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SERVED ON THE patio at the sleek, sophisticated Comedor in Austin's warehouse district, the modern Mexican cuisine is executed so beautifully, it practically transports diners to Mexico. (Quite a feat mid-pandemic!) A tostada, topped with chunks of svelte snapper swathed in oyster emulsion and drizzled with shrimp oil, is simply dazzling. So, too, is the pork belly memela, wherein the crispy crunchy textures of pork belly chicharron are contrasted against the slow-roasted savoriness of Yucatán-style cochinita pibil; or the roasted bone-marrow tacos, served build-your-own style, with heirloom blue-corn tortillas, all plated to look like something that would grace the cover of Food & Wine.

THIS TIME OF year in Austin is usually the busiest. SXSW has overtaken the city — increasingly so over the past decade — and glorious spring weather has places like Town Lake and Barton Springs bustling.