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La Calaca Comelona Restaurant Review: La Calaca Comelona’s art-filled back garden is so delightful on a summer evening, you'd easily linger over a plate of rice and beans. Choices abound however, as adventurous chef/owner Patricia Cabrera experiments with dishes from every region of Mexico, emphasizing the country's complex sauces, and using local and organic products whenever possible. Her adventurousness extends to the bright and colorful décor, which immerses patrons in Mexico's late 19th and early 20th century art and culture. You won't find chips and salsa, although if you must, you may order soft tortillas with a side of salsa. You won't encounter burritos either. Tacos and quesadillas are available, but offered with interesting accents such as fresh-cooked cactus leaf or homemade chipotle chiles. Many feature house-made varieties of mole, from green to blackberry. A distinctive choice is a “grilled dinner,” a sort of Mexican-style hash with ingredients such as octopus, shrimp and chorizo muddled together and served ready to stuff into freshly-made tortillas. Or try the cochinita pibil, pork in banana leaves with refried beans and cotija cheese. For dessert, it's all about creamy flan. Drinks range from fruit smoothies and standard margaritas to cocktails such as the Vampiro made with tequila and spicy sangría. In winter months, the interior channels the warmth of sunnier climes.