Having reimagined Sichuan cooking at Mission Chinese Food, Danny Bowien moves on to Mexican at week-old Mission Cantina. Look for his signature big flavors (but surprisingly subdued chile heat), unexpected combinations like scallops and beef heart in ceviche, and tacos on fantastic tortillas made from scratch.

Photo of Mission Cantina's mushroom taco (with epazote and charred Oaxaca-style queso) by Mark Hokoda

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