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La Calaca Comelona Restaurant Review: Chef/owner Patricia Cabrera experiments with dishes from every region of Mexico, emphasizing the complex sauces for which the country is famous, and using local and organic products whenever possible. Her adventurousness extends to the bright and colorful décor, which immerses patrons in the art and culture of late nineteenth and early twentieth century Mexico. You won't find chips and salsa, although if you must, you may order soft tortillas with a side of salsa. A standard taco or quesadilla is available, but you're smarter perusing the house specials. Many star 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, go for the creamy flan. The drinks list is inventive with fruit smoothies and cocktails like the Vampiro made with tequila and spicy sangría, but there’s an array of more standard margaritas as well. In warm weather months, enjoy the large back patio.