At El Sarape, the Marin family and their chefs eschew southwest and Tex-Mex recipes in favor of traditional and contemporary Mexican cuisine. Housemade corn dough morphs into chicken sopes and tortilla wedges, which diners dip into nachos with chihuahua cheese and pico de gallo. The kitchen also serves chipotle mashed potatoes beside pork tenderloin in tomatillo sauce and prepares skewers of shrimp and scallops Mazatlán style. At the bar, patrons can sample an array of tequilas while admiring the paintings adorning the walls, from a mural of a pastoral countryside to a topographical map of Mexico’s fourth dimension.