Mike Karns, owner of El Fenix, brings authentic Mexican to North Dallas. Chef Nico Sanchez oversees a menu of dishes from Central and Southern Mexico, including Yucatan, Vera Cruz and Chiapas. Everything is made from scratch: The garlic in the camaron al mojo de ajo is peeled from whole cloves, and the mole uses cacao beans ground in-house. Specialties include cochinita pibil and chicken with mole. Unusual cocktails include a margarita with avocado and pineapple.