Merotoro

This simple and sophisticated spot lets the grub speak for itself.

The menu has four Baja California themed courses with a hint of urban flair and is creatively curated by one of the best Mexican chefs in the game, Jair Téllez.

A space that’s warm and friendly – with natural exposed wooden touches – helps diners focus on the food and drinks while avoiding distractions. The wine menu has a heavy Baja California presence and there are plenty of craft brews on deck.

The dishes are carefully crafted so as to remain true to the daily-picked ingredients. Chef Téllez’s high standards are evident in the generously portioned organic, hormone-free, and, preferably, local elements he incorporates into each dish. It’s also for this reason that the menu is printed daily and there may be last-minute changes to the menu if a particular ingredient isn’t up to snuff.

Pick whatever dish you want confidently, disappointment is never on the menu here. Some of our favorites are the marrow risotto and the pork jowl. The fourth course has truly heavenly desserts, like the tapioca almond cake, sweet plantains and banana ice cream. If it’s a hot day, we suggest the hibiscus and Mezcal snow cone served with mandarin sorbet and traditional spicy worm salt.