What, no guacamole? No burritos? Gran Eléctrica is not your textbook Mexican restaurant. Regional specialties here range from ceviche to posole to Tijuana's original Caesar salad recipe. From Central Mexico comes tlacoyo, masa cakes topped with house-made ricotta, cactus and queso fresco; from Oaxaca are garnachas, corn tortillas spread with shredded chicken, cabbage and jalapeño. Local, sustainable ingredients are used whenever possible. The same team created Colonie in Brooklyn Heights, and chefs Brad McDonald and Sam Richman have worked at some of the top restaurants in the world, including Per Se, the Fat Duck, Noma, Alain Ducasse and Jean Georges. The historic brick building it's housed in couldn't be cuter, and the tequila and mezcal drinks couldn't be better, all made from fresh ingredients and spiked with innovative twists like jalapeño syrup and mole bitters.