Blue Corn Restaurant
The Italian Market is predictably filled with flavors from the boot -- obvious in the stands and storefronts hawking spices, fish, and meat to sidewalk shoppers -- but it's also incubating a growing roster of Mexican restaurants. Among the most elevated is Blue Corn, which deviates from the taco stand format with high-end, carefully plated Mexico City-style plates. A casual awning and dropped ceilings in the dining room betray the finesse of the food: blue chips and tortillas are made from corn grown in the proprietors' native Puebla, whole branzino is blanketed in green poblano cream, and chilis are stuffed with meat and fruit before drizzled in walnut-cream sauce and pomegranate beads. Tortas, flautas and tacos make for quicker meals that can easily be bar bites that go with an affordable list of tangy cocktails like jalapeño margaritas.