The food community makes a lot of noise about heritage and honoring lost Indigenous pathways. Los Félix does something about it. Dedicated to the Mexican-born Milpa agriculture — a system in which heirloom corn is interplanted with other crops, such as squash and beans, in order to share resources — Los Félix uses those ingredients to construct recipes. That's why the housemade totopos (tortilla chips), made with nixtamalized corn masa, are so damn good (especially when served with guacamole spiked with serranos). Everything on the menu reads as an authentic homage to Mesoamerica, right down to the biodynamic natural wines, cocktail ingredients, and craft beers sourced from small family farms, artisanal producers, and breweries.