Without fail, the chips and salsa arrive only seconds after we are seated. Wonder of wonders, the chips are hot and homemade with just the right texture and crunch, and the salsa is an authentic one, rather than a concoction out of a can. A glance at the menu and prices tells you that this is not the typical Tex-Mex establishment. Items like “Snapper Mirasol,” served with poblano cream sauce, mango cream, and plantains; “Enchiladas Mirasol” (three different enchiladas, one with a terrific mole sauce, another with an “antigua” sauce with guajillo chiles, and the third with an excellent green chile sauce); and “Tacos Norteños” (beef or chicken in beautifully executed flour tortillas with rice, refried beans, avocado slices, and guacamole) immediately inform you that you are in a place with upscale, south-of-the-border ambitions. Mains begin at about $11 and climb fairly rapidly to the level of “fine dining.” However, their quality and presentation elevate the dishes well into that category, and the ample portions make the prices reasonable.

Like its food, El Mirasol’s interior has an upscale, contemporary Mexican feel. But it obviously comes from homespun creativity rather than lavish expenditures on pricey decorators. Vibrant red tile tables contrast with the black floor and green walls, which sport appropriate abstract art. The music is sophisticated Latino and plays at just the right volume. The service could not be more attentive, polite, knowledgeable, and quick.