More than a decade before chefs like Rick Bayless and Bobby Flay put Mexican cooking on the map, Tom Gilliland opened this restaurant serving the cuisine of all seven regions of Mexico. Thirty-six years later, after a few remodels and the addition of a collection of artwork featuring some of Mexico's best-known artists, Gilliand's restaurant is still turning out excellent versions of classics like enchiladas de pato, pollo pibil and pescado a la Veracruzana. What sets the cuisine apart are the "excellent homemade salsas," "amazing tortillas" and "a thoughtful use of spicing," which gives diners the opportunity to appreciate "ingredients that are higher in quality" than you are used to seeing in most Mexican restaurants.