The modern and presentation-forward take on Mexican food at South Division St's Xico give the food a quality that is hard to peg down to any single region. Queso fundido is sprinkled with chorizo and sliced radish, which oozes as you try to scoop it with housemade masa tortillas. The signature mole is complex, livening chicken with notes of chocolate, chili, and spice. Perhaps the standalone must-order is the whole trout posole flavored with ancho chili and orange. And if it wasn't your reason for coming already, the margarita is a contender for the best in the city: La Miela is a take with mezcal and honey that's served up with a salt rim made with chile and dried worms.