Chef Fermín Núñez and his team turn out a tempting take on Mexican cuisine in a rustic-contemporary space with an open kitchen and a buzzy vibe. The menu details an array of masa-based items and hearty large plates. Standouts include tuna tiradito, presented with diced pieces of bigeye tuna and ripe avocado in a zesty, burnt habanero-apple broth; bits of candied red chile and a hefty shard of yellow corn tostada complete the enticing dish. The suadero tacos featuring confit wagyu brisket are a house specialty; but several vegetable-forward preparations like the tlayuda with white bean aligot and wood-grilled wild mushrooms are highly satisfying as well.