If too many diners still believe that Mexican food is one mass of fried, cheap and heavy combo plates, Diego Galicia and Rico Torres at Mixtli dispel those misconceptions with creative interpretations of regional specialties that are as delicious as they are meticulously researched.
In a time when the food world is beginning to wrestle with issues of whose cuisine is worthy of elevation, the executive chefs and co-owners of this restaurant make strong arguments that Mexican food deserves the same reverence as French, Italian and Japanese cuisine.