The "farm-to-table" movement has finally come to American Mexican restaurants and for that we should rejoice. Because you'll taste what a difference locally-sourced vegetables and herbs make in the tacos, tortillas and other traditional favorites served at Zona Rosa. But it's not just the ingredients that make this place special: owner Anna Zamora–Pizzo uses her family's recipe here, but then throws in a few tricks she learned from her husband's Italian American clan. So the addictive guacamole comes topped with pistachios and bacon, the chili relleno has sweet potato along with the pork (making it wonderfully savory) and the nacho chips are made by hand, so they come out to the table warm and crispy. Zona Rosa is a handsome place (stucco walls, reclaimed wood tables and chairs, handsome colored lamps) but it is quite small, so get ready for a wait, even if you have a reservation.

-Pauline Frommer

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