Change is inevitable. When this happens, all that is gained must be weighed against what is lost. Progress hangs in the balance.
This idea holds true for Mixtli, the modernist Mexican restaurant that started as a boxcar experiment near Olmos Park eight years ago. With 12 seats and a dream, chefs Diego Galicia and Rico Torres set out to create multi-course tasting menus that delve deeply into the regions, styles, folklore and inspirations that drive Mexican cuisine. By all accounts, they have succeeded.