Kinta

Kinta Review

Both locals and visitors rave about this upscale spot, owned by personable chef Kris Wallenta, formerly of Guido's. It's easy to overlook the entrance (look for a bright orange facade on the west side of the street), but once you've discovered the blissfully air-conditioned dining room, romantic outdoor garden, and impressive menu, you'll likely return. When he's not at his newest restaurant, Kondesa, Wallenta rushes about the open kitchen, whipping up sophisticated interpretations of classic Mexican dishes. He updates the menu often and offers light selections for those craving less filling fare, but among the favorites are his savory black bean soup, a chile relleno filled with vegetable ratatouille and Chihuahua cheese, pork in a smoky pasilla chile sauce, and a tender filet mignon with huitlaoche (a corn truffle) and cheese. Hand-crushed mojitos, fruity sangria, and virgin limomenta (lemonade with mint) add a refreshing lilt, and the budín de la abuelita, bread pudding with Mexican chocolate and cajeta (caramel sauce), is a fitting end to a stellar meal.