Chef Val M. Cantú's Californios is a divine dining temple where a passionate focus on heritage is applied with masterful technique. The attractive space, with its dark walls, colorful artwork, and lively playlist, keeps things more festive than hallowed, and the patio area is especially pleasant. The foundational elements of Mexican cuisine are elevated here through the team's ingenuity and the utilization of the finest products. Familiar dishes are turned complex and deliciously unique. Lime cured cold-smoked hamachi is presented with a sweet lime aguachile with pickled buddha's hand and cold pressed cilantro, then beer- and mezcal-battered black cod in a sour cherry tamarind salsa makes a nice addition to a tortilla.