MEX

g the stone bowls at 550 degrees and serving them in their vessel straight out of the oven ensures the rice is cooked to crispy perfection while meat and vegetables remain tender. Desserts include tres leches, cornflake-crusted fried ice cream, and key-lime avocado pie. Every dish on the menu features ingredients specially imported from all over the globe — including morita chiles, knob onions, a variety of quesos, and cinnamon straight from Mexico — to ensure a level of unmatched quality and authenticity. The 100% corn tortillas used in many of the entrees are made fresh daily. In addition to its formidable list of tequilas — including some artful infusions —specialty drinks like The Skinny Margarita and spicy Ghostbuster Margarita will round out a bar that also included a variety of beers, and an inventive wine list.