"At Criollo, you’ll probably see a rooster named Claudio wandering around the large backyard and orchard where the restaurant has an open grill, a comal, and several clay pots. Come here for brunch on weekends for conchas de maíz, taquitos campechanos, pizzas from the wood-fired oven, and enfrijoladas. This spot is also a great dinner move: you’ll find a contemporary Oaxacan tasting menu that always changes and highlights seasonal produce. There’s a main dining room, but try to grab a seat on the pleasant patio where you can watch the staff man the large comal and make fresh tortillas." - liliana lopez, kylie han
Liliana Lopez