Fodor's Expert Review Lindo Michoacán

Javier Barajas, the congenial owner and host of this colorful cantina group, named it after his birthplace in Mexico. He presents outstanding specialties that he learned to cook while growing up in the culinary capital of Michoacán. Don't miss the carnitas and try the cabrito birria de chivo (roasted goat with red mole sauce). Guacamole is made tableside, and the flan is a silken wonder. There's no reason to stick to Mexican-restaurant basics when the menu is so expansive—the lunch menu alone offers 37 choices. Two newer locations are in Henderson and Summerlin, but the original is a singular experience: A dense labyrinth of rooms with arched ceilings and brightly colored walls covered in bric-a-brac, and table visits from strolling mariachis.