Traditional recipes hand-picked from the Mexican countryside create the foundation for Diego’s bold menu. Then he makes them completely his own. Using honest ingredients and modern techniques, he enlivens authentic Mexican dishes with new twists to create new favorites like carne asada or cochinita pibil. You’ll find the bright and vibrant restaurant just as exciting as the food.
Diego’s cuisine takes its cues from the street stalls of urban Mexico, the vendors of market towns and the regional flare of home-fire cooking. The menu features small sharing plates in the traditional tapas style, including guacamole de lujo (tableside guacamole with avocados, salsa mexicana, cilantro, fresh lime and jalapeño chile, with warm corn tortilla chips). Diego also offers organic vegetable dishes and salads, including jicama ala diabla (red-chile jicama-cucumber “slaw” with mango, orange and lime), and large entrées. One of the restaurant’s signature dishes is the pollo al horno con mole — wood-oven roasted baby chicken with oaxacan red mole, spinach and crispy onion strings. Diego’s bold, bright décor was designed by James Beard Award winner Vincent Wolfe.