Mexican
Alma Fonda Fina
A 36-seat neighborhood spot serving contemporary Mexican small plates centered around regional recipes from Guadalajara. Chef Johnny Curiel honors his upbringing by importing heirloom ingredients directly from Mexico and pairing them with house-made sourdough flour tortillas. Because the kitchen does not offer a dessert menu, plan to order an extra savory dish or another agave cocktail to round out your evening.
★ The Legend
Camote Asado
This agave-roasted sweet potato is served over a rich coil of fennel-and-cumin-whipped requesón and finished with a crunchy, nutty salsa seca de semillas. Regulars treat this savory starter as their dessert course, ordering it at the very end of the meal to pair with a final cocktail.
◆ Fan Favorite
Callo de Hacha al Horno
These perfectly roasted Fall River scallops are bathed in a vibrant, savory pool of serrano ponzu and warm tomato butter. Regulars know to order a side of tortillas specifically to mop up every last drop of the rich, citrusy butter sauce left in the shell.
● Chef's Pick
Frijoles Puercos
Chef Johnny Curiel's personal favorite is a velvety white bean purée topped with housemade chorizo rojo and served with a side of fiery chile de árbol salsa. It is accompanied by thick, fluffy sourdough flour tortillas designed to be torn apart by hand and used to scoop up the rich beans.
◇ Hidden Gem
Enmoladas De Pollo
Most tables bypass this seemingly simple chicken-and-tortilla plate for flashier crudos, but regulars know it features an incredibly complex, deeply layered rojo pipián mole made with pumpkin seeds and roasted vegetables. Ask your server to pair it with a low-tannin Sonoma Gamay from the wine list, which beautifully coaxes out the herbaceous, nutty undertones of the mole.
Insider Tip
Book a seat at the eight-seat chef's counter instead of a standard table. Sitting here lets you interact directly with the culinary team, who will explain the regional inspirations behind each dish and might even suggest pouring a splash of mezcal directly into your scallop shells to mix with the leftover tomato-serrano butter.
AI-generated results — always verify dishes and information before visiting.