Los Felix Taquería

The gist: Ingredients flown in from Mexico make up a menu of unique creations and seafood standouts, served on a sidewalk cafe to a soundtrack of international vinyl.
The food: Los Felix’s bill leans heavily on Mexican corn, and the culinary team here has brought in varieties rarely found north of the border. They’re best expressed in the Totopos (you might call them tortilla chips) served with fresh guac and a daily-made salsas. You’ll also get the full effect with an order of Esquites, a collection of heirloom corn mixed with chile emulsion and cotija cheese. The chef plays the classics, too, but with a communal spin, from Pork Cheek Carnitas served braised in a bowl with blue corn tacos to a Squash Blossom Quesadilla that easily served four.
Cost: Starters and shareables $12 - $20, octopus and pork carnitas platters $32 - $38