Devotees of chef-owner Rick Bayless queue up for the bold flavors of his distinct fare at this casual restaurant brightly trimmed in Mexican folk art. The menu changes monthly, but you can count on the freshest ingredients and options that include several varieties of guacamole, seafood, and ceviche, smaller "street food" options like soft or crispy tacos, and a variety of main courses typified by dishes like trout in cilantro sauce, red chili–marinated pork, and black-bean
tamales filled with goat cheese. Bayless visits Mexico annually, updating his his already extensive knowledge of regional food and cooking techniques, and he frequently takes his staff with him, ensuring that even the servers have an encyclopedic knowledge about the food. There are a limited number of reservations available, but most seats are first-come, first-serve—expect a wait.