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La Calaca Comelona Restaurant Review: La Calaca Comelona’s bright, colorful décor immerses patrons in the art and culture of late nineteenth and early twentieth century Mexico, while the food focuses on the complex sauces for which the country is famous. You won't find chips and salsa here, although you can order soft tortillas with a side of salsa if you must. We recommend skipping the standard tacos and quesadillas, and instead peruse the house specials. Chef/owner Patricia Cabrera is always experimenting with dishes from all regions of Mexico, using local and organic products whenever possible. Many use a variety 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, order the creamy flan. The drinks list is also creative with inventive fruit smoothies and cocktails; perhaps the most popular is the Vampiro made with tequila and spicy sangría, and there’s an array of more standard margaritas as well. In warm weather months, enjoy the private garden patio.