I was born in California so I have this innate yearning for the mexican flavor profile of yore I experienced as a kid. Most of the examples in this thread are fine, but they are tex-mex. Taco Cailente will have huitlacoche and nopales on the menu if they're able to get them. They'll also have good soups (hominy or tripe) on weekends. These aren't common ingredients in mexican restaurants outside the southwest/west.