Nestor Leon's subterranean spot looks like the mercado of your dreams, with Huichol cats, rainbow piñatas, and mariachi instruments lining the walls. The menu takes Mexican cuisine on an international detour: escargots in silky pasilla sauce, crispy brain flautas with tobiko, and baby shark tostadas with kalbi sauce. The chef brings your flower-garnished cocktails to the table himself, sometimes wearing a lucha libre mask.