El Jalisco

About

This family-run Mexican kitchen operates with the unpretentious efficiency of a working taquería, serving regional specialties that rotate beyond the standard Tex-Mex offerings—expect moles built on day-old stock, fresh masa pressed throughout service, and seafood preparations that reflect coastal traditions from Veracruz to the Yucatán. The dining room reflects the owner's regional roots rather than design trends, with mezcal selections chosen for drinking rather than display, and a kitchen that takes the time to do things slowly when speed would be easier.

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