: Mission’s local approach adds just the right north-of-the-border flair to Mexican favorites. Authentic ingredients like house-made tortillas and wood-fire-grilled meats are paired with experimental accents: salsas that change (sometimes hourly) with the whims of the kitchen, barrel-aged hot sauces and a proprietary IPA crafted in partnership with a local microbrewery. Chile-roasted duck and grilled cactus make for exotic but tasty taco fillings. There are traditional proteins like carne asada and chorizo too, but we prefer them in the burritos and tortas respectively. Wood-grilled flank steak comes topped with chipotle bacon and black beans, Chihuahua cheese, ancho sauce, guacamole and pico de gallo in the former, while Mission’s own spicy chorizo is tamed by a soft-fried egg, smashed black beans, cheese and garlic-lime mayo in the latter. Sip a pint-size margarita with the meal (or while waiting for a table --- this is a popular spot with The Loop’s eclectic crowd) and save the Cognac-spiked horchata for dessert, maybe with a side of churros.

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