When it opened, Jalisco Norte faced a tough challenge: Satisfy the somewhat risk-averse palates of the Uptown and Park Cities moneyed classes while giving an acclaimed Mexican chef space to innovate. So far, that balance appears to be working; chef Jose Meza gets to roll out monthly specials like escamoles (ant larvae), but he’ll fix up a plate of nachos, too. Tortillas are made in-house, and there’s a window from the dining room into the kitchen to prove it.