La Jefa Café

A Guadalajara-to-Philadelphia café with more going on than most brunch spots twice its size. The daytime menu runs from a totomoxtle latte and rotating pastries to chilaquiles folded inside a pickled ayocote omelet and carnitas vampiro with guacachile. Come evening on the weekend, the back room becomes Jefa Milpa, where the cocktail program takes over: fermented guava raspados, butter-washed añejo, masa syrup. It's a sibling to Tequila's, and the same seriousness about Mexican culinary tradition runs all the way through.