There’s an embarrassment of riches when it comes to great food in our city, and Bandito Latin Kitchen and Cantina (325 Hughes Center Dr., banditolv.com) is the newest addition to the Latin American cuisine scene, offering a modern gathering spot for fresh eats and drinks. Helmed by executive chef Chris Kight, there’s an emphasis on Mexican food, and tequila and mezcal feature prominently in the cocktail program.
With tortillas, salsa and sauces made daily and using sustainably sourced ingredients, it’s difficult to pick favorites from the menu that evokes a seaside vacation or an endless summer day. We suggest a plate of tacos ($17–$21) to start. The lunch menu offers two per order and the dinner menu offers three. Choose from six options—carne asada (with queso fresco, pickled onion and cilantro), roasted chicken (with heirloom tomatoes, tinga sauce and shallots), carnitas (with bitter orange glaze, white onion and cilantro), braised octopus (with pickled fennel, avocado and radish), al pastor (with Manchego cheese, white onion and pineapple) and Baja fish (white fish grilled or fried, cabbage, carrots, citrus, Fresno peppers and serrano vinaigrette). This is just to whet the appetite, mind you. You’ll be back throughout the season and beyond.