This meeting of cultures is most evident in Atla’s arctic char tostada. Thick slices of pink fish, combined with capers, serrano peppers, and a swipe of fresh cheese evokes all the flavors of a classic bagel with lox. The main difference is that a crunchy blue corn tostada stands in as the base.
Classics like cheesy quesadillas -- made with organic blue corn, of course -- and guacamole are on the menu, and are worth ordering. In the guacamole, the standard mash of avocados, lime, and salt is elevated from a handful of fresh herbs on top. (Who knew that fresh mint was a crucial guac ingredient?) There are margaritas, too -- potent ones. Soto-Innes was insistent that the restaurant carry a collection of rare and exceptional mescals, the boozy foil to Atla’s extensive coffee and agua fresca menu. Even through drink offerings, they're asking you to stay all day -- and it’s easy to oblige.