It could very well be the 190 different mezcals from Michoacán, Jalisco and Oaxaca that keeps pulling us back to Tata, but we're more inclined to think it’s the cocina de autor (signature cuisine) of chef Fermín Ambás, with such delectables as rabbit tartare with wasabi aioli and chili (M$85) and tuna in a tortilla crust (M$210) on offer.
Our advice? Eat here but drink at Tata's little sister Tatita two blocks to the northeast.