Tatemó

The famous idiom about not judging a book by its cover couldn’t be more applicable than to this tortilleria-turned-tasting menu. In an empty strip mall with little around except for a brewery and a doughnut shop, Chef Emmanuel Chavez delivers a beautifully pitched and portioned experience that celebrates heirloom corn from across Mexico. His riffs on ceviche, quesadillas, and gorditas are elegant to behold and even more satisfying to eat thanks, in part, to vibrant salsas and other creative sauce work. The most original and striking effort might be the black-as-night mole negro, which comes blanketed under a tortilla made from nixtamalized plantains. If you want wine, you’ll have to bring your own as the restaurant doesn’t have a liquor license.

What makes it distinctive

• Tortilleria turned tasting counter, a chef's-table style meal built around heirloom corn.
• Strip-mall location, high-end cooking, a low-key room with high-touch execution.
• BYOB by design, no liquor license, bring wine if you want it.

Signature ingredients and techniques

• Nixtamalized heirloom corn, the core of the menu, from tortillas to masa-forward courses.
• Mole negro, served under a tortilla made from nixtamalized plantains.
• Bright salsas and sauce work, built to lift ceviche, quesadillas, gorditas, and other masa-driven forms.

Tasting Menu

• 7-course Tasting Menu (BYOB Only): $175 per person