This young, Latin-inspired Arcadia eatery already has numerous dishes that feel like Phoenix classics. There's the hiramasa ceviche, lush and creamy. There's an elote with about as many ingredients as a corn cob has kernels. There's a fried ice cream sandwiched on halved concha and impaled with a steak knife. Perhaps most of all, there's one of the most sneakily excellent chips-and-salsa plates you can find, anchored by an incendiary-but-somehow-subtle salsa loaded with butter. Chefs James Fox and Eric Stone don't take a single dish off. Cocktails, beer, and wine are just as on point. You could order at random and enjoy a stellar meal.