Gringo's

Frommer's Review

This upscale space may have a downscale name, but it bears little resemblance to typical Mexican restaurants. It's quite agreeable to dine in, with warm woods, cool flagstone, and trendy lighting providing a modern feel; the large patio is primed with heaters and fire pits most evenings. Although the menu does offer a tip of the hat to dishes the average gringo will recognize (quesadillas, fajitas, burritos), flip it over and you'll see that the focus is on regional specialties from all over Mexico, the food of Oaxaca, the Yucatan, and Mexico's Pacific Coast. So, a chicken breast is stuffed with goat cheese and corn and then lathered in a sauce of huitlacoche (a delicious fungus that grows on corn); a poblano chile is stuffed with picadillo and draped in a walnut cream sauce and a drizzle of pomegranate reduction. The margarita options are well worth inspection (with more than 100 tequilas available), as is the selection of Mexican wines. Sunday brunch is served from 10am to 3pm.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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