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A colorful facade beckons and solicitous service soothes at this gracious midtown Mexican, where chef Adrian Leon puts a subtly-spiced spin on south-of-the-border staples. Complimentary chile-powdered jicama and cucumber spears are an Atkins-worthy alternative to a bread basket, but you'll still fill up on hard to resist guacamole and chips. Lunchtime wraps are a wieldier take on burritos, and even the well-dressed salads are spiked with chiles. — Rob Patronite and Robin Raisfeld