Rocio's Mexican Kitchen

Rocio's Mexican Kitchen Restaurant Review:

Oaxaca native Rocio Camacho, who previously cooked at Moles La Tia and La Huasteca, now gets the spotlight at her six-table restaurant with red and white tile floors and orange walls lined with Mayan paintings, Day of the Dead and jaguar imagery. Yes, they have burgers, burritos and Caesar salad, but Rocio’s menu gets much more ambitious. Starters include deep-fried empanadas filled with combos like zucchini blossoms, zucchini and Monterey Jack cheese, or shrimp and cheese, all topped with chunky guacamole, crumbled queso and crema. Camacho even serves complimentary half-moon-shaped corn tortilla chips slathered with four moles: Oaxaqueño, verde, poblano and pipian rojo. Entrées include flaky mahi mahi filets seared a la plancha and served with a choice of mole. Pipian rojo is a bright orange sauce made with pumpkin seeds, peanuts and chile guajillo. This main course comes with rice and julienne vegetables like carrot, zucchini and squash. Desserts include plantains in tequila sauce, churros filled with caramel, and our recommendation, flan, plated with sliced grapes and chocolate caramel sauce. To drink, expect aguas frescas like cucumber and jamaica, plus cafe de olla and soda.