At Jalisco Norte, you can go for the nachos Norte or cheese enchiladas, but the talents of chef Jose Meza, whose experience includes work at gastronomical meccas Noma in Copenhagen and Pujol in Mexico City, comes out in dishes that blend fine technique and indigenous ingredients. Try a hoja santa leaf-wrapped tamale, delicately sauced rather than filled. Nopal (cactus paddle) salad comes with meticulously peeled and diced tomato, laced with chia seeds and brilliant red achiote oil. Roast chicken in sauces—encacahuetada, pipian, or mole negro—encapsulates the span. And libations channel agave spirits into cocktails with names like Jaliscan on Vacay and Keeping up With the “Jerry” Joneses, while the list of desserts might include nicuatole, an ancient corn-based panna cotta like set silk.