And when it comes to the culinary map, Fierros isn't afraid to go all over it, ingeniously mixing techniques and ingredients with something bordering on genius.
The addition of epazote, for example, a strong, citrusy herb, to his tacos de pescado, makes the simple fish and tortilla combo sing. Even an uncomplicated endive salad sparkles with queso cotija, the "Parmesan of Mexico," plus roasted Arizona pecans and mesquite honey vinaigrette. When we're looking for something really different, conejo asado gets our hearts thumping with chorizo-rubbed rabbit and grilled sweet corn. And don't even get us started on his sublime tamale hash.