San Jalisco

About

This independently operated Mexican kitchen sources ingredients from regional suppliers to prepare regional specialties that rotate with the seasons and availability—think complex moles built on toasted chiles, ceviches reflecting coastal traditions, and slow-cooked meats that speak to family recipes rather than shortcuts. The dining room reflects the owner's commitment to the cuisine itself, prioritizing straightforward preparation and quality ingredients over calculated aesthetics. You'll find mezcal selections that go beyond the obvious, chosen by someone who actually understands the category.

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