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I used to cook at "Restaurant 7" which came after Fedora, and obviously, they had a tough go of it too. I suspect, however, that management had more than a major part to play in its demise, as well as alienating its great opening chef, Mina Newman, within the first year of its opening, which sent her packing. Will be interesting to see how Essential pans out.

That's a tough question-especially if I were limiting it to only Mexican. I have heard good things and bad things about Rosa Mexicano. Andale was pretty good for a while. Going up a bit in scale, I like Zengo, but it's hard to call it classic or authentic Mexican. But both times I have been, they've scored a 9 out of 10 for food. Any other ideas?

For Jason, I am interested in knowing the brand and price of your enrobing machine, since I was unable to make it and come check it out in person. I am a chocolatier in the making and working on opening up my business in Ecuador (it's a long story, but my wife is from there and we are making plans to move), so am always looking for information on equipment. Thanks!

I've been to Guajillo at least 5 times in the last 3 years, and it's been hit or miss. Having grown up in Southern California and lived in Texas, I would say calling it Tex-Mex is a definite misnomer. You do have to give them credit for having some real Mexican dishes, not the cheese laden, over-sauced fare which is called Tex-Mex. On the other hand, I would have a hard time saying most of their food really has the flavor of "Authentic." On one occasion, the ceviche came in way too spicy, like eating salsa with habanero peppers. And as others have observed, the chicken has been often a bit dry. I also find most of the time the food is slightly underseasoned. Having said this, I would not rush back to Guajillo. In my experience, I have always wanted it to be good, as the menu reads nicely and offers up some very authentic sounding dishes. But the flavors just do not shine. Enough said for now