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THIS RESTAURANT IS CLOSED MoQuila Restaurant Review: As in mas tequila, por favor. The quirky name doesn't belie the fact that the establishment has a 200-plus tequila menu. But it does set up images of college freshmen with fake IDs banging down shot glasses. Erase them. These tequilas are the sipping-over-rocks-with-a-twist kind, and the clientele is suburban South Florida valet-parking their Hummers. The décor is upmarket rustic, and chef Rich Garcia's cuisine, too, is much less about nachos and quesadillas than it is about grilled flour tortillas topped with almond-crusted tuna and spice-rubbed shrimp enchiladas cloaked in roasted pepper-pepita sauce. Guacamole is mashed at the table, which sets up the type of service: Endlessly intrusive, with barely two bites or sips going by without someone asking you if everything is okay. Resist the urge to snap and bite down instead on spit-roasted pork tacos, which can be rolled in Bibb lettuce instead of the handmade corn tacos and therefore allow you to cheat on Dr. Atkins without compunction with the trio of flavored flans.