Delicia

Delicia’s Monday night special, a new downtown lunch spot, and a bar coming to Fall Creek Place.

Nibbles like chimichurri sliders, chicken mole tamales, and fully loaded steak-and-egg chilaquiles bring to mind the freshest portable fare from a south-of-the-border street vendor.

Including the popular corn cakes at Delicia, topped with barbacoa beef.

A two-year-old pan-Latin hit launched a new brunch menu this year, hitting on some classics while dishing up a few surprises.

Delicia hops on the brunch train, and H2O Restaurant and Sushi Bar closes its doors.

The artsy environs at the Alexander hotel make Cerulean the perfect place to discuss Mark Rothko’s play Red, showing at the Indiana Repertory Theatre.

Just in time for football season, Martinez divulges a foolproof tailgating recipe that La Mulita staffers can’t get enough of: chimichurri skirt-steak tacos.

There is nothing delicate or first date–friendly about eating chilaquiles at a bar, but it’s hard to stop shoveling in bites of it, especially if you scoop it up between sips of fruity, frothy Piña Rosada.

Diners in their funkiest casual wear dig into executive chef Miguel Cordero’s already-legendary dishes, such as deeply savory duck sopes, chorizo-rich queso fundido, and slow-braised short ribs.

WISH-TV’s Indy Style pairs up with our own editorial and art teams to see what will make the cover of our 2014 Best Restaurants issue.

See the full tasting-hour and sit-down dinner menus from our April 24 event celebrating many of the city’s top chefs and restaurants.

The menu of pan-Latin street-food favorites offers a variety of soups, salads, and tacos at lunch but shrinks at night to a host of sliders and small-plate highlights.

Including a mountainous slice of dense chocolate cake, filled with white-chocolate mousse.

Customized DIY creations can be adorned with a la carte options that include seven types of bacon, 10 cheeses, and other add-ons as random as apple chutney and chicken gravy.

The delicacy takes a turn in these distinct styles—as a warm salad, grilled with pepper-and-fennel confit, and sushi.