Modern Mexican Restaurants

Perhaps inspired by their own late-night cravings, chefs are opening Mexican restaurants all around the US that focus less on authenticit...
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Comal, Berkeley, CA

Matt Gandin adds a California twist to Oaxacan-inspired dishes at Comal, from tamales made with local Fulton Valley chicken and sauced with mole negro to snapper served alongside a grilled vegetable salad. Mixologist Scott Baird of the Bon Vivants created a mezcal-laden lineup of cocktails.

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