10

You can go to Rittenhouse’s Tequilas multiple times a day and experience a different restaurant each time. Stop in La Jefa’s Latimer Street entrance during the day, when they serve innovative drinks like their totomoxtle latte with burnt tortilla and corn husk or matcha blended with tepache alongside a brunch menu that includes streusel-topped conchas and chilaquiles swaddled in a thin blanket of egg. Return in the evening, enter on Locust Street, and sip margaritas (some presented on a server’s head if it’s your birthday) or delve into a vast library of agave spirits. Come with friends and fight over a miraculously light tamal de acelgas and use the fresh corn tortillas to sop up mole dulce puddled around tiles of pork belly. After dinner, choose between a cocktail at La Jefa’s bright, tiled café, or behind its velvet curtains at Milpa bar, where Dan Suro works with Slow Drinks’ Danny Childs to create cocktails rooted in fermented local ingredients, agave hearts imported from Mexico, and of course, corn. When David Suro Sr. opened Tequilas in 1986, it introduced Philadelphia to Mexican cuisine in ways the city had never seen before. Its new iteration, with multiple concepts under one roof, does so all over again. — Kiki Aranita