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Distrito Restaurant Review: Scottsdale diners can enjoy another location of founder/Iron Chef Jose Garces’ restaurant that launched in Philadelphia in 2008. And while Garces isn’t actually in the kitchen here, he handpicks his staff to carry out his vision. The idea is modern Mexican, though it won’t appear like that at first glance, save for the family-style, shareable platters of tacos, enchiladas, tamales and house-smoked meats served in a predictable corporate-dull Day of the Dead ambience. But give the cooking a chance, since some dishes really excel, like the adobo-rubbed brisket and Mexico City-style huarache topped with cheeses, mushrooms and earthy-good huitlacoche. And if you scout out the specialties, you’ll be plenty happy with signatures such as queso fundido inventively spiced with barbecued duck and rajas (sliced chile poblanos) that is best scooped up with fresh-pressed corn tortillas. Steer your liquid preferences toward the sangría, potent with wine, tequila and brandy.