Bajo Sexto puts a Mexican spin on the fast-casual trend. Created by chef Jonathan Waxman, the concept, which is named for a 12-string guitar often called the 'sixth bass,” lets you tour the entire country of Mexico through their extensive taco list. The bright orange space within the Country Music Hall of Fame and Museum is accented with a lime green bar and reclaimed barn wood tables; photos by Jack Spencer line the walls. Outside, cacti and other succulents surround the patio, which is peppered with fire-engine-red stools.
Bajo Sexto Lounge is variation on the original, bringing bold flavors to Charlotte Avenue. Check out the daily specials, where chef Kaelin Ulrich Trilling flexes his culinary muscles. That could mean yellowtail snapper in a sour orange-prickly pear ceviche or barbacoa de chivoagave leaf-wrapped goat roasted with guajillo chiles.
Born in Oaxaca, Mexico, the chef learned his craft from his mother, chef and teacher Susana Trilling, who authored the seminal cookbook on regional Mexican cuisine, Seasons of My Heart. He brings some exceptional preparations to the eaterytacos and beyond.