Chef Claudette Zepeda-Wilkins and Rise & Shine Restaurant Group open El Jardín at Liberty Station in early 2018. Starters include Sopa de Abue, an heirloom bean soup topped by Oaxacan quesillo, cured nopales and a plump poached egg; or spicy, saucy Riviera Nayarit Shrimp.

Zepeda-Wilkins excels in homey, comfort food influenced by her roots in Tijuana and Guadalajara, especially a chicken-stuffed Tamal with Mole Poblano accompanied by summer squash, purslane, and whipped Oaxacan beans; or Yucatan-style Castacan, crispy pork bookended by two Mayan condiments, pumpkin seed-based Ha’ Sikil P’ak and Xni Pec, a tongue-tingling salsa. For dessert — No Mamey’s combines moist brown butter almond cake, pixtli ice cream, and blue corn pinole crumbles under a gooey, toasted marshmallow crown.