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From Our Editors
Molcajete's chef, Manuel Torres, focuses on a concise, refined menu of Mexican street fare at Molcajete, which is Spanish for mortar. A symbol of the artisanal and handmade, the mortar appears prominently in a mural in the restaurant's dining room and is a symbol for Torres's approach to meals. Familiar carne asada surprises with grilled American Kobe beef flank steak, and remarkably thick, handmade corn tortillas make a meal out of chanclas piled high with black beans, steak, lettuce, and cheese. Weekly specials veer into lesser-known regional specialties, such as the Yucatan's cochinita pibil, a slow-roasted pork dish, or Jalisco's torta ahogada served on the area's french bread offshoot, birote. Whether served inside or out on the patio, dishes arrive elegantly plated among perfectly formed mesas of tender rice, cups of black beans, or dollops of guacamole accented with dark purple cabbage.