Chef Val M. Cantú's Californios is a divine dining temple where a passionate focus on heritage is applied with masterful technique. The attractive space, with its dark walls and colorful artwork, keeps things more festive than hallowed, and the patio area is especially pleasant. 
The foundational elements of Mexican cuisine are elevated through the team's ingenuity, with familiar dishes turned complex and deliciously unique. Sip an agua fresca with yellow watermelon and fresh coconut water while snacking on a blue masa tostada layered with sweet Bay Area Dungeness crab and topped with smoked trout roe. Then, a sourdough tortilla holds a single battered piece of cod, topped with alternating dots of black and yellow huitlacoche and corn crema.