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Canyon Road’s weathered post and beam wooden ceiling, starkly white faux adobe walls, and wrought iron chandeliers may whisk your spirit off to Sante Fe. But once the sun sets, so do your chances of soaking in some tranquility. At the stroke of six, a lively business crowd swarms in, transforming the southwestern serenity into a city singles scene. The menu is artfully presented Tex-Mex, served by a crazed yet cordial black-clad staff racing around to keep up with the masses. (Try a potent frozen pomegranate or cactus pear margarita and service may seem speedier.) Flavors are as loud and determined as the clientele. The texturally exciting Spicy Peanut Shrimp has tender, meaty shrimp on a crisp, blue corn tortilla, with velvety, sweet plantains. The goat cheese and poblano chile quesadilla is a vibrant blend of savory and smoky. Fajitas are marinated and succulent, seared to perfection. Steer clear of the soft tacos of swordfish, a bland and sloppy mix of beans and fish swimming in chipotle mayo. And given that Canyon Road specializes in intense flavors, save room for the Sopapilla’s cinnamon puff pastry, topped with caramelized apples melting into vanilla ice cream. — Jennifer Howd

Spicy peanut shrimp with fried plantains, $8.75; goat cheese and poblano chile quesadillas, $9.75; Santa Fe beef and chicken combo fajitas, $18