This isn't your typical Americanized Mexican food, but rather authentic regional cooking served in a whimsically decorated space decked with hammered-tin mirrors, bright red walls, and a well-dressed crowd. Sink into the arroz a la tumbada, a brothy Mexican paella of white rice studded with shrimp, scallops, mussels, calamari, and roasted tomatoes, or opt for the carne asada de la tapatia, a beef rib eye marinated in red chili adobo, then grilled over a wood fire and topped with black beans and a salsa made with tequila, roasted cactus, and onion. Roll-'em-yourself soft tacos of garlic-lime-marinated skirt steak or chicken are also exceptional. Diego serves only 100% blue agave tequilas and mescals and offers more than 90 varieties of the stuff to choose from. Our favorite menu pick? The frozen-fruit margarita on a stick. There's a handy to-go window to grab a bite on the run.
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