Malinche Audiobar works Mexican and Japanese ingredients and techniques into the same menu, a combination that shows up in dishes like hoja santa, octopus, and mushrooms. Chef Fernando leads the kitchen, and the pairing of those flavors with a mezcal-focused spirits program has become central to the restaurant's identity in Highland.
Regulars consistently point to the same handful of dishes — the hoja santa and octopus in particular — as reasons they keep coming back, alongside a reputation for service and atmosphere that holds up alongside the food.
Regulars consistently point to the same handful of dishes — the hoja santa and octopus in particular — as reasons they keep coming back, alongside a reputation for service and atmosphere that holds up alongside the food.