Rather than share a delicious recipe for a dish, we're gonna share one for a whole restaurant.
It comes from Jose Ramos, who just opened Sabrosa, the best (and prettiest (and booziest)) new restaurant in the Marina, and whose grandmother and mother taught him how to cook Guanajuato recipes that have been in his family for generations.
Here's how the Ramos family does restaurants.
1) In a large cazuela, add an inspired vision by a chef who brought his sizzle to Nopalito and Nido and can toss and fricassee better than a masked luche libre wrestler.
2) Heat oil and layer in the team who cooked up The Brixton and Redford with farm-fresh ingredients and a dash of chile piquin for a little spice. Then simmer until it's bubbling and hot.
3) Slowly blend influences from multiple regions of Mexico to knock out authentic classics like seared Mayan spice rubbed ribeye with mashed plantain.
4) Truck in the finest tequila and mezcals for five different margaritas (the Macho margarita will make you purr like a jaguar).
5) Stir in seasonal craft cocktails like the rye-meets-mezcal Night Creature from San Diego bar legend Matt Stanton (El Dorado Cocktail Lounge).
6) Garnish with Peruvian walnut walls and a sleek onyx bar fit for a fiesta in an exquisite space designed by husband and wife team Clinton Miller and Parisa O’Connell (Redford and The Corner Store).
Got all that? Good. Your reward is the chef's treat, a Pepino Diablo. Pro tip: get it shaken, not stirred.
Price: 2 (out of 4)
Noise: 2 (out of 4)
Parking: Metered street
Scene: Sophisticated diners hungry for home-style Mexican cuisine and a lively bustling bar.
Best bets: Oaxacan Firing Squad cocktail; fish empanadas; pork short ribs confit in mole sauce
Extra details: City Tavern has been transformed by The Brixton's Hugo Gamboa, Andy Wasserman, and Adam Snyder into a stunning light-filled space with brown leather banquettes and gold accents throughout surrounding a gorgeous bar.
Nearby: MatrixFillmore; BIN 38; Delarosa