At what is arguably Tucson's most creative Mexican restaurant, the chef prepares recipes inspired by different regions of her native country. The menu, which changes daily, might include chicken mole or pork pibil (made with a tangy Yucatecan barbecue seasoning). Servings are plentiful, and each table gets a stack of warm corn tortillas and a bowl of beans to share. Order the daily Plato Poca Cosa, and the chef will select one beef, one chicken, and one vegetarian entrée for you to sample. The bold-color walls of the contemporary interior are hung with Latin American art.