El Sol De Tala, Indianapolis

Like the ivy plant, Mexican cuisine has spread far and wide across the United States and thrives in many cities. However, the chefs at El Sol de Tala are interested in getting back to the roots of Mexican cuisine, creating authentic Mexican food as they have since 1979. They make fresh guacamole to order, imbuing it with the tropical flavor of mango and nutty flavor of walnut, and braise succulent short ribs in Negra Modelo beer, pairing them with a rustic red salsa. Behind the bar, mixologists complement the kitchen's creations with margaritas crafted from fresh fruits and smooth reposado tequilas.

The decor heightens the experience of the food's flavors and aromas by transporting guests south of the border. A modest yellow brick building on the outside, the restaurant's interior combines lively, colorful fabric art and paintings with hacienda-style stucco archways. A 2-ton limestone fountain dominates the middle of the dining room, soothingly burbling throughout meals. Even the chairs sport artwork, bearing intricate images of the sun, moon, or macaw parrots that occasionally demand crackers dipped in fresh salsa verde.