Note: The restaurant is temporarily serving a seasonal pop-up concept, Playa Oxomoco, focused on seafood-forward dishes. 

Don’t let the casual ambience fool you: Oxomoco is a serious dining room capable of great things in its wood-fired oven. The room is lively and packed but always conducive to conversation.
Tacos are the main draw, especially when piled with the likes of tender flank steak or soft-shell crab. However, this kitchen team doesn’t stick to merely one dish or area of Mexico. Instead, they reach widely across a myriad of regions, always balancing abundance with fresh and vibrant flavors. The menu thereby tempts and tantalizes with such large and small items as the tropical hamachi agua chile and tlayuda crafted from smoky corn on a shell. Other standouts include the brined, fried and smoked “giant chicken."