"This restaurant from the owners of El Valle in Midtown brings the flavors, ingredients, and dishes of Oaxaca to life in Chamblee. And it’s doing serious justice to the foods from this southwestern Mexican state through its use of core ingredients like chiles, corn, cheese, and beans and cooking techniques incorporating smoke, moles, and fresh masas made from ground corn for the tortillas, tamals, tlayudas, and gorditas. Start with a mezcal cocktail and a trio of salsas, the tetela de pato (duck confit and Oaxaca cheese), or the fresh and zesty hamachi tostada topped with black garlic aioli and salsa macha. Then, order a steak or seasonal vegetable tlayuda (think Mexican-style pizza on a crispy tortilla to share.) The flor de calabaza (squash blossom quesadilla) stuffed with Oaxaca cheese, sauteed mushrooms, and roasted onions is not to be missed. Fish lovers should order the whole wood-fired branzino spiced with black garlic. Finish with dessert, such as the corn husk mousse with meringue, paired with a glass of wine from producers around Mexico." - Eater Staff