Ethnic cuisine can be a very personal thing, evoking decades of delectable memories with each bite. For us, it’s Mexican cuisine, and Diablo’s Cantina does just that. Diablo’s recently moved into the Luxor in the former Tacos & Tequila space. At the helm is executive chef Saul Ortiz-Cruz, who headed up T&T for many years, and now brings his Mexico City roots to each plate. “We want to provide a well-rounded experience of Mexico without leaving town,” said Ortiz-Cruz. Diablo’s certainly has not lost any of its previous quality, and has been upgraded and reimagined.

Guests can relax at a bright, welcoming bar that runs almost the entire length of the restaurant and try a creative cocktail like the Vixen, with Herradura silver tequila, fresh lime juice, hibiscus and mint, or the El Diablo, a signature drink with Olmeca Altos reposado tequila, crème de cassis, ginger and fresh lime juice, topped with soda. The beverage menu also features several Mexican beers like Estrela Jalisco, and even some wine selections from Spain and Argentina.

Starting your meal with an assortment of guacamoles and salsas made in-house is a brilliant way to get your palate ready. Dish right into guacamoles like the creamy Mexico City, Diablo’s Flaming Guacamole and the smoky chipotle. Salsas range from mild all the way up to the Hot Reaper salsa (yes, it features the Carolina Reaper). Or consider the agua chile shrimp ceviche with cucumber, pickled onion, orange segments, cilantro and Fresno peppers. These traditional flavors blend perfectly together, pleasing the tastebuds with saltiness, sweetness and spice.

For those wanting a lighter meal, the Vixen chicken chopped salad features marinated chicken, corn, pico de gallo, beans and tart pickled onions. For the carnivores at the table, go straight for the carne asada steak taco or the combination fajitas, a classic blend of Mexican spices along with juicy, marinated, traditionally prepared meat. Tacos come in eight varieties, or try chicken, beef barbacoa or shrimp enchiladas. Many dishes can also be made vegan or vegetarian to order.

Dessert is always fun, and Diablo’s has several nice choices to enjoy. The fried platano split is fried plantain married with cinnamon ice cream, chocolate sauce and cajeta that will almost certainly put a smile on your face.

Ortiz-Cruz is even willing to create a custom tequila dinner. Like a wine-pairing dinner, it offers a multicourse meal paired with tequila. During the Cinco de Mayo weekend, Diablos offers live entertainment, food and drink specials and raffles, as well as Sunday brunch from 10 a.m.-2 p.m.

“My menu is an upgrade, using better ingredients in all our guests’ favorite dishes," said Ortiz-Cruz. "We let our food be the backdrop for a great time.

Luxor, 11 a.m.-11 p.m. daily. 702.262.5225