Usually, the flavors of Mexico and Spain are separated by an ocean, but you'll find them side by side at Tio Pepe Restaurant. Here, executive chef Jose Zamora has drawn on his two culinary degrees—one from Le Cordon Bleu, one from the revered Institution Culinario de Cambrils in Spain—to create a menu worthy of superlatives. Below, we give some out.

• Most Spanish dish: this could easily go to any of the paellas on the menu, but we appreciate the unique creativity of the Ibérica flatbread. Cooked to chewy, crispy perfection in a wood-fired oven, it's topped with Serrano ham, manchego cheese, asparagus, and baby arugula.
• Most Mexican dish: the custom-grilled sirloin steak, served with a cheese enchilada on the side. Extra points if paired with a selection from Tio Pepe's extensive tequila collection.
• Most creative dish: the nachos, topped with Muenster cheese—not cheddar!—as well as beans and ranchera salsa.
• Most delicious fruit-flavored margarita: no clear winner here. We recommend sampling all 20—just maybe not on the same day.
• Most verdant dining area: the garden room. It's enclosed enough for year-round dining, but open enough that guests can look up to watch the stars or migrating flocks of flying fish.