The stage – historic Old Oakland location, minimalist décor with exposed brick and oversized art, a semi-open kitchen, dozens of tea light candles and wooden tables so beautiful you would never consider covering them with tablecloths.

The star – some of the finest regional Mexican cuisine this side of Oaxaca. The menu consists mostly ofAntojitos or small plates that are artfully presented and perfect for sharing.

Everybody raves about the tacos and they are delicious, but I love the tostaditas.

Tostaditas de Tinga Poblana - three tiny tostadas spread with black beans, topped with chipotle chicken, cabbage, fresh avocado and crema. If you like mole you'll love the Rocky range chicken topped with a tamarind mole over Mexican rice. Then there's the tamales, and the carnitas and the empanadas...

Far too many outstanding dishes to mention here, plus I need to elaborate on the cocktails now.

Read On.