We had the kind of dinner that makes you want to high-five the chef and the server—Socalo crushed it tonight. Service? Flawless. Staff? So friendly I half-expected them to join our table for dessert.

We kicked things off with a Mexican wine (classy) and a margarita (necessary). Then came the guacamole—so creamy and perfectly seasoned that we contemplated guarding it with our lives. The chips? Fresh, hot, and dangerously addictive. Someone please stage an intervention.

Then we got adventurous with Chicken Chicharrones—yes, crispy chicken skins that basically said, “Move over, pork rinds, there’s a new sheriff in town.” Dunked in blue cheese and avocado tomatillo salsa, plus some “I’m here for balance” crudités. No regrets.

The Grilled Rib Eye was pure perfection: steak so tender it practically flirted with us, cozied up next to broccolini, spring onion, and warm corn tortillas. But the real showstopper? The Chicken Norteno. Half a grilled chicken rocking enchiladas Rojas, cojita cheese, guajillo sauce, and a little apple herb salad just to prove we still believe in vegetables.

Final verdict: Socalo is a total win. Consider me a fan, and possibly a future regular… if I don’t get permanently lost in the guac.