"Started by Ramon and Maria Cardenas in 1985, Red Iguana features a wide variety of Mexican recipes, including many utilizing house-made corn tortillas and moles, at three downtown locations. They don’t take reservations so arrive early to ensure you snag a table, or be prepared to wait. Try the standout puntas de filete a la nortena: top sirloin tips sauteed with bacon, jalapeno strips, onions, and fresh tomatoes, served atop almond mole. Another favorite is a take on enchiladas suizas, which outperform your typical tomatillo-smothered enchiladas: Two corn tortillas are filled with avocado and chicken cooked in sour cream, topped with a complex mole poblano, and finished with melted jack cheese and an extra dollop of sour cream." - Sarah Entwistle
