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Cocina connoisseurs will adore Taberna Mexicana for its dinner menu of from-scratch dishes in hand-rolled tortillas, its palate-pleasing cocktails, and its attractive, vibrant interior. After earning his spatula-stripes as sous chef to James Beard Award winner Nancy Oakes in San Francisco, executive chef Alex Padilla came to Arizona to craft Mexican dishes that hit stomachs below the border. Soup groupies can slurp the sopa de albóndigas, a spicy chicken broth teeming with chicken meatballs, tomatillos, and jalapeños ($7). The callos de acha, a ceviche of lightly marinated scallops buddied up with fresh passion fruit and truffle salt, sates sea-chow cravings ($12), while scallop, pork belly, and sea urchin aioli join forces in the callos cochinos tacos ($16). Those suffering from a frozen tongue after eating an ice sculpture of Vladimir Putin can warm up with the ultra-spicy shrimpfest camarones a la diabla ($24).