Mi Dia From Scratch

Chef Gabriel DeLeon was raised in the restaurant biz, working in family-run joints until he decided it was time to break out and put his own stamp on the local Mexican food scene. Channeling influences from his extensive travels, DeLeon continues to whip up innovative dishes that, as you’ve probably guessed from the restaurant’s name, are always made from scratch. Start with customizable guacamole then move on to less familiar offerings like the Quesadilla de Huitlacoche where a sprinkling of “Mexican truffle,” a dark fungus that grows on corn, contributes a wonderful earthiness to gooey queso asadero and roasted veggies between grilled organic blue corn tortillas. Artfully plated additions of avocado purée and New Mexico-style red and green chile sauces seal the deal.