Press

"I was delighted by the hamachi, flaring with tiny smoky-hot chiltepín chiles, and the crisped octopus, and above all the taco richi: broody cuts of rib-eye and a lush simmer of pork cracklings on a flour tortilla bronzed with cheese, not so much melted as seared into it like a brand."
- Ligaya Mishan, chief restaurant critic for The New York Times.