MICHELIN Guide’s Point Of View
Servers stand erect as soldiers at Ixcateco Grill, their pressed white shirts tucked into immaculate black pants. It’s a sight you wish you’d see more often—the unmistakable feeling that the staff cares deeply about your experience at this delicious Mexican hot spot. The colorful space, painted in bright shades of orange, green and fuchsia, only adds to the bonhomie. Chef Anselmo Ramírez, a veteran of Frontera Grill and Topolobampo, knows his way around Southern Mexican food. Try the irresistible picaditas, a pair of tender little masa canoes filled with savory chicken carnitas, pickled cactus, avocado cream and queso fresco; or the wonderfully complex and authentic pollo en mole negro, sporting that perfect, complex blend of sweet and spicy.