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Chef Frankie Ramirez built this Kensington restaurant around six distinct Mexican culinary regions, with an 8-foot charcoal and wood-fired grill at the center of the kitchen and a menu that ranges from Yucatan-style slow-roasted pork to Oaxacan mole negro. The chips served with six regional salsa variations make an immediately arresting opening, and the nixtamalized corn tortillas are pressed to order with masa ground from heirloom corn. One of the toughest reservations in Philadelphia despite its 120-seat dining room. Order the regional salsa flight to start and the wood-fired lamb al pastor.
