Opened July 12, 2011.
It may look like a guacamole den, but chef Kelly Hightower’s vibrant, energetic cooking makes this downtown cantina a destination for serious modern Mexican food. Standouts are the ceviche Acapulqueño, pozole verde, tamales, seared duck breast and lamb shank barbacoa. Full bar. Closed Sunday.
-Guide (09/23/2011)
The food is very tasty. The salsa is green (maybe cilatro?), not red, and a little bit spicy, but good. The tacos are smallish in size, but very, very delicious. The barbacoa sandwich on bolillo bread is one of the best!!! Service is so-so and there is only 1 salt shaker for the entire restaurant, including the kitchen. But the food keeps luring me back. Some dishes are too spicy.
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A coconut-bathed ceviche of sweet rock shrimp and tender bay scallops with a wicked hint of habanero chile. Soft corn tortillas filled with chipotle-braised tongue and tangy escabeche onions. An oversized, canoelike tamal bursting with custardy masa laced with poblano chile and a touch of panela cheese.
This is the Mexican Revolution — as played out on the plates at Wild Salsa. (Full review)