Dine at Calavera to understand the variety and depth of Mexican cuisine. It’s Oaxaca-bound with smoky mezcal and edible bugs—chapulines (grasshoppers), specifically—but so much more: ceviche costeño, tacos cochinita pibil, birria de chivo, fideos en caldo de frijol y chorizo verde, pescado asado al mojo de ajo negro, tamal verde estilo Michoacan, arroz con leche, and masa for tortillas and tamales made in-house from heirloom nixtamal corn. Calavera boasts informed service and a décor that tweaks today’s trendy post-industrial interior design clichés with whimsical ceramics, historical photos, calavera (skull) iconography, Day of the Dead altars, and birdcage-like lamp enclosures hanging from the high ceiling. Agave spirits, a beckoning bar, and a heated patio make it about perfect for those who long for seasonal and authentic yet sophisticated Mexican fare. Serves lunch and dinner daily.