Orange you glad that James Beard–nominated chef Iliana de la Vega is still concocting delicious moles and packaging them up to feast at home? Order this to go: The Oaxacan chef makes a sublime guacamole, dusted with savory panela cheese and served with flaky, thick flour tortilla chips. The current breakout star in Mexican food, salsa macha punches up an umami-packed bite of mushrooms, potato cubes, and shrimp. The mix, wrapped up in what might be the most delicious corn tortillas in town, is a bite of bliss. Hunks of cochinita pibil were tasty, but we kept going back for more of the nutty red mole with shreds of chicken. Pro tip: Buy a jar of the secret-recipe salsa macha to spice up your morning eggs.
Note: Review reflects COVID-19 protocols in place at the time of visit.