Tracked on 5 lists across 5 authorities, ranked as high as #8.
This boisterous hotspot offers up no shortage of personality. Almost everything on this distinctive menu passes through a battery of roaring wood-burning grills and hearths, lending a primal smokiness that pervades the food and room alike. At the end of the line is a single cook at an earthenware comal, preparing tortillas from heirloom corn nixtmalized and ground in-house. Menu standouts include the empanada oaxaquena, a turnover made with corn tortillas, stuffed with braised lamb barbacoa and served with salsa molcajete, and the lamb chops set over a black garlic mole negro with fried hoja santa leaves. Those hard-pressed to make decisions can opt for a tasting menu. In tandem, the bar provides a wealth of imaginative agave-based cocktails.
Quetzal appears on 5 of the lists Mouga tracks — ranked or rated on 3, and written up on 2 more. Here's the full trail, dated and linked to each source.
