highland traditions, and family recipes that don't need validation from anywhere else.

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