Cooks make handmade tamales using family recipe, trimmed meats, and fresh cornhusks.

Cooks whip up four salsas & tortillas from scratch, piling plates with organic meats & veggies bought daily from farmers

High-end Oaxacan restaurant slings five different types of mole & hard-to-find, authentic dishes that have garnered accolades from Zagat

Amid exposed rafters & string lights, dazzling flamenco shows, floral murals & large menu of meat & seafood tapas evoke Spain

Chef whips up crab-stuffed plantains, marinated steak & mofongos to supply city with Los Angeles Times–lauded Puerto Rican favorites

Crispy sweet-water basa fish & shrimp stuff tacos topped with house-made salsas or Magic Cream at revamped version of traditional taco stand

Chefs use fresh, local ingredients in ceviche, Cuban-style steak, and stone mortar molcajete dishes; colorful décor creates an upbeat vibe

Homemade preparations at Mexican eatery specializing in hefty burritos, tender pork carnitas & cheesecake flautas

Praised by Los Angeles Times, rustic eatery pairs Casa Noble tequila flights with Mexican appetizers

House-made salsas, locally sourced ingredients & grilled meats & seafood form 800+ varieties of burritos, bowls, salads & tacos