Copita Tequileria y Comida is the brainchild of all-star chef and cookbook author Joanne Weir, who makes some of the region’s finest Cal-Mexican food. This elevated cantina sources produce like the pumpkin seeds and poblano peppers that fill its pillowy housemade corn tortillas from local farmers’ markets. The menu reads as a litany of classics with surprising twists, from the fried Miyagi oyster taco to chicken enchiladas with mole and Asian pears. All are best washed down with one of the 100 percent agave tequilas from the extensive list.
Thomas J. Story