First, big collective “yay” for everybody’s improved prospects for a memorable modern Mexican meal west of the 405: Yay. All thanks to this expanded new home of the once diminutive, Baja-inspired, internationally nuanced taqueria. Meaning, it’s roughly a zillion times bigger. Smaller being not much of an option.
Come in the next time you’re by the beach and chipotle-hibiscus aguas frescas are calling your name. Even if you ultimately do the Aromatherapy cocktail, curious as you are about its Mexican whiskey and its mezcal that they’ve vapor-infused with lamb.
You might proceed to the taqueria side to do fresh, gleaming cocteles and ceviches like you used to, along with new, handmade tortilla-encased creations like the albacore al pastor or beer-marinated steak with some pineapple pico de gallo or cashew crema from a salsa lazy Susan.
Or proceed past the pinãta heads to your four-top for a more in-depth dining experience. Where widespread Pacific flavors intermingle in oysters “Señor Rockefeller” baked with creamed hoja santa and uni.
And soon, when there’s a special occasion to celebrate, you’ll pick the eight-seat chef’s table in the kitchen so he can dazzle you with a perpetually transforming tasting menu.
