At Xilantro, El Sarape's Luis Marin wanted to create "authentic old-world Mexican cuisine with a contemporary flair." With the help of his team of chefs, Marin did just that: the camarones en adobo, Puerco en mole verde, and pan-seared mahi-mahi with béchamel and huitlacoche elevates this eatery past standard Mexican food. Guests can also choose more traditional meals, including zesty pastor tacos, cochinita burritos, and burgers topped with award-winning guacamole. All dishes made with corn products are also gluten-free. In the words of one [Thrillist_(http://www.thrillist.com/food/philadelphia/pa/19087/main-line/xilantro_brunch_date-spots_great-cocktails_lunch_mexican_outdoors_tequila_wine#slide=7) writer, the restaurant, "forgoes the sombreros, maracas, and combo plates to offer progressive yet still authentic Mexi dishes." At the bar, bartenders whip up inventive cocktails with more than 100 premium tequilas between popping open Mexican beers and pouring global wines.
The restaurant's interior also reflects Marin's initial goal. Designed by Morrissey Design, the space evokes the laid-back feel of a traditional cantina with the upscale twist of such modern attributes as a modular bar, lime-green accents, and translucent, almost eerie vintage Mexican portraits.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.