Diego

Diego Review

This isn't your typical Americanized Mexican food, but rather authentic regional cooking served in a whimsically decorated space decked out with hammered-tin mirrors, bright red walls, and a well-dressed crowd. Sink into the Cochinita Pibil, Yucatecan-style pork marinated in achiote and orange, then slow-cooked in banana leaves; or opt for the Diego carne asada, a beef rib eye marinated in red-chile adobo, then grilled over a wood fire and topped with black beans and a salsa made with tequila, roasted cactus, and onion. Diego serves only 100% blue agave tequilas and mescals and offers more than 125 varieties to choose from. Our favorite drink pick? The frozen-fruit margarita on a stick. There's a handy to-go window to grab a bite on the run. And late on weekend evenings, the restaurant morphs into Vida! nightclub, with dancing into the wee hours.